Birmingham Restaurant Festival

Fried Chicken Wontons with spring onion, sambal paste and chilli oil. Served with Sweet chilli sauce

Lightly Battered Prawns with tossed in salt, curry leaves and chilli within a wok, served with sweet chilli sauce

Shimeji and Oyster mushrooms, edamame and Truffle dimsum

24 hour marinated beef within a dry Thai spicy sauce

Salt and chili Chicken wings tossed in a chinese wine and sesame oil within a wok

Traditional Thai curry cooked relatively dry in red Panang curry paste, mixed vegetables and coconut cream, flavoured with Kaffir lime leaves and red chilli with a choice of vegetable & tofu (VG), Chicken or Beef.

Chicken leg marinated for 24 hours in a savoury and sweet sauce, served with tender stem broccoli and jasmine rice

Shimeji mushrooms, spring onions, carrots served with udon noodles in a spicy sauce

Deep fried chicken thigh dipped in a sweet and spicy sauce with baby gem, spring onion & gochujang mayonnaise served with paprika fries and kimchi

Stir fry with tenderised, marinated strips of lamb in a dark sweet-savoury sauce with Chinese five spice

Served warm with vanilla ice cream and chocolate sauce

A light, refreshing mango sorbet. Perfect to cleanse the palette.

A classic baked vanilla cheesecake on a sweet biscuit base