Restaurant Menu

STARTERS

China Orchids Assorted Hors D’ouebres (Starter for 2 persons)
(Spare Ribs, Sesame Prawn Toast, Mini Vegetable Rolls, Seaweed and Satay Chicken)
£ 11.90
Fried Seaweed
Topped with Ground Fried Fish
£ 3.90
Seasame Prawn on Toast
Minced Prawn coated with Sesame Seed
£ 5.50
Crispy Wun Tun
Minced Prawn and Pork wrapped in very thin pastry, then deep fried. Served with Sweet and Sour Dip
£ 4.50
Butterfly Prawns
King prawns deepfried in Breadcrumbs
£ 5.50
Deep Fried Bean Curd with Salt and Pepper £ 5.50
Crispy Pancake Rolls (2) £ 4.50
Vegetable Mini Crispy Pancake Rolls (4) £ 3.50
Steamed Dim Sum
Cantonese Pork and Prawn Dumpling
£ 4.90
Steamed Beef Dumpling
Cantonese Beef Dumpling wit Green
£ 4.90
Satay Chicken
on Bamboo Skewer
£ 4.90
Barbacue Spare Ribs £ 5.50
Chilli Capital Spare Ribs £ 5.50
Chilli Salt and Pepper Spare Ribs £ 5.50
Deep Fried Squids £ 5.90
Steamed Mussel (6)
with Garlic or Black Bean Sauce
£ 6.90
Lettuce Puff (Yuk Sung)
Minced Prawn and Chicken served with Crispy Lettuce
£ 13.00

SOUPS

Wun Tun Soup £ 4.50
Hot and Sour Soup £ 4.50
Crab and Sweetcorn Soup £ 4.50
Chicken and Sweetcorn Soup £ 4.00
West Lake Beef Broth £ 4.00

