Grand Pacific
Menu with Prices in the UK

Warm edamame pods tossed with sea salt, toasted sesame oil, and crushed red chilli flakes.

Airy tempura-battered sea bass strips glazed in sweet soy with Szechuan pepper, spring onion, and fresh chilli.

Hand-diced sashimi-grade tuna with smashed avocado, yuzu soy dressing, toasted sesame, and crisp wonton crackers.

Shredded aromatic confit duck tossed with chilled watermelon, cashew nuts, mint, coriander, and tamarind hoisin dressing.

Crisp savoury pastry tartlet filled with sweet native lobster in rich brandy mustard cream and glazed Gruyère.

Flash-fried tender squid rings dusted in five-spice sea salt, served with charred lime and sweet chilli dipping sauce.

Two pillowy steamed bao buns stuffed with crispy sesame tofu, pickled daikon, coriander, and hoisin glaze.

Pan-seared dumplings filled with spiced free-range chicken and lemongrass, served with black vinegar and ginger soy.

Centre-cut 28-day dry-aged tenderloin seared over chargrill, served with roasted vine tomato, watercress, and triple-cooked chips.

Richly marbled 28-day dry-aged ribeye steak chargrilled to your liking with grilled heart of palm, watercress, and chips.

Prime Yorkshire sirloin steak seared to medium-rare perfection, served with balsamic shallots and triple-cooked chips.

Whole carved dry-aged fillet for two guests, accompanied by triple-cooked chips, roasted portobello mushrooms, and two sauces.

Chargrilled British beef patty in toasted brioche with mature cheddar, gem lettuce, wasabi crème fraîche, kimchi ketchup, and chips.

Marinated free-range poussin chargrilled with garlic, lemon, and thyme, served with skinny fries and charred corn.

Crispy-skinned sea bass fillets resting on pak choi, tenderstem broccoli, and fragrant ginger dashi broth.

Whole native lobster baked with garlic herb Thermidor butter, served with skinny fries and dressed watercress.

Slow-cooked Gressingham duck leg with crisp skin, star anise plum jus, buttered mash, and braised red cabbage.

Aromatic coconut and lemongrass curry with poached chicken breast, rice noodles, pak choi, crispy shallots, and lime.

Thick-cut spiced cauliflower steak roasted with ras el hanout, pomegranate molasses, toasted almonds, and herb quinoa.

28-day dry-aged sirloin carved to order with giant Yorkshire pudding, duck-fat roast potatoes, cauliflower cheese, carrots, mash, and gravy.

Slow-roasted herb-stuffed pork belly with crisp crackling, apple sauce, Yorkshire pudding, roasties, cauliflower cheese, and gravy.

Half roasted corn-fed chicken with sage and onion stuffing, Yorkshire pudding, roast potatoes, seasonal greens, and thyme gravy.

Golden puff pastry Wellington filled with roasted chestnuts and wild mushrooms, served with roast potatoes, veg, and vegan gravy.

Three-tier stand of coronation chicken brioche, smoked salmon blinis, warm scones with clotted cream & jam, and artisan patisserie with tea.

Our classic three-tier Afternoon High Tea elevated with a chilled glass of Taittinger Brut Réserve Champagne.

Thick-cut Maris Piper chips crisp on the outside and fluffy within, dusted with sea salt.

Smashed baby potatoes fried crisp and tossed in aromatic spices, garlic, and fresh coriander.

Crisp shoestring fries drizzled with white truffle oil and grated aged Parmigiano Reggiano.

Charred Tenderstem broccoli dressed with savoury miso soy glaze and toasted sesame seeds.

Fragrant steamed heirloom black rice finished with mirin and toasted spring onion.

Baked cauliflower florets in a bubbling mature cheddar and black truffle cream sauce.

Velvety beef jus simmered with cracked green peppercorns, double cream, and French brandy.

Rich emulsified clarified butter and egg yolk sauce infused with fresh tarragon and shallot reduction.

Grand Pacific's signature duo of cooling wasabi cream and tangy spiced kimchi tomato ketchup.

Molten-centred 70% dark chocolate sponge served with caramel miso ice cream and honeycomb crumble.

Whipped vanilla cheesecake on ginger biscuit base topped with spiced rum-roasted pineapple and coconut sorbet.

Warm Medjool date sponge drenched in butterscotch toffee sauce with Cheshire Farm vanilla bean ice cream.

Silky baked vanilla custard infused with tropical passionfruit, torched caramel crust, and coconut shortbread.

Crispy buttermilk chicken goujons served with skinny fries and garden peas.

Child-sized portion of roast beef or chicken with Yorkshire pudding, mash, carrots, and gravy.

Chargrilled British beef patty with melted cheddar in a soft brioche bun and skinny fries.

Fragrant lychee purée shaken with Damascus rosewater, fresh lime juice, and chilled sparkling soda.

Pressed golden pineapple juice muddled with fresh mint, lime, and fiery ginger beer.

Chilled 200ml bottle of Fever-Tree Indian Tonic, Elderflower Tonic, or Fiery Ginger Beer.

Crisp Yorkshire spring water served chilled in a glass bottle with lemon and lime.

Choose from English Breakfast, Earl Grey, Jasmine Silver Needle, or Fresh Mint loose-leaf tea.

Double espresso crafted with ethically sourced beans and velvety steamed dairy or oat milk.

Iconic chilled 330ml glass bottle served over ice with fresh lemon.