The main restaurant access is from Baker Street, where a bright red entrance door leads to the bar faced in profiled ceramic and brass with a Sahara Noir marble top and a mirrored and black stained oak back bar. To ensure intimacy the five Private Rooms are fitted with sliding timber, brass and glass screens in a traditional Chinese lattice pattern, as well as having sheer curtained windows.
New main dishes added to the extensive menu will include Roast Whole Suckling Pig, Wild Scottish Lobster, Barbecued Peking Duck, Steamed Minced Iberian Pork with Salted Egg, Irish Emperor Scallop, and “Wagyu” Sirloin Steak Pan Grilled. While popular award-winning desserts such as the Fresh Pear in Rice Wine Syrup, and Supreme Bird’s Nest Soup with Pears & Papaya will also be available.
Freshly made Dim Sum created by specialist Dim Sum Chef Henry Chow will be offered daily from Noon until 4:30pm. Eclectic Dim Sum dishes will comprise Prawn & Bamboo Pith Dumpling, Shanghai Style Juicy Pork Dumplings with Crabmeat, and Steamed Buns with Runny Custard.
Our Head Chef Billy Wong also created a lunch menu which skilfully blends authentic Chinese dishes with European ingredients. Starters will feature Fresh Abalone Tossed with Caviar (Cold), and Crispy King Prawns with Chilli & Peppercorn.
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