Pacific Restaurant

Payment Options	Cash, Amex, Visa, Mastercard
Features	Licensed, Private dining area
Ambience	Contemporary, Relaxed
Food	Vegetarian option

Chinese - A La Carte

Thai - A La Carte

Thai Vegetarian Menu

Appetizers & Starters

Barbecued Spare Ribs

7.00

Spare Ribs with Beijing Sauce

7.00

Salt and Chilli Pepper Spare Ribs

7.00

Spicy Shanghai Pork Chop: with salt and chilli pepper

8.50

Sesame Prawns on Toast

5.00

Deep Fried Stuffed Crab Claws (2)

6.00

Prawn and Ham Roll

5.00

Deep-fried Squid: with a sweet & sour dip

4.50

Deep-fried Squid: with salt & chilli pepper

4.50

Deep-fried Oysters in Batter: served with a chilli dip

5.50

Minced Prawns: with crispy lettuce wrap

8.50

Minced Chicken: with crispy lettuce wrap

7.50

Skewered Chicken: in satay sauce (4)

5.50

Fried Seaweed

3.00

Prawn Crackers

2.00

Soup

Shark’s Fin Soup with Shredded Abalone & Chicken

10.50

Shark’s Fin Soup with Crab Meat & Egg White

8.00

Shark’s Fin Soup with Shredded Chicken

8.00

Abalone and Pork Meat Ball: with seaweed clear soup

6.50

Mixed Seafood with Beancurd & Chinese Vegetables Clear Soup

5.00

Mixed Seafood with Beancurd & Egg White Soup

5.00

Sliced Pork with Seaweed Clear Soup

4.50

Conpay with Assorted Vegetables & Meat Soup

4.50

Fish Maw with Crabmeat & Egg White Soup

4.00

Fish Maw with Chicken & Egg White Soup

4.00

Crabmeat and Sweet Corn Soup

2.80

Chicken and Sweet Corn Soup

2.80

Peking Hot and Sour Soup

2.80

Minced Beef with Egg

2.80

White Soup

Shredded Pork with Preserved

2.80

Cabbage Clear Soup

Won Ton Clear Soup

3.50

Won Ton Noodles Soup

4.50

House Specialities

Sea Bass/ Dover Sole

seasonal price

: steamed with ginger & spring onions

: steamed with black bean sauce

: steamed with garlic sauce

: Average weight 1–11/2 lb. (Please check the price with your waiter)

Fresh Lobster

seasonal price

: steamed with garlic sauce

: baked with gingers and spring onions

: baked with cheese sauce

: braised with black bean sauce

: Average weight 1–11/2 lb. (Please check the price with your waiter)

Steamed Whole Scallops in Shells: (minimum order 2)

£3.00 each

: garlic and chives

: black bean sauce

Crispy Aromatic Duck: quarter/ half/ full

8.50/ 15.50/ 28.00

: served with Pancakes and shredded cucumber, leeks and hoi sin sauce

Pacific House Mixed Combination Platter: a selection of some of our most popular appetizers which include barbecued spare ribs, skewered chicken in satay sauce, sesame prawns on toast, spring rolls and seaweed. (min. order 2 persons)

£5.00 per head

Pacific House Dim Sum Combination Platter: a selection of a few of our most popular dim sum which include har gar, sin jok coon, ou yuk kau, cuttlefish cake and seaweed. (min. order 2 persons)

£4.50 per head

Chef's Special Selection

Braised Whole Sun-dried Abalone

Grade 3, per Abalone

70.00

Grade 8, per Abalone

45.00

Grade 20, per Abalone

15.00

Primrose Conpay

: stir-fried shredded dried scallops

: with egg, crabmeat & silver bean sprouts

Unicorn Sea Bass: steamed fillets of sea bass with Chinese mushrooms & ham with vegetables (1–11/2 lb)

per lb £15.00

Pacific Golden Casserole: scallops, sea cucumber, prawns, seaweed, fish lips, fish fillets & Chinese vegetables

15.00

Steamed Whole Fresh Eel: whole eel chopped into pieces & steamed with garlic & black bean sauce

seasonal price

East River Casserole: stuffed beancurd with minced prawns in a soup casserole

11.50

Stuffed Scallops with Minced Prawn in Salt & Chilli Pepper

11.50

Fresh Oysters in a Black Pepper Sauce Casserole

10.50

Stuffed Prawn Meat Combination: stuffed green peppers, aubergine & beancurd in black bean sauce (sauce optional)

9.80

Pai-Pa Tofu: deep-fried minced ball of beancurd with mixed seafood & Chinese mushrooms in sauce

