Tapas Goes Chinese
10 Course Banquet Menu
Chinese New Year 2023 falls on Sunday, January 22nd, 2023, and celebrations culminate with the Lantern Festival on February 5th, 2023. To celebrate the Year of the Rabbit we bring you a selection of small dishes for our Chinese Banquet on Saturday 4th February at 7pm. We can replace meat dishes with vegan or vegetarian options on request, cost is £29.95 per person. Bring your own alcohol corkage fee £3 per person
No. 5 Xia bing (prawn crackers)
Also known a shrimp chips, these crackers are a common snack in China. Our homemade crackers are served with a chilli dipping sauce and are very moreish
£5.95
No. 35 Shu cai jiao zi (vegetable dumpling)
In the Song Dynasty, dumplings were called "jiaozi". In the Yuan Dynasty, dumplings were called "flat food". In the Qing Dynasty, dumplings were called "dumplings". In fact, the first record of dumplings is originated in the Eastern Han Dynasty Nanyang medical Saint Zhang Zhongjing first. Traditionally steam and served with any number of fillings we serve you a steamed vegetable dumpling
£7.95
No. 22 Ji tang mian (chicken noodle soup)
Chinese chicken broth is packed with flavour because of the fresh aromatics. Egg noodles, chicken, and vegetables in a flavour-packed Chinese broth, this soup feels like a hug in a bowl
£6.95
No. 39 Bei jing kao ya (peking duck)
This is a dish from Bejing that goes back to the Imperial era. It is as much as an emblem of Bejing as the Forbidden City. Served with cucumber and spring onion with pancakes and hoisin sauce
£10.95
No. 44 Pai gu (spare ribs)
Slowed cooked, glazed with a sticky sweet & sour sauce & sprinkled with sesame seeds these ribs are popular in southern China provinces
£9.95
N0. 68 Zhu chu zhi zuan (chef's choice)
We bring you a surprise dish of our guest chef's choice
£9.95
wei jue jie mian ru (palate cleanser)
A scoop of mandarin sorbet to get your taste buds ready for the next course
No. 71 Hei dou jiang xia (prawns in black bean sauce)
These humble little beans are the Chinese fermented black soybeans, known also as Douchi and are used to make a number of Chinese dishes, best know as black bean sauce
£9.95
No. 52 Niu rou chao cai (beef stir fry)
Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok, any ingredient can be used and we bring you beef with ginger, soya sauce, chilli and crunchy vegetables
£9.90
No. 76 Zheng xi ian huq (steamed broccoli)
A perfect vegetable dish of steamed broccoli with garlic, soya sauce & sesame seeds
No. 74 Te zhi chao fan (special fried rice)
steamed rice which is stir fried with egg, shrimp, pork, peas. If you were wondering about the history of the Traditional Special Fried Rice recipe – it was actually first cooked in the Sui Dynasty in China which was 589-618 AD. The Chinese had a taboo against wasting food (smart people!) – so the Fried Rice recipe was developed to avoid wasting cooked leftover rice.
£8.98
shui quo pin pan (fruit platter)
A selection of seasonal fruits to complete your banquet meal. The Chinese consider sweet food to be unhealthy, and they don't have much of a tradition of dessert. Most Chinese find western desserts to be a bit overwhelming, so authentically Chinese restaurants are very unlikely to include any desserts on the menu and instead serve fruit
zhong guo cha (chinese tea)
The history of tea in China is long and complex, for the Chinese have enjoyed tea for millennia. Scholars hailed the brew as a cure for a variety of ailments; the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavour
