Head chef Alex Zhang brings together Asian flavours and festive traditions to create dishes that are both comforting and inventive.

The set menu is available for groups of 4+ (compulsory for groups of 6+) from 18 November to 31 December and places are already filling up fast. The set menu costs €50 per person. Book a table asap to reserve your spot.

Jasmine Tea & Clove Smoked Pork Ribs

Our organic pork ribs are marinated for 16 hours. Slow-smoked over jasmine tea and cloves for a fragrant, delicate depth. Glazed with raw honey from our own hives and topped off with crushed peanuts for an aromatic crunch.

Fidelity Fried Turkey & Rice Cake

Marinated turkey tossed with Serrano ham and crisp rice cake bites, seasoned with fragrant basil and a touch of chilli for a bold, savoury kick.

San Foo

Steamed fresh dumplings filled with scallops and Dublin Bay prawn with fennel, masago and our rich master bisque.

Paojiao Salmon

Lightly cured Sichuan-style salmon, paired with cucumber and purple potato, finished with whipped chilli and yuzu cream, served with homemade crisp dill grain crackers. Dip and enjoy.

TenderStem Broccoli

Tenderstem broccoli, wok-fried and dressed in a rich barley miso, finished with kale and crunchy fried onions.

Miss Li’s Christmas Trifle

To finish the menu, we combine the deep molasses flavour of black sugarcane jelly with the nostalgic creaminess of White Rabbit custard. Honey–cardamom pear adds warmth and spice, while a light Baijiu and yuzu sake sponge provides bright citrus and floral balance.