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STEAMED LAZY SUMDAYS 23 char sui bun ............................................................... 4.10 SUNDAYS ALL YOU CAN EAT DIM SUM fluffy white bun, honey barbecued pork (p.s. discard baking paper) for just 24.95 per person 179 mushroom bun v ........................................................ 3.55 ................ white fluffy bun, shiitake, enoki, oyster mushrooms, DIM SUM carrot, mange tout and cashew nut UPGRADE TO ENJOY ‘to touch the heart’ (p.s. discard baking paper) bottomless lychee bellinis for just 37.95 19 spicy chicken dumpling ........................................... 4.05 chicken, vegetables, chilli, translucent pastry 137 chicken and cashew nut dumpling ...................... 4.05 chicken, cashew nut and a hint of chilli, SOUPS AND SALADS hoi sin sauce, wheat flour pastry SIGNATURE DISHES 301 rice berry chicken salad gf ...................................... 5.55 286 duck and ginger dumpling .................................... 4.65 56 honey-glazed spare ribs .................................... 7.75 filled with super foods - rice berry, chicken, duck breast, carrot, mooli, ginger, chilli marinated pork spare ribs, honey-glazed smoked almond, roasted cashew nut, and sesame seeds, in wheat pastry with sesame seeds black eyed beans and rocket, mixed with ginger and soy dressing 06 prawn and chive dumpling gf ................................ 4.20 288 honey-soy chicken skewer ................................ 4.85 chives, king prawn, chive pastry perfectly tender chicken skewers, 302 rice berry vege salad v, gf ......................................... 5.15 208 gf .................................. 4.30 served with a smoky orange sauce filled with super foods - rice berry, crab and prawn dumpling smoked almond, roasted cashew nut, crab, prawn, hint of ginger, translucent pastry 284 crispy chilli squid .................................................. 6.95 black eyed beans, radish, sugar snap and 11 pork and prawn shu mai ........................................ 4.55 squid in a light crispy coating with chilli rocket, mixed with ginger and soy dressing topped with goji berry and sichuan salt, served with lemon 76 thai style vegetable wonton soup v ..................... 4.55 17 spicy vegetable dumpling v, gf ............................... 3.55 thai style soup with vegetable wontons 297 soft shell crab bao .............................................. 11.00 mixed vegetables, chilli and garlic, and a hint of mango 2 fluffy white steamed buns, fried soft shell crab, translucent pastry pickled carrot and cabbage with lollo rosso 258 thai style chicken wonton soup ............................ 4.55 03 beef dumpling .......................................................... 4.15 and sweet chilli mayo thai style soup with chicken wontons slow-cooked beef with hints of chilli, with a hint of mango 256 pork belly bao ...................................................... 13.50 topped with soya bean in wheat pastry 3 fluffy white steamed buns, roasted 132 gf 4.30 pork belly, served with cucumber, pickled ginger, black prawn dumpling ........................................ king prawn and garlic in squid ink pastry lollo rosso lettuce and five spice sauce FRIED AND GRIDDLED 28 mixed vegetable spring roll v ................................. 3.45 07 har gau gf ................................................................... 4.30 vegetables and basil in crisp wrapper, prawn and bamboo shoot, translucent pastry with spicy mango sauce 109 shanghai xiaolongbao ............................................ 3.85 NIBBLES AND SAUCES 186 potato and edamame cake v ................................. 3.25 traditional shanghainese soup dumplings with fluffy potato and edamame beans with pork, ginger, spring onion in wheat pastry, 224 black sesame seed prawn crackers ...................... 1.95 a crisp coating, served with wu xiang sauce with chinkiang vinegar and ginger with spicy mango sauce 27 vietnamese rice paper prawn roll ........................ 4.50 300 aubergine and pearl barley dumpling v ............... 3.65 264 v, gf 3.65 edamame (maodou) ........................................... prawn, glass noodles, carrot, water chestnut, aubergine and pearl barley cooked in lemon juice with celery sea salt black fungus, coriander with fish sauce, with a green tea wheat pastry 314 v 1.50 lettuce and mint sesame crudites ...................................................... 287 long stem broccoli v ................................................. 4.15 cauliflower, plum tomato, radish and 26 crispy duck spring roll ............................................. 5.15 sprinkled with toasted sesame seeds, sugar snaps with a seasame dip duck, cucumber and spring onion in served with roasted white sesame sauce crisp wrapper with hoi sin sauce 93 chilli corn v, gf ............................................................. 