Best Restaurants Near Me In Kensington

Whole lamb rack lies overnight in raw papaya, yoghurt and humble spices. Roasted until blushingly pink, adorned with pomegranate and finished with a thrilling Kashmiri chilli sauce. Crown the table.

This mild and malty easy-drinking lager is India’s choicest favourite. 4.5% 330ml / 650ml (Ve, V)

Delectable IPA with fruity citrus notes and a clean bitterness. Bold and vigorous in character. 5.0% 330ml (Ve, V)

Mondo explores tropical territory. From Mosaic and Simcoe hops, plenty of oats and late-dry-hopping pours forth juicy hazy golden goodness. 4.8% 330ml (Ve, V)

Inspired by timeworn porter recipes that washed up in India, made modern by Kernel Brewery. Indulge in notes of chocolate, coffee, tobacco and leather. 6.0% 330ml (Ve, V)

Bitter marmalade on toast with subtle aroma of warm mangoes, washed down with bright citrus. Long-lasting hops. Zesty, vegan and refreshingly sippable, morning to night. 3.4%, 330ml (Ve, V)

An UnBarred x Permit Room collaboration – exceedingly drinkable, slightly tart. Prized pineapple perked up with a twist of cracked black pepper and vanilla spice. Enriched with a little buttery-biscuit crumble. 5.5% 440ml (Ve, V)

Crafted by skilled workmanship in Herefordshire. Very mellow fruitfulness, best cider apples, kissed by the maturing sun. Pairs well with feisty food. 4.8% 500ml (Ve, V)

Reborn John Barleycorn trips gently on lion’s mane mushroom and calming ashwagandha. Malty, citrussy and alcohol-low, an effervescent brew for clear beer-like good moods. 0.5%, 330ml (Ve, V)

Same-same but different. The sober sister to India's favourite. 330ml / 0.0% (Ve, V)

The golden key to wet-your-whistle soberly. Bold hops and best botanicals mingle in this crisp and mighty modern miracle. Senses remain intact, minds are happily mellowed. 330ml <0.5% (Ve, V)

Green apple and apricot, no-alcohol gin, no-alcohol vermouth, no-alcohol bitter syrup. Dishoom hand-made them all, singing no, no, no. Dressed with crisp desiccated apple, yes. (V)

Glittering like the lights around the bay, this easy-breezy sunset tonic is lengthened with citrussy Crossip non-alcoholic spirit, Cabernet Rosé grape juice and soda. (Ve, V)

All feist and fizz. Chai-charged cold brew lashed with ginger beer and orange cordial. Lion’s mane, zinc and turmeric for vital energy.

Light on the tongue. Darjeeling, jasmine and grapefruit-mango fizz laced with CBD. Nibble your mango and go carefully in Balaram Street!

Sharp-sweet coupette of matcha, lime and moringa with velvety kefir-yoghurt top. Soft and strong, like the Instructress herself.

An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)

Transparent and innocent: house-made mojito cordial of mint, cardamom and lime, mixed with soda and non-alcoholic aperitivo. Bejewelled with a crisp lime wheel and a posy of fragrant mint. (V)

Frozen pineapple-coconut classic – with lime juice, syrup of pitaya (dragon fruit) and papaya two ways (purée and garnish). Plenty of shimmy, but no rummy. (Ve, V)

Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. (Ve, V)

Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. (Ve, V)

Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice. (Ve, V)

Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. (Ve, V)

Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry. 125ml / 750ml (Ve, V)

A high-class organic extra-dry Prosecco made with hand-picked Glera grapes, no added sulphites. Pale straw hue, toasted apple notes, fresh clean palate. Unhesitatingly perfect in all respects. 125ml / 750ml (Ve, V)

Hand-harvested Pinot Meunier, Chardonnay and Pinot Noir grapes, grown by the Chiquet family in Champagne since 1746. Golden hue, fine long-lasting mousse, rounded red fruits, floral nuances, zesty racy freshness... Pre-eminent. 750ml

