Kai Mayfair

‘Kerabu’ is a dressing of savoury air-dried shrimp with sweet, sour spicy flavours using lime chili.

Roasted Duke of Berkshire pork belly, 'char-siew' BBQ glaze, crispy Bao, pickled cucumber

With black white sesame seeds

Soy vinaigrette, shallot oil chopped coriander

Chilli shallots spiced batter, green mango

The wonderfully luscious Chilean sea bass in a light miso broth with added Szechuan spiciness.

The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck.

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots ginger

Spicy soy broth, Szechuan peppercorn and coriander.

Classic Chinese cooking - lightness from steaming, soy sauce and fragrant shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route

Lobster, king prawns, scallops crab-meat inspired by the South East Asian Chilli Crab. Served with crispy Bao.

Lobster, ginger spring onions, lobster oil poached noodles, shallots coriander cress.

Marinated for 8 hour with five spice garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar red wine and served with a light cucumber foam

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber carrot 'achar' pickle

Crushed black pepper, garlic flakes and sliced Chinese croissant

Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce

Diced chicken mandarin zest.

King Trumpet Mushrooms, morels, broccolini florets

Minced Garlic Bird's Eye Chilli

A light purple variety chosen for its lack of bitterness with red green chillies and black bean sauce

Air-cured shiitake and coriander cress granish.

Chilli OR Ginger Sesame Oil

Valrhona chocolate fondant, sesame macaroon 'caps', hazelnuts, praline ice-cream, chestnut paste. From a dream one night of a mythical forest where chocolate grows from the ground and where vegetables, fruit and all things healthy grow no larger than the tiniest sprigs

Coconut parfait, coated with Araguani chocolate, light coconut mango sorbets, fresh mango lychee, wheat grass lemon grass jellies, sago crisp, caramelised rice crispies, lime zest and edible ‘water bottle plastic’ infused with kumquat.

Golden profiterole, salted egg custard, crumble tuile, condensed milk ice-cream. Served with a sparkling Jasmine Darjeeling tea.

Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream, 'stolen' Milo chocolate powder and tuile.

Durian vanilla soufflé, durian tuile, salted caramel sauce. Native to South-East Asia and regarded as the 'King of Fruits', its unique bitter / sweet taste comes for the soft layer surrounding the seeds within a hard, thorny exterior weighing around 2kg

Seared trumpet mushrooms, shallots, leeks, babycorn, sugar snap, dressing of lemongrass, yellow bean, peanut chilli

From the traditional Yee Sang salad with beancrd sheets, shredded carrot radish, plum sauce onion dressing and the crunch of peanut pastry"

Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

Served with chopped cashews, sliced shallots, cos lettuce

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango basil seed. Sounds like a over-complicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes

Shredded carrot, sugar snaps

Japanese silk beancurd with a thin crispy salt, pepper garlic crust

Chopped vegetables pan-fried with mustard greens and served on butterhead lettuce wraps

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste

Deep frying soft tofu transforms it to an airy springy texture, perfect for soaking up a sauce of dark soy, dried chillies, spring onions, cashew nuts, garlic flakes seaweed crisps

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

'Chai' scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of home-made beancurd aubergines

King Trumpet Mushrooms, morels, broccolini florets

Minced Garlic Bird's Eye Chilli

Chopped garlic, shallot lightly salted radish

Served with morels, crispy beancurd, air-cured shiitake and coriander cress granish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health

Chilli OR Ginger Sesame Oil

A light, alcoholic, 'tongue loosening' start to the afternoon. Spill those secrets! Additional glasses at £3 / cocktail | non-alcoholic version available

A jar of Tea Vanilla Sablé Breton treats shaped as symbols of memories and conversation starters

Rich chocolate cookie piped with royal icing

Kaya Money Cake with coconut Pandan Custard

Mah-Jong Tile White Chocolate Bon Bons filled with combinations of lychee, coconut and calamansi

Pandan Crème Brulee with Stolen Milo Powder

A playful recollection of memories from visiting traditional Chinese medicine shops filled with vials of mysterious fragrant powders, guarded by the masters who blended them together to create remedies. 'Blue and White China' Macaron shells, clotted cream, fruit essences powders, toppings condiments for the creation of your own secret combination of flavour. We recommend a Fruit and Nut combination with very generous amounts of cream

with Nanyang chilli sauce

with shavings of Summer Truffles

Soft egg, soy broth, tea caviar

Inspired by the Chinese 'essence' tonics with anti-aging properties

With a Glass of Champagne. Champagne Thienot Cuvee Stanislas Blanc de Blancs £62 (additional glass £22)

With a Glass of Pink Champagne. Canard Duchéne, Charles VII Grand Cuvee, Brut Rosé £67 (additional glass £24)

A delicious full-bodied base black tea from Ruhuna in Sri Lanka and a touch of natural bergamot to temper the tea's natural richness giving the tea its delicious, citrussy note

A blend of pure single-origin second flush teas from a selection of Assam's best gardens to ensure a bold and true expression of Assam Character

£2 supplement. A true labour of love, each pearl is hand-made by nimbly rolling spring-fresh green tea into pearls. Then, when the temperature is just cool enough, the tea is scented with freshly plucked jasmine blossoms in season. This process is repeated over five consecutive nights, resulting in the most beautiful floral green tea with a deep and long-lasting jasmine aroma from the Fujian Province in Southern China

Dragon Well is China's most famous green tea, produced in the hills around Hangzhou's West Lake. This perfect introduction to the unique taste of Dragon Well combines grassy spring freshness and hazelnut sweetness

£2 supplement. This tea grows in early spring in Yunnan Province, when only the most perfect, downy buds are picked and then dried in the sun. Then in late summer, the tea is laid beneath a bed of fresh jasmine blossoms from the neighbouring Guangxi Province for five consecutive nights, infusing and balancing this sweet white tea with the freshest jasmine aroma

£2 supplement. With a history of tea production stretching back over a thousand years, this Iron Buddha tea showcases one of the best oolong teas available. It balances your tastebuds with a refreshingly light and floral taste, with a slightly tart finish. Gently oxidised, unlike the more traditional but heavily roasted commercial Iron Buddha Teas

£6 supplement. Hailing from China's famous Phoenix Mountain ranges, this Oolong is a seductive shade of orange blossom, with complex notes of orange, vanilla and honey. The tea's fruity, honeyed flavour produced from elegantly long, twisted leaves is accentuated when pairing with our savoury delectables. One of the most complex of Oolongs, a choice that is sure to pull all to the darker side of oolong teas

The Wuyi Cassia is an open leaf Oolong harvested in Wuyi, Fujian Province. Through the steepings the tea reveals baked yellow apple and rose petal aromas

£8 supplement. A flower prized in Asia for its detoxifying qualities, and its incredible natural scent of ripened fruit, with a fragrance that can be smelled from afar. A cup a day promotes beautiful skin!

Far surpassing citrus fruits in vtamin C, this beaufitul tea is composed of rosebuds and nothing more. Picked when fresh and slowly dried, they retain all their natural goodness – essential oils, aroma and wonderfully enchanting flavour. Upon infusion, they release their charming perfume, with a touch of fresh leaf for a soothing and visual experience

A selection of Coffees available

Roasted Duke of Berkshire pork belly, 'char-siew' BBQ glaze, crispy Bao, pickled cucumber

Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette

Soy vinaigrette, shallot oil & chopped coriander

Chilli & shallots spiced batter, green mango

The wonderfully luscious Chilean sea bass in a light miso broth with added Szechuan spiciness.

The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck.

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy, chickpeas, shallots & ginger.

Spicy soy broth, Szechuan peppercorn and coriander.

Classic Chinese cooking - lightness from steaming, soy sauce and fragrant shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route.

Lobster, ginger & spring onions, lobster oil poached noodles, shallots & coriander cress.

In light batter with fragrant 'crumbs' and sauce from curry leaf & chili.

Lobster, king prawns, scallops & crab-meat inspired by the South East Asian Chilli Crab. Served with crispy Bao.

Sweet Chilli & Olive Leaf

Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber & carrot 'achar' pickle

Crushed black pepper, garlic flakes and sliced Chinese croissant

Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce

Served with 7-spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Rice infused with Wagyu oil.

King Trumpet Mushrooms, morels, broccolini florets

Diced chicken & mandarin zest.

A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce

Minced Garlic & Bird's Eye Chilli

Air-cured shiitake and coriander cress granish.

Chilli OR Ginger & Sesame Oil

‘Kerabu’ is a dressing of savoury air-dried shrimp with sweet, sour & spicy flavours using lime & chili.

Roasted Duke of Berkshire pork belly, 'char-siew' BBQ glaze, crispy Bao, pickled cucumber

With black & white sesame seeds

Soy vinaigrette, shallot oil & chopped coriander

Chilli & shallots spiced batter, green mango

The wonderfully luscious Chilean sea bass in a light miso broth with added Szechuan spiciness.

The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck.

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots & ginger

Spicy soy broth, Szechuan peppercorn and coriander.

Classic Chinese cooking - lightness from steaming, soy sauce and fragrant shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route

Lobster, king prawns, scallops & crab-meat inspired by the South East Asian Chilli Crab. Served with crispy Bao.

