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Hakkasan Mayfair
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Dernières informations
Sophisticated Dining in the Heart of Mayfair
Évaluation
Avis
Photo
Menu
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
crispy shredded chicken, bamboo shoots, vermicelli
baby broccoli
sake and black truffle honey sauce
black bean sauce
choice of XO sauce black bean sauce or ginger and spring onion
pumpkin, shimeji mushroom, red chilli
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
aubergine relish, Szechuan pepper dip
champagne, honey
crispy salsify, sautéed fennel and shiitake mushroom
almond
choice of XO sauce, black bean sauce or ginger and spring onion
mushroom essence, soy cracker
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle vg, xo scallop and prawn shui mai
pomelo, pine nut, shallot
dried shrimp, garlic, chilli and shallot
dried chilli, cashew nut
Thai spring onion
tea plant mushroom, mountain yam
golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap
micro basil, mango, yam bean, radish
black pepper, red bell pepper
chilli, black bean sauce
pumpkin, shimeji mushroom, red chilli
crispy seaweed, pine nuts
asparagus, sweetcorn, straw mushroom
First course: whole duck, pancakes, 30g of caviar, baby cucumber and spring onion. Second course: choice of XO sauce, black bean sauce or ginger and spring onion. The award-winning Irish duck produces a tender dish, full of flavour with succulent meat and crispy skin.
crispy shredded chicken, bamboo shoots, vermicelli
chicken, shiitake mushroom, pomelo
gai lan
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
golden squash and lily bulb; black pepper shui mai; sugar snap and edamame; wild mushroom with black truffle bean curd wrap
Black garlic glaze, crackling, mustard dressing. With rich, dark meat, the Iberico black pig has earned a reputation as the 'Wagyu' of the pork world. The extreme marbling of fat gives the pork a sweet, buttery flavour and a delicate texture.
black vinegar glaze
crispy seaweed, enoki mushroom
red chilli, spring onion
Szechuan pepper, fried garlic, soy floss
aubergine relish, Szechuan pepper dip
egg floss, chilli
edamame, osmanthus fragrance
onion, carrot, coriander
pomelo, pine nut, shallot
micro basil, mango, yam bean, radish
dried shrimp, garlic, chilli and shallot
Champagne, honey
okra, ginger, spring onion
baby broccoli
dried chilli, cashew nut
almond
Choice of black bean sauce or red pickled chili garlic or spring onion and soy sauce
tea plant mushroom, mountain yam
chestnut, peanut
sweet basil, chilli, spring onion
sake and black truffle honey sauce. Decadent and luxurious, heavily marbled Japanese Wagyu beef is paired with umami-rich fresh black truffle shavings and a sweet, honeyed sake and truffle sauce.
crispy salsify, sautéed fennel and shiitake mushroom
pineapple, pomegranate
Thai spring onion
red wine lotus root, honey
chilli, black bean sauce
garlic, ginger, or oyster sauce
garlic, ginger, or oyster sauce
crispy seaweed, pine nut
black pepper, red bell pepper
pumpkin, shimeji mushroom, red chilli
shimeji mushroom, beansprout
beansprout, spring onion, fried enoki mushroom
asparagus, sweetcorn, straw mushroom
Grey Goose, Grand Marnier, cranberry, raspberry, lime, pink peppercorn, baijiu
Ciroc vodka, passion fruit, miso and Moët & Chandon Grand Vintage 2012 reduction, popcorn
Cygnet Welsh gin, Baiju, peach, supasawa, Moët & Chandon Imperial NV, Pomello Aperitif
WhistlePig PiggyBack Rye 6yrs whiskey duck fat washed, Hennessy Privilege, grapefruit, angostura bitters
Suntory Hakushu Distiller's Reserve whisky, Akashi–Tai umeshu, Campari, Cocchi Vermouth di Torino, Ardbeg 10 yrs whisky mist
Eminente Reserva 7 yrs rum, pineapple, lime clarified coconut milk, supasawa
Casamigos Blanco tequila, pistachio, pineapple, lime, agave,cardamom
Belvedere vodka, lychee, lime and orange cream bitters
Tanqueray No.TEN gin, lychee, cucumber, basil, elderflower, ginger
Belvedere vodka, Akashi–Tai sake, lychee, lime, coconut, passion fruit
Volcan Blanco tequila, mint, lime, mix berry cordial
Bacardi Carta Blanca rum, beer, lime, tonka beans
Patrón Silver tequila, Coconut St-Germain, rose, champagne, lime
Patrón Silver tequila, Aperol, coconut, Amaro Santoni, roasted pineapple, lime, hint of Montelobos mezcal
Johnnie Walker Black Label, Casamigos Mezcal, pear, coffee, Paragon Labdanum cordial
New era of sipping martini Belvedere 10 vodka, alo vera, lemongrass, Himalayan pink salt, hint of rosemary
Created by Marcio Macedo Hakkasan Mayfair Don Julio 1942, Campari,1757 Vermouth di Torino Rosso, coconut, grapefruit, strawberry, absinthe, orange bitters
Created by Cosimo Simone Hakkasan Hanway Place Seventy One gin, coconut, pineapple, champagne cordial, Saicho Darjeeling sparking tea, caviar coin,
The greatest of all time Johnnie Walker Blue Label whisky, Macallan 12 yrs Sherry Oak whisky, coconut, Cocchi di Torino, Angostura bitters
All spirits by the bottle are served with a choice of three mixers – 600ml each
Whiskymaker's Edition
India
50ml 46%
Suffolk, England
Buckinghamshire, England
Staffordshire, England 200ml
strawberry, raspberry, blackberry, lychee, apple, cranberry and lemonade
Rum, Tequila, Whisky alternatives
50ml 0.0%
50ml 0.0%
Functional gin amd aperitif
Wales
Wales
yuzu crémeux, calamansi, almond cake
Hazelnut praline, milk chocolate
Earl Grey, fig mousse, blood orange sorbet
chocolate crèmeux, pear compote, almond dacquoise
peanut praline, dark chocolate ganache, vanilla infusion
3 scoops
3 scoops
Japan, 5.20%
Germany, 0.5%
Germany 340ml 5.2%
France, 3%
Belgium 6%
Japan 0%0
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
crispy shredded chicken, bamboo shoots, vermicelli
baby broccoli
sake and black truffle honey sauce
black bean sauce
choice of XO sauce black bean sauce or ginger and spring onion
pumpkin, shimeji mushroom, red chilli
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
aubergine relish, Szechuan pepper dip
champagne, honey
crispy salsify, sautéed fennel and shiitake mushroom
almond
choice of XO sauce, black bean sauce or ginger and spring onion
mushroom essence, soy cracker
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle vg, xo scallop and prawn shui mai
pomelo, pine nut, shallot
dried shrimp, garlic, chilli and shallot
dried chilli, cashew nut
Thai spring onion
tea plant mushroom, mountain yam
golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap
micro basil, mango, yam bean, radish
black pepper, red bell pepper
chilli, black bean sauce
pumpkin, shimeji mushroom, red chilli
crispy seaweed, pine nuts
asparagus, sweetcorn, straw mushroom
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, black truffle chicken shui mai, peppercorn blue swimmer crab dumpling
aubergine relish, Szechuan pepper dip
champagne, honey
carrot, courgette, aubergine, watermelon radish
dried chilli, cashew nut
choice of XO sauce, black bean sauce or ginger and spring onion
crispy seaweed, pine nuts
