Seasonal produce has always been championed in Chinese cooking so from Tuesday 13thOctober, we will be launching our new Autumn menu.
Deciding what to keep and what to change on the menu is a tricky exercise. Of course, if we had a bigger kitchen, we would just keep adding because I want you all to be able to try EVERYTHING but it is perhaps not a bad thing to exercise some discipline and restraint. White-cut poussin is back by popular demand but my favourite thing is the steamed water egg with hand-picked white crab meat, finished with a brown crabmeat sauce.
Accordingly, we are also updating our drinks menu with a new list of fab cocktails from Clotilde Lataille, and because we’re a thirsty lot and have polished off a number of vintages, our ever-evolving wine list has some exciting additions.
Keep me Posted