Lobster, ginger & spring onions, lobster oil poached noodles, shallots & coriander cress.

Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber & carrot 'achar' pickle

Crushed black pepper, garlic flakes and sliced Chinese croissant

Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce

Diced chicken & mandarin zest.

King Trumpet Mushrooms, morels, broccolini florets

Minced Garlic & Bird's Eye Chilli

A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce

Air-cured shiitake and coriander cress granish.

Chilli OR Ginger & Sesame Oil

Valrhona chocolate fondant, sesame macaroon 'caps', hazelnuts, praline ice-cream, chestnut paste. From a dream one night of a mythical forest where chocolate grows from the ground and where vegetables, fruit and all things healthy grow no larger than the tiniest sprigs

Coconut parfait, coated with Araguani chocolate, light coconut & mango sorbets, fresh mango & lychee, wheat grass & lemon grass jellies, sago crisp, caramelised rice crispies, lime zest and edible ‘water bottle plastic’ infused with kumquat.

Golden profiterole, salted egg custard, crumble & tuile, condensed milk ice-cream. Served with a sparkling Jasmine & Darjeeling tea.

Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream, 'stolen' Milo chocolate powder and tuile.

Durian & vanilla soufflé, durian tuile, salted caramel sauce. Native to South-East Asia and regarded as the 'King of Fruits', its unique bitter / sweet taste comes for the soft layer surrounding the seeds within a hard, thorny exterior weighing around 2kg

Seared trumpet mushrooms, shallots, leeks, babycorn, sugar snap, dressing of lemongrass, yellow bean, peanut & chilli

From the traditional Yee Sang salad with beancrd sheets, shredded carrot & radish, plum sauce & onion dressing and the crunch of peanut & pastry"

Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

Served with chopped cashews, sliced shallots, cos lettuce

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed. Sounds like a over-complicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes

Shredded carrot, sugar snaps

Japanese silk beancurd with a thin crispy salt, pepper & garlic crust

Chopped vegetables pan-fried with mustard greens and served on butterhead lettuce wraps

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste

Deep frying soft tofu transforms it to an airy & springy texture, perfect for soaking up a sauce of dark soy, dried chillies, spring onions, cashew nuts, garlic flakes & seaweed crisps

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

'Chai' scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of home-made beancurd & aubergines

King Trumpet Mushrooms, morels, broccolini florets

Minced Garlic & Bird's Eye Chilli

Chopped garlic, shallot & lightly salted radish

Served with morels, crispy beancurd, air-cured shiitake and coriander cress granish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health

Chilli OR Ginger & Sesame Oil

A light, alcoholic, 'tongue loosening' start to the afternoon. Spill those secrets! Additional glasses at £3 / cocktail | non-alcoholic version available

A jar of Tea & Vanilla Sablé Breton treats shaped as symbols of memories and conversation starters

Rich chocolate cookie piped with royal icing

Kaya Money Cake with coconut & Pandan Custard

Mah-Jong Tile White Chocolate Bon Bons filled with combinations of lychee, coconut and calamansi

Pandan Crème Brulee with Stolen Milo Powder

A playful recollection of memories from visiting traditional Chinese medicine shops filled with vials of mysterious fragrant powders, guarded by the masters who blended them together to create remedies. 'Blue and White China' Macaron shells, clotted cream, fruit essences & powders, toppings & condiments for the creation of your own secret combination of flavour. We recommend a Fruit and Nut combination with very generous amounts of cream

with Nanyang chilli sauce

with shavings of Summer Truffles

Soft egg, soy broth, tea caviar

Inspired by the Chinese 'essence' tonics with anti-aging properties

With a Glass of Champagne. Champagne Thienot Cuvee Stanislas Blanc de Blancs £62 (additional glass £22)

With a Glass of Pink Champagne. Canard Duchéne, Charles VII Grand Cuvee, Brut Rosé £67 (additional glass £24)

A delicious full-bodied base black tea from Ruhuna in Sri Lanka and a touch of natural bergamot to temper the tea's natural richness giving the tea its delicious, citrussy note

A blend of pure single-origin second flush teas from a selection of Assam's best gardens to ensure a bold and true expression of Assam Character

£2 supplement. A true labour of love, each pearl is hand-made by nimbly rolling spring-fresh green tea into pearls. Then, when the temperature is just cool enough, the tea is scented with freshly plucked jasmine blossoms in season. This process is repeated over five consecutive nights, resulting in the most beautiful floral green tea with a deep and long-lasting jasmine aroma from the Fujian Province in Southern China

