The private section.

A focused four-course menu. Enough to make an impression; tight enough to keep the evening on schedule.

• Starter — Dim sum selection — three pieces per person.
• Soup — Chef's wonton soup, clean Cantonese broth.
• Sharing — Two main dishes shared at the table.
• Dessert — One dessert per person.

Best for: Working lunches, team dinners, client introductions

8–20 guests

Six courses — full expression of the Yue-do kitchen, paced for a proper evening.

• Cold starters — Three cold starters, served together.
• Dim sum — Five-piece dim sum selection.
• Soup — Consommé or seasonal broth.
• Fish — Steamed or wok-fried, whole or portioned — market-dependent.
• Meat — Peking duck or braised short rib, carved at the table.
• Dessert — Mango pudding or black sesame.

Best for: Client entertainment, quarterly closes, board dinners up to 16

8–16 guests

Eight courses. The full kitchen. For evenings where the meal is the point, not just the venue.

• Amuse-bouche — Two pieces.
• Cold starters — Four starters, plated individually.
• Dim sum — Five-piece selection.
• Soup — Seasonal consommé.
• Fish — Two preparations.
• Palate cleanser — Yuzu granita.
• Meat — Two preparations — Peking duck and wagyu.
• Dessert — Pastry chef selection.

Best for: Year-end dinners, partnerships, milestone evenings

8–12 guests