Alcohol-free organic sparkling wine of Muscat Blanc and Rivaner grapes, with the giddy name of ‘Funky Sausage’ (one must ask the Selbach family for precise meaning). Light, balanced, German. <0.5% 750ml (Ve, V)

Pale peachy blossom colour. A happy nose, pleasant and full of promise. Slightly saline on the palate. Southern French charm at moderate terms. (Ve, V)

Cool altitudes and herbal fields are at play in this unendingly drinkable delight. Organic, balanced, refreshing and elegant beyond compare. All who are drinking it are swearing by it. (Ve, V)

White Rioja’s most important grape, Viura, gives rise to this very light, refreshing snifter. Pairs pleasingly with coconut curry, etc., etc., etc. (Ve, V)

Aromas of white flowers and a pithy citrus finish. With Vermentino and Colombard grapes in harmony, you can be satisfied. Dry. (Ve, V)

The coolness of the Dolomites is sure to marry well with your spicy food. Classic and refreshing. One could not quarrel with a detail. (Ve, V)

Grapes spritzed in sea mists are behind this lively sip. Green apple and lime sherbet tickle cheeks, tame spice, refresh palates. More mellow in alcohol than most (10.5% ABV). (Ve, V)

Off-dry attack, ripe orchard-fruit palate, a textured pithy finish. Organic, modern and complex, changing characterfully as you drink. Make hay: Tempranillo Blanco is astoundingly rare to find. (Ve, V)

Melon, citrus, then white blossom. Organic and vegan. The loopy name has a story: winemaker Ben’s sister Kate (aka ‘Bob’) was a woman of honesty and joie-de-vivre. A richly expressive character. (Ve, V)

Brambles and dusty incense, with white pepper, but markedly soft and light. Lower alcohol than others in this line. Affable and quaffable. (Ve, V)

Hedgerow fruit, plum and cocoa, with soft tannins. Garnet-red to behold. Fresh and agreeable with or without food. (Ve, V)

There is no mistaking the full-bodied, rich and powerful character. And yet there is velvet. Organic, biodynamic, obtainable for vegans and other persons. (Ve, V)

Enticing rose-garden bouquet. Delectation of plum, liquorice, spice and very red fruit. A paragon of mellowness and refreshment. Earnestly, the more you are having of it, the more you are desiring of it. Organic and vegan also. (Ve, V)

Sappy woodfire, leather, tar and spice give way to mellow cocoa and liquorice in this rich Vino Passito made with partially air-dried Primitivo and Negroamaro grapes. Darkly divine with House Black Daal. (Ve, V)

Sauvignon Blanc with structure and rich amber colour thanks to 14 days hob-nobbing with grape-skins. Subtleties of bruised apple, mango and cinnamon – a boon to curry and buttery dishes. Organic, biodynamic and vegan. (Ve, V)

Fried lentils, spices, nuts and sev. (V)

Sprinkled with magic masala and served with lime. (V)

A tipple for any time of day or night, such is its allure. Beneath deep foam is sparkling wine with juicy mango and guava syrup. A hint of kokum, India’s ancient cooling fruit. (V)

Tanqueray’s Rangpur Lime Distilled Gin on ice with sparkling wine, shiso cordial, white balsamic syrup, soda and a ruffle of shiso leaf. Tall, pale pink, light and less inebriating than most. (Ve, V)

Classic ice-crush of coconut cream and pineapple juice dances with dragon fruit and pawpaw. Blushing pink, with a warm heart of Takamaka Seychelles Rum Blanc. Adorned with crimson dragon fruit. (Ve, V)

Be not fooled by innocent appearances! Crystal-clear muddle of Takamaka Seychelles Rum Blanc, dry white vermouth, soda and house-made mojito cordial. A bushel of fresh mint pleases noses. (Ve, V)

Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. (Ve, V)

Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. (Ve, V)

Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. (Ve, V)

Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice. (Ve, V)

First-class yoghurt-drink with mango and a sprinkling of fennel seeds. (V)

Sweet and subtle as a perfumed love-letter. (V)

Creamy yoghurt, salted and gently spiced with crushed cumin. (V)

