Kai Mayfair
South Audley Street 65, W1K 2QU London
Nu open · tot 14:30
Chinees€€€€
Menu
Bron: de website van de zaak, gelezen op 11 september 2026. Prijzen en gerechten kunnen intussen veranderd zijn.
Calorieën en koolhydraten voor deze kaart zijn nog niet geschat.
STARTERS - APPETISERS
Wasabi Prawns
49.00
Mild wasabi mayonnaise, mango & basil seeds
Cold Lai Mien Noodle with Enoki Mushrooms
29.00
Cold Lai Mien Noodles with Enoki Mushrooms — Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette
‘A Nest of Imperial Jewels’
29.00
Imperial Jewels Prawn Wraps — Chopped prawns, mustard greens, butterhead lettuce wraps.
Lightly seared beef fillet
39.00
Seared Beef Fillet — Soy vinaigrette, shallot oil & chopped coriander
Canapes of Prawns on Toast
32.00
Prawns on Toast — With black & white sesame seeds
Soft-Shelled Crab
29.00
Chilli & shallots spiced batter, green mango.
‘Open Bao’ Char-Siew
31.00
Char-Siew Pork Bao — Iberico pork ‘char-siew’, BBQ glaze, crispy Bao, pickled cucumber.
Salt & Pepper Squid
29.00
Salt and Pepper Squid — 7 Spice Salt, Calamansi dressing, Red & Spring Onion powder.
Braised Abalone
147.00
Broccolini, Jus Reduction, Black Truffles.
Chai Siu Mien ‘Happy Wife Noodles’
99.00
Chai Siu Mien Noodles — A love letter expressed through a bowl of comforting egg noodles, fragrant lobster oil, black truffle and 20g of Oscietra Caviar.
SOUPS
Hot & Sour Soup
36.00
Hot and Sour Soup — fresh scallops, king prawns and chicken
Chilean Sea Bass & Spicy Miso
32.00
Chilean Sea Bass and Spicy Miso Soup — Chilean sea bass in a light ‘miso-type’ broad bean broth with an added Szechuan spiciness
G.G.’s Favourite Crab & Sweetcorn Soup
34.00
Crab and Sweetcorn Soup — side condiments of garlic crumble, pickled chilli, and soy
STARTERS - ‘YEESANG’ (RAW FISH)
Squid, Glass Noodles, Spicy Coriander & Lemon Dressing
32.00
Squid Yee Sang — Sprinkling of sesame, peanut, shallots.
Sea Bass, Sweet Plum & Ginger Vinaigrette
39.00
Sea Bass Yee Sang — Sea Bass carpaccio, Yee Sang vegetables of shredded carrot, mango, lotus root, enoki mushroom, kaffir leaf, soy caviar, soy, plum & ginger vinaigrette, cashews.
Yellow Tail ‘Kerabu’
39.00
Yellow Tail Kerabu — Yellow tail, crispy carrot ribbons, courgette,apple, red onion, chili shrimp ‘kerabu’ dressing, crushed peanut, kaffir lime, dried cuttlefish.
Salmon & Yellow tail, sweet chilli & pickled archar
39.00
Salmon and Yellow Tail Yee Sang — Cubes of Salmon, Yellow Tail, honey, soy & chilli, parsley, cucumber ‘archar’ pickle & sesame oil, Chinese rice wine, Nasturtium leaves, lime droplets
DUCK
Roasted Peking Duck in 2 Courses
125.00
Peking Duck — Course 1: pancakes, cucumber, spring onion, sweet duck sauce, chilli sambal. Course 2: Duck stir-fried with oyster sauce, shimeji mushrooms, asparagus and sugar snaps.
Aromatic Crispy Duck (1/2 Duck)
68.00
Aromatic Crispy Duck — served with lettuce to be used as ‘wraps’ with cucumber pickle condiment
MAIN COURSES - IMPERIAL ROASTS
Roasted Caramelised Lamb Shoulder (for 4)
178.00
Roasted Lamb Shoulder — A 2.5kg lamb shoulder, slow cooked for 10 hours in a dark & intense marinade of sweet soy & clay fermented black vinegar. Topped with crispy ginger ribbons and served with bao buns.
MAIN COURSES - FISH
Lip Tingling Sizzling Sea Bass
54.00
Sizzling Sea Bass — slices of Chinese leaves, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.
Roasted Chilean Sea Bass
72.00
Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots & ginger.
Whole Dover Sole Goujons
88.00
Dover Sole Goujons — In light batter with fragrant ‘crumbs’ and sauce from curry leaf & chili
Steam Sea Bass Fillet with Ginger & Spring Onions
54.00
Steamed Sea Bass Fillet — fragrant, savoury mix of soya sauce and shallot infused oil.
MAIN COURSES - SHELLFISH
Tiger Prawns, Crisp Curry Leaves
53.00
Tiger Prawns with Curry Leaves — Dressing of lemon, chilli, Indian and Chinese flavours
Lobster & Lobster
62.00
Lobster Noodles — poached noodles, shallots & coriander cress and served with lobster cooked in the familiar Cantonese flavours of ginger & spring onions.
