OUR MENU
Celebrating Southeast Asian cuisine
Succulent fresh fish marinated in Asian spices, exquisite cuts of meat basted and slow cooked, and duck air-dried for crispness. Our menu draws on time-honoured techniques practiced throughout Asia for centuries to extract maximum flavour from each ingredient.
Available on Tuesdays, Wednesdays, Thursdays and Sunday, minimum of 2 guests
For guests with dietary requirements, please contact our team at reservation@bluejasmine.co.uk and we will be happy to provide you with a menu suitable to your needs.
appetizers
Manora prawn cracker
£4.00
with lime leaf dip
New Flamingo lotus root
£5.00
with chilli, garlic and liquorice
New Gu-Zao braised peanuts
£5.00
with mixed spice
Jasmine salted chicken
£8.00
with lantern pepper, peanut and tea oil
Sarawak black pepper roasted duck and pancake
£39.00
Signature Dish
Recommended to share between 2-4 guests
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 length 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.
Extra pancakes £3.00 Extra condiments £3.00
to begin
Ying Yang prawn
£8.00
with kaffir lime dressing
Crispy basil chicken and jackfruit
£8.00
with chilli mango dressing
Seared pork belly and crispy pork skin
£10.00
in satay sauce
Vegan crab cake [v]
£12.00
with spiced batter and mint curry dressing
Crispy squid with jasmine butter and oatmeal
£16.00
Signature Dish
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 journey with us.
Chef’s very own creation of golden crispy squid in oatmeal and jasmine tea butter
Spicy curry prawn
£8.00
with edamame and cherry tomato
Wasabi soy pork
£10.00
with crispy Thai basil
Kerabu octopus salad
£10.00
with crispy salsify, chilli, pineapple and peanut
Black pepper butter crab
£10.00
with chilli flake and spiced batter
New Moonlight over the pond [v]
£12.00
homemade tofu with kale and pumpkin
Turmeric chilli octopus
£16.00
and yuzu tobiko
to follow
Red cumin vegan lamb, dry figs and pine nuts [v]
with chilli spices, premium soya and dried toasted cumin
Stone-grilled Percik chicken
£20.00
Hoba leaf grilled “Panggang” chicken
with caramelised Gula Melaka soy crumble, shallot and coconut relish
Spicy rendang chicken
£20.00
£22.00
with smoked onion and pink peppercorn
Thai BBQ smoked “duck” [v]
£23.00
with sunflower seeds and a sweet potato sauce
Hampshire pork belly with orange and white chocolate
£25.00
Signature Dish
Hampshire free range pigs are noted for being well-muscled with a satisfying texture and flavour. The exquisite marbling and exceptional balance of fats in perfect for slow cooking. This high-quality dish is seasoned with a blend of Asian herbs and caramelised with a homemade white chocolate and orange glaze
New Nostalgia prawn
£24.00
with passion fruit mango jelly, apple plum sauce and maltose glaze
New Black pepper sauteed diced beef tenderloin with Malbec
£30.00
Wok-seared beef tenderloin cubes, red onion garlic crisps, gingo nuts with Sarawak black pepper sauce and Malbec wine
Crispy honey soya chicken
£20.00
with caramelised sesame cashew nut
Soy-Thai basil mushroom and aubergine [v]
£20.00
with smoked chestnut and golden garlic
£22.00
Signature Dish
Ayam Percik, our modern interpretationon the Malaysian grilled chicken dish. Marinated with turmeric, cumin and coriander along with coconut milk. lemongrass, and tamarind. Roasted on banana leaf, and served with a crispy milk biscuit
Hampshire rib eye beef
£32.00
Signature Dish
with king oyster mushroom, black garlic and Sha Cha green peppercorn sauce. A Hampshire breed known for its marbling and tenderness and black garlic from the Isle of Wight.
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.
New Honey lemon Chilean sea bass
£38.00
with garlic, lemongrass and honey, using traditional Asian marination methods
Wild Kulak prawn in supreme stock and squid ink noodle
£38.00
Signature Dish
Slight sweet, firm, and with a hint of umami flavour, these massive prawns are char-grilled and braised with royal supreme stock, crab meat, Ikura roe, sea vegetables and squid ink noodles
to add on
Steamed jasmine fragrance rice [v]
£4.00
Egg fried jasmine rice with green onion [v]
£6.00
New Simplified kapi fried rice
£7.00
New Stir fried fine bean with olive leaves
£7.00
Baby broccoli or asparagus with a choice of:
£6.00
garlic sauce [v]
spicy X.O. sauce
New Vegetable wok fried egg noodles
£7.00
Vegetarian Singapore rice vermicelli [v]
£10.00
Singapore rice vermicelli with prawn