Kai Mayfair

Lunch 'a la carte'

Enjoy 'lunch pricing' if you have the flexibility to join us between 12pm and 2.30pm.

Yee Sang (Raw Fish)

Specialties born from our tradition of eating raw fish salads called 'Yee Sang' during New Year celebrations.

• Salmon, Yellow Tail, Nasturtium 'Garden', Honey, Soy & SesameGBP 23.00

• Sea Bass, Sweet Plum & Ginger VinaigretteGBP 19.00

• Yellow Tail & Spicy Lime 'Kerabu' DressingGBP 23.00

• Glass Noodle & Poached Squid, Spicy Coriander & Lemon DressingGBP 19.00

Appetisers

• Pork Belly 'Open Bao'GBP 19.00

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

• Wasabi PrawnsGBP 30.00

• Cold Lai Mien Noodle with Enoki MushroomsGBP 18.00

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

• Lightly Seared Beef FilletGBP 24.00

  Soy vinaigrette, shallot oil & chopped coriander

• Canapes of Prawns on ToastGBP 19.00

• Soft-Shelled CrabGBP 18.00

  Chilli & shallots spiced batter, green mango

• Chilean Sea Bass & Spicy Miso SoupGBP 19.00

  The wonderfully luscious Chilean sea bass in a light miso broth with added Szechuan spiciness.

Duck

• Aromatic Crispy Duck (Half)GBP 40.00

  The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck.

• Roasted Peking Duck in 2 CoursesGBP 86.00

Main Courses

Seafood

• Roasted Chilean SeabassGBP 48.00

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

• Lip Tingling Sea Bass in Warming Hot PotsGBP 36.00

  Spicy soy broth, Szechuan peppercorn and coriander.

• Steam Sea Bass Fillet with Ginger & Spring OnionsGBP 36.00

  Classic Chinese cooking - lightness from steaming, soy sauce and fragrant shallot infused oil.

• Tiger Prawns, Crisp Curry LeavesGBP 33.00

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

• Lobster & LobsterGBP 39.00

  Lobster, ginger & spring onions, lobster oil poached noodles, shallots & coriander cress.

• Whole Dover Sole 'Goujons'GBP 60.00

  In light batter with fragrant 'crumbs' and sauce from curry leaf & chili.

• Nanyang Chilli LobsterGBP 50.00

  Lobster, king prawns, scallops & crab-meat inspired by the South East Asian Chilli Crab. Served with crispy Bao.

• Whole Roasted TurbotGBP 110.00

  Sweet Chilli & Olive Leaf

Meats

• 18 Hour Slow-Cooked Pork BellyGBP 26.00

  Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam

• Soy & Honey Marinated Roast LambGBP 26.00

  Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber & carrot 'achar' pickle

• Black Pepper Beef (Scottish Fillet or Wagyu)GBP 39.00

  Crushed black pepper, garlic flakes and sliced Chinese croissant

• Nanyang Chicken Cashew NutsGBP 26.00

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

• Wagyu (Gunma, Japan)GBP 75.00

  Served with 7-spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Rice infused with Wagyu oil.

Vegetables

• King Trumpet MushroomsGBP 20.00

  King Trumpet Mushrooms, morels, broccolini florets

• Broccolini & ‘Umami Greens’GBP 18.00

  Diced chicken & mandarin zest.

• Taiwanese 'Purple Charm' AuberginesGBP 18.00

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

• AsparagusGBP 18.00

  Minced Garlic & Bird's Eye Chilli

Rice & Noodles

• 'Long Life Noodles' with Morels & Crispy BeancurdGBP 19.00

  Air-cured shiitake and coriander cress granish.

• Poached Noodles with Lobster EssenceGBP 18.00

• Spice-Scented Fried RiceGBP 12.00

  Chilli OR Ginger & Sesame Oil

• Steamed RiceGBP 6.00

  • per personGBP 5.00