Kai Mayfair has recently created a Dom Perignon Champagne Menu for the festive season and special occasions such as Valentine’s Day. A full bottle
of Dom Perignon 1999 vintage – widely known as the King of Champagnes – is used in the creation of the six-course menu, which costs £280 per person (minimum two people) and requires three days
notice to prepare.
Kai Mayfair has recently undergone a complete refit both in terms of interior design and menu. The long awaited new menu consists almost entirely of specialties unique to the restaurant. From soft
shell crab in julienne green mango to the legendary £100 Buddha Jumps Over the Wall soup – the menu is full of originality and excitement.
The Dom Perignon menu is as follows:
Cornish crab claw served with ginger, black fungus & bamboo shoot strips, with a sesame & champagne dressing
Champagne ‘misted’ yellowtail & caviar, shredded Chinese herbs with green ginger, Chinkiang rice vinegar and soy
A duo of marinated Australian abalone with white truffle ketchup and Shanghai noodles & jelly fish in champagne
Szechuan seared foie-gras & scallop cooked in a champagne & pineapple sauce on baby spinach
Dom Perignon marinated Australian wagyu rib-eye served with Chinese spiced salts: coriander/ginger and chili/white pepper
Dom Perignon sorbet served with chrysanthemum & Bramley apple jelly (The sorbet will be completed just 10 minutes before serving to preserve the full champagne taste)
£280 per person (min. 2 persons)
1999 Dom Perignon £120
1996 Dom Perignon Rose £210
1993 Dom Perignon £250
1964 Oenotheque Dom Perignon £570
1959 Oenotheque Dom Perignon £1,700
One bottle of Dom Perignon 1999 is used in the creation of the menu. Three days notice required.