Eating With Us
Dietary information
We would rather have an honest conversation than promise something the kitchen cannot deliver. Here is what we can adapt, what we cannot, and how allergies are handled during service.
01
Tell us when you book
A note on your reservation reaches the kitchen before service starts, which is far more useful than telling a waiter at eight o'clock on a Saturday. Ring us or add it to your booking request.
02
Vegetables have their own wok
Everything in the vegetable and tofu section is cooked in a separate wok, with vegetable oil, no oyster sauce and no shared utensils. This is normal practice for us rather than a special request.
03
Gluten needs a conversation
Soy sauce contains wheat. We keep tamari for guests who need it and can cook most steamed and stir-fried dishes without gluten, but anything battered or noodle-based cannot be adapted. Ask and we will tell you honestly.
04
Nuts are used in the kitchen
Cashews and sesame are handled daily. We take severe nut allergies very seriously and will talk you through what is safe, but we cannot describe the kitchen as nut free.
From The À La Carte
Dishes that already suit you
These need no adjustment at all. Plenty of other dishes can be adapted — ask your waiter and they will check with the kitchen rather than guess.
Vegan
- Vegetable Spring Rolls
- Ma Po Tofu
- Pak Choi with Garlic
- Aubergine in Garlic Sauce
- Salt & Chilli Tofu
- Mangetout & Water Chestnut
- Steamed Jasmine Rice
- Osmanthus & Ginger Jelly
Cooked in a separate wok, no oyster sauce.
Vegetarian
- Crispy Seaweed
- Mixed Vegetables in Oyster-Style Sauce
- Egg Fried Rice
- Toffee Banana or Apple
- Mango Pudding
- Selection of Ice Creams & Sorbets
Contains egg or dairy. Ask for the vegan version where possible.
Gluten Free
- Egg Drop Soup
- Steamed Sea Bass with Ginger & Spring Onion
- Pak Choi with Garlic
- Mangetout & Water Chestnut
- Steamed Jasmine Rice
- Osmanthus & Ginger Jelly
- Mango Pudding
Made with tamari in place of soy sauce on request.
The Fourteen
Where the main allergens appear
A general guide to our kitchen, not a dish-by-dish list. Recipes and suppliers change, so always speak to us on the day.
| Allergen | Where you will find it |
|---|---|
| Cereals containing gluten | Soy sauce, noodles, batter, dumpling wrappers, spring rolls |
| Crustaceans | Prawn dishes, prawn toast, har gau, some sauces |
| Eggs | Egg fried rice, egg noodles, egg drop soup, batter |
| Fish | Sea bass, monkfish, some stocks and sauces |
| Peanuts | Not used in our kitchen |
| Soybeans | Soy sauce, tofu, black bean, fermented bean paste |
| Milk | Desserts and ice cream only |
| Nuts | Cashews in several wok dishes |
| Celery | Some stocks and stir-fried dishes |
| Mustard | Occasionally in marinades |
| Sesame | Prawn toast, dressings, finishing oil |
| Sulphur dioxide | Wine, some dried ingredients |
| Molluscs | Oyster sauce, squid, dried scallop |
| Lupin | Not used in our kitchen |
Speak to us before you order
If anyone at your table has an allergy, tell us when you book and again when you sit down. We would far rather have the conversation twice.
Full ingredient information is available in the restaurant. See our à la carte menu for dish markings.