Kai

Lunch 'a la carte'

Enjoy 'lunch pricing' if you have the flexibility to join us between 12pm and 2.30pm.

Yee Sang (Raw Fish)

Specialties born from our tradition of eating raw fish salads called 'Yee Sang' during New Year celebrations.

• Salmon, Yellow Tail, Nasturtium 'Garden', Honey, Soy & Sesame23,00 £GB

• Sea Bass, Sweet Plum & Ginger Vinaigrette19,00 £GB

• Yellow Tail & Spicy Lime 'Kerabu' Dressing23,00 £GB

• Glass Noodle & Poached Squid, Spicy Coriander & Lemon Dressing19,00 £GB

Appetisers

• Pork Belly 'Open Bao'19,00 £GB

  Roasted Duke of Berkshire pork belly, 'char-siew' BBQ glaze, crispy Bao, pickled cucumber

• Wasabi Prawns30,00 £GB

• Cold Lai Mien Noodle with Enoki Mushrooms18,00 £GB

  Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette

• Lightly Seared Beef Fillet24,00 £GB

  Soy vinaigrette, shallot oil & chopped coriander

• Canapes of Prawns on Toast19,00 £GB

• Soft-Shelled Crab18,00 £GB

  Chilli & shallots spiced batter, green mango

• Chilean Sea Bass & Spicy Miso Soup19,00 £GB

  The wonderfully luscious Chilean sea bass in a light miso broth with added Szechuan spiciness.

Duck

• Aromatic Crispy Duck (Half)40,00 £GB

  The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck.

• Roasted Peking Duck in 2 Courses86,00 £GB

Main Courses

Seafood

• Roasted Chilean Seabass48,00 £GB

  Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy, chickpeas, shallots & ginger.

• Lip Tingling Sea Bass in Warming Hot Pots36,00 £GB

  Spicy soy broth, Szechuan peppercorn and coriander.

• Steam Sea Bass Fillet with Ginger & Spring Onions36,00 £GB

  Classic Chinese cooking - lightness from steaming, soy sauce and fragrant shallot infused oil.

• Tiger Prawns, Crisp Curry Leaves33,00 £GB

  Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route.

• Lobster & Lobster39,00 £GB

  Lobster, ginger & spring onions, lobster oil poached noodles, shallots & coriander cress.

• Whole Dover Sole 'Goujons'60,00 £GB

  In light batter with fragrant 'crumbs' and sauce from curry leaf & chili.

• Nanyang Chilli Lobster50,00 £GB

  Lobster, king prawns, scallops & crab-meat inspired by the South East Asian Chilli Crab. Served with crispy Bao.

• Whole Roasted Turbot110,00 £GB

  Sweet Chilli & Olive Leaf

Meats

• 18 Hour Slow-Cooked Pork Belly26,00 £GB

  Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam

• Soy & Honey Marinated Roast Lamb26,00 £GB

  Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber & carrot 'achar' pickle

• Black Pepper Beef (Scottish Fillet or Wagyu)39,00 £GB

  Crushed black pepper, garlic flakes and sliced Chinese croissant

• Nanyang Chicken Cashew Nuts26,00 £GB

  Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce

• Wagyu (Gunma, Japan)75,00 £GB

  Served with 7-spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Rice infused with Wagyu oil.

Vegetables

• King Trumpet Mushrooms20,00 £GB

  King Trumpet Mushrooms, morels, broccolini florets

• Broccolini & ‘Umami Greens’18,00 £GB

  Diced chicken & mandarin zest.

• Taiwanese 'Purple Charm' Aubergines18,00 £GB

  A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce

• Asparagus18,00 £GB

  Minced Garlic & Bird's Eye Chilli

Rice & Noodles

• 'Long Life Noodles' with Morels & Crispy Beancurd19,00 £GB

  Air-cured shiitake and coriander cress granish.

• Poached Noodles with Lobster Essence18,00 £GB

• Spice-Scented Fried Rice12,00 £GB

  Chilli OR Ginger & Sesame Oil

• Steamed Rice6,00 £GB

  • per person5,00 £GB