A selection of dishes from the A la Carte menu

Supreme Special Dishes

Monk jumps over the wall double-boiled soup with abalone, fish maw dried scallop, sea cucumber and dried shiitake
(24 hours notice required)

Braised dried whole abalone (10 head) with extra-Supreme abalone with morel mushroom and sea cucumber
(24 hours notice required)

Sliced blue abalone in Hakka sauce
with shimeji mushroom and lily bulb (served cold)

Peking duck with Royal Beluga caviar
whole duck, with 16 pancakes and 30g Royal Beluga caviar
second course with a choice of XO sauce, black bean sauce or ginger and spring onion
(24 hours notice required)

 

 

Soup

Royal sweetcorn soup with lobster and minced gai lan

Hot and sour soup with chicken, shiitake and pomelo

 

 

Small Eat

Dim sum platter scallop shumai, har gau,prawn Chinese chive dumpling and shimeji dumpling

Salt and pepper squid

Crispy duck salad with pomelo, pine nut and shallot

Stir-fry wild mushroom and water chestnut wrap v

Sesame prawn toast with foie gras

 

Fish

Roasted silver cod with Champagne and Chinese honey

Stir-fry Chilean seabass with Szechuan pepper sweet basil and spring onion

Chiu chow style broth with Dover sole shiitake mushroom, tomato and ginger

 

 

Seafood

Stir-fry Australian lobster in spicy black bean sauce

Spicy prawn with lily bulb and almond

Wok-fried King prawn in spicy yellow bean sauce with curry leaf

Alaskan Royal King crab in black bean sauce with lily bulb and Thai spring onion

 

Poultry

Jasmine tea smoked chicken

Sanpei corn fed chicken claypot with sweet basil, chilli and spring onion

Hakka salt-baked chicken

Black truffle roast duck with tea plant mushroom

Stir-fry Peking style duck
with dry chilli, Szechuan pepper, baby leek and onion


Meat

Sweet and sour Duke of Berkshire pork with pomegranate

Pan-fried Wagyu beef in spicy Szechuan sauce

Braised spicy lamb shank in Chinese five spice with peppercorn, peanut and sesame

Stir-fry ostrich in yellow bean sauce

Spicy  venison stir-fry with eryngii mushroom, baby leek and dried chilli


Tofu

Szechuan mabo tofu with minced Welsh black beef

Tofu, aubergine and Japanese mushroom claypot with home made tofu, chilli and black bean sauce

 

Vegetable

Stir-fry lotus root, asparagus and lily bulb in black pepper v

Three style mushroom stir-fry with gai lan, lily bulb and macadamia nut v

 

Zai Choi

Monk’s vegetables in taro dome with lily flower, water chestnut, black fungus and lotus root v

Four-style vegetarian stir-fry in Szechuan sauce with Thai asparagus, yam bean, shimeji mushroom and Morinaga tofu v


 

Although all due care is taken, dishes may still contain
ingredients that are not set out on the menu and these
ingredients may cause an allergic reaction.
Guests with allergies need to be aware of this risk and
should ask a member of the team for information on the
allergen content of our food.