Our dishes

The traditional Peking duck in three courses: the crispy skin rolled into pancakes, a duck broth soup and the duck prepared three ways. (from 2 persons)

Five-course dinner of fresh daily market produce, composed each day by our chef. (order per table)

Dim sum, wok-fried sea bass fillet with ginger and spring onion, thin strips of beef tenderloin in a 'bird's nest', and Gong Bao chicken in a spicy seasoned sauce. (from 2 persons)

A varied starter of Sichuan delicacies, spicy Sin-Do soup, grilled king prawns with red-pepper sauce, sole fillet with green vegetables, crispy fried duck with Hoi-Sin sauce, and beef tenderloin Sichuan style. (from 4 persons)

Hors-d'oeuvre, Sin-Do soup, our speciality Peking duck, a seafood favourite, Sichuan Delight and a dessert surprise. (from 2 persons)

Hors-d'oeuvre, Sin-Do soup, our speciality Peking duck, fresh lobster, Sichuan Delight and a dessert surprise. (from 2 persons)

Hors-d'oeuvre, shark-fin soup with crab meat, our speciality Peking duck, fresh lobster, fresh market fish of the day, Sichuan Delight and a dessert surprise. (from 2 persons)

Fresh lobster from our tank, prepared with fresh ginger and spring onion in oyster sauce.

A combination of fish and shellfish, served in a hot clay pot.

Fresh oysters, lightly sauteed to our chef's favourite recipe.

A selection of steamed and fried dumplings in a bamboo steamer basket.

Crispy fried sea bass fillet, wok-tossed with Chinese spices and chilli peppers.

Chicken fillet wok-tossed with vegetables in a sweet-and-spicy sauce with cashew nuts.

Marinated New Zealand lamb fillet with a distinctive spicy pepper sauce.

Spicy Sichuan tofu with minced beef (vegetarian option available).