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, black truffle chicken shui mai, peppercorn blue swimmer crab dumpling
pomelo, pine nut, shallot
baby broccoli
almond
Thai spring onion
tea plant mushroom, mountain yam
first course: whole duck, pancakes, 30g caviar, baby cucumber and spring onion second course: choice of XO sauce, black bean sauce or ginger and spring onion. This award-winning Irish duck produces a tender dish, full of flavour with succulent meat and crispy skin
crispy shredded chicken, bamboo shoots, vermicelli
chicken, shiitake mushroom, pomelo
gai lan
crystal lobster dumpling with Oscietra caviar, black truffle chicken shui mai, Dover sole with ginger and spring onion, peppercorn blue swimmer crab dumpling
har gau with gold leaf, crystal lobster dumpling with Oscietra caviar, black truffle chicken shui mai, Dover sole with ginger and spring onion, peppercorn blue swimmer crab dumpling, sugar snap and edamame 'vg'
golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap
black vinegar glaze
youtiao, truffle mayo, sesame
red chilli, spring onion
soy floss
egg floss, chilli
edamame, osmanthus fragrance
Black garlic glaze, crackling, mustard dressing
onion, white sesame
pomelo, pine nut, shallot
fried youtiao, baby tomato, yellow frisee lettuce
shichimi rice crisps
Champagne, honey
okra, ginger, spring onion
baby broccoli
dried chilli, cashew nut
almond
aubergine relish, Szechuan pepper dip
Choice of black bean sauce or red pickled chilli garlic or spring onion and soy sauce
ginger, spring onion, cloud ear fungus. Whole lobster is delicately braised in a rich and aromatic broth and served over tender noodles. A layered dish with depth, fragrance and finesse, rooted in celebration and status
tea plant mushroom, mountain yam
chestnut, peanut
sweet basil, chilli, spring onion
sake and black truffle honey sauce. Decadent and luxurious, heavily marbled Japanese Wagyu beef is paired with umami-rich fresh black truffle shavings and a sweet, honeyed sake and truffle sauce
carrot, courgette, aubergine, watermelon radish
pineapple, pomegranate
Thai spring onion
red wine lotus root, honey
shiitake mushroom, chilli, black bean sauce
garlic, ginger, oyster sauce
garlic, ginger, oyster sauce
crispy seaweed, pine nuts
black pepper, red bell pepper
pickled chilli sesame sauce, Chinese chive
shimeji mushroom, beansprout
beansprout, spring onion, fried enoki mushroom
bell pepper, lettuce, pineapple and chilli
duck fat washed WhistlePig PiggyBack Rye 6 yrs whiskey , Buffalo Trace bourbon, grapefruit, Angostura Bitters
Suntory Hakushu Distiller's Reserve whisky, Akashi–Tai umeshu, Campari, Antica Formula, Ardbeg 10 yrs whisky mist
Belvedere vodka, Akashi–Tai sake, lychee, lime, coconut, passion fruit
Casamigos Blanco tequila, pistachio, pineapple, lime, agave, cardamom
Belvedere vodka, lychee, lime and orange cream bitters
Tanqueray No.TEN gin, lychee, cucumber, basil, elderflower, ginger
Ciroc vodka, passion fruit, miso, Moët Chandon Imperial NV reduction, popcorn
Johnnie Walker Blue Label whisky, The Macallan 12 yrs Sherry Oak whisky, coconut, Del Professore Torino Rosso, Angostura Bitters
Grey Goose vodka, Grand Marnier, cranberry, raspberry, lime, pink peppercorn, Baijiu
Johnnie Walker Blue Label whisky infused with morel shiitake mushrooms, Grand Marnier, Velvet Falernum, Madeira wine, aromatic bitters
Grey Goose vodka, French in Bloom, strawberry, passionfruit, basil, champagne cordial
Crafted for unforgettable evenings. Select from our signature cocktail collection and enjoy this beautifully curated sharer, designed for up to six guests.
Cygnet 22 gin, Ojo de Dios Hibiscus, Grand Marnier, chamomile, pineapple, purple corn
Patron Silver tequila, lychee, coconut milk, supasawa
Seventy One gin, Patron Silver tequila, Antica Formula, Akashi-Tai umeshu, Campari, Ojo de Dios Hibiscus
Hennessy V.S.O.P. cognac, BACARDI Carta Blanca rum, Aperol, sweet potato cordial, ginger, lemon
Courvoisier V.S.O.P. cognac infused with butternut squash, Grand Marnier, coconut, lemon, chocolate bitters
Casamigos mezcal, Amaro Santoni, raspberry, toasted pineapple, agave, lime soda water
All spirits by the bottle are served with a choice of three mixers – 600ml each
Whiskymaker's Edition
India
Terra
Suffolk, England
Buckinghamshire, England
strawberry, raspberry, blackberry, lychee, apple, cranberry and lemonade
CleanCo Clean T, za'atar spice, grapefruit, lime, soda water hint of basil
CleanCo Clean R, pineapple, lime, clarified coconut milk
Rum, Tequila, Whisky alternatives
50ml 0.0%
Sweet Vermouth alternative 50ml 0.0%
Functional gin amd aperitif
Wales
Wales
yuzu crémeux, calamansi, almond cake
Hazelnut praline, milk chocolate
mandarin, turmeric gel, blood orange sorbet
chocolate mousse, coffee cremeux, espresso caviar
saffron syrup, cardamom oil
3 scoops
3 scoops
Selection of mini desserts: Spiky lemon 'g'; Jivara bomb 'v'; Sweet coffee 'caviar'; Black sesame and chocolate dumpling; Pandan rice pudding 'vg'
Japan, 5.2%
Germany, 0.5%
Germany 340ml 5.2%
France, 3%
Belgium 6%
Japan 0%0
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
crispy shredded chicken, bamboo shoots, vermicelli
baby broccoli
sake and black truffle honey sauce
black bean sauce
choice of XO sauce black bean sauce or ginger and spring onion
pumpkin, shimeji mushroom, red chilli
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
aubergine relish, Szechuan pepper dip
champagne, honey
crispy salsify, sautéed fennel and shiitake mushroom
almond
choice of XO sauce, black bean sauce or ginger and spring onion
mushroom essence, soy cracker
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle vg, xo scallop and prawn shui mai
pomelo, pine nut, shallot
dried shrimp, garlic, chilli and shallot
dried chilli, cashew nut
Thai spring onion
tea plant mushroom, mountain yam
golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap
micro basil, mango, yam bean, radish
black pepper, red bell pepper
chilli, black bean sauce
pumpkin, shimeji mushroom, red chilli
crispy seaweed, pine nuts
asparagus, sweetcorn, straw mushroom
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, black truffle chicken shui mai, peppercorn blue swimmer crab dumpling
aubergine relish, Szechuan pepper dip
champagne, honey
carrot, courgette, aubergine, watermelon radish
dried chilli, cashew nut
choice of XO sauce, black bean sauce or ginger and spring onion
crispy seaweed, pine nuts
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, black truffle chicken shui mai, peppercorn blue swimmer crab dumpling
pomelo, pine nut, shallot
baby broccoli
almond
Thai spring onion
tea plant mushroom, mountain yam
first course: whole duck, pancakes, 30g caviar, baby cucumber and spring onion second course: choice of XO sauce, black bean sauce or ginger and spring onion. This award-winning Irish duck produces a tender dish, full of flavour with succulent meat and crispy skin
crispy shredded chicken, bamboo shoots, vermicelli
chicken, shiitake mushroom, pomelo
gai lan