The traditional Holi drink. Ours is with ginger, shredded mint and hints of spice – but with cheerful dashes of CBD botanical bitters in place of the traditional half oz. of reliable supply. Let minds be calmed and not altered. (V)

Sweet-berry creamy concoction with tangy kefir. Select vitamins, tremella mushroom and a drop of aloe vera bring inner and outer glow. We make or unmake our lives every day. (V)

Yoghurt, banana, mango, oats and generous plant protein (20g). Whether you are upar hathi (broad like elephant) or agarbatti (skinny like incense), you must enjoy life. Keep regular. (V)

Bombay’s favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml (Ve, V)

Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml (Ve, V)

"Parsi is raspberry and raspberry is Parsi!" according to Mr. Kohinoor. 300ml (Ve, V)

Devon spring water bottled in recycled glass by Frank Water, a charity that donates all profits to safe water projects in India and Nepal. 750ml (Ve, V)

Pear, apple and lime mingle sweetly with cucumber, best leafy greens. And chilli. Choice vitamins and Ayurvedic roots & shoots for swifter healing than a trip to the bone-setters. Chilli may be fire or not fire, such is life.

Chilli-powered mango for the horse-like strength of lady-wrestler Hamida Banu. Defeat stress, noggin fog, low urges and the like.

Fiery ginger-apple tonic. Put pep in your step. (Ve, V)

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)

Compromised constitution? Swallow this ube-berry-ade made with cider-vinegar. Repeat as necessary.

If you are hiccuping, someone is thinking of you. Sip this queen of cucumber elixirs for buoyant health in the belly and elsewhere.

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. (V)

A charming couplet of dark chocolate and spicy chai. (Ve, V)

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)

A spearmint steeper to cleanse the palate. (Ve, V)

Fresh vigour and increased joie-de-vivre. (V)

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (Ve, V)

Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.

Kindly ask your server for oat milk if desired. (Ve, V)

Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

Acclaimed tart-sweet lemon-elderflower fizzy drink with lion’s mane and ginseng for marvels of the mind. 250ml

Lightly sparkled apple-raspberry water, sparked with Sarawak pepper. Wild mushrooms and best B-vitamins chivvy up your chakras with neither caffeine nor sugar. 250ml

Still elderflower-peach water for balancing humours after exercise and excess. Enigmatic magnesium allays exhaustion. 500ml

Sparkling balance of sharp pink grapefruit, lime and salt, brimming with health benefits first discovered on the prickly pear cactus in Mexico. Embrace your digestive inmates! 330ml (Ve, V)

Heady holiday of Beefeater Dry Gin, Campari, sweet vermouth, Manzanilla dry sherry, apricot liqueur and Calvados. In a wistful moment, some will recall northern India’s hilltop apples. (V)

Clarified yet creamy, cooling blend of Diplomático Reserva Exclusiva Rum, almond milk, black pepper and cardamom bitters – not to mention fragrant Thandai syrup. Adorned with fresh cardamom leaf. (Ve, V)

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say. (V)

Delicate green with oat cream, pistachio butter and aromatic gin from Stranger & Sons’ Third Eye Distillery in Goa. A comforting drink one can sink into, much like a pale sofa. (V)

For a bold new nation, a jubilant libation: H by Hine VSOP Cognac, Earl Grey, lime, cinnamon and black cardamom. Hitherto made only for gatherings of four or more people, but today also procurable in individual glasses. Do not hesitate to enquire. (Ve, V)

London Dry Gin shaken with Rose’s lime and celery bitters, finished with fresh dill. The gimlet is an old-established drink devised for sailors to avoid scurvy – you too can benefit. (Ve, V)

Tequila El Jimador and lime juice shaken with clarified tamarind and subtle spice. Magic dust on one half of the rim. Admire the subtleties of mango. And switch the tequila with The Lost Explorer Mezcal Espadín, for that smoky feeling. (Ve, V)

Sincerely dry sour of Amrut and Nikka Days whiskies, with Dishoom Plum Liqueur and eggless (aquafaba) foam. Historians: Amrut distillery was founded in the year between India’s Independence and Bombay’s Prohibition. Vegans: enjoy. (Ve, V)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

Sparkling wine atop fresh passion fruit liqueur, lashed with vanilla bitters and laced with Finlandia Vodka. An otherwise well-known cock-tail affair, here up-dated. (Ve, V)

Nihari – a famously hearty and robust dish – is synonymous with celebration. Made into a biryani, it is doubly so. Tender shank of lamb is layered with rice and caramelised onions then sealed beneath a pastry blanket. Enriched further with kaleji (chicken liver) raita and nihari gravy. Best when shared.

