Blue Jasmine

Signatures

• Sarawak Black Pepper Roasted Duck and PancakeGBP 42.00

  Executive Chef Daren Liew created our signature dish using several South East Asian spices, including the famous Sarawak black pepper. The pepper, found only in the deep forests of east Malaysia, will transport you to a memory from the Chef's childhood. The roasted duck goes through a seventy-two-hour journey in the kitchen. After marinating in a blend of spices, the duck air-dries using ancient methods. It is then smoked in cherry wood containing natural sugars, producing a caramelized layer on the skin. This slow process provides a delicious duck with crispy, delicate skin and succulent meat. Following the lengthy process in the kitchen, the duck is accompanied on the plate by homemade pancakes, baby cucumber, fresh leek, and a hand-crafted condiment using hawthorn jelly. Recommended to share between 2-4 guests

• New-Asia Style Platter of Wild-Caught Bluefin TunaGBP 68.00

  Served with Oscietra caviar, kerabu avocado dip, crispy lotus cracker, premium soy sauce, kizume wasabi and seasonal salad. Served as sashimi, the Canadian wild bluefin tuna is sustainably sourced and provides a rich flavour like no other fish. The fresh kerabu avocado dip balances the complex flavours of the dry-aged tuna. Paired with one of the highest-quality caviars in the world, this dish is truly a showstopper. Recommended to share between 2-4 guests

• Wild Kulak Prawn in Royal Supreme Stock and Squid Ink NoodleGBP 42.00

  These massive prawns are wild caught off the coast of Africa. Slightly sweet, firm, and with a hint of umami flavour, it is char-grilled and braised with royal supreme stock, crab meat, Ikura roe, sea vegetables, and squid ink noodles. Being a lean source of protein, both delicious and healthy

• Crispy Squid with Jasmine Butter and OatmealGBP 16.00

  Oatmeal is a popular ingredient used for a hot energy drink in South East Asia as a start to the day and a delicious dish to begin your South East Asia journey with us. Chef's very own creation of golden crispy squid in an oatmeal and Jasmine tea butter coating

• Nanyang Foie Royale Scallop with Oscietra Caviar and Pearl Scrambled Egg WhitesGBP 26.00

  This versatile dish can be enjoyed as a starter or a main for seafood lovers. The naturally fed and ethically sourced Foie Gras combined with silky scrambled egg and a touch of fresh garlic shoot are a hidden treasure to accompany the beautiful golden north Atlantic scallop. The magic touch is the miso foie royale sauce, which is made from scratch with supreme fresh ingredients; a modern demonstration of the traditional NanYang sauce

• Stone-Grilled Percik Chicken with Milk BiscuitGBP 22.00

  Ayam Percik, our modern interpretation on the Malaysian grilled chicken dish. It is marinated with turmeric, cumin and coriander along with coconut milk, lemongrass, and tamarind. Roasted on banana leaf, served in a coconut shell with a house-made milk biscuit

• Hampshire Pork Belly with Orange And White ChocolateGBP 25.00

  Hampshire free range pigs are noted for being well-muscled with a satisfying texture and flavour. The exquisite marbling and exceptional balance of fats is perfect for slow cooking. This high-quality dish is seasoned with a blend of Asian herbs, caramelised with a homemade white chocolate and orange glaze

• Hampshire Rib Eye Beef with King Oyster Mushroom, Black Garlic and Sha Cha Green Peppercorn SauceGBP 32.00

  A Hampshire breed known for its marbling and tenderness and a black garlic is from Isle of Wight. Known for its high amounts of antioxidants, this ingredient offers a unique taste and aroma. Sha Cha sauce is the chef's enhanced interpretation of a traditional Malaysian and Indonesian satay sauce, a modern preparation that has been many years in development. Green peppercorn is a staple of Thai and Vietnamese cuisine to add a new dimension of flavour to the dish

Vegetarian to Begin

To explore new ways of presenting traditional dishes, our Executive Chef Daren Liew has created a unique vegetarian selection. Encouraging healthy, organic living, we present exclusive dishes created with fresh ingredients to bring Blue Jasmine to all customers. Explore unique flavours with a South East Asian touch

