We offer modern dim sum and stir fry dishes from Canton cuisine with Szechuan inspirations . The reason for this is that we offer a rich wine lists where guests can find some of the best wines in the world. Dim Sum and dishes from the Canton province has the necessary elegance that perfectly match these exclusive wines .

Our a la carte menu can emerge as powerful with many different dishes. It is structured in this way that our guests can order different dishes and share the food. Therefore, some of the dishes appear as ( simple ) as a right . The waiter will guide this. We have composed 3 different signature menus for those guests who want complete banquet menu.

Allergener: H = HVETE, N = PEANØTTER, S = SKALLDYR, F =FISK, E = EGG

Dimsum & forretter

7. SPRØ LAMMERIBBE SALAT MED SVOR & ZHENGJIANG EDDIK SAUS.

LAMB RIBS WITH RIND, SALAD & ZHENGJIANG VINEGAR SAUCE (INNHOLDER: HV, SE, SO)

nok 225

D8. ”GA LEI GOW” CRISPY SAMOSA MED BIFF, KARRI & SESAM (3 STK)

CRISPY SAMOSA WITH BEEF, CURRY & SESAME (HV, M, SE)

nok 95

D7. ”GAI PAI” OVNSBAKT KYLLING PAI MED OST (2 STK)

OVEN-BAKED CHICKEN PIE WITH CHEESE (HV, M)

nok 95

D5. ”HAR GOW” DAMPET DUMPLING MED SCAMPI (3 STK)

STEAMED DUMPLING WITH SHRIMP (HV, SK)

nok 115

D4. ”WON TON” CRISPY DUMPLING MED SVIN & INGEFÆR (4 STK).

CRISPY DUMPLING WITH PORK & GINGER (E, HV, SO

nok 95

D3. ”SIU MAI” DAMPET DUMPLING MED SVIN & SCAMPI (3 STK).

STEAMED DUMPLING WITH PORK & SHRIMP (E, HV, SK, SO)

nok 95

D6. ”CHAR SIU BAO” DAMPET HVETEBOLLE MED BBQ SVINEKJØTT (3 STK)

STEAMED BUN WITH BBQ PORK (HV, SE, SO)

nok 95

SNACKS: REKECHIPS & WASABI NØTTER.

