Guests with allergies and intolerances should inform a member of the team before placing an order for food or beverages.

Menu References:
'v' - vegetarian
's' - signature
'g' - made with ingredients not containing gluten
'vg' - vegan

In maintaining the highest quality in our culinary selections, our menus are subject to change without notice due to ingredient availability. Please contact the restaurant to receive the most up-to-date menu offerings.

A La Carte

Only At Fontainebleau

Stir-fry shredded beef in honey

with mandarin pancake

Mongolian style beef with crispy enoki mushroom

Crispy Kurobuta pork belly with basil cress

Steamed traditional Chilean sea bass with mushroom

Baked Bahamas lobster tail

with garlic butter sauce

Crispy spicy mango chicken

Pan-fried Wagyu beef with lotus root

in wine soy sauce


Peking duck

with Osetra caviar (28g)


Crispy duck salad

with pomelo, pine nut and shallot

Green salad with crispy bean curd and mango 'v'

in plum dressing


Hot and sour soup

Crab and sweet corn soup

Chinese mushroom soup

Dim Sum

Dim sum platter

Har gau, Scallop shui mai, Chinese chive dumpling, Black pepper duck and pumpkin dumpling

Vegetarian dim sum platter 'v'

Three style mushroom dumpling, Black rice vegetable dumpling, Crystal black truffle with edamame dumpling, Bean curd lotus roll

Pan-fried chicken dumpling with foie gras

Pan-fried vegetable dumpling 'v'

Small eat

Jasmine tea smoked pork ribs

Crispy duck roll

Sesame prawn toast

Salt and pepper squid

Stir-fried mushroom lettuce wrap 'v'

Crispy soft shell crab

with butter and egg

Spicy Szechuan chicken

Smoked beef short ribs

with jasmine tea

Crispy almond pear prawn

Traditional roasted Peking duck

XO Sauce

Derived from the famous digestif and its Extra Old 'XO' classification, XO sauce was first created in Hong Kong in the early eighties. Its extravagant ingredients include dried aged scallops, and Jinhua cured ham that makes the sauce deep and rich in intensity. A luxurious condiment of the highest degree, Vogue China called it 'caviar of the East'


Stir-fry Chilean sea bass with sanpei sauce

Seared yellow snapper with supreme homemade soya sauce

Charcoal grilled honey Chilean sea bass

Charcoal grilled silver cod with Champagne and honey


Spicy assam prawn with coconut

Steamed lobster with homemade chili sauce

Spicy prawn

with lily bulb and almond

Stir-fry tiger prawn with zucchini

in XO sauce

Stir-fry Bahamas lobster meat in XO sauce

Spicy pan-fried scallop with edamame

Pan-fried scallop with braised assorted mushrooms


Sanpei chicken claypot

with sweet basil, chili and spring onion

Roasted Pipa duck

Roasted chicken in satay sauce

Black truffle roasted duck

with tea plant mushroom

Szechuan style sautéed diced chicken

with dried chili

Crispy orange chicken


Crispy beef tenderloin with tangerine peel

Stir-fry black pepper beef with Merlot

Stir-fry beef with shishito peppers

in Szechuan peppercorn sauce

Sweet and sour black berkshire pork with pomelo

Stir-fry spicy lamb with baby bamboo shoot

Tofu and Vegetable

Stir-fry French bean with preserved olives 'v'

Three style mushroom stir-fry 'v'

with gan lai, lily bulb and macadamia nut

Stir-fry eggplant in king soya sauce 'v'

Choy sum 'v'

Baby pak choi 'v'

Four style vegetables in sweet Szechuan sauce 'v'

Stir-fry black pepper vegetarian chicken 'v'

Tofu, aubergine and Japanese mushroom claypot 'v'

with chili and black bean sauce

Sanpei tofu with butter squash in claypot 'v'

Szechuan Mabo tofu with minced beef

Noodle and Rice

Yeung Chow fried rice with homemade XO sauce

Spring onion egg fried rice

Maine lobster noodle

Stir-fry udon noodle

with duck and black pepper

Singapore vermicelli

with prawn and squid

Hakka noodle 'v'

with shimeji mushroom and beansprout

Chicken fried rice with sugar snap peas

Taro root vegetable fried rice 'v'

Beef fried rice with black truffle

Jasmine rice 'v'

Guests with allergies and intolerances should make a member of the team aware before placing an order for food or beverages.

Menu References:
'v' - vegetarian
's' - signature
'g' - gluten free
'vg' - vegan