crystal lobster dumpling with Oscietra caviar, black truffle chicken shui mai, Dover sole with ginger and spring onion, peppercorn blue swimmer crab dumpling
har gau with gold leaf, crystal lobster dumpling with Oscietra caviar, black truffle chicken shui mai, Dover sole with ginger and spring onion, peppercorn blue swimmer crab dumpling, sugar snap and edamame 'vg'
golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap
black vinegar glaze
youtiao, truffle mayo, sesame
red chilli, spring onion
soy floss
egg floss, chilli
edamame, osmanthus fragrance
Black garlic glaze, crackling, mustard dressing
onion, white sesame
pomelo, pine nut, shallot
fried youtiao, baby tomato, yellow frisee lettuce
shichimi rice crisps
Champagne, honey
okra, ginger, spring onion
baby broccoli
dried chilli, cashew nut
almond
aubergine relish, Szechuan pepper dip
Choice of black bean sauce or red pickled chilli garlic or spring onion and soy sauce
ginger, spring onion, cloud ear fungus. Whole lobster is delicately braised in a rich and aromatic broth and served over tender noodles. A layered dish with depth, fragrance and finesse, rooted in celebration and status
tea plant mushroom, mountain yam
chestnut, peanut
sweet basil, chilli, spring onion
sake and black truffle honey sauce. Decadent and luxurious, heavily marbled Japanese Wagyu beef is paired with umami-rich fresh black truffle shavings and a sweet, honeyed sake and truffle sauce
carrot, courgette, aubergine, watermelon radish
pineapple, pomegranate
Thai spring onion
red wine lotus root, honey
shiitake mushroom, chilli, black bean sauce
garlic, ginger, oyster sauce
garlic, ginger, oyster sauce
crispy seaweed, pine nuts
black pepper, red bell pepper
pickled chilli sesame sauce, Chinese chive
shimeji mushroom, beansprout
beansprout, spring onion, fried enoki mushroom
bell pepper, lettuce, pineapple and chilli
yuzu crémeux, calamansi, almond cake
Hazelnut praline, milk chocolate
mandarin, turmeric gel, blood orange sorbet
chocolate mousse, coffee cremeux, espresso caviar
saffron syrup, cardamom oil
3 scoops
3 scoops
Selection of mini desserts: Spiky lemon 'g'; Jivara bomb 'v'; Sweet coffee 'caviar'; Black sesame and chocolate dumpling; Pandan rice pudding 'vg'
Japan, 5.2%
Germany, 0.5%
Germany 340ml 5.2%
France, 3%
Belgium 6%
Japan 0%0
duck fat washed WhistlePig PiggyBack Rye 6 yrs whiskey , Buffalo Trace bourbon, grapefruit, Angostura Bitters
Suntory Hakushu Distiller's Reserve whisky, Akashi–Tai umeshu, Campari, Antica Formula, Ardbeg 10 yrs whisky mist
Belvedere vodka, Akashi–Tai sake, lychee, lime, coconut, passion fruit
Casamigos Blanco tequila, pistachio, pineapple, lime, agave, cardamom
Belvedere vodka, lychee, lime and orange cream bitters
Tanqueray No.TEN gin, lychee, cucumber, basil, elderflower, ginger
Ciroc vodka, passion fruit, miso, Moët & Chandon Imperial NV reduction, popcorn
Johnnie Walker Blue Label whisky, The Macallan 12 yrs Sherry Oak whisky, coconut, Del Professore Torino Rosso, Angostura Bitters
Grey Goose vodka, Grand Marnier, cranberry, raspberry, lime, pink peppercorn, Baijiu
Johnnie Walker Blue Label whisky infused with morel & shiitake mushrooms, Grand Marnier, Velvet Falernum, Madeira wine, aromatic bitters
Grey Goose vodka, French in Bloom, strawberry, passionfruit, basil, champagne cordial
Crafted for unforgettable evenings. Select from our signature cocktail collection and enjoy this beautifully curated sharer, designed for up to six guests.
Cygnet 22 gin, Ojo de Dios Hibiscus, Grand Marnier, chamomile, pineapple, purple corn
Patron Silver tequila, lychee, coconut milk, supasawa
Seventy One gin, Patron Silver tequila, Antica Formula, Akashi-Tai umeshu, Campari, Ojo de Dios Hibiscus
Hennessy V.S.O.P. cognac, BACARDI Carta Blanca rum, Aperol, sweet potato cordial, ginger, lemon
Courvoisier V.S.O.P. cognac infused with butternut squash, Grand Marnier, coconut, lemon, chocolate bitters
Casamigos mezcal, Amaro Santoni, raspberry, toasted pineapple, agave, lime & soda water
All spirits by the bottle are served with a choice of three mixers – 600ml each
Whiskymaker's Edition
India
Terra
Suffolk, England
Buckinghamshire, England
strawberry, raspberry, blackberry, lychee, apple, cranberry and lemonade
CleanCo Clean T, za'atar spice, grapefruit, lime, soda water & hint of basil
CleanCo Clean R, pineapple, lime, clarified coconut milk
Rum, Tequila, Whisky alternatives
50ml 0.0%
Sweet Vermouth alternative 50ml 0.0%
Functional gin amd aperitif
Wales
Wales
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
crispy shredded chicken, bamboo shoots, vermicelli
baby broccoli
sake and black truffle honey sauce
black bean sauce
choice of XO sauce black bean sauce or ginger and spring onion
pumpkin, shimeji mushroom, red chilli
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
aubergine relish, Szechuan pepper dip
champagne, honey
crispy salsify, sautéed fennel and shiitake mushroom
almond
choice of XO sauce, black bean sauce or ginger and spring onion
mushroom essence, soy cracker
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle vg, xo scallop and prawn shui mai
pomelo, pine nut, shallot
dried shrimp, garlic, chilli and shallot
dried chilli, cashew nut
Thai spring onion
tea plant mushroom, mountain yam
golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap
micro basil, mango, yam bean, radish
black pepper, red bell pepper
chilli, black bean sauce
pumpkin, shimeji mushroom, red chilli
crispy seaweed, pine nuts
asparagus, sweetcorn, straw mushroom
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, black truffle chicken shui mai, peppercorn blue swimmer crab dumpling
aubergine relish, Szechuan pepper dip
champagne, honey
carrot, courgette, aubergine, watermelon radish
dried chilli, cashew nut
choice of XO sauce, black bean sauce or ginger and spring onion
crispy seaweed, pine nuts
Japan, 5.2%
Germany, 0.5%
Germany 340ml 5.2%
France, 3%
Belgium 6%
Japan 0%0
duck fat washed WhistlePig PiggyBack Rye 6 yrs whiskey , Buffalo Trace bourbon, grapefruit, Angostura Bitters
Suntory Hakushu Distiller's Reserve whisky, Akashi–Tai umeshu, Campari, Antica Formula, Ardbeg 10 yrs whisky mist
Belvedere vodka, Akashi–Tai sake, lychee, lime, coconut, passion fruit
Casamigos Blanco tequila, pistachio, pineapple, lime, agave, cardamom
Belvedere vodka, lychee, lime and orange cream bitters
Tanqueray No.TEN gin, lychee, cucumber, basil, elderflower, ginger
Ciroc vodka, passion fruit, miso, Moët & Chandon Imperial NV reduction, popcorn
Johnnie Walker Blue Label whisky, The Macallan 12 yrs Sherry Oak whisky, coconut, Del Professore Torino Rosso, Angostura Bitters
Grey Goose vodka, Grand Marnier, cranberry, raspberry, lime, pink peppercorn, Baijiu
Johnnie Walker Blue Label whisky infused with morel & shiitake mushrooms, Grand Marnier, Velvet Falernum, Madeira wine, aromatic bitters
Grey Goose vodka, French in Bloom, strawberry, passionfruit, basil, champagne cordial
Crafted for unforgettable evenings. Select from our signature cocktail collection and enjoy this beautifully curated sharer, designed for up to six guests.