Nanyang Chilli Lobster
76.00
Lobster, king prawns, scallops & crab-meat. Served with crispy Bao.
MAIN COURSES - MEATS
Roast Dorset Lamb Chops, Soy & Mandarin Glaze
54.00
Roast Lamb Chops — Soy glaze spiced with shallots, garlic, spring onions, red wine & coriander, savoury turnip cake ‘chip’, Nanyang cucumber & carrot ‘achar’ pickle and accompanied by Chang Sah sauce.
Beef fillet, Sarawak Black Pepper
55.00
Beef Fillet Sarawak Pepper — 21 day aged fillet, crushed Sarawak black pepper, garlic flakes and sliced Chinese croissant
18 Hour Slow-cooked Pork Belly
43.00
Slow-cooked Pork Belly — Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam.
Sweet & Sour Pork
39.00
Sweet and Sour Pork — Served with pickled chillies, pomegranate seeds & tuile.
MAIN COURSES - JAPANESE WAGYU
Thinly Sliced Hokkaido Wagyu [100g]
83.00
Hokkaido Wagyu — Seared on Dorset cobblestones with 7-spice salt. Served with glutinous rice balls infused with wagyu oil & ginger paste.
Rich Uncle’s Beef, Ginger and Rice
108.00
A5 Hokkaido Wagyu — A5 grade Hokkaido Japanese Wagyu seasoned with 7 spice salt, Wagyu infused rice, sesame & ginger paste, port, foie gras & shallot sauce
MAIN COURSES - POULTRY
Nanyang ‘Heritage Chicken’ Cashew Nuts
46.00
Heritage Chicken with Cashews — Guinea fowl, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce.
Poussin & Szechuan Spicy Crumble
47.00
Poussin Szechuan Crumble — corn-fed poussin with a spicy crumble of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies.
MAIN COURSES - VEGETABLES
King Trumpet Mushroomsvegetarian
33.00
King Trumpet Mushrooms, morels, broccolini florets.
Broccolini & ‘Umami Greens’
29.00
Broccolini and Umami Greens — Diced chicken & mandarin zest.
Taiwanese ‘Purple Charm’ Auberginesvegetarian
29.00
Taiwanese Purple Aubergines — red & green chillies and black bean sauce.
Asparagusvegetarian
29.00
Asparagus with Garlic — Minced garlic & bird’s eye chilli
MAIN COURSES - RICE & NOODLES
‘Long Life Noodles’ with Crispy Beancurdvegetarian
32.00
Long Life Noodles with Beancurd — Served with morels, crispy beancurd, air-cured shiitake and coriander cress garnish.
Poached Noodles with Lobster Essence
29.00
Poached Noodles with Lobster
Spice-Scented Fried Rice
21.00
Chilli or ginger & sesame Oil
Steamed Ricevegan, vegetarian
8.50
VEGETARIAN MENU - APPETISERS
Vegan ‘Scallops’vegan, vegetarian
29.00
Vegan Scallops — Seared trumpet mushrooms, shallots, leeks, baby corn, sugar snap, dressing of lemon grass, yellow bean, peanut & chilli.
Nanyang Noodle & Mushroom Saladvegan, vegetarian
28.00
Noodle and Mushroom Salad — Translucent mung bean noodles, sliced trumpet mushrooms, Chinese cabbage, sesame, chilli & coriander dressing.
‘Chai’ Lettuce Wrap, Plum & Lime dressingvegan, vegetarian
27.00
Chai Lettuce Wrap — Served with chopped cashews, sliced shallots, cos lettuce
Wasabi ‘Chai’vegetarian
43.00
Wasabi Chai Beancurd — Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed.
Aromatic Crispy Beancurdvegan, vegetarian
55.00
layered paper thin beancurd sheets served with soft pancakes.
Salt & Pepper Beancurdvegan, vegetarian
29.00
Salt and Pepper Beancurd — Japanese silk beancurd with a thin crispy salt, pepper & garlic crust.
VEGETARIAN MENU - SOUPS
Vegetarian Hot & Sour Soupvegetarian
29.00
Vegetarian Hot and Sour Soup — Shredded carrot, sugar snaps
G.G.’s Favourite Sweet Corn Soupvegetarian
31.00
Sweet Corn Soup — side condiments of garlic crumble, pickled chilli, and soy
VEGETARIAN MENU - MAIN COURSES
Lip Tingling Sizzling Abalone, Shiitake & Enoki Mushroomsvegetarian
49.00
Sizzling Mushroom Dish — slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.
‘Puffed Tofu’, Dark Soy, Cashew Nutsvegetarian
43.00
Puffed Tofu with Cashews — dark soy, dried chillies, spring onions, cashew nuts, garlic flakes & seaweed crisps
‘Chai’ with Black Pepper, Garlic Flakes and Sliced Chinese Croissantvegetarian
43.00
Chai with Black Pepper
‘Chai’ with stir-fried vegetablesvegetarian
43.00
Chai with Stir-fried Vegetables — Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews
Ugly Delicious Beancurdvegetarian
43.00
Steamed Beancurd — Steamed ‘silken’ beancurd with an umami-rich & aromatic black bean sauce
The Spice Route ‘Chai’vegetarian
43.00
Spice Route Chai — ‘Chai’ scented with crisp Curry Leaves served with a dressing of lemon and Chilli.
