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Kai Mayfair Sample Menu

SAMPLE A LA CARTE MENU

DESSERTS
'Chocolate Does Grow on Trees'
"From a dream one night of a mythical forest where chocolate grows from the ground and where vegetables, fruit and all things healthy grow no larger than the tiniest sprigs."
Valrhona chocolate fondant, sesame macaroon 'caps',
hazelnuts, praline ice-cream, chestnut paste.
Pandan Creme Brûlée with Stolen Milo Powder
"Pandan is the Nanyang region's vanilla - fragrant, aromatic and used as the principal flavouring in the majority its desserts. This dessert has Pandan flavours, coffee made from butter burnt liberica beans and a generous sprinkling of 'Milo' as a topping."
Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream,
'Milo' chocolate powder and tuile.
'Offerings to the Celestial Dragon'
From the tale of an emperor who incurred the wrath of a Dragon which destroyed his family's jewels after he ignored her day of celebration. Offerings of gold, chocolate & flowers had to be made to prevent the destruction of his entire kingdom.
Jivara milk chocolate parfait, peanut & caramel biscuit, gold popping candy,
Valrhona signature blend chocolate & praline sauce, salted caramel popcorn
Durian & vanilla soufflé, salted caramel
"Native to South-East Asia and regarded as the 'King of Fruits', its unique bitter /sweet taste comes for the soft layer surrounding the seeds within a hard, thorny exterior weighing around 2kg."
Durian & vanilla soufflé, durian tuile, salted caramel sauce.
Coconut, Lychee & Mango by the Beach
"From memories of afternoon beach picnics following a swim in the warm South China Sea."
Coconut parfait, coated with Araguani chocolate, light coconut & mango sorbets, fresh mango & lychee, lychee and wheatgrass jellies, sago crisp, caramelised rice crispies, lime zest.

(All Desserts £15)
*
Oprah's Contradiction
Oprah once said, "You can have it all. You just can't have it all at once."
I think we found a way in the form of a sharing dessert combining
the best elements of our desserts into a single dish £48

APPETISERS
Cold Lai Mien Noodle with Enoki Mushrooms 23
Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette
Seared Diver Scallop 17 / person
Spicy XO Sauce, lotus root crisp, stir-fried vegetables
Wasabi Prawns 29
Mild wasabi mayonnaise, mango & basil seeds
'A Nest of Imperial Jewels' 17
Chopped prawns, mustard greens, butterhead lettuce wraps.
'Chai' Lettuce Wrap, Plum & Lime dressing 17
Served with chopped cashews, sliced shallots, cos lettuce
Roasted Abalone Mushroom 16
Black bean, pickled chillies, soy dressing
Lightly seared beef fillet 22
Soy vinaigrette, shallot oil & chopped coriander
Canapes of Prawns on Toast 16
With black & white sesame seeds
Iberico Pork spare rib 18
Roasted with honey and soy glaze. Garnished with Sarawak white pepper.
Soft-Shelled Crab 18
Chilli & shallots spiced batter, green mango.

SOUPS
Hot & Sour Soup 21
We are particularly proud of our Hot & Sour soup recipe which has the added luxury of fresh
scallops, king prawns and chicken. Please let us know if you have tasted a better version elsewhere.
Chilean Sea Bass & Spicy Miso 18
The wonderfully luscious Chilean sea bass in a light 'miso-type' broad bean broth with an added
Szechuan spiciness - just enough create a tingle in your taste buds.

CLASSIC DUCK STARTERS
Roasted Peking Duck in 2 Courses 98
COURSE 1:
In addition to the pancakes, cucumber, spring onion & the sweet 'duck sauce', our version is
served with a dash of our signature chilli sambal made with red chilies, shallots and yellow bean.
Restaurants have their own versions of Peking duck and we wanted to pay homage to chilli oil,
a condiment which is a tradition of every table in London's Chinese restaurants
.
COURSE 2 (Served with your main course):
Duck stir-fried with the classic combination of oyster sauce, shimeji mushrooms, asparagus and sugar snaps.
Aromatic Crispy Duck 70 (Whole) / 38 (Half)
The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck. It may surprise you to hear that it is a British invention not widely available in the Far East. However, its incredible popularity has undoubtedly earned it a place as a genuine, authentic, Chinese classic.

