Duck And Rice
Menu with Prices in the UK

Crisp airy Cantonese tapioca prawn crackers served freshly puffed with sweet chilli dip.

Steamed tender green soybeans in the pod tossed with sea salt flakes.

Wok-blistered green edamame pods coated in smoky garlic chilli paste.

Thick crisp golden toast generously layered with minced king prawn paste and toasted white sesame seeds.

Lightly dusted crispy squid rings flash-tossed with red chillies, crispy garlic, spring onions, and roasted Sichuan peppercorn salt.

Crisp battered king prawns glazed in creamy sweet wasabi mayonnaise and scattered with toasted flaked almonds.

Shatteringly crisp golden pastry rolls stuffed with shredded aromatic roast duck, leek, and plum hoisin sauce.

Crisp fried spring rolls packed with shiitake mushroom, shredded cabbage, carrot, and vermicelli noodles.

Delicate steamed Shanghainese soup dumplings filled with minced pork, sweet crabmeat, and hot ginger broth.

Translucent steamed crystal dumplings stuffed with bouncy king prawns and aromatic garlic chives.

Pillowy snow-white steamed Cantonese baozi filled with sweet honey-roasted char siu BBQ pork.

Baked flaky thousand-layer pastry parcels filled with rich black-pepper braised venison and sesame.

Crisp fried king prawn wontons served with tangy sweet and sour plum dipping sauce.

Classic pleated dim sum parcels filled with whole juicy tiger prawns and crisp bamboo shoots.

Silky poached pork and prawn wontons bathed in aromatic Sichuan peppercorn and chilli oil dressing.

Quarter Cantonese roast duck with crisp five-spice skin served over steamed jasmine rice, cucumber, and sweet soy glaze.

Marinated crispy fried aromatic duck shredded tableside with warm pancakes, cucumber, spring onions, and hoisin sauce.

Half crispy aromatic duck for two to three diners with twelve steamed pancakes, spring onion, cucumber, and hoisin.

Half traditional Hong Kong style slow-roasted duck glazed in maltose and star anise, served bone-in with plum sauce.

Crispy battered free-range chicken tossed with bell peppers, onions, and pineapple in tangy scarlet sweet & sour sauce.

Traditional crispy pork loin pieces glazed in bright vinegar-pineapple sauce with crunchy peppers.

Wok-seared diced chicken breast with roasted cashew nuts, dried chillies, Sichuan peppercorns, and soy-vinegar glaze.

Tender diced British beef fillet wok-tossed with crushed black peppercorns, sweet shallots, garlic, and rich dark soy.

Silky braised purple aubergine and golden fried tofu cubes simmered in savoury garlic bean sauce in a bubbling claypot.

Crisp panko-breaded chicken breast sliced over steamed rice with rich aromatic house katsu curry sauce and pickles.

Crispy panko king prawns served with steamed jasmine rice and mild spiced Japanese-Chinese curry sauce.

Wok-fried jasmine rice tossed with shredded crispy roast duck, free-range egg, spring onions, and toasted garlic.

Fine rice vermicelli stir-fried with curry spice, char siu pork, king prawns, bean sprouts, and peppers (vegan option available).

Wok-charred wheat egg noodles tossed with tender sliced chicken, crisp bean sprouts, spring onions, and dark soy.

Wok-tossed golden egg fried rice loaded with diced char siu pork, small prawns, sweetcorn, and garden peas.

Light fragrant jasmine rice stir-fried in a hot wok with free-range egg and chopped scallions.

Pure steamed fragrant Thai jasmine white rice.

Crisp tender baby pak choi flash-wokked with crushed garlic and light soy glaze.

Steamed Chinese broccoli stems drizzled with fragrant ginger, garlic, and sesame soy.

Blistered French green beans wok-tossed with fermented black bean, garlic, and red chilli.

Crunchy cubed potatoes tossed with dry-fried Sichuan chilli flakes, cumin, and spring onion.

Delicate young snow-pea shoots quickly sautéed in toasted garlic oil and sea salt.

Weekday lunch special featuring choice of Sweet & Sour Chicken, Kung Po Chicken, or Katsu Curry served with steamed jasmine rice.

Saturday & Sunday (12–3 PM) two-course brunch: 2 starters plus 1 signature main dish, paired with a Bellini or pint of tank Pilsner Urquell.

Thick, sweet-savoury plum and fermented soybean hoisin dipping sauce.

House-infused aromatic red chilli crisp oil with toasted sesame and numbing Sichuan peppercorns.

Warm fluffy steamed Cantonese buns bursting with molten salted egg yolk vanilla custard.

Crisp flaky puff pastry tarts filled with silky baked vanilla egg custard.

Two scoops of artisan roasted black sesame and ceremonial Uji green tea ice cream.

Crisp, golden unpasteurised Czech lager poured directly from Duck And Rice's signature Berwick Street copper tanks.

Chilled prosecco topped with ripe Alphonso mango purée and citrus zest.

Refreshing non-alcoholic cooler blending sweet Asian lychee juice, fresh muddled mint, lime, and soda.

Traditional Chinese loose-leaf jasmine blossom green tea or roasted Tie Guan Yin oolong served in a cast-iron pot.

Chilled glass bottle of classic Coca-Cola or zero-sugar Diet Coke.