MAIN DISHES

DUCK
Crispy Aromatic Duck
Duck is basted in Mixed Herbs and Soya Sauce, then teamed until tender, and deep fried until crisp, the shredded meat is rolled in Wheaten Pancakes with Spring Onion, Cucumber and homemade Hoi Sin Sauce. (This speciality does not mix well with other dishes, preferably chosen as an individual course)
Half
Qrt
£19.00
£12.00
Canton Duck
Duck is marinated in Mixed Spices and roasted with Honey. Served with Canton Sauce.
Half
Qrt
£16.00
£9.80
SEAFOOD
Lobster ( TO BE ORDERED IN ADVANCE )
Braised with Ginger and Spring Onion or Black Bean Sauce
£ Seasonal Price
Crab ( TO BE ORDERED IN ADVANCE )
Braised with Ginger and Spring Onion or Bean Sauce
£ Seasonal Price
FISH
Steamed Whole Sea Bass
Cooked with Ginger and Spring Onion or Garlic Black Bean Sauce
per lb £10.50
Steamed Whole Black Beam
Cooked with Ginger and Spring Onion or Preserved Vegetable
per lb £9.50
Salmon
Stir Fried with Fresh Coriander & Chilli
£ 9.00
Salmon
Stir Fried with Chilli Black Bean Sauce
£ 9.00
Monk Fish
Stir Fried with Green Pepper in Black Bean Sauce
£ 9.80
Monk Fish
Cooked with Coriander and Chilli
£ 9.80
Monk Fish
Szechuan Style
£ 9.80
SCALLOP
Stir Fried with Seasonal Vegetables £ 8.90
Stir Fried with Mange-tout in Bird Nest £ 9.50
Sizzling Cooked with Ginger and Spring Onions £ 9.50
Sizzling Cooked with Green Pepper and Black Bean Sauce £ 9.50
SQUID
Sizzling Cooked with Ginger and Spring Onions £ 9.50
Sizzling Cooked with Green Pepper in Black Bean Sauce £ 9.50
KING PRAWN
Szechuan Style, Hot and Spicy £ 9.50
Peking Style, Chilli and Sweet Bean Sauce £ 9.50
Kung Po Style, Chilli, Garlic and Tomato £ 9.50
Shelless Cooked in Salt Pepper Sauce £ 9.50
Shelless Stir Fried in Ginger and Spring Onion £ 9.50
Stir Fried in Oyster Sauce £ 8.90
Stir Fried with Seasonal Vegetables £ 8.90
Stir Fried Seasonal with Straw Mushroom £ 8.90
Sweet and Sour Hong Kong Style £ 8.90
Sizzling Cooked with Ginger and Spring Onion £ 9.50
Sizzling Cooked in Satay Sauce £ 9.50
Sizzling Cooked with Green Pepper in Black Bean Sauce £ 9.50
Stuffed Green Pepper, Aubergine & Mushroom
Stuffed with Minced Prawn and Pork, slowly grilled in Black Bean Sauce
£ 9.50
Stuffed Mushroom
Stuffed with Minced Prawn and Pork then steamed in Oyster Sauce
£ 8.90
CHICKEN
Szechuan Style, Hot and Spicy £ 7.50
Peking Style, Chilli and Sweet Bean Sauce £ 7.50
Kung Po Style, Chilli, Garlic and Tomato £ 7.50
Deep Fried in Lemon Sauce £ 7.50
Sweet and Sour Hong Kong Style £ 7.50
Stir Fried with Seasonal Vegetables £ 7.50
Stir Fried with Straw Mushroom £ 7.50
Stir Fried with Baby Corn £ 7.50
Stir Fried with Pineapple £ 7.50
Stir Fried with Cashewnut in Bird Nest £ 8.50
Sizzling Cooked with Ginger and Spring Onion £ 8.50
Sizzling Cooked in Satay Sauce £ 8.50
Sizzling Cooked with Green Pepper in Black Bean Sauce £ 8.50
BEEF
Crispy Shredded Beef Peking Style, slightly hot £ 8.90
Stir Fried in Oyster Sauce £ 8.50
Stir Fried with Seasonal Vegetables £ 8.50
Sizzling Cooked in Satay Sauce £ 8.90
Sizzling Cooked with Ginger and Spring Onion £ 8.90
Sizzling Cooked with Green Pepper in Black Bean Sauce £ 8.90
Sizzling Ribeye Steak
Marinade and served with Canton Sauce
£ 10.00
LAMB
Szechuan Style, Hot and Spicy £ 8.50
Sliced Lamb Cooked with Fresh Coriander
Slightly Hot
£ 8.50
Sizzling Cooked in Satay Sauce £ 8.90
Sizzling Cooked with Ginger and Spring Onion £ 8.90
PORK
Marinated in Spices and Roasted in Canton Sauce £ 7.90
Sweet and Sour Pork, Hong Kong Style £ 7.90
Twice Cooked Pork. Hot and Spicy £ 8.50
————-
Three Ribbons
Stir Fried Chicken, Beef and Pork with Mixed Vegetables
£ 8.50
Three Shells
Stir Fried King Prawn, Scallop and Squids with Mixed Vegetables
£ 9.80
SPARE RIBS
Marinated in Spice then steamed with Plum Sauce £ 8.50
Marinated in Spice then steamed with Black Bean Sauce £ 8.50
Sweet and Sour Spare Ribs, Hong Kong Style £ 8.50
Please Note: Almost all our dishes are cooked with Garlic, Ginger and Chinese Wine
VEGETABLES
Stir Fried Bean Sprouts with Spring Onion £ 4.00
Stir Fried Mixed Vegetables £ 5.00
Stir Fried Chinese Seasonal Vegetables with Oyster or Black Bean Sauce £ 5.50
Stir Fried Mange-tout and Water Chestnuts in Garlic Sauce £ 5.00
Braised Aubergine in Hot Bean Sauce £ 6.90
Assorted Vegetables with Dry Shrimps and Bean Thread £ 6.90
Sweet and Sour Mixed Vegetables £ 5.90
Mixed Vegetables with Satay Sauce £ 5.90
Hot and Spicy Vegetable, Szechuan Style £ 5.90
Lo Hon Chai (Monk’s Food)
Assorted vegetables stewed with Dried Bean Curd and Bean Thread
£ 6.90
RICE AND NOODLES
Special Fried Rice £ 5.50
Chicken and Fresh Pineapple (Half) with Fried Rice £ 6.50
Vegetable Fried Rice £ 5.90
Egg Fried Rice £ 3.50
Boiled Rice £ 3.00
Singapore Fried Rice, Hot and Spicy £ 5.50
Stir Fried Noodle with Bean Sprout and Spring Onion £ 4.50
Stir Fried Singapore Vermicelli, Hot and Spicy £ 6.50