Freshly baked in the tandoor. (V)

With minced garlic and coriander sprinkle. (V)

Cheddar is melted inside. (V)

Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)

Wholewheat bread, delicately charred from the tandoor. (V)

Where to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.

Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (V)

Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney. A most-popular street food in Kolkata. Pleasingly sating.

Much loved, humble, unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. (V, S)

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)

Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks. (Ve, V)

Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Buy this now and convince yourself. (S)

Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S)

Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.

Fine lady's fingers for the fingers. (Ve, V)

A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)

Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)

An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay. (V)

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (V)

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.

Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce. A speciality of new standing.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)

Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.

Choicest monkfish simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality!

Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)

Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.

Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)

It means “the fragrant one”. (Ve, V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)

A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way. (Ve, V)

Delicate minty yoghurt, cool as a cucumber. (V)

A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns. (S)

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V)

An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V, S)

Two fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)

Where to start? Chef’s favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)

Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.

Bountiful vegan repast. Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (Ve, V)

Classic margarita takes a charismatic turn, named for a wayward character who sought redemption. Lime juice and turmeric-honey lassi syrup, shaken hard and strained finely into a sours glass with your choice of Cazcabel Tequila Reposado or The Lost Explorer Mezcal Espadín. (V)

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (Ve, V)

Most fluffy with toppings of soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth. Sticky, sweet, so good to eat. (V)

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V)

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt. (V)

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)

Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.

Twice the bacon. More power to you.

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.

Cleverly fermented crispy-smashed veggie sausage with best umami spicing, developed with Chef Neil Rankin. Runny-yolked eggs, for good measure. *Vegan option available, cooked in the same tandoor as naans made with eggs and dairy (Ve, V)

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V)

Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.

Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry. 125ml / 750ml (Ve, V)

Tomato juice, Finlandia Vodka, savoury makhani sauce, warming spices and array of comely edibles. Outlandishly served in a rocks glass – which looks like less, but isn’t. Nothing cursory here. (V)

Feistiness abounds, but there is no swearing. (V)

A discreet cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a furtive dash of orange bitters, on ice. (V)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)

Fiery ginger-apple tonic. Put pep in your step. (Ve, V)

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)

If you are hiccuping, someone is thinking of you. Sip this queen of cucumber elixirs for buoyant health in the belly and elsewhere.

A concoction of yoghurt, banana, mango and oats. Keep regular. (V)

The traditional Holi drink. Ours is with ginger, shredded mint and hints of spice – but with cheerful dashes of CBD botanical bitters in place of the traditional half oz. of reliable supply. Let minds be calmed and not altered. (V)

Glistening gold, a bowl filled with soft orange cubes of the season’s splendour. Limited portions available, limited time! Add a scoop of vanilla ice cream. (V) (+ 2.20) (Ve)

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (Ve, V)

A medley of pineapple, apple and raspberry, crowned with toasted coconut crumble and silken coconut ice cream. Flavour and texture come together in harmony. (V)

Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri Chilli ice cream. You will not want to share. (V)

Satin-smooth, sweet real mango. (V)

Creamy, proper pistachio. (V)

The original with a hint of caramel. (V)

On a bed of almond mascarpone cream: fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V)

Cinnamon, Coconut or Kashmiri Chilli. (V)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

The charming couplet goes a little madcap with Slane Irish Whiskey. (V)

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say. (V)

With oat milk and bananas. (Ve, V)

With cinnamon, nuts and fresh seasonal fruits. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt. (V)

Fresh seasonal fruits served with vanilla dairy yoghurt and honey, or coconut yoghurt. (V)

Two fluffy pancakes topped with vanilla cream, fresh berries and spiced syrup. (V)

Scrambled eggs with toasted bread and baked beans. (V)

Mild, tender grilled chicken thigh.