9.50

Crab Meat & Egg White: with seasonal vegetables

8.50

Honey Glazed Braised Eel Fillets

8.50

Pacific Golden Braised Duck: braised Duck with scallops, fish lips, prawn and Chinese mushrooms

half £15.50

Stir-Fried Shredded Chicken with Jellyfish & Shredded Celery

half £9.00

Duck Web, Fish Lips & Chinese Mushrooms in Casserole

8.50

Pan-fried Minced Pork & Salt Fish Cakes

8.50

Braised Pork Spare Ribs with Bitter Melon in Black Bean Sauce

8.50

Shredded Steak fillets in Sweet Chilli Sauce

10.50

Braised Pork Chops with Lemon Grass

8.50

Stir-fried Belly Pork in a Yellow Bean Sauce

8.00

Braised Beancurd with Minced Pork & Chinese Sausage

8.00

Chu-Hau Beef Brisket Casserole

8.00

Supreme Monk’s Casserole: bamboo shoots, Chinese mushrooms, fungi & Chinese vegetables

8.00

Braised Vegetarian Minced Pork with Aubergine

7.95

Lotus Green: stir-fried sliced lotus root with carrots, asparagus & straw mushrooms

7.95

Main Courses

King Prawns

10.95

Monk Fish

8.50

Sea Bass

11.95

Scallops

11.95

Squid

8.50

Fillet Steak of Beef Flambé

11.50

Pork Chops

8.50

Beef

7.95

Pork

7.95

Lamb

7.95

Duck (slices)

8.00

Chicken

7.95

The Following Serving Selections

Stir-Fried

: A traditional Oriental cooking method, using intense heat to seal in all the goodness. Retains tenderness of the meat and the freshness of the complementing ingredients.

: For a milder taste, the following combinations are recommended:

Cashew Nuts

Chinese Brown Mushrooms

Straw Mushrooms

Pineapple: and/or with sweet ginger

Mixed Seasonal Vegetables

Seasonal Chinese Green Vegetables

Any One of the Following: pak choy, kai choy, kai lan, tung choy and choy sum

: For a more exciting option, following choices are offered to strengthen one’s palate sensation:

Black Bean Sauce

Oyster Sauce

Ginger & Spring Onions

Cantonese Sauce (Fruity)

Peking Sauce

Szechuan Spicy Hot Style (Spicy Hot!)

Szechuan Chilli Style (Medium Hot!)

Kung Po Sauce: contain nuts. spicy hot!

Satay Sauce

Salt & Chilli Pepper

Deep Fried

: This cooking method is used to emphasis the texture of the Meat & Seafood. Coated with Egg & Flour, sealing in all the juices. A sauce is added to this renowned, rich mouthwatering way of cooking:

Sweet & Sour Sauce (Family Favourite!): best with white meats

Lemon & Honey Sauce: best with chicken and king prawns

Side Orders

Boiled Rice

2.00

Fried Rice

2.00

Soft Fried Noodles

2.00

Pan-fried Noodles

2.00

Soft Vermicelli Noodles

2.00

Singapore Vermicelli/ Rice Stick

3.25

Yeung Chow Fried Rice

3.25

Bean Sprouts

3.50

Straw Mushrooms

3.50

Bamboo Shoots & Straw Mushrooms

3.50

Vegetarian Dim Sum - Steamed Dim Sum

Chai Har Kau: vegetarian prawns with vegetables & bamboo shoots in wheat starch pastry

2.80

Chai Fan Kuo: vegetarian prawns, bamboo shoots, carrots, water chestnuts & Chinese mushrooms in wheat starch pastry

2.80

Chai Tai Chi Kau: vegetarian scallops, prawns, water chestnuts & coriander in a wheat starch pastry

2.80

Chai Jok Coon: vegetarian prawn, carrots, bamboo shoots & Chinese mushrooms in a beancurd sheet

2.80

Vegetarian Dim Sum - Deep & Pan Fried Dim Sum

Jar Chai Kuo: vegetarian prawn, water chestnuts, carrots, Chinese mushrooms in a wheat starch pastry & custard powder casing

2.80

Chai Chun Coon: vegetarian prawn, carrots, cabbage & fungi wrapped in filo pastry

2.80

Chai Dor Se: vegetarian prawns & water chestnuts on toast with sesame seeds

2.80

Lo Mai Pang: glutinous rice cakes with carrots & Chinese mushrooms

2.80

Chai Har Kok: vegetarian prawns, water chestnuts & bamboo shoots wrapped in egg flour pastry