nok 30

Fish & Seafood

Kjøtt

63. CRISPY LAMMERIBBE MED SVOR & ZHENGJIANG EDDIK SAUS

CRISPY LAMB RIBS WITH RIND & ZHENGJIANG VINEGAR SAUCE (HV, SO)
VINFORSLAG: CHIANTI CLASSICO 110/525

nok 295

24. ”KU LO YUK” KLASSISK CRISPY SVINEFILET I SURSØT SAUS

CLASSIC SWEET & SOUR PORK (HV)
VINFORSLAG: SANCERRE 125/600 KR

nok 265

20. CRISPY BIFFSTRIMLER MED SYRLIG & SØT CHILISAUS

CRISPY BEEF WITH A SWEET & SOUR CHILI SAUCE (E, HV, SO)
VINFORSLAG: BARBERA  KR

nok 275

21. WOKET BIFF YTREFILET MED PEPPER & SOYA-HOISIN SAUS

STIR-FRIED BLACK PEPPER BEEF WITH SOYA-HOISIN SAUCE (BL, HV, SE, SO)
VINFORSLAG: BARBERA 125/600 KR

nok 275

22. BIFF FILET MED SATAY & TERIYAKI SAUS PÅ JERNPLATE

BEEF  WITH SATAY & TERIYAKI SAUCE ON IRON PLATE (HV, PE, SE, SO)
VINFORSLAG: BARBERA 125/600 KR

nok 295

40. WOKET HJORT MED SZECHUAN PEPPER & CHILI

STIR-FRIED VENISON WITH SICHUAN PEPPER & CHILI (E, HV, SE, SO)
VINFORSLAG: CANEPA CABERNET SAUVIGNON 95/450 KR

nok 315

23. SJØMAT, BIFF & KYLLING MED CHILI ØSTERSSAUS SERVERT I JERN POT.

SEAFOOD, BEEF & CHICKEN WITH CHILI SAUCE SERVED IN IRON POT (BL, HV, SE, SK, SO)
VINFORSLAG: BOURGOGNE ROUGE 145/700 KR

nok 295

Fjærfe/Poultry

17. THAI RØD KARRI MED KYLLING, KOKOSMELK, LIME & CHILI

THAI CHICKEN RED CURRY WITH COCONUT MILK, LIME & CHILI (–)
VINFORSLAG: RIESLING

nok 235

26. GRILLET KYLLINGSPYD, SALAT, SATAY & TERIYAKI SAUS

GRILLED CHICKEN SKEWERS, SALAD, SATAY & TERIYAKI SAUCE (HV, PE, SE, SO)
VINFORSLAG: VALPOLICELLA CLASSICO 95/450 KR

nok 235

17. THAI-INSPIRERT RØD KARRI MED KYLLING, KOKOSMELK, LIME & CHILI

THAI-INSPIRED CHICKEN RED CURRY WITH COCONUT MILK, LIME & CHILI ( — )
VINFORSLAG: RIESLING

nok 235

18. “GONG BO GAI” KYLLING MED PEANØTTER I SPICY & SØT SAUS

“GONG BO” CHICKEN WITH PEANUTS IN A SPICY & SWEET SAUCE (HV, PE, SE, SO)
VINFORSLAG: RIESLING KR

nok 235

25. GRILLET ANDEBRYST MED PANNEKAKER, PURRELØK, AGURK & HOISIN SAUS

GRILLED DUCKBREAST WITH PANCAKES, LEEK, CUCUMBER & HOISIN SAUCE (HV, SE, SO)
VINFORSLAG: BOURGOGNE ROUGE 145/700 KR

nok 295

38. CRISPY KYLLING A LA SATAY & FRISK SALAT

CRISPY CHICKEN A LA SATAY & SALAD (HV, PE)
VINFORSLAG: BOURGOGNE BLANC 145/700 KR

nok 235

Nudler, Ris & Vegetar

51. GRØNNSAKER MED TOFU I INGEFÆR & VITLØKSSAUS SERVERT I JERN POT.

VEGETABLES WITH TOFU IN GINGER & GARLIC SAUCE SERVED IN IRON POT (BL, HV, SE, SO)
VINFORSLAG: RIESLING KR

nok 235

33. ”CHOW HO FUN” WOKET RISNUDLER MED SCAMPI I MILD CHILI SAUS.

STIR-FRIED RICENOODLES WITH PRAWNS IN LIGHT CHILI SAUCE (E, HV, SK, SO)
VINFORSLAG: SANCERRE  KR

nok 215

30. ”CHOW MEIN” WOKET EGGNUDLER MED BIFF.

STIR-FRIED EGG NOODLES WITH BEEF (E, HV, SE, SO)
VINFORSLAG: CANEPA CABERNET SAUVIGNON 95/450 KR

nok 215

29. ”CHOW FAN” WOKET RIS MED SCAMPI & KARRI.

STIR-FRIED RICE WITH PRAWNS (INNHOLDER: E, SK)
VINFORSLAG: SANCERRE 115/550 KR

nok 215

Husets spesialiteter

37. CRISPY SCAMPI FYLT MED SCAMPI FARSE & FRISK SALAT

CRISPY PRAWNS FILLED WITH MINCED PRAWN & SALAD (HV, SK)
VINFORSLAG: CHABLIS 140/675 KR

nok 285

34. BRASSERT HUMMER MED NUDLER I EN FYLDIG KRAFT

LOBSTER WITH NOODLES IN A RICH BROTH (HV, SK, SO)
VINFORSLAG: BOURGOGNE BLANC 145/700 KR

nok 375

23. SJØMAT, BIFF & KYLLING MED CHILI ØSTERSSAUS SERVERT I JERN POT.

SEAFOOD, BEEF & CHICKEN WITH CHILI SAUCE SERVED IN IRON POT (BL, HV, SE, SK, SO)
VINFORSLAG: BOURGOGNE ROUGE 145/700 KR

nok 295

16. FISKE FILET MED SZECHUAN PEPPER, CHILI & SALTET SVARTE BØNNER.

STIR-FRIED FISH FILLET WITH SICHUAN PEPPER, CHILI & SALTED BLACK BEANS (INNHOLDER: E, F, HV, SE, SO)
VINFORSLAG: RIESLING 100/475 KR

nok 285

FISKEFILET I STERKT KRYDRET KRAFT, CHILI & KÅL.