SPECIAL SET MEALS

Chef’s Recommendation
2-3 persons – £23.00 Per Person
Starters
Satay Chicken on Bamboo Skewers
Crispy Seaweed
Crispy Mini Vegetable Pancake Rolls
Spare Ribs
Intermediate Course
Crispy Aromatic Duck
Main Course
Sizzling Chicken with Ginger and Spring Onions
King Prawns Cooked in Szechuan Style
Sweet and Sour Pork, Hong Kong Style
Egg Fried Rice
4-5 persons
Additional dish of Beef Stir Fried in Oyster Sauce
6-7 persons
Additional dish of Salmon Cooked in Chilli Black Bean Sauce
8-9-10 persons
Additional Starter of Sesame Prawn on Toast
N.B. Any change in choosing the dishes is always possible. We would be only too pleased to help you to achive the best satisfaction.
Please note: Almost all our dishes are cooked with garlic, Ginger and Chinese Wine.

WINES


Chinese Wines
Produced and bottled in China
75cl Bottle
1.
Kuei Hua Chen Chiew
Fermented with Chinese Autumn flowers to give a special sweet taste and character.
2.
Great Wall Medium Dry
Light, crisp and well balanced medium dry wine
House Wines
White Wines
3.
Mas de Vigneron Sec, Pays de Gasgogne, France 2011
Created from a blend of Colombard & Ugni Blanc. The deliciously fresh and fragrant nose is followed by crisp green fruit & lively acidity.
4. Mas de Vigneron Demi-Sec, Pays de Gasgogne, France 2011
A blend of Colombard & Ugni Blanc. This Demi-Sec has a softer, more rounded palate due to the additional residual sugar, resulting in an off-dry white
5.
Joey Brown Soft Red, Australia NV
A soft and smooth, fruity red. Very approachable & easy drinking.
6.
Zinfandel Rosé, Gold County, USA 2011
Sweet aromas of strawberries & watermelon, it delivers more fruit on the palate with a refreshing crisp finish.
White Wines
7.
Garganega Pinot Grigio, GPG, Italy 2012
Lightly aromatic with ripe citrus & baked apple characters. A fresh, crisp & easy to drink dry white with soft, lightly honeyed fruit.
8.
Sauvignon Blanc, Peregrino, Chile 2012
Characters of peaches and citric apples with hints of gooseberry. It is fresh and zingy with nice acidity, which makes it very refreshing.
9.
Chenin Blanc, Kleindal, South Africa 2012
A fresh, lively Chenin Blanc with crisp apple flavours on the palate and a touch of honey. The finish is off-dry with good balancing acidity.
10.
Chardonnay, Beyond the River, Australia 2012
Delicious ripe tropical and citrus fruit character with subtle oak just giving lovely hints of vanilla scent and a soft round finish.
11.
Chablis, Elégance, Burgundy, France 2011
Full, powerful, and mineral on the palate with flavours of citrus zest. Harmonious balance between concentration of fruit, and freshness.
12.
Sancerre, La Chenaye Marcel Martin, Loire, France 2011
A crisp aromatic dry white wine produced exclusively from the Sauvignon Blanc grape with a distinctive floral aroma. Fresh on the attack, really fleshy and full-bodied with typical Sauvignon characteristics.
Red Wines
13.
Merlot, Peregrino, Chile 2012
Made from 85% Merlot 15% Carménére, this brilliant ruby red wine is full flavoured with aromas of cocoa. and cherries. It has a full-bodied structure which is soft, elegant and rounded with a long finish.
