Park Chinois London
Menu with Prices in the UK

30g tin of Russian sturgeon caviar with amber-gold pearls, served on crushed ice with warm blinis, crème fraîche, and chopped shallots.

30g tin of prized Huso-Huso Beluga sturgeon caviar featuring large silvery pearls with rich, creamy, buttery notes, blinis, and condiments.

Plump Scottish king scallop pan-seared in brown butter, topped with a quenelle of Osciètre Royale caviar and chive oil.

Crispy golden toast layered with wild prawn paste, seared French foie gras, white sesame seeds, and sweet plum glaze.

Slow-roasted British pork belly with wafer-thin crackling, tender juicy meat, and English hot mustard dipping sauce.

Tender Spanish Ibérico pork collar barbecued in wood-fired ovens, glazed with dark soy, Chinese five-spice, and raw blossom honey.

Traditional shredded crisp jellyfish ribbons tossed with toasted sesame oil, English cucumber batons, and aged black rice vinegar.

Chef's prestige basket: Har Gau, XO Hokkaido Scallop Dumpling, Ibérico Pork Shumai, and Black Truffle Wild Mushroom dumpling.

Steamed basket featuring Black Truffle Dumpling, Szechuan Vegetable Dumpling, Pumpkin & Hazelnut Dumpling, and Morel Mushroom Roll.

Translucent pleated wheat-starch pastry filled with wild Atlantic prawns and crunchy winter bamboo shoots, steamed fresh.

Open-topped steamed yellow wonton pastry parcels loaded with minced Ibérico pork, king prawns, and tobiko flying fish roe.

Sweet Hokkaido Japanese sea scallop dumpling topped with house-made spicy dried-seafood XO chilli sauce.

Delicate Shanghai soup dumplings filled with seasoned Ibérico pork and rich, piping-hot master ginger broth.

Translucent dumpling pastry filled with finely diced shiitake, morel, and porcini mushrooms infused with black truffle paste.

Delicate open dumplings stuffed with Scottish langoustine scampi meat and garnished with orange tobiko roe.

Steamed vegetable dumplings packed with Chinese chives, water chestnuts, and wood ear mushrooms in light Szechuan chilli oil.

Pan-fried crispy-bottomed dumplings stuffed with minced Australian Wagyu beef, scallions, and ginger with sweet soy.

Multi-layered flaky golden pastry parcels filled with rich, slow-cooked venison in sweet black pepper sauce.

Delicate puff pastry parcels baked golden and filled with succulent blue swimmer crab meat and spring onion.

Crispy golden spring rolls filled with earthy French morel mushrooms, shredded cabbage, and carrots.

Silky steamed rice noodle roll encasing crisp golden bean curd skin stuffed with wild prawns, drizzled with sweet seasoned soy.

Hand-pulled rice noodle roll folded with shaved black summer truffles and wild forest mushrooms in supreme vegetarian soy.

Steamed delicate rice noodle sheets wrapped around tender sliced Wagyu beef and king oyster mushrooms in sweet light soy sauce.

72-hour cured British duck roasted in fruitwood ovens, carved tableside with warm steamed pancakes, cucumber, scallions, and house duck sauce.

The ultimate Mayfair indulgence: Whole wood-fired roast duck paired with 30g of Imperial Ossetra Caviar to top hot crispy duck skin.

Half roast duck with crackling skin and aromatic five-spice marinade, served with sweet plum dipping sauce.

Traditional thick broth balanced with white pepper, aged black vinegar, king prawns, shredded tofu, and shiitake mushrooms.

Clear, aromatic double-boiled broth infused with dried morel mushrooms, fresh sweet corn, and lotus seeds.

Silky creamed sweetcorn soup enriched with fresh hand-picked Devon brown and white crab meat and egg white ribbons.

Wild-caught Chilean sea bass fillet sautéed until golden and flaky, glazed in Chinese plum sauce and charred baby leeks.

Fresh wild North Sea turbot gently steamed with julienne fresh ginger, spring onions, and seasoned superior soy sauce.

Native whole Scottish lobster chopped and flash-fried in a searing wok with fresh ginger root, scallions, and Shaoxing wine.

Jumbo king prawns tossed with Szechuan pepper, sea salt, sliced red bird's eye chillies, and crispy golden garlic flakes.

Whole British Dover sole fillets wok-sautéed with supreme soya sauce, asparagus spears, and yellow chives.

Tender cubes of Chilean Wagyu ribeye beef flash-seared in the wok with cracked black peppercorns, garlic, and king soya sauce.

180g of certified Grade A5 Japanese Hida Wagyu ribeye, grilled medium-rare with fresh wasabi shoyu and Maldon sea salt flakes.

35-day dry-aged Irish grass-fed ribeye steak, wok-seared with king soya reduction, garlic crisps, and wild mushrooms.

Corn-fed chicken thighs simmered in a scorching claypot with sesame oil, rice wine, soy sauce, whole garlic cloves, and fresh sweet basil.

Crisp-fried pork tenderloin coated in balanced sweet-and-sour fruit hawthorn sauce, studded with fresh pomegranate seeds and pineapple.

Silken organic tofu braised with French morel mushrooms, snow peas, and water chestnuts in rich vegetarian master stock.

Tender water spinach (morning glory) flash-fried over intense wok heat with minced garlic, red chillies, and fermented bean curd.

Crunchy Chinese broccoli stems and leaves wok-tossed with fresh young ginger slivers and Shaoxing wine.

Assorted forest chanterelles, king oyster, and shiitake mushrooms sautéed with black truffle oil and crushed pine nuts.

Fresh flat rice noodles stir-fried over roaring flame with Australian Wagyu beef slices, beansprouts, scallions, and dark soy.

Fragrant jasmine rice wok-fried with chopped prawns, scallops, egg, spring onions, and crowned with crunchy orange tobiko.

Classic Cantonese wok-fried rice with diced honey-glazed char siu pork, king prawns, sweet green peas, and egg.

Bowl of premium AAA-grade Thai fragrant jasmine rice steamed to fluffy perfection.

Traditional braised flat wheat e-fu noodles tossed with shiitake mushrooms, chives, and aromatic oyster sauce.

Caramelized Braeburn apples on buttery puff pastry, served warm with Madagascar Bourbon vanilla bean and salted caramel ice cream.

Molten 70% dark Valrhona chocolate cake with a liquid cocoa centre, paired with fresh clotted cream and raspberry compote.

Sweet dim sum selection: Warm salted egg custard bun, mango pomelo sago pudding, and black sesame mochi balls.

Midori melon liqueur, Roku Japanese Gin, fresh lime juice, lemongrass infusion, and chilled jasmine green tea.

Hennessy VSOP Cognac, Japanese plum umeshu, fresh lemon, sugar syrup, and a float of Perrier-Jouët Grand Brut Champagne.

Oaxacan mezcal, Aperol, yuzu citrus juice, agave nectar, infused under cloche with fragrant cherrywood smoke.