DINNER MENU

5pm Monday to Sunday

  • Aromatic duck pancakes
    12/23
    Crispy duck served with warm pancakes, hoisin sauce, cucumber and spring onion
  • Pork yuk sung
    10
    Seasoned minced pork, diced bamboo shoots and water chestnuts served on crispy rice noodles in a lettuce cup c
  • Prawn yuk sung
    11
    Diced prawn, bamboo shoots, water chestnuts, Chinese mushrooms and carrots served on crispy rice noodles in a lettuce cup c
  • Yóu zhá crab claws
    11
    Crab claws wrapped in minced prawn, coated in panko breadcrumbs, lightly fried and served with a chilli soya vinaigrette
  • Sesame prawn toast
    8
    Prawn and chive on crispy toast, coated with sesame seeds and served with siracha mayo
  • Szechuan scallops
    12
    Pan seared scallops with a spicy Szechuan sauce topped with crumbed crackling pork belly
  • Drunken chilli wings
    9
    Crispy chicken wings in a chilli bean cognac sauce served with a cucumber and coriander yogurt dip
  • Char sui BBQ pork ribs
    10
    Slow roasted pork ribs in a rich char sui BBQ sauce
  • Vegetable spring rolls
    7
    Traditional fried spring rolls, with carrots, beansprouts spring onion and glass noodles
  • Duck spring rolls
    9
    Crispy spring rolls, with shredded duck, carrots, beansprouts, spring onion and glass noodles
  • Crispy duck salad
    12
    Aromatic shredded duck on a bed of rocket, cress, date and radish salad all served on a light crispy pancake, dressed with hoisin vinaigrette
  • Asian glazed skewers
    8
    Chicken breast skewered with a chilli, honey, soya and coriander glaze
  • Salt and chilli prawns
    9
    Tempura prawns with garlic tossed with chilli, spring onion and onion, in a salt and pepper 5 spice mix c
  • Salt and chilli calamari
    9
    Thin rings of tempura calamari with garlic tossed with chilli, spring onion and onion, in a salt and pepper 5 spice mix c
  • Salt and chilli aubergine
    7
    Crispy aubergine in panko breadcrumbs with garlic tossed with chilli, spring onion and onion in a salt and pepper 5 spice mix served with siracha c

DINNER MENU

5pm Monday to Sunday

  • Prawn har gau
    7
    Steamed king prawn dumpling with bamboo shoots in a translucent pastry
  • Pork shu mai
    7
    Steamed pork dumpling with shitake mushroom and spring onion in a won ton pastry
  • Prawn and crab won tons
    8
    Crispy won tons filled with prawn and crab served with a citrus and chilli crème fraiche
  • Vegetable potsticker
    7
    Mixed vegetables in a wheat flour pastry, pan grilled and drizzled with a chilli soy vinaigrette
  • Spicy chicken potsticker
    8
    Minced spicy chicken in a wheat flour pastry, pan grilled and drizzled with a chilli soy vinaigrette
  • Cumin beef potsticker
    9
    Cumin spiced minced beef in a wheat flour pastry, pan grilled and drizzled with a chilli soy vinaigrette
  • Char sui bao
    8
    Roast tender char sui pork in a soft bun with lettuce, cucumber and chilli sauce
  • Chicken pak choi dumpling
    7
    Steamed chicken dumpling with ginger and pak choi in a translucent pastry

DINNER MENU

5pm Monday to Sunday

  • Ginger and scallion cote de boeuf
    65
    cote de boeuf with a ginger spring onion and coriander dressing drizzled with soya and sesame oil, served with wok fried greens (serves 2) c
  • Fillet beef chilli and basil
    25
    Thinly sliced fillet of beef with garlic, chilli, onion, spring onion and basil, served in a rice noodle basket c t
  • Roast peeking duck
    24
    Roast Cantonese style duck served on thinly sliced pineapple and a sweet soya sauce c
  • Dongbei pork
    19
    Crispy pork pieces, onions, peppers, sugar snaps and pineapple chunks in a traditional sweet and sour sauce t c
  • Yalan gai
    19
    Creamy coconut chicken curry with onions and peppers spiced with garam masala, cumin, turmeric, ginger and garlic. c
  • Lemon grass pork belly
    23
    Slow roasted 5 spice pork belly, roasted red sesame peppers, on a lemon grass curry sauce c
  • Pan grilled soya cod
    24
    Cod marinated in soy sauce on a bed of wok fried greens served with a ginger and miso broth
  • Shitake drunken prawns
    24
    King prawns and shitake mushrooms in a cognac, minced pork spicy Szechuan sauce
  • Mapo tofu
    17
    Tofu with mixed diced veg, shitake mushroom in a Szechuan chilli sauce

**All mains served with egg fried or steamed rice**

DINNER MENU

5pm Monday to Sunday

  • Steamed rice
    3
    c
  • Egg fried rice
    3.5
    c
  • Special fried rice
    4
    c
  • Singapore noodles
    5
    c
  • Fried noodles with beansprouts
    5
    c
  • Wok fried greens
    6
    c
  • Broccoli with ginger and chili
    5
    c
  • Green beans with ginger
    5
    c
  • Beansprouts
    5
    c

All of our beef is of Irish origin and fully traceable.
A discretionary service charge of 10% will be placed on parties of six or more.

t Tofu option available. c Coeliac option available on request. Allergens list available on request.

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