Lulu Wild
Menu with Prices in the UK

Translucent steamed dumplings filled with sweet king prawn and savoury house XO chilli seafood sauce, served with black vinegar and superior soya.

Jewel-like translucent dumplings stuffed with water chestnut, shiitake mushroom, carrot, and bamboo shoot.

Open-topped steamed dumplings crafted with wild king scallop, minced prawn, and vibrant flying fish roe.

Delicate hand-pleated dumplings filled with crisp chopped pak choi, wild mushroom, and toasted sesame oil.

Juicy steamed dumplings seasoned with minced chicken thigh, aromatic Sarawak black pepper, and spring onion.

Crisp golden-seared potstickers filled with seasoned chicken, shredded cabbage, ginger, and garlic.

Traditional pan-fried pork dumplings infused with garlic chives, ginger juice, and rich bone broth.

Crisp golden dumplings stuffed with crushed edamame beans, truffle oil, and water chestnuts.

Signature steamed basket flight featuring XO Prawn, Crystal Vegetable, and Scallop Shui Mai dumplings served with black vinegar and soy.

Mon–Fri (12:00 PM – 4:00 PM): choice of two contemporary Chinese courses accompanied by shared fragrant rice and greens.

Fri–Sun (12:00 PM – 4:00 PM): two courses of Chinese sharing plates paired with 90 minutes of bottomless Lychee Martinis, Pornstar Martinis, Prosecco, or mocktails.

Curated two-person tasting experience uniting dim sum starters, crispy duck salad, wok-seared mains, and jasmine rice.

Fluffy steamed lotus bao buns loaded with sticky char siu roasted pork belly, pickled cucumber, and toasted sesame.

Soft steamed bao buns stuffed with shredded spiced crispy duck, cucumber batons, spring onion, and rich hoisin glaze.

Crispy salt-and-chilli tofu tucked into warm steamed bao buns with pickled radish and spicy vegan mayo.

Lightly dusted crisp squid scored and tossed in Szechuan peppercorn salt, fresh red chillies, and spring onion.

Warm shredded aromatic duck tossed with baby watercress, pomegranate seeds, roasted cashews, and zesty plum dressing.

Crisp golden prawn mousse toast coated in toasted white and black sesame seeds, served with house sweet chilli jam.

48-hour white miso and mirin marinated Alaskan black cod caramelised until buttery, flaky, and deeply umami.

Chargrilled boneless chicken infused with fragrant Szechuan peppercorns, roasted red chilli oil, garlic, and crisp greens.

Caramelised char siu pork neck glazed in wildflower honey, five-spice, and soy, sliced thick over charred greens.

Slow-steamed and crisp-fried five-spice half duck served tableside with steamed pancakes, cucumber, leek, and hoisin sauce.

Crisp pork loin wok-tossed with fresh pineapple chunks, bell peppers, and tangy hawthorn-tomato glaze.

Shredded crispy flank steak tossed at high heat with carrot, celery, ginger, and fiery sweet Szechuan chilli glaze.

Claypot chicken braised in sesame oil, rice wine, dark soy, whole garlic cloves, and sweet Thai basil leaves.

Plant-based protein pieces wok-braised in sesame oil, soy, caramelised ginger, garlic, and fragrant basil.

Tempura cauliflower florets tossed in sweet-spicy Kung Pao sauce with dried red chillies and roasted cashews.

Silken tofu braised with fermented broad bean chilli paste, shiitake mushrooms, spring onion, and Szechuan peppercorn oil.

Tender wok-seared aubergine batons glazed in savoury fermented black bean, garlic, and red chilli sauce.

Springy wheat noodles wok-fried with beansprouts, crisp cabbage, spring onions, and dark soy sauce.

Wok-tossed jasmine rice with golden free-range egg ribbons, spring onions, and light seasoning.

Lightly steamed long-grain Thai jasmine rice to pair with aromatic wok sauces.

Crisp green pak choi stems blanched and flash-tossed with crispy garlic chips and light soy.

Shredded spring greens fried feather-light and dusted with sea salt, sugar, and toasted pine nuts.

Crisp sliced lotus root wafers dusted in five-spice sea salt and fresh chilli.

House-infused Sichuan chilli flakes, crispy fried shallots, and roasted garlic steeped in fragrant oil.

Traditional Chinkiang black rice vinegar infused with fine matchsticks of fresh root ginger.

Velvety sweet-savoury spiced plum and fermented soybean dipping sauce.

Lulu Wild’s signature layered mille-crêpe and velvety cream dessert finished with caramelised sugar crunch.

Silky tropical mango mousse layered with tangy passionfruit coulis and toasted coconut crumble.

Warm Uji green tea sponge with a molten white chocolate core, served with vanilla bean ice cream.

Refreshing scoops of dairy-free lychee, coconut, and mango sorbets garnished with fresh mint.

Signature alcohol-free botanical cooler shaking sweet lychee juice, fresh mint, lime, and sparkling soda.

Zero-proof tropical passionfruit, vanilla, and lime mocktail served chilled with a sparkling fizz sidecar.

Delicate first-flush white tea buds naturally scented with night-blooming jasmine blossoms, brewed tableside.

Warm, toasted amber oolong tea steeped for digestive balance alongside rich dim sum and wok dishes.

Fiery natural ginger beer brewed with a blend of three West African and Indian ginger roots.

Chilled table bottle of pure British still or sparkling spring water.