1.95 31 crispy prawn ball ...................................................... 5.05 167 3 dipping sauces v ..................................................... 0.95 DESSERTS king prawn, crisp shredded pastry honey garlic sauce v sweet chilli sauce v, gf wu xiang sauce v with fish sauce 46 chocolate fondant v, gf ............................................. 4.55 chocolate pudding filled with dark chocolate, 32 prawn toast with sesame seeds ............................ 4.65 served with vanilla ice cream prawns on toast, with a hint of garlic and spicy mango sauce 133 salted caramel mochi v, gf ....................................... 2.45 RICE DISHES soft rice pastry ball with a delicious 90 firecracker chicken roll ............................................ 4.95 salted caramel ice-cream filling 69 honeyed chilli chicken and mushroom rice pot 6.25 chicken marinated in fiery chilli peppers, braised chicken with chilli, soya beans, rice vinegar, asparagus and coriander 53 ice cream/ sorbet, 3 scoops v, gf .............................. 3.95 shiitake mushroom and jasmine rice in a spring roll pastry seasonal ice creams/sorbets, please see our ordering sheet for flavours 225 39 prawn and scallop sticky rice .......................... 5.30 spinach and mushroom dumpling v .................... 3.65 prawns, scallop, carrot, bamboo shoots, (griddled) spinach, shiitake mushroom and fresh ginger, 298 iced raspberry parfait v ........................................... 4.05 and glutinous rice steamed in lotus leaf delicately seasoned with soy sauce and sesame oil. iced vanilla parfait topped with raspberry coulis (p.s. discard leaf) wrapped in a wheat flour pastry with spicy mango sauce 38 vegetable sticky rice v ........................................ 4.70 299 beef and kimchi gyoza ............................................ 4.45 bamboo shoots, carrot, asparagus and (griddled) beef, spicy kimchi and water chestnut. glutinous rice steamed in lotus leaf wrapped in wheat pastry with chinkiang vinegar and ginger (p.s. discard leaf) 242 tofu, mushroom and black bean rice pot v ..... 5.45 BAKED tofu, straw and shiitake mushroom, soya beans, broccoli, baby corn, 182 mushroom puff v ...................................................... 4.55 in black bean sauce on jasmine rice shiitake, enoki, oyster mushrooms, carrot, mange tout, cashew nut in puff pastry 01 roast pork puff ......................................................... 4.55 honey-roast pork, puff pastry, glazed with honey, topped with sesame seeds ALLERGIES AND INTOLERANCES Prices include VAT at standard rate. All prices are in £’s. Please inform a team member of any food allergy, intolerance or dietary requirements A discretionary service charge of 12.5% is added to your bill, 90% of which is distributed before you order your food so we can best look after you. to all staff through a system they control. The balance is used to cover bank and other Please note: all our dishes and drinks may contain traces of nuts, nut oils or egg. gf = gluten free administration charges from which we do not make a profit. All of our staff are paid at Please be aware: shrimp is a common ingredient used in many forms of Asian cooking. least the national living wage before counting any tips or service charges you choose to pay. v = suitable for vegetarians Autumn/Winter 2016 SOFTIES TEAS MOCKTAILS RARE AND GOURMET TEAS pineapple, coconut and lime ....................................................... 3.45 direct from family run tea gardens in china, these teas are skilfully hand-picked fragrant and exotic - pineapple juice, coconut and processed in the traditional way. they have a distinctive fragrance and purée and fresh lime characteristic flavour. take your pick, you will not be disappointed. goji berries, mango and mint .................................................... 3.45 jasmine pearls ..................................................................................... 3.25 sweet and minty - energy-boosting goji berries, light and flowery hand-rolled green tea buds, mango juice and peppermint leaves scented only with fresh jasmine flowers lemon and lychee ............................................................................. 3.45 jade tips green tea ........................................................................... 2.95 lemon wedges and vanilla sugar tender young green tea leaves release a fresh, muddled with lychee juice nutty flavour with a sweet finish smoked virgin mary .......................................................................... 3.45 white tea: white peony .................................................................. 2.95 tomato juice, worcestershire