Dragon Well is China's most famous green tea, produced in the hills around Hangzhou's West Lake. This perfect introduction to the unique taste of Dragon Well combines grassy spring freshness and hazelnut sweetness

£2 supplement. This tea grows in early spring in Yunnan Province, when only the most perfect, downy buds are picked and then dried in the sun. Then in late summer, the tea is laid beneath a bed of fresh jasmine blossoms from the neighbouring Guangxi Province for five consecutive nights, infusing and balancing this sweet white tea with the freshest jasmine aroma

£2 supplement. With a history of tea production stretching back over a thousand years, this Iron Buddha tea showcases one of the best oolong teas available. It balances your tastebuds with a refreshingly light and floral taste, with a slightly tart finish. Gently oxidised, unlike the more traditional but heavily roasted commercial Iron Buddha Teas

£6 supplement. Hailing from China's famous Phoenix Mountain ranges, this Oolong is a seductive shade of orange blossom, with complex notes of orange, vanilla and honey. The tea's fruity, honeyed flavour produced from elegantly long, twisted leaves is accentuated when pairing with our savoury delectables. One of the most complex of Oolongs, a choice that is sure to pull all to the darker side of oolong teas

The Wuyi Cassia is an open leaf Oolong harvested in Wuyi, Fujian Province. Through the steepings the tea reveals baked yellow apple and rose petal aromas

£8 supplement. A flower prized in Asia for its detoxifying qualities, and its incredible natural scent of ripened fruit, with a fragrance that can be smelled from afar. A cup a day promotes beautiful skin!

Far surpassing citrus fruits in vtamin C, this beaufitul tea is composed of rosebuds and nothing more. Picked when fresh and slowly dried, they retain all their natural goodness – essential oils, aroma and wonderfully enchanting flavour. Upon infusion, they release their charming perfume, with a touch of fresh leaf for a soothing and visual experience

A selection of Coffees available

Roasted Duke of Berkshire pork belly, 'char-siew' BBQ glaze, crispy Bao, pickled cucumber

Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette

Soy vinaigrette, shallot oil & chopped coriander

Chilli & shallots spiced batter, green mango

The wonderfully luscious Chilean sea bass in a light miso broth with added Szechuan spiciness.

The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck.

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy, chickpeas, shallots & ginger.

Spicy soy broth, Szechuan peppercorn and coriander.

Classic Chinese cooking - lightness from steaming, soy sauce and fragrant shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route.

Lobster, ginger & spring onions, lobster oil poached noodles, shallots & coriander cress.

In light batter with fragrant 'crumbs' and sauce from curry leaf & chili.

Lobster, king prawns, scallops & crab-meat inspired by the South East Asian Chilli Crab. Served with crispy Bao.

Sweet Chilli & Olive Leaf

Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber & carrot 'achar' pickle

Crushed black pepper, garlic flakes and sliced Chinese croissant

Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce

Served with 7-spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Rice infused with Wagyu oil.

King Trumpet Mushrooms, morels, broccolini florets

Diced chicken & mandarin zest.

A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce

Minced Garlic & Bird's Eye Chilli

Air-cured shiitake and coriander cress granish.

Chilli OR Ginger & Sesame Oil

‘Kerabu’ is a dressing of savoury air-dried shrimp with sweet, sour & spicy flavours using lime & chili.

Roasted Duke of Berkshire pork belly, 'char-siew' BBQ glaze, crispy Bao, pickled cucumber

With black & white sesame seeds

Soy vinaigrette, shallot oil & chopped coriander

Chilli & shallots spiced batter, green mango

The wonderfully luscious Chilean sea bass in a light miso broth with added Szechuan spiciness.

The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck.

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots & ginger

Spicy soy broth, Szechuan peppercorn and coriander.

Classic Chinese cooking - lightness from steaming, soy sauce and fragrant shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route

Lobster, king prawns, scallops & crab-meat inspired by the South East Asian Chilli Crab. Served with crispy Bao.

Lobster, ginger & spring onions, lobster oil poached noodles, shallots & coriander cress.

Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber & carrot 'achar' pickle

Crushed black pepper, garlic flakes and sliced Chinese croissant

Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce

Diced chicken & mandarin zest.

King Trumpet Mushrooms, morels, broccolini florets

Minced Garlic & Bird's Eye Chilli

A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce

Air-cured shiitake and coriander cress granish.

