| Cuisines | Chinese, Pan-Asian, Wine Bar |
| Dining style | Casual Dining |
| Phone number | +44 20 7486 6998 |
| Website | brightcourtyard.co.uk |
| Dress code | Smart Casual |
| Payment options | AMEX, MasterCard, Visa |
| Location | 43-45 Baker Street, London, W1U 8EW |
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4.3 based on 1236 reviews
interior (3)
Bright Courtyard
| Cuisine type | Chinese | |
| Price range | £41 and over | |
| Neighborhood | Marylebone |
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Mon 3/8
2 guests
7:30 PM
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+44 207 486 6998
About Bright Courtyard
Bright Courtyard Club London is a contemporary Chinese restaurant, situated in the landmark building 55 Baker Street, within easy walking distance from the popular Mayfair area and buzzy Marylebone High Street. Sophisticated, fashionable yet discreet, Bright Courtyard Club restaurant and lounge is the ideal venue for an important lunch meeting, tranquil afternoon tea or fun-filled dinner party. Opened in autumn 2011, we offer our guests an all-day grazing experience, specialising in authentic dim sum, modern Cantonese and traditional Shanghai cuisine with a twist. We look forward to serving you!
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exterior (1)
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interior (3)
Menus
- Main Menu
- Wine List
- Group Menu
- Christmas and NYE Set Menu
- Dessert Menu
A La Carte - Sample Starters
| Classic Shanghai 'Siu Long Bao' (5) | ||
| Dim Sum Platter | ||
| Edamame Beans with Zhouzhuang Pickles | ||
| Lettuce Warp (Seafood, Chicken or Veg) | ||
| Marinated Pork Shank Slices | ||
| Mini Spare Ribs Shanghai Style | ||
| Marinated Beef Shin Slices | ||
| Salt & Pepper King Prawns | ||
| Aromatic Duck Spring Rolls | ||
| Seafood with Fresh Mango |
A La Carte - Sample Soups
| Shanghai Pork Belly & Bamboo Shoot Soup | ||
| Lobster Hot & Sour Soup | ||
| Sweet Corn Soup Crab | Meat / chicken / plain |
A La Carte - Sample Individual Entree
| Pan-Grilled Lamb Rack with Honied-Pepper Sauce | ||
| Pan-Grilled Diver-Caught Scallop with Foie Gras | ||
| Chilean Sea Bass | ||
| Braised Pleurotus Mushrooms | ||
| Steamed Eel Piece in Spicy Sauce | ||
| Mushroom and Sea Cucumber in Oyster Sauce |
A La Carte - Roasted
| Classic Barbecued Peking Duck | ||
| Cantonese Roast Duck | ||
| Roasted Farmed Pigeon | ||
| Five-Marinated Spring Chicken |
A La Carte - Sample Seafood
| Fresh Lobster | Oven-Baked with butter & cheese | |
| Fresh Lobster | Steamed with Chinese wine | |
| Fresh Canadian Large Crab | Dry-fried with egg yolk | |
| Fresh Canadian Large Crab | In black bean sauce | |
| Fresh Turbot | Steamed with mushroom & shredded pork on lotus leaf | |
| Sweet & Sour Sea Bass with Pine Nuts | ||
| Fresh Clams | With chilli oil | |
| Fresh Clams Stir-Fried Whelk Slices | in XO Sauce | |
| 'Goddess-of-Mercy' Tea-Infused King Prawns | Served in shell | |
| Grilled Scallops with Stuffed Chili |
A La Carte - Sample Meat
| Diced Wagyu Beef | in Foie Gras Sauce | |
| Wagyu Beef | in Black Pepper Sauce | |
| Lamb Slices | with Assorted Mushrooms | |
| Roasted Lamb Chop | Mongolian Style | |
| Braised Belly Pork with Grandmum's Recipe | ||
| Shanghai Bamboo Shoots with Marinated Pork |
A La Carte - Sample Poultry
| 'Kung Pao' Chicken with Cashew Nuts | ||
| Cantonese Chicken & Sea Cucumber Hot Pot | ||
| Battered Duck with Honey & Lemon Sauce |
A La Carte - Sample Tofu
| Ma Po Tofu' Minced Pork with Tofu & Chilli | ||
| Braised Tofu w Pork & Mushroom in XO Sauce | ||
| Fresh Crab Roe & Tofu in Hot Pot |
A La Carte - Sample Vegetable
| Asparagus with Yam Shoots | ||
| Seasonal Chinese Greens | ||
| Broccoli with Assorted Wild Mushroom | ||
| Baby Spinach in Supreme Soup Stock |
A La Carte - Sample Rice, Noodles & Buns
| Pan-Grilled Shanghai Bun with Minced Pork | ||
| Shanghai Meat & Vegetable Wonton | ||
| Assorted Grain Fried Rice with Dried Shrimps | ||
| Black Truffle & Asparagus Rice in Stone Bowl | ||
| Noodles with Spring Onions & Soya Sauce | ||