Tasty cheese and peppers. (V)

Two scoops of Cinnamon or Coconut ice cream. (V)

A sweet frozen treat. Creamy Malai, proper Pistachio or sweet real Mango. (V)

Fresh short pasta from Liguria with home-made pesto.

Tube shaped pasta with slow-cooked veal ragu and tomato.

Delicate pasta filled with pumpkin and sage.

Short-cut pasta with mushroom

Homemade pasta filled with gorgonzola, topped with caramelised walnuts.

Fresh flat pasta with parmesan and truffle

Fresh pasta made daily.

Thinly sliced beef served with a zesty pesto and shaved Parmesan.

Sliced veal with creamy tuna and capers.

Oven baked beef stuffed red pepper and olive oil.

Courgette.

Mixed seasonal vegetables.

Each.

Marinated olives, perfect for a Mediterranean-inspired start to your meal.

Fresh tomatoes and basil on toasted bread.

Freshly baked Italian-style bread, perfect for accompanying your meal.

Crispy fried potatoes, perfect accompaniment to your meal.

Tenderstem broccoli paired with pecorino and roasted almonds.

古法木材烤北京鴨 First Serving Crispy Duck Skin dipped in fine granulated sugar Homemade Pancakes with Traditional Condiments plum sauce, shredded leek and cucumber Homemade Pancakes with Min Jiang-Style Condiments garlic paste, radish and Tientsin cabbage Second Serving Savour the duck to its fullest with the balance of the duck meat prepared in a second dish that is equally pleasing to the palate. Please choose one of the following options. Option 1: Minced Duck with Lettuce Wrap 鴨粒生菜包 Option 2: Salted Vegetable Soup with Duck and Tofu 酸菜鴨湯 Option 3: Fried Rice with Diced Duck 鴨粒炒飯 Option 4: Fried Noodles with Sliced Duck 鴨絲炒麵 Roasting time of approximately 45 minutes per duck. Limited quantities available each day. Advance orders are highly recommended.