Chilli OR Ginger & Sesame Oil

Seared trumpet mushrooms, shallots, leeks, babycorn, sugar snap, dressing of lemongrass, yellow bean, peanut & chilli

From the traditional Yee Sang salad with beancrd sheets, shredded carrot & radish, plum sauce & onion dressing and the crunch of peanut & pastry"

Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

Served with chopped cashews, sliced shallots, cos lettuce

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed. Sounds like a over-complicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes

Shredded carrot, sugar snaps

Japanese silk beancurd with a thin crispy salt, pepper & garlic crust

Chopped vegetables pan-fried with mustard greens and served on butterhead lettuce wraps

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste

Deep frying soft tofu transforms it to an airy & springy texture, perfect for soaking up a sauce of dark soy, dried chillies, spring onions, cashew nuts, garlic flakes & seaweed crisps

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

'Chai' scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of home-made beancurd & aubergines

King Trumpet Mushrooms, morels, broccolini florets

Minced Garlic & Bird's Eye Chilli

Chopped garlic, shallot & lightly salted radish

Served with morels, crispy beancurd, air-cured shiitake and coriander cress granish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health

Chilli OR Ginger & Sesame Oil

A light, alcoholic, 'tongue loosening' start to the afternoon. Spill those secrets! Additional glasses at £3 / cocktail | non-alcoholic version available

A jar of Tea & Vanilla Sablé Breton treats shaped as symbols of memories and conversation starters

Rich chocolate cookie piped with royal icing

Kaya Money Cake with coconut & Pandan Custard

Mah-Jong Tile White Chocolate Bon Bons filled with combinations of lychee, coconut and calamansi

Pandan Crème Brulee with Stolen Milo Powder

A playful recollection of memories from visiting traditional Chinese medicine shops filled with vials of mysterious fragrant powders, guarded by the masters who blended them together to create remedies. 'Blue and White China' Macaron shells, clotted cream, fruit essences & powders, toppings & condiments for the creation of your own secret combination of flavour. We recommend a Fruit and Nut combination with very generous amounts of cream

with Nanyang chilli sauce

with shavings of Summer Truffles

Soft egg, soy broth, tea caviar

Inspired by the Chinese 'essence' tonics with anti-aging properties

With a Glass of Champagne. Champagne Thienot Cuvee Stanislas Blanc de Blancs £62 (additional glass £22)

With a Glass of Pink Champagne. Canard Duchéne, Charles VII Grand Cuvee, Brut Rosé £67 (additional glass £24)

A delicious full-bodied base black tea from Ruhuna in Sri Lanka and a touch of natural bergamot to temper the tea's natural richness giving the tea its delicious, citrussy note

A blend of pure single-origin second flush teas from a selection of Assam's best gardens to ensure a bold and true expression of Assam Character

£2 supplement. A true labour of love, each pearl is hand-made by nimbly rolling spring-fresh green tea into pearls. Then, when the temperature is just cool enough, the tea is scented with freshly plucked jasmine blossoms in season. This process is repeated over five consecutive nights, resulting in the most beautiful floral green tea with a deep and long-lasting jasmine aroma from the Fujian Province in Southern China

Dragon Well is China's most famous green tea, produced in the hills around Hangzhou's West Lake. This perfect introduction to the unique taste of Dragon Well combines grassy spring freshness and hazelnut sweetness

£2 supplement. This tea grows in early spring in Yunnan Province, when only the most perfect, downy buds are picked and then dried in the sun. Then in late summer, the tea is laid beneath a bed of fresh jasmine blossoms from the neighbouring Guangxi Province for five consecutive nights, infusing and balancing this sweet white tea with the freshest jasmine aroma

£2 supplement. With a history of tea production stretching back over a thousand years, this Iron Buddha tea showcases one of the best oolong teas available. It balances your tastebuds with a refreshingly light and floral taste, with a slightly tart finish. Gently oxidised, unlike the more traditional but heavily roasted commercial Iron Buddha Teas

£6 supplement. Hailing from China's famous Phoenix Mountain ranges, this Oolong is a seductive shade of orange blossom, with complex notes of orange, vanilla and honey. The tea's fruity, honeyed flavour produced from elegantly long, twisted leaves is accentuated when pairing with our savoury delectables. One of the most complex of Oolongs, a choice that is sure to pull all to the darker side of oolong teas

The Wuyi Cassia is an open leaf Oolong harvested in Wuyi, Fujian Province. Through the steepings the tea reveals baked yellow apple and rose petal aromas

£8 supplement. A flower prized in Asia for its detoxifying qualities, and its incredible natural scent of ripened fruit, with a fragrance that can be smelled from afar. A cup a day promotes beautiful skin!

Far surpassing citrus fruits in vtamin C, this beaufitul tea is composed of rosebuds and nothing more. Picked when fresh and slowly dried, they retain all their natural goodness – essential oils, aroma and wonderfully enchanting flavour. Upon infusion, they release their charming perfume, with a touch of fresh leaf for a soothing and visual experience

A selection of Coffees available

Mild wasabi mayonnaise, mango & basil seeds

Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette

Chopped prawns, mustard greens, butterhead lettuce wraps.