Cygnet 22 gin, Ojo de Dios Hibiscus, Grand Marnier, chamomile, pineapple, purple corn
Patron Silver tequila, lychee, coconut milk, supasawa
Seventy One gin, Patron Silver tequila, Antica Formula, Akashi-Tai umeshu, Campari, Ojo de Dios Hibiscus
Hennessy V.S.O.P. cognac, BACARDI Carta Blanca rum, Aperol, sweet potato cordial, ginger, lemon
Courvoisier V.S.O.P. cognac infused with butternut squash, Grand Marnier, coconut, lemon, chocolate bitters
Casamigos mezcal, Amaro Santoni, raspberry, toasted pineapple, agave, lime & soda water
All spirits by the bottle are served with a choice of three mixers – 600ml each
Whiskymaker's Edition
India
Terra
Suffolk, England
Buckinghamshire, England
strawberry, raspberry, blackberry, lychee, apple, cranberry and lemonade
CleanCo Clean T, za'atar spice, grapefruit, lime, soda water & hint of basil
CleanCo Clean R, pineapple, lime, clarified coconut milk
Rum, Tequila, Whisky alternatives
50ml 0.0%
Sweet Vermouth alternative 50ml 0.0%
Functional gin amd aperitif
Wales
Wales
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, xo prawn and scallop shui mai, peppercorn blue swimmer crab dumpling
pomelo, pine nut, shallot
baby broccoli
almond
Thai spring onion
tea plant mushroom, mountain yam
first course: whole duck, pancakes, 30g caviar, baby cucumber and spring onion second course: choice of XO sauce, black bean sauce or ginger and spring onion. This award-winning Irish duck produces a tender dish, full of flavour with succulent meat and crispy skin
crispy dried scallop, bamboo shoot, balsamic vinegar pearls
chicken, black fungus, pomelo
gai lan
crystal lobster dumpling with Oscietra caviar, xo prawn and scallop shui mai, Dover sole with ginger and spring onion, peppercorn blue swimmer crab dumpling
har gau with gold leaf, crystal lobster dumpling with Oscietra caviar, xo prawn and scallop shui mai, Dover sole with ginger and spring onion, peppercorn blue swimmer crab dumpling, edamame and parsinp 'vg'
golden squash and lily bulb, black pepper and eryngii mushroom shui mai, edamame and parsnip, wild mushroom with black truffle bean curd wrap
black vinegar glaze, pickled cucumber, pickled watermelon radish
youtiao, truffle mayo, sesame
red chilli, spring onion
soy floss
egg floss, chilli
edamame, osmanthus fragrance
Black garlic glaze, crackling, mustard dressing
onion, celery, mango puree
pickled red cabbage, plum sauce
pomelo, pine nut, shallot
plum cherry tomato, yam bean carrot, mixed micro cress
kumquat puree, micro coriander, truffle tuile
Champagne, honey
okra, ginger, spring onion
baby broccoli
dried chilli, cashew nut
almond
pineapple, pomegranate
aubergine relish, Szechuan pepper dip
ginger, spring onion, cloud ear fungus. Whole lobster is delicately braised in a rich and aromatic broth and served over tender noodles. A layered dish with depth, fragrance and finesse, rooted in celebration and status
tea plant mushroom, mountain yam
chestnut, peanut
sweet basil, chilli, spring onion
sake and black truffle honey sauce. Decadent and luxurious, heavily marbled Japanese Wagyu beef is paired with umami-rich fresh black truffle shavings and a sweet, honeyed sake and truffle sauce
carrot, courgette, watermelon radish
pineapple, pomegranate
Thai spring onion
red wine lotus root, honey
black truffle hone sauce, leek citrus, vinaigrette, homemade pancake
shiitake mushroom, chilli, black bean sauce
garlic, ginger, oyster sauce
garlic, ginger, oyster sauce
crispy seaweed, pine nuts
black pepper, red bell pepper
white asparagus, sugar snap, Jerusalem artichoke, baby courgette
shimeji mushroom, beansprout
beansprout, spring onion, fried enoki mushroom
bell pepper, lettuce, pineapple and chilli
yuzu crémeux, calamansi, almond cake
Hazelnut praline, milk chocolate, crispy pop
sea buckthorn sorbet, meringue, strawberry, Chantilly
passion mango mousse, banana, pineapple sorbet
saffron syrup, cardamom oil
3 scoops
3 scoops
Selection of mini desserts: Spiky lemon 'g'; Jivara bomb 'v'; Exotique 'caviar'; Black sesame and chocolate dumplings; Shaji mess 'vg''g'
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
crispy shredded chicken, bamboo shoots, vermicelli
baby broccoli
sake and black truffle honey sauce
black bean sauce
choice of XO sauce black bean sauce or ginger and spring onion
pumpkin, shimeji mushroom, red chilli
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
aubergine relish, Szechuan pepper dip
champagne, honey
crispy salsify, sautéed fennel and shiitake mushroom
almond
choice of XO sauce, black bean sauce or ginger and spring onion
mushroom essence, soy cracker
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle vg, xo scallop and prawn shui mai
pomelo, pine nut, shallot
dried shrimp, garlic, chilli and shallot
dried chilli, cashew nut
Thai spring onion
tea plant mushroom, mountain yam
golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap
micro basil, mango, yam bean, radish
black pepper, red bell pepper
chilli, black bean sauce
pumpkin, shimeji mushroom, red chilli
crispy seaweed, pine nuts
asparagus, sweetcorn, straw mushroom
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, black truffle chicken shui mai, peppercorn blue swimmer crab dumpling
aubergine relish, Szechuan pepper dip
champagne, honey
carrot, courgette, aubergine, watermelon radish
dried chilli, cashew nut
choice of XO sauce, black bean sauce or ginger and spring onion
crispy seaweed, pine nuts
Japan, 5.2%
Germany, 0.5%
Germany 340ml 5.2%
France, 3%
Belgium 6%
Japan 0%0
All spirits by the bottle are served with a choice of three mixers – 600ml each
Whiskymaker's Edition
India
Terra
Suffolk, England
Buckinghamshire, England
strawberry, raspberry, blackberry, lychee, apple, cranberry and lemonade
CleanCo Clean T, za'atar spice, grapefruit, lime, soda water & hint of basil
CleanCo Clean R, pineapple, lime, clarified coconut milk
Rum, Tequila, Whisky alternatives
50ml 0.0%
Sweet Vermouth alternative 50ml 0.0%
Functional gin amd aperitif
Wales
Wales
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, xo prawn and scallop shui mai, peppercorn blue swimmer crab dumpling
pomelo, pine nut, shallot
baby broccoli
almond
Thai spring onion
tea plant mushroom, mountain yam
