Menu
At the heart of Chinese home cooking is the idea of balance, sharing and harmony. Meals are not about individual plates but about a shared experience, where each dish complements the others in flavour, texture and nutrition.
It’s a way of eating that’s social, flexible, and rooted in tradition. No two meals are exactly the same. They shift with the seasons, the mood, or who’s at the table.
Every dish is made with care, using fresh ingredients and family-style presentation. Whether you’re here for comfort or celebration, the food is meant to be shared and savoured.
We keep some tables for walk-ins, and welcome guests looking for a quick bite or drinks in the Library Room.
Amy Poon x Jade Gross Wine Dinner
On Tuesday 21st April, we welcome Jade Gross, renowned wine producer and founder of Jade Gross Wines, to Poon’s at Somerset House for an evening celebrating an exclusive collaboration.
Poon's Aperitivo
Extraordinary Chilli Oil Marteeny
7
Pooña Colada
12
"Siu Sik" 小食
“Small eats” to whet your appetite while contemplating the menu...
Crudités, Whipped Furu (v)
8
Raw seasonal vegetables served with a savoury, funky fermented tofu dip
Boiled Peanuts (v)
3
Raw peanuts, simmered in their shells in a brine of Chinese aromatics
Pan-fried Wind-dried Sausage
6
Poon’s signature wind-dried pork sausage, sliced and sautéed
Poon’s WD Bacon Rolls
7
bite-size sausage rolls with Poon’s wind-dried bacon, ginger and spring onions
House Pickles (v)
5
Wontoneria 雲吞店
Freshly made wontons served with Poon’s Chilli Vinegar Dressing or soup.
Poon's Wontons
pork
12
prawn
15
chicken
12
vegetable (v)
10
To Start
Magic Soup
8
A fortifying broth of granny wisdom to soothe, restore and nourish
Deep-fried Oyster Mushrooms, Poon's Everything Everywhere Sauce (v)
12
Vegetable San Choy Bao (v)
12
Stir-fried diced vegetables and pine nuts, to be spooned into crisp salad leaves
Ode to Fucshia (v)
10
Silken tofu, avocado and diced pidan, light soy dressing
The hill that Amy didn’t die on
12
A heritage recipe for sesame prawn “toast” - hand-chopped prawn pâté on a base of lardo, deep-fried in sesame seeds and breadcrumbs
Steamed Scallop
12/pc
Hand-dived scallops, steamed in the shell with garlic and glass noodles
To Continue
Steamed Fish " Anicent Style"
32
Whole seabass, steamed with Woodear fungus, red dates, lily flowers & chinese mushrooms
White-cut Poussin, Spring Onion Ginger, Home-Made Chilli Sauce
29
Gently poached poussin, served bone-in and skin on, with Poon’s Extraordinary Chilli Oil, house-made fresh ginger and spring onion relish and Poon’s Premium First Extract Soy Sauce
Steamed Pork, Shrimp Paste
28
Tender slices of marinaded pork neck fillet, steamed with ginger and enhanced by the deep, savory richness of shrimp paste
Zha Jiang Aubergines (v)
12
Roasted aubergine in our signature Lisle Street Zha Jiang Sauce
Braised Tofu Puffs with Vegetables(v)
18
with Chinese mushrooms, pumpkin and glass noodles in a fermented red tofu sauce
Seasonal Greens (v)
14
Covent Garden Roast Duck Salad
Sm
Lg
Covent Garden Roast Duck Salad
£13 / £20
Slivers of Chinese roast duck tossed in a soy sesame dressing with fresh Chinese cabbage and lightly pickled vegetables and ginger
Claypot Rice 煲仔飯
Jasmine rice, cooked in a traditional claypot with a choice of ingredients steamed on top
Signature Wind-dried Meats
20
Hand-chopped Beef, Fresh Egg
22
Noodles
Spring Onion, Ginger, Soy Noodles (v)
8
3 dishes, 1 soup table d'hôte
per
person
三餸一湯
A balanced, comforting home-style meal available anytime lunch or dinner, and perfect before or after a show.
A traditional Chinese menu protocol of “Magic soup” and 3 dishes
29
Served with Claypot Jasmine rice.
“Siu Yeh” 宵夜
A late night meal in the food culture of southern china.
Available from 9pm.
Stand Up Noodles
18
Pot Luck Rice
18
In an effort to counter food waste, our Siu Yeh menu repurposes surplus ingredients to create simple, wholesome and comforting dishes.
Plat Du Midi 午餐
available 12-2.30pm
Daily Congee (v)
15
Lisle St Zha Jiang Noodles
16
Wonton Noodle Bowl
16
"Meal without rice is not meal at all"
£1 donated to Refuge Network CIC UK
Claypot Jasmine Rice (v)
6
We are obliged to point out that eating raw foods carries risks of foodborne illness.
If you have any food allergies, please inform a member of staff.
An optional service charge of 13.5% will be added to your bill. Prices include VAT.
三餸一湯・ Three Dishes, One Soup
A balanced, comforting home-style meal ― available anytime lunch or dinner, and perfect before or after a show, which comprises:
One Meat or Seafood Dish
Rich and savory ― crafted with seasonal ingredients
One Seasonal Vegetable Dish
Light, fresh, and stir-fried or braised to bring out natural textures.
One Chef’s Daily Special
A rotating dish inspired by home classics ― warm, nostalgic, and satisfying.
One House Soup
A nourishing broth, slow-simmered and served alongside your meal.
Served with Steamed Jasmine Rice
All dishes served together, family-style ― just as they would be at home.
Desserts
Three bites of Helen Goh
6
Lychee sorbet made in house
6
Germany
125ml
500ml
Bottle
J.J. PRÜM, GRAACHER HIMMELREICH KABINETT 2023 Mosel, (Riesling) 8.5%
79
Katharina Prüm’s exquisite wines are justly famous for pairing with Chinese cuisine. As the Grosse Lage Himmelreich suggests, this is a taste of Paradise.
J.J. PRÜM, WEHLENER SONNENUHR SPÄTLESE 2023 Mosel, (Riesling) 8%
88
Jodocus Prüm placed the famous sun dial in this Grosse Lage in 1842. A fascinating contrast to the Himmelreich in a ripe, floral Spätlese form.
ALFRED MERKELBACH, ÜRZIGER WÜRZGARTEN SPÄTLESE 2019 Mosel, (Riesling) 9%
12
43
63
A delicate and intricate Spätlese from a small holding in this red slate based Grosse Lage. In medieval times, the wines were mixed with herbs, hence the vineyard’s name.
MAXIMIN GRÜNHAUS, HERRENBERG KABINETT 2023 Ruwer, (Riesling) 7.5%
14
52
78
The von Schubert family have the monopoly of this Grosse Lage off the Ruwer valley. This Kabinett, with its balance of residual sugar and acidity, pairs well with our cuisine.
Portugal
100ml
Bottle
CHURCHILL’S, LATE BOTTLED VINTAGE 2019 Douro, (Blend) 19.5%
10
64
Sourced from the best selections of the estate and matured for four years. A refined LBV with real vintage pedigree, typical of the Graham family’s philosophy.
MADEIRA VINTNERS, BOAL FIVE YEAR OLD Madeira, (Boal) 17%
11
74
The first new Madeira company in 80 years founded in 2012 by nine women. Aged using the traditional “canteiro” process for a refined semi dry, white Madeira.
We are delighted to be collaborating with Plantation Teas of Hong Kong.
Founded by Nana Chan and a team of tea lovers, they source single origin, whole leaf teas in small batches from family farms in China and Taiwan.
°°°°° denotes the level of oxidation
JASMINE PHOENIX PEARLS Fujian, China (福建銀針 Fujian Silver Needle) °
5.5
Produced in Guangxi, the home of Jasmine flowers, with premium grade green tea from Fujian. Pearl shaped, it gives a rounder flavour than a loose leaf Jasmine. It is scented using the traditional method of layering the green tea leaves with fresh jasmine blossoms seven times.
ORCHID TIEGUANYIN Fujian, China (紅心歪尾桃 Hongxin Waiweitao) °°
5
Grown on a small family farm situated in Anxi, the birthplace of “Iron Buddha” tea. Harvested in spring, it undergoes a highly complex processing method where the leaves are rolled into a semi-ball shape for quicker unfurling. A brisk, floral Tieguanyin with fresh notes of winter melon and melon seed.
ALISHAN HIGH MOUNTAIN OOLONG Jiayi, Taiwan (青心烏龍 Chin-Shin-Oolong) °°
6.5
From a small family farm in Shizhuo (石卓) at 1680m where the tea plants are blanketed in a sea of clouds (雲海) every morning, yielding plumper, juicier leaves. Subtle in flavour and with a buttery texture, every sip is imbued with mountain essence (山頭氣) - like breathing in crisp highland air.
OSMANTHUS OOLONG Nantou, Taiwan (青心烏龍 Chin-Shin-Oolong) °°
7.5
Katie Yen and her 90%-female team are spearheading organic tea farming methods in Yuchi, central Taiwan. Once processed, the leaves are baked together with osmanthus flowers to absorb the blossoms’ essential oils naturally. The blossoms are then separated out by hand before the tea leaves are rolled and finished.
HONEY ORCHID DANCONG Guangdong, China (蜜蘭香 Dancong Honey Orchid Scent) °°°
7.5
A dramatically aromatic type of oolong from the mineral rich soils of Phoenix Mountain (鳳凰山) in Chaozhou. Honey Orchid Scent is one of the ten signature cultivars of these Phoenix “single bush” teas. Grown on Wudong Mountain, one of the highest in the Phoenix Mountains, it is almost perpetually enshrouded in mist and home to the region’s purest tea groves.
DA HONG PAO Fujian, China (奇丹 Qidan) °°°°
7
“Big Red Robe”, grown on the cliffs of Wuyishan, a UNESCO World Heritage Site. Here mountain streams flow over porous rocks, feeding the soil with minerals, giving the tea the distinctive mineral flavour of rock teas (岩茶). Made by a pioneering women’s team led by A Meng. Double charcoal roasted.
KEEMUN RED Anhui, China (祁門櫧葉種 Qimen Zhuye Zhong) °°°°°
5
Grown at 1200m by Mr. Xie, a second generation farmer from one of the leading family producers of Keemun tea in the Guniujiang Natural Reserve area. Keemun is one of the oldest black teas to arrive in the West and prized for the complex, nutty flavours of this delicate small leaf tea. A great food complement.
PALACE PUERH Yunnan, China (大葉種 Puerh Assamica) °°°°°
5
Grown at 1000m in Menghai County, this is a top grade fully fermented ripe Puerh, made only of young buds for a silky, velvety texture and subtle woody notes. Most ripe Puerh is produced from the leftovers of raw Puerh production. This comes from a family in Yunnan who are dedicated to perfecting ripe Puerh in its own right.
Poon's Cocktails
Poon's Chilli Oil Marteeny
7
Poon’s Chilli Absolut Elyx vodka, lemon verbena dry vermouth
Plum Negroni
12
Monkey 47 Sloe gin, sweet vermouth, Campari
Clear Kumquat Margarita
13.5
Codigo Blanco Tequila, Kumquat, triple sec, acids
Hong Kong Milk Punch
12
Absolut Citron vodka, Lillet Rosé, black tea, guava, passion fruit, evaporated milk
Tea Highball
12.5
Chivas 12 Scotch whiskey, spicy mango, Nino Lily sparkling tea
Pomelo Spritz
12
Lillet Rosé aperitif, pomelo, grapefruit, Campari, sparkling wine
Toasted rice Old Fashioned
13.5
Toasted rice Redbreast 12 Irish whiskey, sugar, bitters
Coffee Old Fashioned
13.5
Full fat Jameson Black Barrel Irish whiskey, coffee, sugar, bitters
Poon’s Colada
12
Havana Original rum, pineapple, lime, toasted rice, coconut ice cream
Dragonwell Sour
12
Dragonwell Beefeater dry gin, ginger, lemon, vegan foam, Absinthe
WO Sauce Bloody Mary
12
Poon’s WO Absolut Blue vodka, tomato juice
Alcohol-Free Cocktails
Kumquat Margarita
12
Almave blue, lime, kumquat
Tea Highball
14
Rebel Malt Blend, spicy mango, Nino Lily sparkling tea
Grapefruit Negroni
10
Grapefruit, Rebel Rosso, Martini Vibrante
Finote Orange and gentian Spritz
12
Veto lager
7
Nino Lily sparkling tea
10
green tea, white tea, lemon verbena
Jörg Geiger Blanc de Blancs
13
Chardonnay | Colombard
Jörg Geiger
10
Sauvignon Blanc
Jörg Geiger
11
Pinot Noir
What we love in Wine
The aromatic elegance of cool climate wines, so suited to our dishes.