Soy vinaigrette, shallot oil & chopped coriander

With black & white sesame seeds

Chilli & shallots spiced batter, green mango.

Iberico pork 'char-siew', BBQ glaze, crispy Bao, pickled cucumber.

7 Spice Salt, Calamansi dressing, Red & Spring Onion powder.

Broccolini, Jus Reduction, Black Truffles.

A love letter expressed through a bowl of comforting egg noodles, fragrant lobster oil, black truffle and 20g of Oscietra Caviar.

Seared trumpet mushrooms, shallots, leeks, baby corn, sugar snap, dressing of lemon grass, yellow bean, peanut & chilli.

Translucent mung bean noodles, sliced trumpet mushrooms, Chinese cabbage, sesame, chilli & coriander dressing.

Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette.

Served with chopped cashews, sliced shallots, cos lettuce.

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed.

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes.

Japanese silk beancurd with a thin crispy salt, pepper & garlic crust.

Chopped vegetables pan-fried with mustard greens and served on butterhead lettuce wraps.

Sprinkling of sesame, peanut, shallots.

Yellow tail, crispy carrot ribbons, courgette, apple, red onion, chili shrimp 'kerabu' dressing, crushed peanut, kaffir lime, dried cuttlefish. 'Kerabu' is a dressing born from Nanyang seafood flavours - savoury air-dried shrimp with sweet, sour & spicy flavours using lime & chili.

Cubes of Salmon, Yellow Tail, honey, soy & chili, parsley, cucumber 'archar' pickle & sesame oil, Chinese rice wine, Nasturtium leaves, lime droplets

COURSE 1: In addition to the pancakes, cucumber, spring onion & the sweet 'duck sauce', our version is served with a dash of our signature chilli sambal made with red chillies, shallots and yellow bean. Restaurants have their own versions of Peking duck and we wanted to pay homage to chili oil, a condiment which is a tradition of every table in London's Chinese restaurants. COURSE 2 (Served with your main course): Duck stir-fried with the classic combination of oyster sauce, shimeji mushrooms, asparagus and sugar snaps.

The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking duck - a London creation from the 1950's. It is served with pancakes, lettuce wraps, cucumber pickle and condiments. The lettuce symbolises wishes of life, birth and wealth, shared at the table in the spirit of Chinese New Year. On a visit to Hong Kong, we had our first taste of roasted goose. The depth of flavour left a lasting impression. Goose is slower-grown, seasonal and raised in smaller numbers, allowing richer & fuller flavours to develop.

A 2.5kg lamb shoulder; slow cooked for 10 hours in a dark & intense marinade of sweet soy & clay fermented black vinegar. Topped with crispy ginger ribbons and served with bao buns.

A home style cold weather dish served with slices of Chinese leaves, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy, chickpeas, shallots & ginger.

In light batter with fragrant 'crumbs' and sauce from curry leaf & chili.

The benchmark for preparing fish in Chinese cooking. An inherent lightness from steaming, with a fragrant, savoury mix of soya sauce and shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route.

Our interpretation of the London Chinese restaurant classic - luxurious lobster oil drizzled over poached noodles, shallots & coriander cress and served with lobster cooked in the familiar Cantonese flavours of ginger & spring onions.

Lobster, king prawns, scallops & crab-meat. Served with crispy Bao. The 'Nanyang' region describes the regions within the South China Seas where many trading Chinese communities settled utilising the local ingredients and influences to incorporate spicier flavours into the cuisine.

Soy glaze spiced with shallots, garlic, spring onions, red wine & coriander; savoury turnip cake 'chip', Nanyang cucumber & carrot 'achar' pickle and accompanied by Chang Sah sauce.

21 day aged fillet, crushed Sarawak black pepper, garlic flakes and sliced Chinese croissant.

Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam.

Undoubtedly the best known 'comfort-food' in a Chinese menu which varies in style from one Chinese Community to the next. Our version is inspired by the original Nanyang Chinese version. Served with pickled chillies, pomegranate seeds & tuile.

Seared on Dorset cobblestones with 7-spice salt. Served with glutinous rice balls infused with wagyu oil & ginger paste.

A5 grade Hokkaido Japanese Wagyu seasoned with 7 spice salt, Wagyu infused rice, sesame & ginger paste, port, foie gras & shallot sauce - born from memories of a rich uncle where an invitation to dinner always meant something delightfully understated but spectacular in ingredients.