first course: whole duck, pancakes, 30g caviar, baby cucumber and spring onion second course: choice of XO sauce, black bean sauce or ginger and spring onion. This award-winning Irish duck produces a tender dish, full of flavour with succulent meat and crispy skin
crispy dried scallop, bamboo shoot, balsamic vinegar pearls
chicken, black fungus, pomelo
gai lan
crystal lobster dumpling with Oscietra caviar, xo prawn and scallop shui mai, Dover sole with ginger and spring onion, peppercorn blue swimmer crab dumpling
har gau with gold leaf, crystal lobster dumpling with Oscietra caviar, xo prawn and scallop shui mai, Dover sole with ginger and spring onion, peppercorn blue swimmer crab dumpling, edamame and parsinp 'vg'
golden squash and lily bulb, black pepper and eryngii mushroom shui mai, edamame and parsnip, wild mushroom with black truffle bean curd wrap
black vinegar glaze, pickled cucumber, pickled watermelon radish
youtiao, truffle mayo, sesame
red chilli, spring onion
soy floss
egg floss, chilli
edamame, osmanthus fragrance
Black garlic glaze, crackling, mustard dressing
onion, celery, mango puree
pickled red cabbage, plum sauce
pomelo, pine nut, shallot
plum cherry tomato, yam bean carrot, mixed micro cress
kumquat puree, micro coriander, truffle tuile
Champagne, honey
okra, ginger, spring onion
baby broccoli
dried chilli, cashew nut
almond
pineapple, pomegranate
aubergine relish, Szechuan pepper dip
ginger, spring onion, cloud ear fungus. Whole lobster is delicately braised in a rich and aromatic broth and served over tender noodles. A layered dish with depth, fragrance and finesse, rooted in celebration and status
tea plant mushroom, mountain yam
chestnut, peanut
sweet basil, chilli, spring onion
sake and black truffle honey sauce. Decadent and luxurious, heavily marbled Japanese Wagyu beef is paired with umami-rich fresh black truffle shavings and a sweet, honeyed sake and truffle sauce
carrot, courgette, watermelon radish
pineapple, pomegranate
Thai spring onion
red wine lotus root, honey
black truffle hone sauce, leek citrus, vinaigrette, homemade pancake
shiitake mushroom, chilli, black bean sauce
garlic, ginger, oyster sauce
garlic, ginger, oyster sauce
crispy seaweed, pine nuts
black pepper, red bell pepper
white asparagus, sugar snap, Jerusalem artichoke, baby courgette
shimeji mushroom, beansprout
beansprout, spring onion, fried enoki mushroom
bell pepper, lettuce, pineapple and chilli
yuzu crémeux, calamansi, almond cake
Hazelnut praline, milk chocolate, crispy pop
sea buckthorn sorbet, meringue, strawberry, Chantilly
passion mango mousse, banana, pineapple sorbet
saffron syrup, cardamom oil
3 scoops
3 scoops
Selection of mini desserts: Spiky lemon 'g'; Jivara bomb 'v'; Exotique 'caviar'; Black sesame and chocolate dumplings; Shaji mess 'vg''g'
pomelo, pine nut, shallot +5
crispy seaweed
cherry tomato, yam bean, carrot, mixed micro cress
edamame +10
sugar snap
almond
kumquat puree, micro coriander, truffle tuile
chestnut, peanut, mantou
crispy seaweed, pine nut
black pepper, red bell pepper
shitake mushroom, chilli, black bean sauce
pomelo, pine nut, shallot +5
edamame, osmanthus fragrance
plum cherry tomato, yam bean, carrot, mixed micro cress
edamame +10
sugar snap
kumquat puree, micro coriander, truffle tuile
almond
chestnut, peanut, mantou
crispy seaweed, pine nut
black pepper, red bell pepper
chilli, black bean sauce
pomelo, pine nut, shallot
plum cherry tomato, yam bean, carrot, mixed micro cress
Thai spring onion
almond
kumquat puree, micro coriander, truffle tuile
chestnut, peanut, mantou
black pepper, red bell pepper
shiitake mushroom, chilli, black bean sauce
crispy seaweed, pine nut
Capturing the spirit of Hakkasan, celebrating the gin boom and enduring appeal of the Negroni, this classic is reimagined through an Asian lens. Fusing 1960s Hong Kong glamour with modern London precision, this theatrical serve tempers Italy's bitter heart with the velvety depth of Japanese craft and a plum-sweet finish. Suggested Food Pairing: Peking duck. Ingredients: Suntory Hakushu Distiller's Reserve whisky, Akashi–Tai umeshu, Campari, Antica Formula vermouth, Ardbeg 10 Years Old whisky mist
Created in the iconic opening era of Hakkasan, this cocktail was inspired by Alan Yau's pursuit of the perfect tropical serve. While the bar's DNA was shaped by the legendary Dick Bradsell, it was the precision and craft of the original bar team who balanced the Hakka into the masterpiece it remains today. Ingredients: Belvedere vodka, Akashi–Tai sake, Briottet Lychee liqueur, Lime, Coconut, Passion fruit
A decadent twist on the classic Dirty Martini, crafted with a Cantonese touch to be enjoyed ice cold. Cocchi Americano infused with chamomile and a whisper of mezcal, perfectly balanced with your choice of vodka or gin
Ingredients: Belvedere vodka, Strawberry, Blackberry, Raspberry, Vanilla, Double Dutch soda water
Ingredients: Patrón Silver tequila, Za'atar Spice, Grapefruit, Agave, Saicho Osmanthus sparkling tea
Originating in 1990s New York, the Lychee Martini became a cornerstone of Alan Yau's vision - celebrating distinctive flavours and redefining the art of modern Chinese dining. Highlighting the elegance of lychee, Hakkasan's signature twist arrived in 2001, quickly becoming a global symbol of sophisticated nightlife and a 21st-century classic. Suggested Food Pairing: Steamed selection of dim sum. Ingredients: Belvedere vodka, Lychee, Lime, Orange cream bitters, Rose
Hakka 2.0 represents a bold, innovative evolution in mixology. Inspired by a vibrant modern spirit and a striking tropical flavour profile, this version takes a deconstructed approach to its predecessor. Through a meticulous clarification process, the density of the original is stripped away, transforming a familiar favourite into a crystalline, silk-textured elixir of pure sophistication. Ingredients: Patrón Silver tequila, Briottet Lychee liqueur, Coconut milk, Supasawa
A refined Cosmopolitan inspired by Shanghai's modern elegance. Bright red fruit notes - both tart and sweet - are balanced by fruity pink peppercorn and caramelised orange. Finished with velvet foam and a delicate dusting of red berries, it has quietly captivated icons of style and glamour since the late 1980s. Ingredients: Grey Goose vodka, Grand Marnier, Cranberry, Raspberry, Lime, Pink peppercorn, Baijiu