Family and female producers with heritage and passion.
Winemakers on a journey of discovery, particularly for unusual local varieties.
Our list takes you from West to East through some of our favourite cool climate regions of Europe and beyond. Enjoy the journey and we hope you find some gems!
You are able to download the full wine list using the tab below.
Fortified Wines (Or Not)
Glass
SPAIN
El Maestro Sierra, Fino, Jerez, (Palomino Fino) 15%
9.50
An elegant, complex Fino from one of the oldest Bodegas. Ideal partner for Magic Soup!
El Maestro Sierra, Oloroso 15 Year Old, Jerez, (Palomino Fino) 19%
12
We liked their Fino so much that we tried their Oloroso. A must for our wind dried meats!
Sopla Poniente, Fino En Rama 20 Year Old Montilla-Moriles, (Pedro Ximenez) 15% (50cl bottle)
13
Pepe Rodriguez is on a mission to revive this overlooked region south of Cordoba. A rare gem: dry Pedro Ximenez, not fortified. Every wine lover should try this.
PORTUGAL
Churchill’s, Dry White Port, Douro, (Blend) 19.5%
10.50
For us the finest dry white Port there is. A plate of wind dried meats with this: pure pleasure!
Churchill’s, Late Bottled Vintage 2019, Douro, (Blend) 19.5%
10
A refined LBV of subtle character typical of the Graham family’s philosophy.
Madeira Vintners, Boal Five Year Old, Madeira, (Boal) 17%
11.50
From the first new Madeira company in 80 years and an all girls team. Semi dry and white: a great digestif!
CHINA
Pagoda, Ben Mei Nine Year Old Yellow Wine, Shaoxing, China (Taihu Glutinous Rice) 14% (50cl bottle)
13
Made with glutinous rice, wheat and Lake Jianhu water, naturally fermented for 11 months. The finest artisanal Rice Wine: a perfect match for claypot rice.
Sparkling Wines
Glass
Black Chalk, Classic 2022, Hampshire, England (Pinot Noir, Chardonnay, Pinot Meunier) 12%
14
Jacob Leadley crafts inimitable wines in the Test River Valley to display Hampshire’s unique chalky terroir.
Marc Hébrart, Blanc de Blancs Extra Brut Premier Cru NV, Champagne, France (Chardonnay) 12.5%
17
A blend of the Premier Cru Mareuil sur Aÿ and the Grands Crus Oiry and Chouilly, this is a Champagne of minerally precision.
White Wines - By The Glass
Glass
PORTUGAL
Quinta de Santiago, Assinatura de Familia 2024, Vinho Verde, Portugal (Arinto, Trajadura, Loureiro) 10.5%
7
A delightful classic blend from the Vinho Verde region. The perfect foil for our Chicken wontons.
Vale dos Ares, Alvarinho Colheita 2024, Monçao & Melgaço, (Alvarinho) 12.5%
9
Miguel Queimado’s estate, further inland than Spain’s Rias Baixas, produces more vibrant Alvarinhos. Ripe fruit balanced by acidity.
FRANCE
Domaine Jean-Maurice Raffault, Chinon Blanc 2023, Loire, (Chenin Blanc) 13%
10
Chenin Blanc forms less than 2% of plantings in Chinon. Rodolphe Ruffault's rendition is dry and minerally with typical pear drop notes.
Domaine Bernard Defaix, Sauvignon de St Bris 2022, Burgundy, (Sauvignon Blanc)12.5%
9.50
The 100 ha. St. Bris appellation near Chablis is only planted to Sauvignon. A subtle rendition of the variety from a top Chablis family.
Domaine Gilbert Picq, Chablis Dessus la Carrière 2022, Burgundy, (Chardonnay) 13%
12.50
Two parcels from “Above the Quarry” giving a particular chalky character. Premier Cru Chablis in all but name from the Picq family.