Ma-Po’ Spicy Aubergines & Home-made Tofuvegetarian
43.00
Ma-Po Aubergines and Tofu — A spicy Szechuan dish of home-made beancurd & aubergines.
VEGETARIAN MENU - VEGETABLES
Broccolinivegetarian
29.00
Chopped garlic, shallot & lightly salted radish
D E S S E R T S
Coconut, Lychee & Mango by the Beach
24.00
Coconut Lychee and Mango Dessert — Coconut parfait, coated with Araguani chocolate, light coconut & mango sorbets, fresh mango & lychee, wheat grass & lemon grass jellies, sago crisp, caramelised rice crispies, lime zest and edible ‘water bottle plastic’ infused with kumquat.
Pandan Creme Brûlée with Stolen Milo Powder
24.00
Pandan Creme Brulee — Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream, ‘Milo’ chocolate powder and tuile.
Six Little Joys of Chocolate & Nuts
24.00
Chocolate and Nut Dessert — Biscuity peanut daquoise, creamy mascarpone & peanut mousse, cold milk chocolate parfait with chocolate pearls, salted peanut caramel, crunchy sesame & cashew candy & Bill Mitchell’s popping chocolate candy.
Valrhona chocolate fondant
24.00
Chocolate Fondant — sesame macaroon ‘caps’, hazelnuts, praline ice-cream, chestnut paste.
AFTERNOON TEA
AFTERNOON TEA
52.00
SWEETS SECRETS & WHISPERS
Jar of Whispers & Conversations
Tea and Vanilla Sable — A jar of tea & vanilla Sablé Breton treats shaped as symbols of memories and conversation starters.
A little Birdie once told me…
Chocolate Cookie — Rich chocolate cookie piped with royal icing
Who needs money when you’ve got cake!
Kaya Money Cake — Kaya money-cake with coconut & pandan custard
Gossip Bubbles shared over a cup of sweet and milky tea
Jelly Bubble Tea Dessert — Jasmine, Oolong & chrysanthemum ‘jelly bubble’ with lychee & flowers on gula melaka & milk syrup.
Stories from Childhood
Pandan Creme Brulee — Pandan crème mrulee with ‘stolen’ Milo powder
MACAROONS WITH CLOTTED CREAM
Willy Wong’s ‘Apothecary Macaroons’ with Clotted Cream
Macaroons with Clotted Cream — ‘Blue and White China’ Macaroon shells, clotted cream, fruit essences & powders, toppings & condiments for the creation of your own secret combination of flavour.
BAO ‘SANDWICHES’ & SAVOURIES
‘Chai’ Bao Sliders (v)vegetarian
Chai Bao Sliders — with Nanyang chilli sauce
Bao Chopped Vegetables (v)vegetarian
Vegetable Bao — with shavings of Summer Truffles.
Potion of ‘Eternal Youth’ (v)vegetarian
Eternal Youth Tonic — Inspired by the Chinese ‘essence’ tonics with anti-aging properties
Bao with Crispy Duck
Duck Bao
Prawns on Toast
Chinese Tea Egg
Soft egg, soy broth, tea caviar
Desserts
5 Ways to Get Lucky This Summer
24.00
Pineapple Summer Dessert — Five expressions of pineapple to balance sweetness, spice, smoke and coolness with coconut sago, Malibu caramel and lemon balm.
Pandan Crème Brûlée with Stolen Milo Powder
24.00
Pandan Creme Brulee — Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream, ‘Milo’ chocolate powder and tuile.
Six Little Joys of Chocolate & Peanuts
24.00
Chocolate and Peanut Dessert — Biscuity peanut daquoise, creamy mascarpone & peanut mousse, cold milk chocolate parfait with chocolate pearls, salted peanut caramel, crunchy sesame & cashew candy & Bill Mitchell’s popping chocolate candy.
‘Chocolate Does Grow on Trees’
24.00
Chocolate Fondant — Valrhona chocolate fondant, sesame macaroon ‘caps’, hazelnuts, praline ice-cream, chestnut paste.
Additional Petit Fours (4 pieces)
7.00
Petit Fours
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Praktisch
- Adres
- South Audley Street 65, W1K 2QU London
- Uren
- ma12:00–14:30, 18:00–22:30di12:00–14:30, 18:00–22:30wo12:00–14:30, 15:00–16:30, 18:00–22:30do12:00–14:30, 15:00–16:30, 18:00–22:30vr12:00–14:30, 15:00–16:30, 18:00–22:30za12:00–14:30, 15:00–16:30, 18:00–22:30zo12:00–14:30, 15:00–16:30, 18:00–22:30Afternoon Tea available Wed - Sun
- Contact
- +4402074938988 reservations@kaimayfair.co.uk
- Bronnen
- Overture Maps Places (CDLA-Permissive 2.0), kaimayfair.co.uk/
- Dossier
- volledigheid 83 %, vertrouwen 94 %