Non-alcoholic version available. Ingredients: Don Julio 1942 tequila, Coconut, Sauternes wine, Lapsang Souchong tea, Pineapple, Lemon, Moët & Chandon Grand Vintage champagne
Ingredients: Maker's Mark bourbon, Yuzu, Cocoa nibs, Demerara, Orange bitters
A nomadic journey from East to West. Inspired by the shifting sands and secret trade of the Silk Road, this Margarita is a velvety camouflage wrapped in layers of exotic texture and spice. True to its name, a pistachio fat-wash and pineapple create a finish that moves like silk across the palate - mysterious, refined and quietly opulent. Suggested Food Pairing: Crispy duck salad. Ingredients: Casamigos Blanco tequila, Pistachio, Pineapple, Lime, Agave, Cardamom
Crafted in celebration of heritage whiskies, this contemplative sipping cocktail brings together a curated blend of premium Scotch. A soft coconut wash harmonises the layers, allowing the flavours to unfold with quiet elegance, before giving way to a lingering finish of toasted oak and luscious fruits. Suggested Food Pairing: Stir-fried black pepper beef fillet with Merlot. Ingredients: Johnnie Walker Blue Label whisky, Coconut, Del Professore Torino Rosso vermouth, Angostura bitters
Inspired by the smouldering romance of the silver screen and the soulful poetry of the open road, this cocktail is our romantic twist on the Margarita. Crafted with the bold spirit of Tequila, it is a liquid love letter - where the earthy strength of agave meets a delicate floral-fruity blush. Deepened by the sophisticated, savoury notes of hibiscus and tomato; it is a poetic toast to the night. Ingredients: Pantalones Reposado tequila, Strawberry, Hibiscus, Grapefruit, Sichuan pepper, A hint of Tigerella tomato water
Ingredients: Ojo de Dios Hibiscus mezcal, Bombay Sapphire Premier Cru gin, Apricot, Hibiscus, Chamomile, Supasawa, Plum bitters
Ingredients: Johnnie Walker Black Label, whisky infused with morel, & shiitake mushrooms, Courvoisier V.S.O.P cognac, Grand Marnier, Velvet Falernum, Madeira wine, Aromatic bitters
The Wildflower has refreshing, green-floral notes. It's built on a foundation of Tanqueray No.TEN gin, but what makes it 'Wild' is the garden-fresh combination of cucumber, basil and ginger, all softened by the sweetness of lychee and elderflower. It belongs to the sensual, floral category that Hanway Place's menu was most famous for. Suggested Food Pairing: Spicy prawns. Ingredients: Tanqueray No.TEN gin, St-Germain Elderflower liqueur, Lychee, Cucumber, Basil, Ginger
A cocktail designed to honour our most iconic dish 'The Peking Duck', combined with a timeless charm of 'The Whisky Sour'. Showcasing duck fat-washed bourbon and Coachbuilt whisky, layered with distinctive floral cognac notes for a rich, complex character. Crowned with a generous spoonful of chocolate caviar made in-house by our expert pastry team. Ingredients: Hennessy V.S.O.P cognac, Duck fat-washed Buffalo Trace bourbon, Coachbuilt whisky, Grapefruit, Angostura bitters
A collaboration between the female duo of Hakkasan's head sommelier and bartender. A symphony of high-energy fusion and pure indulgence. By marrying the structured elegance of Champagne with the vibrant, tropical soul of passion fruit, strawberry and coconut, this is more than a cocktail. A bottled essence of Hakkasan and a masterclass in balance: juicy, exotic and irresistibly effervescent. Ingredients: Grey Goose vodka, Coconut, Strawberry, Passion fruit, Champagne reduction, French in Bloom
Inspired by the soaring grace of opera icon Katherine Jenkins, Madame Cygnet is a liquid tribute to Welsh heritage and global elegance. Built on the silky precision of Cygnet 22 Gin, this delicate blend of elderflower and pomelo is kissed by a mysterious touch of peach and Baijiu. Finished with a Champagne flourish, it is a performance in a glass - as luminous and unforgettable as a centre-stage solo. Ingredients: Cygnet 22 gin, Baijiu, Peach, Supasawa, Moët & Chandon Grand Vintage champagne, Pómelle apéritif
A ceremonial libation crafted to be shared and savoured. Rooted in Hakkasan heritage and the art of the tea celebration, our signature tea blend featuring sakura flower, vermouth, Nashi pear and oat is meticulously clarified to a satin purity. Inspired by timeless Far Eastern rituals and elevated for a contemporary palate, each sip reveals a floral depth and delicate fruit in elegant balance, creating a shared experience of heritage and harmony. Ingredients: Suntory Roku gin, Nashi Pear sake, Mancino Sakura vermouth, Rose, Supasawa, Oat, Hakkasan Signature tea blend
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
crispy shredded chicken, bamboo shoots, vermicelli
baby broccoli
sake and black truffle honey sauce
black bean sauce
choice of XO sauce black bean sauce or ginger and spring onion
pumpkin, shimeji mushroom, red chilli
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle 'vg', XO scallop and prawn shui mai
aubergine relish, Szechuan pepper dip
champagne, honey
crispy salsify, sautéed fennel and shiitake mushroom
almond
choice of XO sauce, black bean sauce or ginger and spring onion
mushroom essence, soy cracker
crystal lobster dumpling with Oscietra caviar, Dover sole with seven spices, wild mushroom with black truffle vg, xo scallop and prawn shui mai
pomelo, pine nut, shallot
dried shrimp, garlic, chilli and shallot
dried chilli, cashew nut
Thai spring onion
tea plant mushroom, mountain yam
golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap
micro basil, mango, yam bean, radish
black pepper, red bell pepper
chilli, black bean sauce
pumpkin, shimeji mushroom, red chilli
crispy seaweed, pine nuts
asparagus, sweetcorn, straw mushroom
pancakes, baby cucumber, spring onion
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, black truffle chicken shui mai, peppercorn blue swimmer crab dumpling
aubergine relish, Szechuan pepper dip
champagne, honey
carrot, courgette, aubergine, watermelon radish
dried chilli, cashew nut
choice of XO sauce, black bean sauce or ginger and spring onion
crispy seaweed, pine nuts
Japan, 5.2%
Germany, 0.5%
