lobster dumpling, XO scallop and prawn shui mai, Wagyu beef with black garlic, royal king crab

termite mushroom sauce, garlic, shallots Shanghai

sake and black truffle honey sauce

parsley vinaigrette, fried egg strips

porcini mushroom sauce, shiitake mushroom powder

lobster dumpling, XO scallop and prawn shui mai, Wagyu beef with black garlic, royal king crab

water chestnut, bamboo shoot, rice puff, pine nut

sake and black truffle honey sauce

charcoal grilled and Szechuan stir-fried lamb, garlic herb sauce, eryngii mushrooms

choice of XO sauce, black bean sauce or ginger and spring onion

baby broccoli

porcini mushroom sauce, shiitake mushroom powder

Parsley vinaigrette, fried egg strips

pancakes, baby cucumber, spring onion

lobster dumpling, XO scallop and prawn shui mai, Wagyu beef with black garlic, royal king crab

papaya, carrot

champagne, honey

aubergine relish, Szechuan pepper dip

chestnut, peanut

choice of XO sauce, black bean sauce or ginger and spring onion

crispy seaweed, pine nut

langoustine har gau with Osceietra caviar, scallop and chicken shui mai, sea bass jade dumpling, wild mushroom with black truffle

pomelo, pine nut, shallot

dried chilli, cashew nut

baby broccoli

spring onion

tea plant mushroom, mountain yam

langoustine har gau with Osceietra caviar, scallop and chicken shui mai, sea bass jade dumpling, wild mushroom with black truffle

mango, pickled yam bean, barbecue XO sauce

almond

spring onion

chestnut, peanut

golden squash and lily bulb, black pepper shui mai, sugar snap and edamame, wild mushroom with black truffle bean curd wrap

ginger shallot olive oil, beetroot sago cracker, toasted walnut

black pepper, red bell pepper

chilli, black bean sauce

crispy seaweed, pine nut

asparagus, sweetcorn, straw mushroom

choice of small eats, mains and dessert

choice of small eats, mains and desserts choice of selected cocktail

ginger shallot olive oil, beetroot sago cracker, toasted walnut

edamame, osmanthus fragrance

spring onion

almond

pepper king soy sauce

pineapple, pomegranate

black pepper, red bell pepper

crispy seaweed, pine nut

langoustine har gau with Osceietra caviar, scallop and chicken shui mai, sea bass jade dumpling, wild mushroom with black truffle

almond

spring onion

chestnut, peanut

lobster, gai lan

chicken, shiitake mushroom, pomelo

gai lan

langoustine har gau with Oscietra caviar; scallop and chicken shui mai; sea bass jade dumpling; wild mushroom with black truffle

lobster dumpling; XO scallop and prawn shui mai; Wagyu beef with black garlic royal; royal king crab

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

papaya, carrot

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

water chestnut, bamboo shoot, rice puff, pine nut

pomelo, pine nut, shallot

ginger shallot olive oil, beetroot sago cracker, toasted walnut

termite mushroom sauce, garlic, shallots With over 5,000 years of history in Chinese culinary culture, claypots are seasonal for the winter, keeping ingredients warm and flavourful. Grouper is cooked in a savoury, umami sauce whilst keeping the original delicate texture of the fish. Served sizzling and fragrant.

Champagne, honey

okra, ginger, spring onion

baby broccoli

dried chilli, cashew nut

almond

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.

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.

charcoal grilled and Szechuan stir-fried lamb, garlic herb sauce, eryngii mushrooms

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

porcini mushroom sauce, shiitake mushroom powder

shimeji mushroom, beansprout

beansprout, spring onion, fried enoki mushroom

asparagus, sweetcorn, straw mushroom

Carrot, yam bean, Chinese chive

scampi, asparagus

white pepper, goji berry

crispy chicken skin, Tobiko caviar

black garlic

lobster pearls

water chestnut, yam bean

chow chow, scallop, prawn

morel mushroom, bamboo shoot, truffle oil

lotus root, asparagus, cloud ear

yam bean, shiitake mushroom, soy mince

soy sauce

morel, maitake, shiitake and enoki mushroom, water chestnut

crispy seaweed, enoki mushroom

Black vinegar glaze

edamame, osmanthus fragrance

yuzu cremeux, calamansi, almond cake

Hazelnut praline, milk chocolate

chestnut mousse, blackcurrant compote, pumpkin seed and hazelnut dacquoise, blackcurrant sorbet

mango puree, yuzu gel, Koko Kanu coconut puree, Malibu rum yuzu granita

malted chocolate cremeux, vanilla infusion, peanut nougatine

3 scoops

3 scoops

Our decadent twist on a dirty martini. Cocchi Americano infused with chamomile, Mezcal, a spoonful of Prunier caviar. Choose Grey Goose vodka or Bombay Sapphire Premier Cru gin as a base.

Johnnie Walker Blue Label whisky, Macallan 12 yrs Sherry Oak whisky, coconut, Cocchi di Torino, Angostura bitters

Ciroc vodka, passion fruit, miso and Moët & Chandon Grand Vintage 2012 reduction, popcorn

Tanqueray No.TEN,Aperol and passion fruit reduction,Moet & Chandon Grand Vintage 2012,Pomegranate

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

Hendrick's gin, lychee, cucumber, basil, elderflower, ginger

Belvedere vodka, Akashi–Tai sake, lychee, lime, coconut, passion fruit

Volcan Blanco tequila, mint, lime, mix berry cordial

Casamigos Blanco tequila, Aperol, Yakult, Osmanthus cordial, lemon. Created by Amanda Wan from Hakkasan Mayfair.

All spirits by the bottle are served with a choice of three mixers – 600ml each

Whiskymaker's Edition

India

langoustine har gau with Prunier caviar XO scallop and chicken shui mai see bass jade dumpling wild mushroom with black truffle vg

lobster dumpling XO scallop and prawn shui mai Wagyu beef with black garlic royal king crab

Shanghai scallop dumpling, curry sauce king crab and sea urchin beetroot taro puff lobster and mango cheese roll

golden squash and lily bulb black pepper shui mai sugar snap and edamame wild mushroom with black truffle bean curd wrap

Szechuan pepper, fried garlic, soy floss

edamame, osmanthus fragrance

Aubergine relish, Szechuan pepper dip

Suffolk, England

Buckinghamshire, England

strawberry, raspberry, blackberry, lychee, apple, cranberry and lemonade

lemongrass, raspberry, peach, guava, elderflower and lemon

Rum, Tequila, Whisky alternatives

Wales

Wales

Japan, 5.20%

Germany, 0.5%

Germany 340ml 5.2%

France, 3%

Scotland

Japan 330ml 0%0