Half Bottle

Bottle

Bottle

Bottle

Half Bottle

Half Bottle

Bottle

Bottle

蜜香紅茶

有機雲安普洱

蒸點心拼

蒸素點心拼

with pork floss 肉鬆軟殼蟹

with jasmine tea and sesame seeds 芝麻燻乳骨

with deep-fried bean curd wrap 齋鴨包

with salt, pepper, spring onion, dried chilli and garlic 椒鹽鮮魷

with pork floss 肉鬆酥脆茄子

with salt, pepper and spring onion 椒鹽豆腐

with ginger and spring pnion 薑蔥蒸蘇格蘭扇貝

in Sichuan chilli oil 紅油蝦抄手

with pork meat and blue swimmer crab 岷江蟹肉小籠包

with sesame seeds 芝麻蝦多士

北京鴨絲卷

炸齋春卷

with pork floss 肉鬆脆海草

蒸奶黄包

迷你蛋撻仔

with sago pearls, grapefruit and pomelo 楊枝甘露

with peanuts 雷沙湯圓

with preserved vegetable soup 酸菜魚片湯

with blue swimmer crab meat 蟹肉粟米羹

岷江酸辣湯

with Tientsin cabbage 津白雞湯

with pak choi 菜膽羊肚菌羹

with Singapore style chilli sauce and mantou 辣汁炒蘇格蘭龍蝦配饅頭

with ginger and spring onion 薑蔥炒蘇格蘭龍蝦

in numbing Sichuan chilli sauce 香辣水煮鱸魚

with sweet basil in san bei sauce 三杯汁阿拉斯加銀鱈魚

with sha cha sauce 沙茶醬烤銀鱈魚

in black pepper sauce 黑椒炒智利鱸魚

with ginger, spring onion and coriander 薑蔥蒸鱸魚

with sour plum and fermented bean paste 酸梅豆醬蒸鱸魚

in superior soya sauce 煎鋒鱸魚

in chilli sauce with garlic flakes 東瀛杏片蝦球

with cashew nuts and Sichuan dried chilli 宮保腰果蝦球

with salted egg yolks, crushed cereal and crackers golden sand 鹹蛋金沙蝦球

with black bean chilli sauce 豉椒蒸帶子

with cumin 孜然燒烤羊扒

自製燒烤叉燒

with black pepper sauce 黑椒醬炒牛柳粒

in Mongolian sauce 天香蒙古牛

with satay peanut sauce 脆皮金牌燒雞沙嗲醬

in superior soya sauce 紅燒栗子肉排

with sweet basil in san bei sauce 三杯滑雞煲

with cashew nuts and Sichuan dried chilli 宮保炒雞丁

with pineapple 糖醋菠蘿雞丁

with egg white, crab meat & crab roe 蟹皇扒豆腐

in salted fish sauce 鹹魚臘口味豆腐煲

with sweet basil in san bei sauce 三杯汁炒齋雞

in black bean sauce 豉汁羊菌支竹豆腐煲

with lotus root, crispy bean-curd & macadamia nuts 翠盞夏菓三鮮菇

with pickled chilli and mustard green 酸菜剁椒滑炒野菌

in chilli bean paste 魚香茄子

with minced chicken 乾煸四季豆

black pepper 黑椒蘆筍炒蓮藕

時令蔬菜 Your choice of sauce: – 清炒 Stir-fried (V) – 蒜蓉 Garlic sauce (V) – 薑汁 Ginger sauce (V) – 蠔油 Oyster sauce – 上湯 Chicken stock

自製乾炒牛河

with shredded chicken in XO sauce XO 醬雪菜雞絲炒米粉

and crabmeat sauce 鮮蟹肉滑蛋脆麵

with king prawns 鮮蝦炒麵

with crispy anchovies 香酥銀魚仔鹹魚雞粒炒飯

with king prawns and spicy salted fish sauce 岷江特色炒飯

with blue swimmer crab, straw mushroom and asparagus 蛋白蟹肉蘆筍炒飯

with Chinese wind-dried sausage 揚州炒飯

菜粒蛋炒飯

蛋炒飯

冰淇淋/雪葩

with lemongrass syrup 水果沙拉

with sago pearls, grapefruit and pomelo 楊枝甘露

with vanilla ice cream 抹茶四川紅豆沙鍋餅

lime infused mango 香蘭椰子蛋糕卷配青檸芒果

raspberry, lychee & rose compote 抹茶蛋白甜餅配覆盆子、荔枝、玫瑰蜜餞

with yuzu center, almond flakes, blackberry gel 白巧克力、茉莉、柚子慕斯、黑莓醬

ginger ice cream, palm sugar caramel 椰棗太妃糖漿蛋糕、薑味雪糕

with pork meat and blue swimmer crab 岷江蟹肉小籠包

with pork meat 岷江小籠包

安蝦軟白團

竹筍蒸蝦餃

蟹肉水晶餃

海鮮南瓜餃

辣汁雞餃

豬肉蝦燒賣

蜜汁叉燒包

家鄉糯米雞

金菇粟米餃

上海蒸素餃

三素蒸花餃

with prawn, chicken, Chinese chives and shiitake mushroom (4 pieces) 酸辣灼北京水餃

with beansprouts in XO sauce XO 醬炒蘿蔔糕

葡汁煎雞包

in barbeque saucer 燒汁和牛酥

with sesame seeds 芝麻蝦多士

千絲芒果蝦卷

蜂巢炸芋角

炸齋春卷

北京鴨絲卷

蜜汁叉燒酥

韭菜雞鍋貼

香茜齋鍋貼

with sweet basil and lemongrass 鮮炸墨魚餅

鮮蝦腸粉

叉燒腸粉

三菇腸粉

葱花炸兩腸粉

with salt, pepper, spring onion, dried chili and garlic

with sweet basil in san pei sauce