• Green Wheat-Grass TofuGBP 12.00

  with wakame soy dressing

• Smoky Sweet Potato, Cauliflower and AsparagusGBP 10.00

  Taiwanese black sesame dressing, caramelised almond

• Vegan Crab CakeGBP 14.00

  with spiced batter and mint curry dressing

• Fresh Shiso Wrap, Mushroom and Sweet TurnipGBP 18.00

  vegan soya and crackling ginger

• Nyonya Char-Grilled Aubergine, Green GingerGBP 20.00

  cherry tomatoes and pine nuts

Vegetarian To Follow

• Thai Pumpkin, BBQ Smoked "Duck", Sunflower Seeds, and A Sweet Potato SauceGBP 25.00

  The key to this unique dish is Wok Hei, or Breath of the Wok. By stir-frying braised soy-gluten duck and pumpkin together on an exceptionally high heat, a complex charred aroma is created to bring a full depth of flavour to this one-of-a-kind dish

• Oriental Peranakan "Chap Chye" Vegetables with Preserved Mustard and Lotus RootGBP 18.00

  The preserved mustard provides a warm, umami flavour bringing the selection of "Chap Chye" vegetables together in a beautiful medley. Inspired by the Peranakan cuisine, this traditional dish is warm and hearty

• Red Cumin Vegan Lamb, Dry Figs and PinenutsGBP 22.00

  Spicy and fruity, our vegan lamb is made from soy-gluten braised with figs. Flavoured with chillli spices, premium soya, and dried toasted cumin, this dish is a delight to the tastebuds

• Soy-Thai Basil Mushroom and Aubergine in Claypot with Smoked Chestnut and Golden GarlicGBP 22.00

  Inspired by flavours from the traditional chicken dish from Taiwan, this dish has been modified for a vegetarian palate. Elevated by our homemade soya sauce and strong notes of basil, the claypot uses traditional cooking techniques with fresh vegetables to enhance the flavours of the ingredients

To Begin

• Manora Prawn CrackerGBP 5.00

  with lime leaf dip

• Turmeric Chilli Octopus and Yuzu TobikoGBP 16.00

• Pan-Fried Seafood Flower BaoGBP 14.00

  with sambal chilli jam

• Seared Pork Belly and Crispy Pork SkinGBP 10.00

  in satay sauce

• Kerabu Octopus SaladGBP 12.00

  Crispy salsify, chilli, pineapple and peanut

• Ying Yang PrawnGBP 9.00

  with kaffir lime dressing

• Jasmine Salted ChickenGBP 10.00

  with lantern pepper, peanut, and tea oil

• Spicy Curry PrawnGBP 8.00

  with edamame and cherry tomato

• Crispy Basil Chicken and JackfruitGBP 8.00

  with chilli mango dressing

• Black Pepper Butter CrabGBP 10.00

  with chilli flake and spiced batter

• Almond Crusted Popcorn Black CodGBP 10.00

  cod with spiced chilli mint

• Fiery Wasabi Soy PorkGBP 10.00

  with crispy Thai basil

To Follow

• Siamese Baked Chilean Seabass, Fresh Mint, Okra, and Turmeric Coconut SauceGBP 40.00

• Malaysian Chilli Prawn with Ginger Flower and Charcoal ToastGBP 26.00

• Hoba Leaf Grilled "Panggang" Chicken with Caramelised Gula Melaka Soy Crumble, Shallot and Coconut RelishGBP 22.00

• Village Casserole Chicken in Sweet Onion, Potato, and Pandan LeafGBP 22.00

• Crispy Honey Soya Chicken with Caramelised Sesame Cashew NutGBP 22.00

• Hakka Pork Belly with Pickled Vegetable, Candied Onion and PineappleGBP 18.00

• Spicy Rendang Chicken with Smoked Onion & Pink PeppercornGBP 22.00

To Add on

• Baby Broccoli or Asparagus

  with choice of:

  • Garlic SauceGBP 6.00
  • Fermented Bean Curd ChilliGBP 6.00
  • Spicy X.O. SauceGBP 8.00

• Dry Tossed Long Bean, with Chilli, Kerisik and Sweet TurnipGBP 9.00

• Wok-Fried Egg Noodle with Crab Meat And Black MushroomGBP 14.00

• Singapore Rice Vermicelli with PrawnGBP 14.00

• Vegetarian Singapore Rice VermicelliGBP 10.00

• Tomato Soy Fried Rice with Sambal Prawn and Silver BaitsGBP 9.00

• Egg Fried Jasmine Rice with Green OnionGBP 6.00

• Steamed Jasmine Fragrance RiceGBP 4.00