 |
Banquet A - Banquet B - Vegetarian Banquet - Sunday Banquet |
For two or more persons @ £19.95 PER PERSON |
| F i r s t C o u r s e |
| Prawn Crackers |
| Chicken and Sweet Corn Soup |
| S e c o n d C o u r s e |
| King Do Spare Ribs |
| A delicious fruity sauce. |
| M a i n C o u r s e |
| *PLEASE CHOOSE ONE MAIN COURSE EACH FROM BELOW. |
| Sweet and Sour Chicken Cantonese Style. |
| Lemon Chicken. |
| Beef with Cashew Nuts. N |
| Chicken with Green Peppers in Black Bean Sauce. |
| Crispy Shredded Beef Cantonese. |
| Hot and spicy Sichuan fish fillet |
| Pork chops with ginger and spring onions |
| Pork Chops with Ginger and Spring Onions. |
| King prawns with chilli and spicy salt |
| This is a dry aromatic dish. Prawns have a light crisp coating. |
| All served with Egg Fried Rice. |
| D e s s e r t |
| Fresh Fruit |
| Fortune Cookies |
For two or more persons @ £25.00 PER PERSON
|
F i r s t C o u r s e |
Pacifica Hor’s D’euvres
|
A Selection of the Most Well Known Chinese Appetisers. |
Sesame Prawns On Toast, King Do Spare Ribs |
Crispy Won Ton, Spring Rolls and Seaweed. |
S e c o n d C o u r s e |
Aromatic crispy duck
|
With pancakes, hoi sin sauce and salad. |
M a i n C o u r s e |
*PLEASE CHOOSE ONE MAIN COURSE EACH |
Sizzling Fillet Steak Cantonese.
|
Sizzling Lamb with Ginger and Spring Onions.
|
Pork Chops with Sweet Chilli Sauce.
|
Roast duck with green peppers in black bean sauce |
Deep Fried Spicy Chicken.
|
Served with Sweet and Sour Dip. |
Hot and Spicy Sichuan Seafood
|
(King prawns, king scallops and squid) |
Sweet and Sour King Prawns Cantonese Style.
|
The king prawns have a light crisp coating. |
Spicy Mongolian beef (N)
|
A mild curry-like marinade with coconut, finished with a sprinkle of crushed cashew nuts. |
All Served with Yeung Chow Fried Rice |
D e s s e r t |
Fresh Fruit |
Fortune Cookies |
| For two or more persons @ £15.95 PER PERSON |
| FIRST COURSE |
Prawn crackers contain prawns extract. |
| Straw mushroom and asparagus soup. |
| SECOND COURSE |
| Mock aromatic crispy duck. |
| Made from wheat gluten and deep-fried until crispy, to be rolled in pancakes with hoi sin sauce and salad. |
| MAIN COURSE |
| *PLEASE CHOOSE ONE MAIN COURSE EACH FROM BELOW. |
Aubergine vegetable curry south sea style. |
| A traditional curry made with a hint of coconut cream. Served in a pot. |
Straw mushrooms, bamboo shoots, lychee and pineapple. |
| Baby corn, mange tout and asparagus with cashew nuts. N |
| Served in crispy birds nest. Stir-fried with hot bean sauce. |
| Tofu with seasonal vegetables in satay sauce. N |
| Alternatively, please select any main course from our vegetarian main course section. |
| All served with egg fried rice or boiled rice. |
| dessert |
| Fresh Fruit |
| Fortune Cookies |
| Some of the dishes above may contain egg. Banquets are totally flexible and can be adjusted to suit your requirements. Although extra charges may apply. |
| SUNDAY BANQUET |
| Eat as much as you like @ £10.95 PER PERSON ---- for two or more persons |
| Kids @ £5.95 ( under 140cm / 4 ft 7 ) |
| SOUPS |
| Chicken and sweet corn soup |
| Crabmeat and sweet corn soup |
| Hot and sour soup |
| Chicken and noodle soup |
| Creamy sweet corn soup. V |
| Tomato and egg soup. V |
All served with prawn crackers |
| STARTERS |
| Crispy seaweed |
| Roasted barbeque Spare ribs |
| King do style Spare ribs |
| Chilli and spicy salt Spare ribs |
| Chicken wings with chilli and spicy salt |
| Sesame prawns on toast |
| Crispy spring rolls |
| Vegetable spring rolls. V |
| Deep-fried Won-Ton |
| Deep-fried aubergine V with Chilli and Spicy Salt. |
| Chilli and spicy salt bean curd. V |
| Chicken satay skewers. N |
| Vegetable lettuce wrap. V |
| Finely chopped and stir fried bamboo shoots, water chestnuts, straw mushrooms, carrots and cashew nuts. To be rolled in lettuce leaves |
| Aromatic crispy “mock duck”. V |
| Made from wheat gluten and deep fried until crispy, To be rolled in pancakes with hoi sin sauce and salad. |
| Crispy Mongolian lamb |
| Lamb is basted in mixed herbs and soya sauce until tender, Then deep-fried until crispy. Served with bittersweet plum sauce And, to be wrapped in lettuce leaves. |
| Aromatic crispy duck |
| Duck is basted in mixed herbs and soya sauce until tender, then Deep fried until crispy. Duck to be rolled in pancakes with Hoi sin sauce and salad |
| MAIN COURSE |
First Choose |
| Chicken |
| Beef |
| Pork |
Then decide which sauce you would like it to be cooked in… |
| Sweet and sour sauce Cantonese style |
| Green peppers and black bean sauce |
| Cantonese sauce |
| Black peppercorn sauce |
| Hot and spicy Sichuan sauce A spicy crushed ginger, garlic and chilli sauce |
| Ginger and spring onions |
| With oyster sauce A light sauce, stir-fried with seasonal vegetables. |
| More Choice |
| Shredded beef/chicken Cantonese. |
| Lemon chicken |
| Spicy Mongolian beef / chicken. N |
| Pork chops with sweet chilli sauce |
| Deep-fried spicy chicken Served with sweet and sour dip |
| Chicken with chilli and spicy salt. This is a dry aromatic dish |
| Barbeque pork char siu. |
| Beef/chicken/mixed vegetables south sea curry |
| TOFU BEAN CURD DISHES V |
| Green peppers and black bean sauce. |
| Sweet and sour sauce |
| Seasonal vegetables |
| Kung po sauce. |
| Broccoli and Chinese leaves. V |
| Seasonal vegetables. V |
| Sweet and sour “mock pork” . V |
| Boiled rice |
| Egg fried rice |
| Stir-fried soft noodles |
| DESSERTS |
| Fresh fruit |
| Fortune cookies |