Guinea fowl, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce. Some flavours stay in our memories long after childhood and we remember chicken as it once was. Guinea fowl brings that memory back to life, tasting like chicken, but with a little more character and a lot more soul.

The softer, youthful flavours & texture of corn-fed poussin with a spicy crumble of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies.

King Trumpet Mushrooms, morels, broccolini florets.

Diced chicken & mandarin zest.

A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce.

Minced garlic & bird’s eye chili

King Trumpet Mushrooms, morels, broccolini florets.

Minced Garlic & Bird’s Eye Chilli

Chopped garlic, shallot & lightly salted radish

Served with morels, crispy beancurd, air-cured shiitake and coriander cress garnish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health.

Chilli or ginger & sesame Oil

Served with morels, crispy beancurd, air-cured shiitake and coriander cress garnish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health.

Chilli OR Ginger & Sesame Oil.

Shredded carrot, sugar snaps.

A light, comforting classic reimagined with side condiments of garlic crumble, pickled chilli, and soy - an ode to how Chinese flavours evolve across cultures & countries.

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.

Deep frying soft tofu transforms it to an airy & springy texture, perfect for soaking up a sauce of dark soy, dried chillies, spring onions, cashew nuts, garlic flakes & seaweed crisps.

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

Steamed ‘silken’ beancurd with an umami-rich & aromatic black bean sauce

‘Chai’ scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th century. A spicy Szechuan dish of home-made beancurd & aubergines.

Mild wasabi mayonnaise, mango & basil seeds

Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette

Chopped prawns, mustard greens, butterhead lettuce wraps.

Soy vinaigrette, shallot oil & chopped coriander

With black & white sesame seeds

Chilli & shallots spiced batter, green mango.

Iberico pork 'char-siew' BBQ glaze, crispy Bao, pickled cucumber.

7 Spice Salt, Calamansi dressing, Red & Spring Onion powder.

Broccolini, Jus Reduction, Black Truffles.

A love letter expressed through a bowl of comforting egg noodles, fragrant lobster oil, black truffle and 20g of Oscietra Caviar.

Seared trumpet mushrooms, shallots, leeks, baby corn, sugar snap, dressing of lemon grass, yellow bean, peanut & chili.

Translucent mung bean noodles, sliced trumpet mushrooms, Chinese cabbage, sesame, chili & coriander dressing.

Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chili, soy vinaigrette.

Served with chopped cashews, sliced shallots, cos lettuce.

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed.

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes.

Japanese silk beancurd with a thin crispy salt, pepper & garlic crust.

Chopped vegetables pan-fried with mustard greens and served on butterhead lettuce wraps.

We are particularly proud of our Hot & Sour soup recipe which has the added luxury of fresh scallops, king prawns and chicken. Please let us know if you have tasted a better version elsewhere.

The wonderfully luscious Chilean sea bass in a light 'miso-type' broad bean broth with an added Szechuan spiciness - just enough create a tingle in your taste buds.

A light, comforting classic reimagined with side condiments of garlic crumble, pickled chilli, and soy - an ode to how Chinese flavours evolve across cultures & countries.

Shredded carrot, sugar snaps.

A light, comforting classic reimagined with side condiments of garlic crumble, pickled chili, and soy - an ode to how Chinese flavours evolve across cultures & countries.

Sprinkling of sesame, peanut, shallots.

Yellow tail, crispy carrot ribbons, courgette, apple, red onion, chili shrimp 'kerabu' dressing, crushed peanut, kaffir lime, dried cuttlefish. 'Kerabu' is a dressing born from Nanyang seafood flavours - savoury air-dried shrimp with sweet, sour & spicy flavours using lime & chili.

Cubes of Salmon, Yellow Tail, honey, soy & chili, parsley, cucumber 'archar' pickle & sesame oil, Chinese rice wine.

COURSE 1: In addition to the pancakes, cucumber, spring onion & the sweet 'duck sauce', our version is served with a dash of our signature chili sambal made with red chillies, shallots and yellow bean. Restaurants have their own versions of Peking duck and we wanted to pay homage to chili oil, a condiment which is a tradition of every table in London's Chinese restaurants. COURSE 2 (Served with your main course): Duck stir-fried with the classic combination of oyster sauce, shimeji mushrooms, asparagus and sugar snaps.

The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking duck - a London creation from the 1950s. It is served with pancakes, lettuce wraps, cucumber pickle and condiments. The lettuce symbolises wishes of life, birth and wealth, shared at the table in the spirit of Chinese New Year. On a visit to Hong Kong, we had our first taste of roasted goose. The depth of flavour left a lasting impression. Goose is slower-grown, seasonal and raised in smaller numbers, allowing richer & fuller flavours to develop.