| Seafood Crispy Noodles |
Bright Courtyard Cellar
| Chateau Pape Clement 1996 Pessac-Leognan, Bordeaux | ||
| Chateau Lynch Bages 1999 Pauillac, Bordeaux | ||
| Chateau Leovillie Las Cases 2001 St Julien, Bordeaux | ||
| Chateau Beaucastel 1995 Rhone Valley | ||
| Chateau Clerc Milon 1989 Pauillac, Bordeaux | ||
| Drc Grands-Echezeaux 1989 Burgundy |
White Wine
| Sauvignon Semillon Cape Mentelle 2008 Australia | ||
| Puligny Montrachet Laboure Roi 2007 Burgundy | ||
| Blanc Des Pacs Pares Balta, Spain | ||
| Pouilly Fuissé Charles Pierre 2009 Burgundy | ||
| Meursault Clos De La Baronne Laboure Roi, Burgundy | ||
| Sancerre Rosé Pascal Jolivet 2009 Loire Valley | ||
| Sancerre Pascal Jolivet 2010 Loire Valley | ||
| Chablis Grand Cru Vaudesirs 2007 Burgundy | ||
| Gewürztraminer Traditional Kuentz Bas 2007 Alsace | ||
| Chardonnay Cloudy Bay 2008 New Zealand | ||
| Côte De Provence Blanche De Sargant 2010 Provence |
Red Wine
| Pinot Noir Mudhouse 2009 New Zealand | ||
| Echezeaux Grand Cru 2007 Burgundy | ||
| Réserve Malbec Terrazas 2008 Argentina | ||
| Rioja Reserva 2006 Cune, Spain | ||
| Chateau Pape Clement 1996 Bordeaux | ||
| Gevrey Chambertin Charles Pierre 2009 Burgundy | ||
| Heathcote Shiraz Brown Brothers 2008 Australia | ||
| Cabernet, Merlot Cape Mentelle 2007 Australia | ||
| Chianti Flask Villa Silvia 2005 Tuscany, Italy |
Set Menu 1
| Wasabi Prawn | ||
| Pan-Grilled Fried Chicken | ||
| 'Guotie' Dumplings | ||
| Salt & Pepper Soft Shell Crab | ||
| Vegetable Spring Rolls | ||
| Roaster Peking Duck or Crispy Aromatic Duck | ||
| Lobster and Sweet Corn Soup | ||
| Sea Bass with Mango & Passion Fruit Sauce | ||
| Lychee Sweet and Sour Chicken | ||
| Classic Crispy Shredded Beef Strips | ||
| Green Beans with Minced Pork & Preserved Vegetable | ||
| 'Kung Pao' King Prawns with Cashew Nuts | ||
| Egg Fried Rice with Ginger |
Set Menu 2
| 7 Flavors Squid | ||
| Chicken Wing in Spicy Sauce | ||
| Salt & Pepper Soft Shell Crab | ||
| Kung Po Chicken | ||
| Vegetable Spring Rolls | ||
| Roaster Peking Duck 1/2 or Crispy Aromatic Duck 1/4 | ||
| 'Kung Pao' King Prawns with Cashew Nuts | ||
| Sichuan Dry-fried Chilli Chicken | ||
| Wok-Fried Lamb | with Ginger & Spring Greens or Stir-fried Lamb Slices w Cumin Seeds & Chilli | |
| Tofu in X.O Sauce | ||
| Steamed Sea Bass Filet | ||
| Steamed Aubergine with Red & Green Chilli | ||
| Egg Fried Rice | ||
| House Special Fried Tofu |
Christmas & New Year Set Menu (A)
Course 1
| Chicken Guotie | ||
| Vegetable Spring Roll | ||
| Salt & Pepper Squid | ||
| Wasabi Prawn |
Course 2
| Crispy Aromatic Duck |
Course 3
| Steamed Sea Bass | ||
| Prawn and Sea Scallop in XO Sauce | ||
| Diced Fillet of Beef in Black Pepper Sauce | ||
| Turkey with Honey and Lemon Sauce | ||
| Braised Tofu w Pork & Mushroom in XO Sauce | ||
| Seasonal Vegetables with Garlic | ||
| Special Fried Rice |
Fruits
| Fruits |
Christmas & New Year Set Menu (B)
Course 1
| Dim Sum Platter | ||
| Vegetable Spring Roll | ||
| Wasabi Prawn | ||
| Salt & Pepper Soft Shell Crab |
Course 2
| Lobster with Ginger and Spring Onion | ||
| Crispy Aromatic Duck |
Course 3
| Filleted Dove Sole in Two-ways | ||
| "Three-Marinated" Turkey with Sweet Basil | ||
| Classic Crispy Shredded Beef Strips | ||
| King Prawns in Sichuan Sweet Spicy Sauce | ||
| Broccoli with Assorted Wild Mushroom | ||
| Wok-Fried Lamb with Ginger & Spring Greens | ||
| Spicy Singapore Noodles |
Fruits
| Fruits |
Desserts
| Double Boiled Infused Papaya with "Bird's Nest" | ||
| Mochi Ice Cream | ||
| Shanghai Rice Wine Soup with Glutinous Rice Bites | ||
| Glutinous Rice Balls with Warmed Sesame Fillings | ||
| Chilled Three Treasure | ||
| Chilled Mango Pudding In Grapefruit and Mango Soup | ||
| Yam & Sago Sweet Soup | ||
| Snow Fungus with Papaya Sweet Soup | ||
| Toffee Apple or Banana with Vanilla Ice Cream | ||
| Ice Cream Selection | ||
| Sorbet Selection | ||
| Seasonal Fruit Platter |
Reviews and ratings
4.3
Excellent
Based on 1,236 reviews
Noise level
Low
4.3
Food
4.2
Service
4.1
Ambiance
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