FISH FILET IN SPICED BROTH, CHILI & CABBAGE (E, F, HV, SE, SO)
VINFORSLAG: RIESLING 100/475 KR

nok 295

14. INNBAKT SCAMPI WOKET I X.O. SAUS

FRIED PRAWNS IN X.O. SAUCE (BL, F, HV, SK, SO)
VINFORSLAG: BOURGOGNE BLANC 145/700 KR

nok 285

40. WOKET HJORT MED SZECHUAN PEPPER & CHILI

STIR-FRIED VENISON WITH SICHUAN PEPPER & CHILI (E, HV, SE, SO)
VINFORSLAG: CANEPA CABERNET SAUVIGNON 95/450 KR

nok 315

8. DIM SUM KURV MED 3 FORSKJELLIGE SAUSER (9 STK)

DIM SUM PLATTER WITH 3 DIFFERENT SAUCES (BL, E, HV, M, SE, SO, SK)

nok 249

12. INNBAKT KAMSKJELL, SCAMPI & HUMMER WOKET I X.O. SAUS.

(BL, F, HV, SK, SO)
STIR-FRIED SCALLOPS, SCAMPI & LOBSTER IN X.O. SAUCE
VINFORSLAG: BOURGOGNE BLANC 145/700 KR

nok 385

28. CRISPY DUCK MED PANNEKAKER, AGURK, PURRELØK & HOISIN.

CRISPY DUCK WITH CUCUMBER, LEEKS, PANCAKES & HOISIN (HV, SE, SO) VINFORSLAG: BOURGOGNE ROUGE 145/700 KR
(MINIMUM 450 KR)

nok 295 KR/PER

38. CRISPY KYLLING A LA SATAY.

CRISPY CHICKEN A LA SATAY (HV, PE)
VINFORSLAG: BOURGOGNE BLANC 145/700 KR

nok 235

88. CRISPY BIFF WOKET MED AROMATISKE KRYDRER & CHILI.

CRISPY BEEF STIR-FRIED WITH AROMATIC SPICES & CHILI (E, HV, SE, SO)
VINFORSLAG: RIESLING 100/475 KR

nok 295

61. TYPHOON SCAMPI WOK MED CHILI & HVITLØK

TYPHOON SCAMPI WOK WITH CHILI & GARLIC (BL, F, HV, SK, SO) VINFORSLAG: RIESLING 100/475 KR

nok 285

64. CRISPY SALT & CHILI SVINEFILET MED HVITLØK.

SPICY FRIED PORK WITH CHILI & GARLIC (E, HV, SE, SO)
VINFORSLAG: SANCERRE 125/600 KR

nok 265

16. WOKET FISKE FILET MED SZECHUAN PEPPER & CHILI

STIR-FRIED FISH FILLET, SICHUAN PEPPER & CHILI (E, F, HV, SE, SO)
VINFORSLAG: RIESLING 100/475 KR

nok 285

SUSHI & MAKI ELLER SASHIMI

SUSHI & MAKI OR SASHIMI (E, F, HV, SE, SO)
VINFORSLAG: RIESLING 100/475 KR

nok 275

Asian buffet

Asian Buffet

EVERYTHING LISTED BELOW ARE INCLUDED!

MONGOLIAN BBQ

MIX YOUR FRESH INGREDIENTS & CHEF WILL GRILL THEM IN
FRONT OF YOU
BEEF – LAMB – TURKEY – CHICKEN – PORK – SEAFOOD – VEGETABLES
CHOOSE YOUR READY-MADE SIDE DISHES
CRISPY SNACKS – BREAD – SAUCES – SOUP – SALADS
RICE – NOODLES – POTATOES – WARM DISHES

SUSHI & DIM SUM
CHEF’S CHOICE OF NIGIRI, MAKI ROLLS & STEAMED DIM SUM
(STARTERS FROM 17:00)

ALL YOU CAN EAT

KR 365/ PERSON

---- kr 365