MAIN COURSES

SEAFOOD
Tiger Prawns, Crisp Curry Leaves 31
Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along
the spice route.
Roasted Chilean Seabass 48
Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas,
shallots & ginger.
Steamed Chilean Seabass 48
Sweet lime, chilli and lemongrass sambal - classic flavours of the South Chinese Nanyang region.
Whole Dover Sole 'Goujons' 66
In light batter with fragrant 'crumbs' and sauce from curry leaf & chili
Steam Sea Bass Fillet with Ginger & Spring Onions 33
The benchmark for preparing fish in Chinese cooking. An inherent lightness from steaming, with
a fragrant, savoury mix of soya sauce and shallot infused oil.
Lobster & Lobster 35
Our interpretation of the London Chinese restaurant classic - luxurious lobster oil drizzled
over poached noodles, shallots & coriander cress and served with lobster cooked in the familiar
Cantonese flavours of ginger & spring onions.
Nanyang Chilli Lobster 47
Lobster, king prawns, scallops & crab-meat. Served with crispy Bao. The 'Nanyang' region describes
the regions within the South China Seas where many trading Chinese communities settled utilising
the local ingredients and influences to incorporate spicier flavours into the cuisine.

MEATS
18 Hour Slow-cooked Pork Belly 21
Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with
soy, black vinegar & red wine and served with a light cucumber foam.
Roast Veal Chop 42
Cordycep flower, brocollini and leek 'garden', soy reduction.
Soy & Honey Marinated Roast Lamb 24
Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang
cucumber & carrot 'achar' pickle.
Black Pepper Beef (Scottish Fillet or Wagyu) 36 / 128
Crushed black pepper, garlic flakes and sliced Chinese croissant
Sweet & Sour Pork 23
Undoubtedly the best known 'comfort-food' in a Chinese Menu which varies in style from one
Chinese Community to the next. Our version is inspired by the original Nanyang Chinese version.

JAPANESE WAGYU
Thinly Sliced Gunma Wagyu [100g] 85
Served with 7-spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce.
Both options served with Rice infused with Wagyu juices.
Gunma Wagyu with Foie Gras 'Gold Ingots' [150g] 168
A5 grade Japanese Wagyu seasoned with 7 spice salt, foie gras wrapped in gold,
sesame & ginger paste, Wagyu infused rice, foie gras & shallot sauce

POULTRY
Spring Chicken & Szechuan Spicy Crumble 25
Crumble mix of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies.
Chicken Cashew Nuts 25
Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce.

VEGETABLES
Classic Stir Fried Vegetables 24
Manganji Amato chillies, lotus root, lily bulb, shimeji mushrooms and goji berries.
Mangaji Amato chillies are a rare breed of mild but fragrant chilli grown in just 30 small farms
located exclusively in the Kyoto prefecture.
Taiwanese 'Purple Charm' Aubergines 18
A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce.
Asparagus 19
Minced Garlic & Bird's Eye Chilli
Baby Pak Choy 17
Broccolini 18
Chopped garlic, shallot & lightly salted radish

RICE & NOODLES
'Long Life Noodles' with Morels 19
Served with morels, Iberico pork sausage, crispy beancurd and coriander cress granish..
The tradition of serving long, uncut, noodles symbolises the blessing of longevity and health.
Poached Noodles with Lobster Essence 16
Spice-Scented Fried Rice 9.50
Chilli OR Ginger & Sesame Oil
Steamed Rice 4 / person

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Kai Mayfair Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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Virtual Tour of Kai Mayfair