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3-4 Alexandra Wharf, Maritime Walk, Ocean Way,
Southampton, SO14 3QS

our food

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.

Signature Dishes

Sarawak black pepper roasted duck and pancake

A world-renowned dish with a selection of South-East Asian spices including the famous Sarawak black pepper found only in the deep forests of East Malaysia. Seventy-two hours in the making, this intriguing dish will transport you to a memory from the Chef’s childhood. Using ancient methods, the duck is air-dried overnight creating a delicate crispy skin that melts in the mouth. The duck is lightly smoked with cherry wood, accompanied by homemade pancake, baby cucumber, spring onion and a handcrafted condiment using hawthorn jelly that adds even more layers of flavour. Due to the lengthy process involved in the creation of this dish, there are limited quantities available each day.

£42.00

Nanyang Foie Royale scallop with Oscietra caviar and pearl scrambled egg whites

This versatile dish can be enjoyed as a starter or a main for seafood lovers. The naturally fed and ethically sourced Foie Gras combined with silky scrambled egg and a touch of fresh garlic shoot are a hidden treasure to accompany the beautiful golden north Atlantic scallop. The magic touch is the miso foie royale sauce, which is made from scratch with supreme fresh ingredients; a modern demonstration of the traditional NanYang sauce.

£24.00

Wild Kulak prawn in royal supreme stock and squid ink noodle

These massive prawns are wild-caught off the coast of Africa. Slightly sweet, firm, and with a hint of umami flavour, it is char-grilled and braised with royal supreme stock, crab meat, Ikura roe, sea vegetables, and squid ink noodles. Being a lean source of protein, both delicious and healthy.

£40.00

Crispy squid with jasmine butter and oatmeal

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 South East Asia journey with us. Chef’s very own creation of golden crispy squid in an oatmeal and Jasmine tea butter coating.

£16.00

Wild Kulak prawn in royal supreme stock and squid ink noodle

Nanyang Foie Royale scallop with Oscietra caviar and pearl scrambled egg whites

Truffle Chilean seabass with Thai baby garlic, candied ginger and wild yam

Chef Daren’s genius creation - a succulent Seabass swims in an Asia inspired sauce. From 1400 years of traditional brewing, Asian vinegar has a smoky tone, when added with lightly toasted miso, it gives not only a special fragrance but also nutritional benefit to the dish. The caramelised yellow soya bean offers a subtle sweetness that lies within Asia’s heart. Candied ginger unveils the combination of spiciness and gingery notes, giving the chargrilled seabass a fresh twist. The finishing touch is truffle, bringing a luxurious aroma and elevating this sensory experience to new levels.

£38.00

Stone-grilled Percik chicken with milk biscuit

Ayam Percik, our modern interpretation on the Malaysian grilled chicken dish. It is marinated with turmeric, cumin and coriander along with coconut milk, lemongrass, and tamarind. Roasted on banana leaf, served in a coconut shell with a house-made milk biscuit.

£22.00

Hampshire pork belly with orange and white chocolate

Hampshire free-range pigs are noted for being well-muscled with a satisfying texture and flavour. The exquisite marbling and exceptional balance of fats is perfect for slow cooking. This high-quality dish is seasoned with a blend of Asian herbs, caramelised with a homemade white chocolate and orange glaze.

£25.00

Hampshire rib eye beef with king oyster mushroom, black garlic and Sha Cha green peppercorn sauce

A Hampshire breed known for its marbling and tenderness and black garlic is from the Isle of Wight. Known for its high amounts of antioxidants, this ingredient offers a unique taste and aroma. 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. Green peppercorn is a staple of Thai and Vietnamese cuisine to add a new dimension of flavour to the dish.

£30.00

Gallery

To begin

Turmeric chilli octopus

and yuzu tobiko

£16.00

Smoky Sweet potato, cauliflower and asparagus [v]

Taiwanese Black Sesame dressing, caramelised almond

£9.00

Seared pork belly and crispy pork skin

in satay sauce

£10.00

Kerabu octopus salad

crispy salsify, chilli, pineapple and peanut

£12.00

Ying Yang prawn

with kaffir lime dressing

£9.00

Black pepper butter crab

with chilli flake and spiced batter

£10.00

Almond crusted popcorn black cod

with spiced chilli mint

£10.00

Fiery wasabi soy pork

with crispy Thai basil

£10.00

Salt baked Eryngii mushroom [v]

with ginger soya dressing

£7.00

Char-grilled Kampot lamb salad

with nashi pear and a crispy dough fritter

£15.00

“Pasembur” Warm jelly fish salad

with sweet potato dressing, golden egg and spiced crackers (vegetarian version available)

£13.00

Lychee Rosella crispy pork

with fermented red plum

£10.00

Spicy curry prawn

with edamame and cherry tomato

£8.00

Crispy basil chicken and jackfruit

with chilli mango dressing

£8.00

Fried homemade pumpkin tofu [v]

Polenta coated tofu with soya seaweed floss

£7.00

Manora prawn cracker

with lime leaf dip

£5.00

To follow

Malaysian chilli prawn with ginger flower and charcoal toast

£26.00

Hoba leaf grilled “Panggang” chicken with caramelised Gula Melaka soy crumble, shallot and coconut relish

£22.00

Crispy honey soya chicken with caramelised sesame cashew nut

£20.00

Hakka pork belly with pickled vegetable, candied onion and pineapple

£18.00

Truffle king oyster mushroom with green ginger oil [v]

£19.00

Slow-cooked garden delight with glass vermicelli in black pepper [v]

£16.00

Spicy rendang chicken with smoked onion & pink peppercorn

£22.00

Slow cooked vegan lamb with cumin and figs [v]

£18.00

To add on

Baby broccoli or asparagus with garlic sauce [v] OR fermented bean curd chilli [v]

£6.00

Baby broccoli or asparagus with spicy X.O. sauce

£8.00

Dry tossed long bean, with chilli, kerisik and sweet turnip [v]

£9.00

Wok fried egg noodle with crab meat and black mushroom

£14.00

Singapore rice vermicelli with prawn

£14.00

Vegetarian Singapore rice vermicelli (v)

£10.00

Tomato soy fried rice with sambal prawn and silver baits

£9.00

Egg fried jasmine rice with green onion [v]

£6.00

Steamed jasmine fragrance rice [v]

£4.00

Dessert Menu Wine Menu Cocktail Menu
Blue Ramble Lunch Menu Group Celebration Menu

Sunday Lunch Menu Weekend Lunch Menu

reservations

Join us for lunch or dinner

At Blue Jasmine, we operate both a lunch and dinner service, six days a week Tuesday to Sunday. To guarantee a table, we recommend you use our online booking system to make a reservation in advance of your visit.

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