Duddell's LONDON

Chef's Recommendations

• Duddell's Peking Duck (Limited Portions Daily)

  Served with 8 types of condiments. Using classic Cantonese spices, this iconic dish takes over 48 hours to prepare. The duck is air dried in order to separate the skin from its meat, resulting in delicately crunchy skin which melts in the mouth. Served with 8 types of condiments, diners can create their own combination of texture and taste. With fennel sugar, aged mandarin and kumquat dressings, white wine bean sauce, pomelo, pineapple, cucumber and spring onion. 2nd Course (choose one): Truffle sauce, Black pepper Martell, Ginger & spring onion

  • WholeGBP 78.00
  • HalfGBP 45.00

• Double-Boiled Matsutake Soup with Sea Whelk, Chicken and Baby CabbageGBP 17.00

  Double boiled soups are popular in Cantonese cooking both, for their taste and medicinal properties. Seemingly simple, yet rich and fragrant, a supreme broth is first made with chicken, pork and Parma ham. It is then reduced before adding matsutake mushroom, sea whelk and baby cabbage

• Cantonese Dim Sum SymphonyGBP 19.00

  Dim sum is a Cantonese tradition featuring delicate sharing dishes of steamed, fried or baked dumplings, typically enjoyed with Chinese tea. Our Dim Sum Symphony features exquisite gold fish and jade leaf-shaped dumplings of prawn, king crab and scallops & prawns

• Smoked Black Angus Ribs with Red Wine Soy and Baby PeachGBP 24.00

  U.S. Black Angus beef short ribs are smoked with a traditional Cantonese seasoning of cardamom, star anise and brown cane sugar, then braised in wine and superior soy sauce and served with baby peaches from Japan

• Honey Glazed Char Siu with Soy BeansGBP 29.00

  Barbecued pork (char siu) occupies an iconic place in Cantonese cooking. We use the best quality Iberico pork because of its tenderness and flavour. After glazing in high mountain honey, the pork is slowly roasted until it is perfectly charred and caramelised

• Tea-Smoked Cantonese Soya Chicken (Limited Portions)GBP 28.00

  We use the famed French organic chicken, Poulet de Bresse for this classic Cantonese dish. The natural sweetness of this organic chicken is intensified with slow-poaching in a master stock of supreme soy sauce, clove, star anise and bay leaf. It is then smoked with jasmine tea leaf to add another flavour dimension

• Crispy Salted ChickenGBP 28.00

  Another classic Cantonese dish which we prepare with the famed French chicken Poulet de Bresse, known for its free-range organic breeding. The chicken is bathed in a hot broth with Parma ham, Japanese dried scallop and dried shrimp before being air dried for 12 hours. It is finished in hot oil making the skin crisp while keeping the meat deliciously tender. It is best eaten by dipping in the salt and spice mixture with which it is served

• Truffle Roasted Black Cod with Lily Bulb and Nameko MushroomGBP 38.00

  Using black cod, a fish beloved in Cantonese cooking for its intensely rich, buttery flavour, this dish is a contemporary take on a classic. Created especially for Duddell's London, we use lily bulbs, a nutty Chinese vegetable and Nameko mushroom, to heighten the presence of the truffles

• Duddell's Supreme Lobster NoodlesGBP 54.00

  This dish sits at the pinnacle of Cantonese fine-dining. In many Chinese cultures, the highly prized lobster is saved for special celebratory occasions. Canadian lobster is braised with golden supreme stock which is cooked for 4 hours, then stir-fried with hijiki seaweed, lily bulb, ginger and spring onion

• Abalone Rice with Shimeji Mushroom and AsparagusGBP 38.00

  Abalone is seen as a great delicacy in Cantonese cuisine. It takes a lot of effort and technique to do it right. Simmered in a rich golden chicken and pork broth for 8 hours, the flavours are all condensed in a bite. Finished with yellow fungus, shimeji mushroom and asparagus on the rice

