Lobster dumpling, XO scallop and prawn shu mai, Wagu beef with black garlic, Royal king crab

Crispy seaweed, enoki mushroom

Termite mushroom sauce, garlic, shallot

sake and black truffle honey sauce

parsley vinaigrette, fried egg strips

porcini mushroom sauce, shiitakes mushroom powder

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

water chesnut, bamboo shoot, rice puff, pine nut

Baby broccoli

sake and black truffle honey sauce

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

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

porcini mushroom sauce, shiitakes mushroom powder

Parsley vinaigrette, fried egg stripe

Saturday 9th March, Saturday 30th March, Saturday 27th April, Saturday 25th May"

pomelo, pine nut and shallot

scallop, prawn

lobster pearl

white pepper, goji berry

thai spring onion

almond

pineapple, pomegranate

ginger shallot olive oil, beetroot sago cracker, toasted walnut

chili, black bean sauce

sugar snap

crispy seaweed, pine nuts

asparagus, sweetcorn, straw mushroom

pancake, 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

chesnut, peanut

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

crispy seaweed, pine nut

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

Edamame, osmanthus fragrance

mango, pickled yam bean, barbecue XO sauce

almond

spring onion

chestnut, peanut

Belvedere vodka, lychee, lime and orange cream citrate bitters

Kaffir lime infused Belvedere vodka, pear, plum sake, lemon

Sauvelle vodka, cold brew coffee liquor and shot of espresso

Buckinghamshire, England 330ml btl

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

lemongrass, raspberry, peach, guava, elderflower, lemon

with pomelo, pine nut and shallot

scallop, prawn

lobster pearl

white pepper, goji berry

Thai spring onion

almond

pineapple, pomegranate

hazelnut praline, milk chocolate

ginger shallot olive oil, beetroot sago cracker, toasted walnut

yam bean, shiitake mushroom, soy mince

carrot, yam bean, Chinese chive

morel mushroom, bamboo shoot, truffle oil

preserved radish, spring onion

eryngii mushroom

chilli, black bean sauce

sugar snap, red bell pepper

crispy seaweed, pine nut

hazelnut praline, milk chocolate

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

ginger shalot olive oil, beetroot sago cracker, toasted walnut

sugar snap, red pepper

chilli, black bean sauce

asparagus, sweetcorn, straw mushroom

Choice of small eats, mains and a signature dessert

Choice of small eats and mains, a signature dessert and a selected cocktail

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

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

Edamame, osmanthus fragrance

spring onion

almond

pepper king soy sauce

sugar snap, red bell pepper

pomegranate

crispy seaweed, pine nut

chicken, shiitake mushroom, pomelo

gai lan

with pomelo, pine nut and shallot

ginger shallot olive oil, beetroot sago cracker, toasted walnut

langoustine har gau with Prunier 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 king crab

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

black vinegar glaze

papaya, carrot

crispy seaweed, enoki mushroom

red chilli, spring onion

aubergine relish, Szechuan pepper dip

egg floss, red chilli

edamame, osmanthus fragrance

water chesnut, bamboo shoot, rice puff, pine nut

Black garlic glaze, crackling, mustard dressing. With rich, dark meat, the Iberico black pig has earned the reputation as the 'Wagyu' of the pork world. The extreme marbling of fat gives the pork a sweet, buttery flavour and a delicate texture, elevating dishes to new heights

With over 5000 years in Chinese culinary culture, claypot are seasonal for the winter, keeping ingredient warm and flavorful, grouper is cooked in savoury, umami sauce whilst keeping the original delicate texture of the fish.Served sizzling and fragrant.

Champagne, honey

aubergine, goji berry

baby broccoli

dried chilli, cashew nut

almond

chilli, black bean sauce

garlic, ginger or oyster sauce

garlic, ginger or oyster sauce

crispy seaweed, pine nut

sugar snap, red bell pepper

porcini mushroom sauce, shiitakes mushroom powder

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

pineapple, pomegranate

spring onion

red wine, lotus root, honey

tea plant mushroom

chestnut, peanut

shimeji mushroom, beansprout

beansprout, spring onion, fried enoki mushroom

asparagus, sweetcorn, straw mushroom

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 scoop

3 scoop

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

"She abandoned her duties of weaving clouds and rainbows to play on Earth for a day." Ciroc vodka, passion fruit, popcorn, miso and Moët & Chandon Imperial NV reduction

Johnnie Walker blue label whisky, Macallan 12yrs old Sherry Oak whisky, coconut, Cocchi di Torino, Angostura bitter

Tanqueray No.TEN gin, Aperol and passion fruit reduction, Moet & Chandon NV, Pomegranate

WhistlePig, PiggyBack Rye 6 yrs whiskey duck fat washed, Hennessy Privilege, grapefruit, angostura bitter

"Everything is at stake." 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

"Forever untamed, it blossomed." The Botanist Islay gin, lychee, cucumber, basil, elderflower, ginger

"She's electric, radiant as the moon, the stars, the sun." Belvedere vodka, lychee, lime and orange cream bitters

Casamigos Blanco tequila, pistachio, pineapple, lime, agave, cardamom

"To him, she was the most prized possession. The only one." Belvedere vodka, Akashi–Tai sake, lychee, lime, coconut, passion fruit

"Your prize? Everything." Volcan Blanco Tequila, mint, lime and berry mix cordial

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

German

Scotland 330 ml 8%

Germany 330 ml 0.5%

50 ml 0.0%

England 50 ml 0.0%

50 ml 0.0%

Rum, Tequila, Whisky alternatives 50 ml 0.0%

Suffolk, England 330 ml

Buckinghamshire, England 200ml

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

lemongrass, raspberry, peach, guava, elderflower and lemon

Wales

Wales

All spirits by the bottle are served with a choice of three mixers – 200ml each

50 ml 40%

50ml 40%

50ml 38%

50ml 40%

50ml 40%

50ml 48%

50ml 37.5

50ml 45%

50ml 43%

50ml 40%

50ml 48.28%

50 ml 41%

50ml 46%

Whiskymaker's Edition

with crispy seaweed and enoki mushroom

with edamame and gui hua

with red chilli

yuzu cremeux, calamansi, almond cake

hazelnut praline, milk chocolate

chestnut mousse, black current compote, pumpkin seed and hazelnut dacquoise, black current sorbet

mango puree, yuzu gel, koko kanu coconut puree, malibu rum yuzu granita

malted chocolate cremeux, vanilla infusion, peanut nougatine

"Everything is at stake." Suntory Hakushu Distiller's Reserve whisky, Akashi–Tai umeshu, Campari, Cocchi Vermouth di Torino, Ardbeg 10 yrs mist

Sauvelle vodka, cold brew coffee liquor and shot of espresso

Suffolk, England

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

lemongrass, raspberry, peach, guava, elderflower and lemon

Wales

Wales

50ml 0.0%

Rum, Tequila, Whisky alternatives (50ml)

50ml 0.0%

50ml