Dinner Menu

Available between 16th February and 3rd March 2026
£150 pp

Starters

Steamed bamboo cup soup with ginger and scallion

Pan fried chive cake dumpling with smoked tofu and vermicelli noodles

Steamed quail egg dumpling with sticky rice, Chinese sausage and dried shrimp

Pork and Chinese cabbage jiao zhi

Chef Sam’s stir fried Chilli 35-day aged Hereford ribeye beef 

Crispy garlic chilli beans

Steamed prawn dumpling stuffed with spinach

Pork tongue and ear salad with jellyfish

Stir fried Herdwick lamb with Chinese celery

Black cod with Chinese vinegar reduction

Spicy chicken salad

Stir fried haunch venison (white hart from Aynhoe Park Estate)

Squid and aubergine salad

Homemade radish cake with wind dried pork, dried shrimp and Chinese sausage served with satay sauce

Auntie Rong’s hand made water fried vegetable dumplings

Chef Ding’s spicy prawn

Hand dived Orkney scallop OR Scottish razor clam

Mains

Lotus leaf wrapped double cooked pork belly  served with preserved vegetables and handmade buns

Hand made noodles

Steamed Cornish dover sole with pickled red chilli

Fried rice with dried shrimp, lotus root and Chinese celery

Stir fried gai lan with rice wine and ginger

Dessert

Chinese new year cake with candied winter melon

Hot spicy ginger broth with sesame mochi

We reserve the right to make changes based on availability.