14.
Shiraz, Beyond the River, Australia 2012
Smooth & full-bodied on the palate with spicy flavours of dark berried fruit & velvety tannins on the finish.
15.
Rioja Tinto, Valliciergo, Spain 2011
A youthful, fruit-driven red with a deep ruby colour and ripe, red berry aromas. This is a particularly soft, easy-drinking style with ripe plum & red cherry fruit on the palate.
16.
Cabernet Sauvignon, The Pugilist, Australia 2010
A stunning Cabernet from the Limestone Coast. This rich well rounded wine is oozing with blackcurrant cassis fruit. A dark soft finish just lingers on!
17.
Saint-Emilion, Château La Pointe Bourquey, Bordeaux, France 2010
Dark garnet colour, bright with subtle shades of purple. A complex and fruity nose with aromas of prunes & blackcurrants. The palate is supple & well balanced with undertones of liquorice and blackcurrants.
18.
Château Béhèré Pauillac, Bordeaux France 2007
Deep, dark red with a complex nose of liquorice, flowers and red berries. This is a rich, classic Pauillac that’s full of dark, mixed berry fruits, spicy cedar & vanilla from the oak aging.
Sparkling Wine and Champagne
19.
Prosecco Spumanté Brut, Botter, Italy NV
This semi-sparkling wine is pale yellow gold in colour & offers a bouquet of pear drops, lemon and melon. The palate is light &fresh leaving you with a clean finish. Crisp and grapey with a delicate flavour.
20.
Jules Feraud Champagne Blin Vincelles, France NV
Quite broad in the mouth, fantastic panache in a welcoming rustic style. The balance is harmonious & the flavours deliver beautifully.
21.
Moet et Chandon Brut Imperial Champagne, France NV
Fine mousse that is persistent in the glass, with a medium to full bodied style, the Brut Imperial brand embodies an overwhelming sense of voluptuousness and flavour.
25.
Champagne Bollinger Special Cuvèe, France NVThe famous house of Mme Lily Bollinger produces a mighty, full-bodied Champagne of great class. Delightfully pale gold in colour, the mousse is light & persistent. Densely packed apple and pear fruits give way to a noticeably creamy, caramel like finish.

DESSERTS

Double Jeopardy

Choose from:
Crème Vanilla, Bacio di Chocolatta, Strawberry Cream and Mango Cream.
House Desserts
Chilled Lychee in Syrup
Peach Melba
Mango Melba
Apple, Banana or Pineapple Fritter in Syrup
Ice Cream
Parfait Caramel
A caramel sauce surrounded by Caramel ice cream with caramel pieces, then covered in chocolate.
Mouscoco
A heart of chocolate mousse in Coconut ice cream, coated in grated coconut and chocolate flakes.

Banana Boat

Luxury Vanilla, Chocolate and Strawberry ice creams in a banana with all the trimmings.
(contains nuts)
Cassis Royale
A Blackcurrent sorbet with a heart of fine Vanilla ice cream, topped with blackcurrents.
Cognac & Port
Armagnac
Hennessy XO
Remy Martin VSOP
Port
Liqueurs
Amaretto
Cherry Brandy
Cointreau
Drambuie
Grand Marnier
Malibu
Baileys
Advocat
Crème de Cassis
Crème de Menthe
Irish Mist
Kummel
Sambucca
Shouthern Comfort
Beverages
Chinese Tea (per person)
Fresh Coffee
Floater Coffee
Liqueur Coffee