Appetisers

• Chilled Honey Kumquat Duck BreastGBP 12.00

• Spicy Almond Soft Shell CrabGBP 15.00

• Salt and Pepper Squid with Hon Shimeji MushroomGBP 14.00

• Pan-Fried Chicken DumplingGBP 9.00

• Foie Gras Beef on ToastGBP 12.00

• Crispy Hawthorn Pork Neck with Cashew NutGBP 12.00

• Roasted Duck Spring RollGBP 9.00

• Truffle Spring RollGBP 9.00

Soup

• Hot and Sour Soup with PrawnGBP 9.00

• Abalone Broth with Chicken and KaleGBP 14.00

• King Crab Sweet Corn Soup with AsparagusGBP 12.00

• Vegetarian Hot and Sour SoupGBP 8.00

Seafood

• Wok Fried Langoustine, XO SauceGBP 32.00

• Stir Fried Langoustine, Egg White and Supreme SoupGBP 34.00

• Prawn with Bottarga Chilli SauceGBP 26.00

• Monkfish with Morel Mushroom, Garlic Shoot and Crispy DoughGBP 28.00

• Wok-Fried Monkfish Fillet in Black Bean SauceGBP 28.00

• Peppered Spicy Black CodGBP 30.00

• Bamboo Steamed Halibut, Charred Spring Onion and SoyGBP 28.00

• Poached Halibut, Sesame and Black Bean SauceGBP 30.00

Meat & Poultry

• Sautéed Beef Tenderloin in XO SauceGBP 31.00

• Martell Black Pepper BeefGBP 27.00

• Cantonese Roast Duck with Natural JusGBP 28.00

• Rhug Estate Lamb with Shishito Pepper and Eryngii MushroomGBP 25.00

• Sweet and Sour Cointreau Berkshire PorkGBP 19.00

• Dry Rubbed Pork Loin, Garlic, Salt and PepperGBP 22.00

• Truffle Chicken Casserole, Eringi Mushroom and Wild YamGBP 28.00

Vegetables

• Mapo Tofu with Wagyu Beef, Shiitake Mushroom and ScallionsGBP 18.00

• Stir-Fried Kai Lan with Minced Chicken in Spicy Shrimp SauceGBP 12.00

• Sautéed Asparagus, Wild Mushroom in Black Truffle SauceGBP 14.00

• Braised Bean Curd with Morel Mushroom in Supreme StockGBP 16.00

  vegetarian option available

• Stir-Fried Baby Pak Choi in GarlicGBP 10.00

• Black Pepper Vegetarian ChickenGBP 14.00

• Stir Fried Water Chestnut, Walnut and Chinese CabbageGBP 12.00

Rice & Noodles

• Wok-Fried Seafood Vermicelli, Hong Kong StyleGBP 14.00

• Cantonese Soya NoodleGBP 12.00

• Truffle and Scallop Egg White Fried RiceGBP 14.00

• Pumpkin and Shiitake Mushroom Vegetable Fried RiceGBP 9.00

• Egg Fried Rice with Spring OnionGBP 8.00

• Steamed Jasmine RiceGBP 4.00

• XO SauceGBP 8.00

  XO Sauce was created in one of the great kitchens of Hong Kong in the '80s as the perfect accompaniment to Cantonese cuisine. With ingredients which include dried seafood, shallots, garlic and chilies, each fried separately to bring out their own distinct flavour, XO sauce soon became the most popular condiment to grace the tables of the best Chinese restaurant in the East. At Duddell's, we add Prosciutto di Parma to our home made version to add yet another dimension to this seminal condiment. XO (short for extra old) derives its name from the French cognac which was the liquor of choice with discerning Chinese diners in the '80s, and is also a term used to reflect supreme quality and luxury

Dessert

• Chilled Mango CreamGBP 12.00

  shaved ice, sago, pink grapefruit and mango sorbet

• Yuzu PotGBP 9.00

  sesame sable, yuzu ice-cream, black sesame crisps

• Muscovado Banana MA Lai Gou (for 2)GBP 15.00

  caramelised banana, rum ice cream

• Strawberry and Elderflower Panna CottaGBP 9.00

  lime confit, strawberry jus

• Smoked Pecan TartGBP 9.00

  Guanaja 70% ganache, cocoa nib ice-cream, smoked pecan brittle

• Sorbet SelectionGBP 9.00

  Mango, raspberry, guava

Plantation Teas

Tea plays an important role in Chinese culture. To pay tribute to this age-old tradition, Duddell's has collaborated with Plantation by teakha to bring you a carefully sourced selection of teas to compliment our cuisine. All Plantation teas are single origin and sourced from small tea estates in China, Taiwan and Japan as they want to share with you the taste of a particular time and place

• Jou Netto Gyokuro | Green Tea | Kyoto, JapanGBP 7.00

  Savory, Smooth with hint of seaweed. A shade-grown, tannin-free Japanese green tea, carries almost no astringency, making it extremely smooth and suitable for all tea drinkers

• Jasmine Pearls | Green Tea | Fuding, FujianGBP 9.00

  Floral, Light and smooth. Hand-rolled into pearl-like shape and scented with fresh jasmine flowers seven times

• Yashi Phoenix Dancong | Oolong Tea | Anji, ZhejiangGBP 9.00

  Floral, fruity and full-bodied. Named after its traditional production method using duck manure as fertilizer, this Dancong has the scent of frangipani and a hint of fruitiness

• Red Jade with Bergamot Peel | Black Tea | Yuchi, NantouGBP 10.00

  Bold, Citrusy, Full-bodied. Our version of Earl Grey, mixed with dried organic Taiwanese bergamot peel instead of bergamot essence

• Gushu Sun-Dried Black Tea | Black Tea | Yiwu, YunnanGBP 8.00

  Smooth, Mellow, with hints of fruit. Dried under the sun, a smooth black tea with notes of dried fruits - an uplifting and warming tea reminiscent of a Pu-erh

• Roselle Flowers | Tisane | Jinfeng, TaitungGBP 9.00

  Tart, Sweet, Full-bodied. The hibiscus calyx has a tart, cranberry-like flavor and a crimson jewel liquor. This tea can reduce blood pressure and is often used for detox purposes

• Fujian White Peony | White Tea | Fuding, FujianGBP 6.00

  Honey and cucumber-like. A white tea with the gentle and refined notes of honey and cucumber, and a pale golden green infusion with almost chocolat-y dryness

• Yunnan Aged Ripe Pu-Erh | Pu-Erh | Pu-Erh, YunnanGBP 5.00

  Earthy, woodsy, full-bodied. This Pu-erh has a smooth butter-like consistency, coating your palate with a rich, sweet, earthy aftertaste, perfect for cleansing after a meal