Kai Mayfair Menu

Valrhona chocolate fondant, sesame macaroon ‘caps’, hazelnuts, praline ice-cream, chestnut paste. 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. 6 shades of chocolate and nuts biscuity peanut daquoise, creamy mascarpone & peanut mousse cold milk chocolate parfait with chocolate pearls salted peanut caramel, crunchy sesame & cashew candy Bill Mitchell’s popping chocolate candy,

Served with Malaysian coffee ice cream, ‘Milo’ powder and tuile Pandan is South East Asia’s vanilla – fragrant, aromatic and used as the principle flavouring in the majority of desserts. The components of this dessert were inspired by the textures, flavours and habits of South East Asian cakes & desserts – Pandan flavours, South East Asian coffee using butter burnt liberca beans and the generous sprinkling of ‘Milo’ as a topping.

Durian & vanilla soufflé, durian tuile, salted caramel sauce. 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.

Pineapple sorbet, popping crumble biscuit, malibu pearls, burnt soy caramel, spicy pineapple.

Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

Spicy XO Sauce, lotus root crisp, stir-fried vegetables

Black Truffle slice, Royal Beluski caviar, pancake crisp, soy, coriander cress & ginger

Mild wasabi mayonnaise, mango & basil seeds

Roasted Duke of Berkshire pork belly, ‘char-siew’ BBQ glaze, crispy Bao, pickled cucumber.

Black bean, pickled chillies, soy dressing

Soy vinaigrette, shallot oil & chopped coriander

Chilli & shallots spiced batter, green mango.

Iberico pork, plum and lime dressing, chopped cashew, sliced shallots, Cos lettuce wrap

Sweet, sour and savoury flavours from a sauce of dark soy, chinkiang vinegar. Garnish of roasted almonds, cress, dried cranberries, passion fruit, cashews..

Chopped prawns, mustard greens, butterhead lettuce wraps.

Abalone 106 (Whole) 59 (Half) Broccolini, Jus Reduction, Autumn Truffles.

Caramelised cashews, white pepper, spring onions, grapes, passion fruit dressing.

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.

Duck & carrot soup, lobster oil, lobster, spinach.

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.

With Beansprouts, parma ham, corn fed superior soup stock,

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route.

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots & ginger.

Sweet lime, chilli and lemongrass sambal – classic flavours of the South Chinese Nanyang region.

In light batter with fragrant ‘crumbs’ and sauce from curry leaf & chili

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.

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.

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.

Ginger, rice wine, cinnamon & soy

Crisp bean & shrimp crumble, washington apple compote, granny smith jelly, apple blossom.

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable ‘chip’, Malaysian cucumber & carrot ‘achar’ pickle.

Topping of crispy rice vermicelli noodles.

Crushed black pepper, garlic flakes and sliced Chinese croissant

Ginger paste and pan-fried spring onions.

Served with 7-spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Both options served with Kagoshima Rice infused with Wagyu juices.

Crumble mix of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies.

Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce.

Chopped chicken & Shiitake mushrooms.

A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce.

Minced Garlic & Bird’s Eye Chilli

Chopped garlic, shallot & lightly salted radish

Flat egg-noodles tossed in the juices & fragrant dripping from roasted Iberico pork. Inspired by a memorable visit to East Malaysia where it is a local favourite.

Chilli, Coriander OR Ginger & Sesame Oil

With black & white sesame seeds

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.

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.

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.

Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

Served with chopped cashews, sliced shallots, cos lettuce

Soy vinaigrette, shallot oil & chopped coriander

Black bean, pickled chillies, soy dressing

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed. Sounds like a over-complicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites.

Chopped vegetables pan-fried with mustard greens and served on butterhead lettuce wraps.

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes.

Shredded carrot, sugar snaps

This Hunanese recipe is an extremely spicy one using 3 varieties of chillies.

Paper thin layers of crispy tofu, rolled around julienned vegetables and cooked with our homemade sauce of Mandarin peel, yellow bean, soy, chilli, shallots, garlic & coriander.

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

‘Chai’ scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of home-made beancurd & aubergines.

Chopped nameko, shitake, enoki & shimeji mushrooms.

4 varieties of organic Oriental mushrooms supplied to us by a small farm on the south coast.

Chopped garlic, shallot & lightly salted radish

Chilli, Coriander OR Ginger & Sesame Oil. Rice scented with spices to add a hint of difference without overwhelming the taste of main dishes.