Germany 340ml 5.2%
France, 3%
Belgium 6%
Japan 0%0
All spirits by the bottle are served with a choice of three mixers – 600ml each
Whiskymaker's Edition
India
Terra
Suffolk, England
Buckinghamshire, England
strawberry, raspberry, blackberry, lychee, apple, cranberry and lemonade
CleanCo Clean T, za'atar spice, grapefruit, lime, soda water & hint of basil
CleanCo Clean R, pineapple, lime, clarified coconut milk
Rum, Tequila, Whisky alternatives
50ml 0.0%
Sweet Vermouth alternative 50ml 0.0%
Functional gin amd aperitif
Wales
Wales
crystal lobster dumpling with Oscietra caviar, Dover sole with ginger and spring onion, xo prawn and scallop shui mai, peppercorn blue swimmer crab dumpling
pomelo, pine nut, shallot
baby broccoli
almond
Thai spring onion
tea plant mushroom, mountain yam
pomelo, pine nut, shallot +5
crispy seaweed
cherry tomato, yam bean, carrot, mixed micro cress
edamame +10
sugar snap
almond
kumquat puree, micro coriander, truffle tuile
chestnut, peanut, mantou
crispy seaweed, pine nut
black pepper, red bell pepper
shitake mushroom, chilli, black bean sauce
pomelo, pine nut, shallot +5
edamame, osmanthus fragrance
plum cherry tomato, yam bean, carrot, mixed micro cress
edamame +10
sugar snap
kumquat puree, micro coriander, truffle tuile
almond
chestnut, peanut, mantou
crispy seaweed, pine nut
black pepper, red bell pepper
chilli, black bean sauce
Capturing the spirit of Hakkasan, celebrating the gin boom and enduring appeal of the Negroni, this classic is reimagined through an Asian lens. Fusing 1960s Hong Kong glamour with modern London precision, this theatrical serve tempers Italy's bitter heart with the velvety depth of Japanese craft and a plum-sweet finish. Suggested Food Pairing: Peking duck. Ingredients: Suntory Hakushu Distiller's Reserve whisky, Akashi–Tai umeshu, Campari, Antica Formula vermouth, Ardbeg 10 Years Old whisky mist
Created in the iconic opening era of Hakkasan, this cocktail was inspired by Alan Yau's pursuit of the perfect tropical serve. While the bar's DNA was shaped by the legendary Dick Bradsell, it was the precision and craft of the original bar team who balanced the Hakka into the masterpiece it remains today. Ingredients: Belvedere vodka, Akashi–Tai sake, Briottet Lychee liqueur, Lime, Coconut, Passion fruit
A decadent twist on the classic Dirty Martini, crafted with a Cantonese touch to be enjoyed ice cold. Cocchi Americano infused with chamomile and a whisper of mezcal, perfectly balanced with your choice of vodka or gin
Ingredients: Belvedere vodka, Strawberry, Blackberry, Raspberry, Vanilla, Double Dutch soda water
Ingredients: Patrón Silver tequila, Za'atar Spice, Grapefruit, Agave, Saicho Osmanthus sparkling tea
Originating in 1990s New York, the Lychee Martini became a cornerstone of Alan Yau's vision - celebrating distinctive flavours and redefining the art of modern Chinese dining. Highlighting the elegance of lychee, Hakkasan's signature twist arrived in 2001, quickly becoming a global symbol of sophisticated nightlife and a 21st-century classic. Suggested Food Pairing: Steamed selection of dim sum. Ingredients: Belvedere vodka, Lychee, Lime, Orange cream bitters, Rose
Hakka 2.0 represents a bold, innovative evolution in mixology. Inspired by a vibrant modern spirit and a striking tropical flavour profile, this version takes a deconstructed approach to its predecessor. Through a meticulous clarification process, the density of the original is stripped away, transforming a familiar favourite into a crystalline, silk-textured elixir of pure sophistication. Ingredients: Patrón Silver tequila, Briottet Lychee liqueur, Coconut milk, Supasawa
A refined Cosmopolitan inspired by Shanghai's modern elegance. Bright red fruit notes - both tart and sweet - are balanced by fruity pink peppercorn and caramelised orange. Finished with velvet foam and a delicate dusting of red berries, it has quietly captivated icons of style and glamour since the late 1980s. Ingredients: Grey Goose vodka, Grand Marnier, Cranberry, Raspberry, Lime, Pink peppercorn, Baijiu
Non-alcoholic version available. Ingredients: Don Julio 1942 tequila, Coconut, Sauternes wine, Lapsang Souchong tea, Pineapple, Lemon, Moët & Chandon Grand Vintage champagne
Ingredients: Maker's Mark bourbon, Yuzu, Cocoa nibs, Demerara, Orange bitters
A nomadic journey from East to West. Inspired by the shifting sands and secret trade of the Silk Road, this Margarita is a velvety camouflage wrapped in layers of exotic texture and spice. True to its name, a pistachio fat-wash and pineapple create a finish that moves like silk across the palate - mysterious, refined and quietly opulent. Suggested Food Pairing: Crispy duck salad. Ingredients: Casamigos Blanco tequila, Pistachio, Pineapple, Lime, Agave, Cardamom
Crafted in celebration of heritage whiskies, this contemplative sipping cocktail brings together a curated blend of premium Scotch. A soft coconut wash harmonises the layers, allowing the flavours to unfold with quiet elegance, before giving way to a lingering finish of toasted oak and luscious fruits. Suggested Food Pairing: Stir-fried black pepper beef fillet with Merlot. Ingredients: Johnnie Walker Blue Label whisky, Coconut, Del Professore Torino Rosso vermouth, Angostura bitters
Inspired by the smouldering romance of the silver screen and the soulful poetry of the open road, this cocktail is our romantic twist on the Margarita. Crafted with the bold spirit of Tequila, it is a liquid love letter - where the earthy strength of agave meets a delicate floral-fruity blush. Deepened by the sophisticated, savoury notes of hibiscus and tomato; it is a poetic toast to the night. Ingredients: Pantalones Reposado tequila, Strawberry, Hibiscus, Grapefruit, Sichuan pepper, A hint of Tigerella tomato water
Ingredients: Ojo de Dios Hibiscus mezcal, Bombay Sapphire Premier Cru gin, Apricot, Hibiscus, Chamomile, Supasawa, Plum bitters
Ingredients: Johnnie Walker Black Label, whisky infused with morel, & shiitake mushrooms, Courvoisier V.S.O.P cognac, Grand Marnier, Velvet Falernum, Madeira wine, Aromatic bitters