A 2.5kg lamb shoulder; slow cooked for 10 hours in a dark & intense marinade of sweet soy & clay fermented black vinegar. Topped with crispy ginger ribbons and served with bao buns.

A home style cold weather dish served with slices of Chinese leaves, coriander; rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots & ginger.

In light batter with fragrant 'crumbs' and sauce from curry leaf & chili.

The benchmark for preparing fish in Chinese cooking. An inherent lightness from steaming, with a fragrant, savoury mix of soya sauce and shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route.

Our interpretation of the London Chinese restaurant classic - luxurious lobster oil drizzled over poached noodles, shallots & coriander cress and served with lobster cooked in the familiar Cantonese flavours of ginger & spring onions.

Lobster, king prawns, scallops & crab-meat. Served with crispy Bao. The 'Nanyang' region describes the regions within the South China Seas where many trading Chinese communities settled utilising the local ingredients and influences to incorporate spicier flavours into the cuisine.

Soy glaze spiced with shallots, garlic, spring onions, red wine & coriander; savoury turnip cake 'chip', Nanyang cucumber & carrot 'achar' pickle and accompanied by Chang Sah sauce.

21 day aged fillet, crushed Sarawak black pepper; garlic flakes and sliced Chinese croissant

Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam.

Undoubtedly the best known 'comfort-food' in a Chinese Menu which varies in style from one Chinese Community to the next. Our version is inspired by the original Nanyang Chinese version. Served with pickled chillies, pomegranate seeds & tuile.

Seared on Dorset cobblestones with 7-spice salt. Served with glutinous rice balls infused with wagyu oil & ginger paste.

A5 grade Hokkaido Japanese Wagyu seasoned with 7 spice salt, Wagyu infused rice, sesame & ginger paste, port, foie gras & shallot sauce - born from memories of a rich uncle where an invitation to dinner always meant something delightfully understated but spectacular in ingredients.

Guinea fowl, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce. Some flavours stay in our memories long after childhood and we remember chicken as it once was. Guinea fowl brings that memory back to life, tasting like chicken, but with a little more character and a lot more soul.

The softer, youthful flavours & texture of corn-fed poussin with a spicy crumble of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies.

King Trumpet Mushrooms, morels, broccolini florets.

A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce.

Minced garlic & bird's eye chilli

Diced chicken & mandarin zest.

King Trumpet Mushrooms, morels, broccolini florets.

Minced Garlic & Bird’s Eye Chilli

Chopped garlic, shallot & lightly salted radish

Served with morels, crispy beancurd, air-cured shiitake and coriander cress garnish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health.

Chilli OR Ginger & Sesame Oil

Served with morels, crispy beancurd, air-cured shiitake and coriander cress garnish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health.

Chilli OR Ginger & Sesame Oil.

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.

Deep frying soft tofu transforms it to an airy & springy texture, perfect for soaking up a sauce of dark soy, dried chillies, spring onions, cashew nuts, garlic flakes & seaweed crisps.

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

Steamed ‘silken’ beancurd with an umami-rich & aromatic black bean sauce

‘Chai’ scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th century. A spicy Szechuan dish of home-made beancurd & aubergines.

Jasmine sorbet, ginger snow, pistachio, lemon sponge, dark chocolate. The first warm days of spring, when the light lingers and the air is still a little cool - something cold, something floral, and the sense that winter has just passed.

Coconut parfait, coated with Araguani chocolate, light coconut & mango sorbets, fresh mango & lychee, wheat grass & lychee jellies, sago crisp, caramelised rice crispies, lime zest and edible 'water bottle plastic' infused with kumquat. From memories of post-swim, afternoon picnics on the shaded boundary between the searing sand and the cool tree-lined grass verges of a South China Sea beach, feasting on tropical fruit & sipping ice cold juices.

Caramelised coconut blossom nectar; Malaysian Liberica coffee ice cream, 'Milo' chocolate powder and tuile. Pandan is South East Asia's vanilla - fragrant, aromatic and used as the principal flavour of the majority of desserts. South East Asian coffee using butter burnt liberica beans and the generous sprinkling of 'Milo' as a topping complete the memory.

Biscuity peanut dacquoise, creamy mascarpone & peanut mousse, cold milk chocolate parfait with chocolate pearls, salted peanut caramel, crunchy sesame & cashew candy & Bill Mitchell's popping chocolate candy.

Valrhona chocolate fondant, sesame macaroon 'caps', hazelnuts, praline ice-cream, chestnut paste. From a dream one night of a mythical forest where chocolate grows from the ground and where vegetables, fruit and all things healthy grow no larger than the tiniest sprigs.