Domaine Jeannin-Naltet, Bourgogne Aligoté 2023, Burgundy, (Aligoté) 12%
11
Quintessential Aligoté from this leading Mercurey producer. Fresh, vibrant citrus flavours. Compelling.
GERMANY
Alfred Merkelbach, Ürziger Würzgarten Spätlese 2019, Mosel, (Riesling) 9%
12
A delicate and intricate Spätlese from a small holding in this Grosse Lage. In medieval times, the wines were mixed with herbs, hence the vineyards name.
Maximin Grünhaus, Herrenberg Kabinett 2023, Ruwer, (Riesling) 7.5%
13
The von Schubert family have the monopoly of this Grosse Lage off the Ruwer valley. This Kabinett, with its balance of residual sugar and acidity, pairs well with our cuisine.
Georg Mosbacher, Forster Musenhang Erste Lage 2023, Pfalz, (Riesling)12%
11.50
Sabine Musenhang lies next to the iconic Grosse Lage Ungeheuer, Bismarck's favourite wine. Sabine Mosbacher has produced a wine of typical Forst power; dry yet fully rounded.
AUSTRIA
Schloss Gobelsburg, Langenlois Grüner Veltliner 2024, Kamptal,(Grüner Veltliner) 12%
13
Michael Moosbrugger put the Kamptal on the map as this dry yet rounded GV from his Langenlois holdings demonstrates.
ITALY
Marco Brangero, Arneis Langhe Centofile 2024, Piedmont, (Arneis) 13%
11.5
Marco's vineyards sit on a hilltop near Diano d'Alba, giving this Arneis of great purity. We like the play between its minerally, stone fruit and citrus notes and our wontons.
Rosé Wines - By The Glass
Glass
AUSTRIA
Ingrid Groiss, Ried Hasenheide 2024, Weinviertel, (Pinot Noir, Zweigelt) 12%
10
70% Pinot Noir for minerally notes and 30% Zweigelt for the red berry flavours. The perfect crisp rosé for our cuisine.
Red Wines - By The Glass
Glass
PORTUGAL
M.O.B. Lote 3 Tinto 2022, Dão, (Touriga Nacional blend)13.5%
10
Traditional Dão, mainly Touriga Nacional, with a modern twist. High altitude and granite soils give fresh, spicy, red berry notes.
SPAIN
Bodegas y Vinedos Monfil, Garnacha 2024 Cariñena, Spain (Garnacha)13%
7
From one of the oldest producers in Cariñena, the source of the Carignan (Cariñena) grape. Maria Matteo produces this elegant Garnacha from their old vines.
FRANCE
Domaine Fabrice Gasnier, Chinon Les Graves 2023, Loire, (Cabernet Franc) 12.5%
10.5
Hallmark Chinon from this organic producer: crunchy, lively red fruit notes to go with pork wontons.
Paul Janin et Fils, Moulin à Vent Empreinte 2022, Beaujolais, (Gamay) 13.5%
12
Gold standard organic Moulin à Vent from the bookish Eric Janin's parcels. Serious Gamay with red berries, violets and pepper.
GERMANY
Eppelmann, Terra F Spätburgunder, Rheinhessen 2022, (Pinot Noir) 12.5%
12
Organically farmed Pinot Noir from Terra Fusca soils in the Selz valley. Our answer to the Burgundy gap in our list.
AUSTRIA
Prieler, Oggau Johannishöhe 2021, Burgenland, (Blaufränkisch) 13.5%
12.50
Benchmark Blaufränkisch from a Georg Prieler's centuries old property. Drinks like a good claret.
ITALY
Sottimano, Maté 2024, Piedmont, (Brachetto) 13.5%
10
A wine normally reserved for the family from a perceived humble variety. We love their unusual take on. it; a dry red of subtle opulence.
Brigaldara, Valpolicella 2023, Veneto, Italy, 13%
9
The Cesaris not only produce brilliant Valpolicella but also have a truffle ground! This perfect introduction to a much maligned appellation.
GREECE
Rouvalis, Tsigello 2024 Aigialeia, (Mavrodaphne) 13%
10.5
Theodora Rouvalis has big ambitions for her family vineyard high in the Aigialeia hills. This dry version of Mavrodaphne matches our richer dishes.
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