2.80

Vegetarian Starters

Vegetarian Lettuce Wrap

6.50

Deep Fried Beancurd: with salt & chilli pepper

4.50

Deep Fried Quorn stick: with Cantonese chilli dip

3.50

Onion Cakes (4 pieces)

3.00

Vegetarian Soup

Vegetarian Sweet Corn Soup

2.80

Vegetarian Chilli & Sour Soup

2.80

Shredded Mixed Vegetables Soup

2.80

Mixed Vegetables & Beancurd Soup

2.80

Mixed Vegetables Clear Soup

2.80

Vegetarian Main Courses

Sautéed Mixed Chinese Vegetables

8.00

Stir-fried Mixed Chinese Vegetables with Black Bean Sauce

8.00

Braised Chinese Brown Mushrooms & Vegetables

8.50

Braised Straw Mushrooms & Vegetables

7.50

Braised Chinese Brown & Straw Mushrooms with Vegetables

8.50

Braised Chinese Brown Mushrooms & Bamboo Shoots: with beancurd

8.50

Braised Chinese Brown & Straw Mushrooms: with beancurd

8.50

Deep Fried Beancurd: with sweet & sour sauce

7.50

Stir-fried Mixed Vegetables: with cashew nuts

7.50

Braised fresh Asparagus: with sweet corn and white sauce

8.50

Sir-fried Mange Tout & Asparagus

8.50

Sir-fried Quorn with Mixed Diced Vegetables & Cashew Nuts

8.50

Gluten

Gluten: A healthy & low cholesterol Soya derivative. A healthy & strong flavoured sauce is normally recommended to uplift its blandness. And it is best served with Sweet & Sour sauce, Lemon Honey sauce

7.50

Quorn

: Pacific is enthusiastic to introduce this Mushroom product into Chinese Cuisine. A very versatile meat substitute to suit any of our specialities cooking method. Can be served with any of the selected sauces below:

Black Bean Sauce

7.50

Sweet & Sour Sauce

7.50

Szechuan Chilli Sauce

7.50

Seasonal Fresh Vegetables

Fresh Vegetables subject to availability: pak choy/ kai choy/ kai lan/ tung choy / choy sum

per portion £8.00

Steamed Dim Sum

Har Kau: prawns, chopped bamboo shoots in wheat starch pastry

3.20

Kao Choy Kau: prawns, garlic & chives in wheat starch pastry

3.20

Tai Chi Kau: scallops, prawns & coriander in wheat starch pastry

3.20

Kai Chak: chicken, ham, baby corn & fish maw wrapped in a beancurd sheet

3.20

Shui Mai: prawns, pork & Chinese mushrooms dumpling in egg flour pastry

2.50

Ow Yuk Kow: minced beef meatballs with coriander & water chestnuts

2.50

Ow Yuk Kau: minced beef & water chestnuts in egg flour pastry with ginger & spring onions

2.80

Pai Gouk: chopped spare ribs with chilli & black bean sauce

2.80

Sin Jok Coon: pork, prawns, Chinese mushrooms & carrot wrapped in a beancurd sheet

2.80

Ow Pak Yip: beef tripe with ginger & spring onions

2.50

Siu Lown Boa: pork & vegetables dumpling in a plain flour pastry

2.80

Pick to your heart’s content.

Deep & Pan Fried Dim Sum

Ming Har Kok: prawns & bamboo shoots in egg flour pastry with mayonnaise dip

3.20

Jar Har Tung: prawns, pork and bamboo shoots & egg wrapped in rice paper dusted with almond flakes

3.20

Jok Tse Har: prawns & water chestnuts covered in breadcrumbs on sugar cane stick

3.20

Har Dor Se: prawns, water chestnuts & egg on toast with rice paper

3.20

Chun Coon: chicken, carrots, bamboo shoots wrapped in filo pastry

2.80

Jar Fan Kuo: prawns, bamboo shoots in crispy wheat starch & custard powder casing

2.80

Jar Won Ton: minced prawn & bamboo shoots in filo pastry with sweet & sour dip

2.80

Chi Se Coon: shredded taro, chicken & Chinese mushrooms in a cheese sauce wrapped in filo pastry

2.80

Fu Pai Coon: prawns, pork, garlic, chives & bamboo shoots wrapped in a beancurd sheet

3.20

Muk Yu Pang: minced cuttlefish cake

3.20

War Tip: pan-fried plain flour dumplings with prawns, pork, vegetables & Chinese mushroom filling

2.80

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 27/2/08.

Pacific Restaurant

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