Hakkasan Restaurant

champagne, honey

lily bulb and almond

sweet and spicy sauce, cashew nut

two course peking duck:

First course served with crispy duck skin, cucumber, spring onion, caviar

Second course stir-fried wit a choice of black bean or xo sauce

with sweet thai basil

mango and plum sauce

with merlot

with pomegranate

with gai lan stalks and macadamia nut

with choice of oyster sauce, garlic or ginger

in black bean sauce

with minced beef

raspberry chocolate marquise, timut raspberry sorbet, chocolate decadence cake, timut La Esmeralda crémeux

coconut lime sorbet, mango granita, mango brunoise

yogurt mousse, lemon curd, lemon peel ice cream, meringue, lemon twist, honey-vanilla madeleines

pistachio crémeux, apricot sorbet, caramelized Sicilian pistachios, apricots

Mi-Amère mousse, cherry crémeux, chocolate dacquoise, cherry marshmallow, Tahitian vanilla gelato

hazelnut foam, coffee jelly, caramelized hazelnuts, black sesame and chocolate crémeux

ginger yuzu infusion

daily selection of flavors

har gau, scallop shumai, Chinese chive dumpling and prawn and chicken dumpling with pak choi

coconut lime sorbet, mango granita, mango brunoise

Mi-Amere mousse, cherry cremeux, chocolate dacquoise, cherry marshmallow, Tahitian vanilla gelato

har gau, scallop shumai, Chinese chive dumplingand prawn and chicken dumpling with pak choi

with lily bulb and almond

yogurt mousse, lemon curd, lemon peel ice cream, meringue, lemon twist, honey-vanilla madeleines

Mi-Amere mousse, cherry cremeux, chocolate dacquoise, cherry marshmallow, Tahitian vanilla gelato

har gau, scallop shumai, Chinese chive dumpling and prawn and chicken dumpling with pak choi

with pomelo, pomegranate and pine nut

with kumquat and Chinese mustard

pistachio cremeux, apricot sorbet, caramelized Sicilian pistachios, apricots

hazelnut foam, coffee jelly, caramelized hazelnuts, black sesame and chocolate cremeux

har gau, scallop shumai, Chinese chive dumpling prawn and chicken dumpling with pak choi

with pomelo, pomegranate and pine nut

with Shimeji mushroom in XO sauce

Mi-Amere mousse, cherry cremeux, chocolate dacquoise, cherry marshmallow, Tahitian vanilla gelato

pistachio cremeux, apricot sorbet, caramelized Sicilian pistachios, apricots

morel mushroom dumpling, vegetarian duck dumpling, vegetarian chicken dumpling, crystal vegetable dumpling

with gai lan stalks and macadamia nut

with mushrooms and Chinese chive

coconut lime sorbet, mango granita, mango brunoise

Hangar One vodka, Itami Onigoroshi Junmai sake, coconut lime passion fruit and lychee juice

Ketel One vodka, Itami Onigoroshi Junmai sake, cilantro syrup, ginger, lime and Fever-Tree ginger beer

Maker's 46 bourbon, Velvet Falernum, yuzu juice, yuzu marmalade, black grapes, white balsamic vinegar, mint

Belvedere vodka, muddled blueberries, elderflower syrup, grapefruit juice

Botanist gin, Antica Formula vermouth, Campari, Grand Marnier smoke infusion

Absolut Elyx vodka, lychee liqueur, lychee, orange bitters

Nolet’s gin, St-Germain, cucumber, lime, cilantro syrup, dill, Greek yogurt.

La Diablada pisco, Asian pear shrub, blueberry ube, green apple, lemon bitters, Prosecco

Avua Prata Cachaca, Aperlo, lime, strawberry, watermelon, lemon verbena syrup, fennel

Casa Dragones Blanco tequila, Chareau aloe vera liqueur, five-spice, lime, Sherry

Avion 44 Extra Anejo tequila, Fino Sherry, Contratto Bianco, Zirbenz stone pine liqueur, Oaxacan old fashioned syrup, elderflower, grapefruit bitters

Dalmore 12 yr scotch, Antica Formula vermouth, Cherry Heering, Umeshu Aragoshi plum liqueur, blood orange, orange wood smoke infusion