The Wildflower has refreshing, green-floral notes. It's built on a foundation of Tanqueray No.TEN gin, but what makes it 'Wild' is the garden-fresh combination of cucumber, basil and ginger, all softened by the sweetness of lychee and elderflower. It belongs to the sensual, floral category that Hanway Place's menu was most famous for. Suggested Food Pairing: Spicy prawns. Ingredients: Tanqueray No.TEN gin, St-Germain Elderflower liqueur, Lychee, Cucumber, Basil, Ginger
A cocktail designed to honour our most iconic dish 'The Peking Duck', combined with a timeless charm of 'The Whisky Sour'. Showcasing duck fat-washed bourbon and Coachbuilt whisky, layered with distinctive floral cognac notes for a rich, complex character. Crowned with a generous spoonful of chocolate caviar made in-house by our expert pastry team. Ingredients: Hennessy V.S.O.P cognac, Duck fat-washed Buffalo Trace bourbon, Coachbuilt whisky, Grapefruit, Angostura bitters
A collaboration between the female duo of Hakkasan's head sommelier and bartender. A symphony of high-energy fusion and pure indulgence. By marrying the structured elegance of Champagne with the vibrant, tropical soul of passion fruit, strawberry and coconut, this is more than a cocktail. A bottled essence of Hakkasan and a masterclass in balance: juicy, exotic and irresistibly effervescent. Ingredients: Grey Goose vodka, Coconut, Strawberry, Passion fruit, Champagne reduction, French in Bloom
Inspired by the soaring grace of opera icon Katherine Jenkins, Madame Cygnet is a liquid tribute to Welsh heritage and global elegance. Built on the silky precision of Cygnet 22 Gin, this delicate blend of elderflower and pomelo is kissed by a mysterious touch of peach and Baijiu. Finished with a Champagne flourish, it is a performance in a glass - as luminous and unforgettable as a centre-stage solo. Ingredients: Cygnet 22 gin, Baijiu, Peach, Supasawa, Moët & Chandon Grand Vintage champagne, Pómelle apéritif
A ceremonial libation crafted to be shared and savoured. Rooted in Hakkasan heritage and the art of the tea celebration, our signature tea blend featuring sakura flower, vermouth, Nashi pear and oat is meticulously clarified to a satin purity. Inspired by timeless Far Eastern rituals and elevated for a contemporary palate, each sip reveals a floral depth and delicate fruit in elegant balance, creating a shared experience of heritage and harmony. Ingredients: Suntory Roku gin, Nashi Pear sake, Mancino Sakura vermouth, Rose, Supasawa, Oat, Hakkasan Signature tea blend
First course: whole duck, pancakes, 30g caviar, baby cucumber and spring onion Second course: choice of XO sauce, black bean sauce or ginger and spring onion This award-winning Irish duck produces a tender dish, 6full of flavour with succulent meat and crispy skin
crispy dried scallop, pickled mooli, balsamic vinegar pearls
chicken, black fungus, pomelo
gai lan
XO prawn and scallop shui mai, crystal lobster dumpling with Oscietra caviar, Dover sole with pickled chilli, black truffle har gau
XO prawn and scallop shui mai, black truffle har gau, crystal lobster dumpling with Oscietra caviar, Dover sole with pickled chilli, peppercorn blue swimmer crab dumpling, edamame and parsnip (vg)
edamame and parsnip, black pepper eryngii mushroom shui mai, golden squash and lily bulb, wild mushroom with black truffle bean curd wrap
black garlic glaze, crackling, mustard dressing
black vinegar glaze, pickled cucumber, pickled watermelon radish
youtiao, truffle mayo, sesame
red chilli, spring onion
egg floss, chilli
onion, celery, mango puree
pickled red cabbage, plum sauce
soy floss
edamame, osmanthus fragrance
pomelo, pine nut, shallot
mango Thai chilli vinaigrette, preserved pumpkin, crispy sweet potato
baby broccoli
okra, ginger, spring onion
Champagne, honey
kumquat puree, micro coriander, truffle tuile
heirloom tomato salad, grilled pepper sauce
dried chilli, cashew nut
pineapple, pomegranate
almond
ginger, spring onion, cloud ear fungus.Delicately braised whole lobster in a rich and aromatic broth and served over tender noodles A layered dish with depth, fragrance and finesse, rooted in celebration and status
shiitake mushroom, chilli, black bean sauce
black pepper, red bell pepper
maitake, white shimeji and pioppino mushroom, shiitake powder
garlic, ginger, oyster sauce
crispy seaweed, pine nuts
garlic, ginger, oyster sauce
tea plant mushroom, mountain yam
chestnut, peanut
sweet basil, chilli, spring onion
sake and black truffle honey sauce. Decadent and luxurious, heavily marbled Japanese Wagyu beef is paired with umami-rich fresh black truffle shavings and a sweet, honeyed sake and truffle sauce
black truffle honey sauce, leek citrus vinaigrette, homemade pancakes
carrot, courgette, watermelon radish
red wine lotus root, honey
Thai spring onion
10-year-old Shaoxing wine, preserved mooli, lemongrass, celery
pineapple, pomegranate
bell pepper, lettuce, pineapple and chilli
bean sprouts, spring onion, fried enoki mushroom
shimeji mushroom, beansprout
asparagus, sweetcorn, edamame, carrot
yuzu crémeux, calamansi, almond cake
Hazelnut praline, milk chocolate, crispy pop
chestnut, blackcurrant, ube sorbet
chocolate mousse, pear sorbet
meringue, coconut foam, mango and passion fruit sorbet
3 scoops
3 scoops
Selection of mini desserts: Spiky lemon (g), Jivara bomb (v), Ube mont blanc (v), Chocolate and pear 'caviar'(v), Exotic pavlova (vg)
pomelo, pine nut, shallot
mango and Thai chilli vinaigrette, preserved pumpkin, crispy sweet potato
edamame
kumquat purée, micro coriander, truffle tuile
sugar snap
almond
chestnut, peanut, mantou
black pepper, red bell pepper
shiitake mushroom, chilli, black bean sauce
Upgrade from steamed jasmine rice. For minimum two guests.
hazelnut praline, milk chocolate, crispy pop
chocolate mousse, pear sorbet
pomelo, pine nut, shallot
mango Thai chilli vinaigrette, preserved pumpkin, crispy sweet potato
black truffle har gau, XO prawn and scallop shui mai, edamame and parsnip (vg)
edamame and parsnip, golden squash and lily bulb, black pepper eryngii mushroom shui mai
Thai spring onion
almond
kumquat puree, micro coriander, truffle tuile
chestnut, peanut, mantou
black pepper, red bell pepper
shiitake mushroom, chilli, black bean sauce
crispy seaweed, pine nut
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