A la Carte Menu

Forget the outside world for a moment and join Lulu Wild in a magical culinary adventure. Lulu Wild has filled her home with delicate dishes steeped in Chinese history and seductive cocktails to lose yourself in. Her Á La Carte menu encompasses traditional dim sum, classic Chinese food and modern twists on world-renowned favourites. All of this served in the heart of Birmingham.

During the festive season, for tables of 8 and above guests will be offer the Christmas Menu to dine from.

Dim Sum

STEAMED DIM SUM

Served with Black Vinegar a Superior Soya Sauce

Each option contains 3 pieces.

XO Prawn | 12.5

Crystal Vegetable Dumpling (VG) | 11.5

Scallop Shui Mai with Tobiko | 13

Pak Choi Dim Sum (VG) | 11.5

Black Pepper Chicken Dumpling | 12.5

PAN-FRIED DIM SUM

Served with Black Vinegar a Superior Soya Sauce

Each option contains 3 pieces.

Chicken and Vegetable Dumpling | 12

Shanghai Pork and Chive Dumpling | 12

Shanghai Vegetable and Mushroom Dumpling (V) | 11.5

Pan-Fried Prawn Dumpling | 12.5

Edamame Dumpling (VG) | 11.5

THE TEA HOUSE SHARER | 27

Each tray will include 2 of each dumpling. Served with Black Vinegar a Superior Soya Sauce

XO Prawn

Crystal Vegetable Dumpling (VG)

Scallop Shui Mai with Tobiko

Black Pepper Chicken

THE SEARCHER’S SHARER | 27

Each tray will include 2 of each dumpling. Served with Black Vinegar a Superior Soya Sauce

Edamame Dumpling (VG)

Chicken and Vegetable Dumpling

Pan-Fried Prawn Dumpling

Shanghai Pork and Chive Dumpling

Image of the dimsum served at Lulu Wild Chinese Restaurant and Cocktail Bar in Birmingham.

Bao Buns 💋
(Boazi)

BBQ BELLY PORK | 13.5

Slow-cooked Pork Belly, Lulu’s Chinese BBQ Sauce

DUCK AND HOISIN SAUCE | 14

Beetroot Infused Bao, Chilli, Garlic

SHIITAKE, SHIMEJI AND OYSTER MUSHROOM (VG) | 12.5

Vegan Oyster Sauce

Small Eats

FIRECRACKER SQUID | 13.5

Golden Squid, Garlic Crisp, Chilli

ZHENGJIANG SPARE RIB | 14.5

Smoked Pork Spare Ribs, Seaweed

CHICKEN CRISPY WONTONS | 12.5

Mince Chicken, Sweetcorn, Sesame

¼ SLOW-COOKED AROMATIC CRISPY DUCK | 20.5

Pancakes, Sliced Cucumber, Spring Onion, Hoi Sin Sauce

SHIITAKE & SHIMEJI MUSHROOM TRUFFLE SPRING ROLL (VG) | 12

CRISPY CHILLI WINGS | 13

Chilli, Sesame Seeds, Spring Onion

AROMATIC CRISPY DUCK ROLLS | 12.5

Hoi Sin Sauce

SESAME PRAWN TOAST | 14

Sweet Chilli Sauce

Prawn Toast at Lulu wild Chinese Restaurant and Cocktail Bar Birmingham

BANG BANG PRAWNS | 14.5

Golden Prawns, Chilli Mayonnaise, Greens

Salad

CRISPY DUCK WATERCRESS SALAD 14.5

Dragon Fruit, Pine Nuts

BANG BANG CHICKEN SALAD | 13

Chilli, Soy, Sesame Oil

Image of the Crispy Lotus Salad served at Lulu Wild in Birmingham

CRISPY LOTUS SALAD (VG) | 12

Mango, Dragon Fruit, Pomegranate, Cherry Tomato

Seafood

Lulu Wild Chinese Restaurant and Cocktail Bar Birmingham - Black Cod

BLACK COD | 37.5

Miso, Mirin, Asparagus, Sake.

MONKFISH GOCHUJANG | 31.5

Monkfish Tail, Chilli, Ginger.

HUNAN SEA BASS | 26.5

Blackbean, Sriracha, Soy Sauce

STIR-FRY KUNG PO PRAWN | 26

Cashew Nuts, Chilli, Onion, Peppers.

bottomless brunch broad street birmingham dish

SPICY KING PRAWN (G) | 26

Lily Bulb, Almond, Spring Onion.

SINGAPORE CHILLI KING PRAWN | 26

King prawns, Spiced Sriracha, Fried Onions

Poulty

GRILLED SZECHUAN 23

Grilled Chicken, Szechuan Sauce

SALT AND CHILLI WOK FRIED CHICKEN | 22

Batter-Coated Chicken, Dried Chillis

BLACK TRUFFLE ROAST DUCK | 31

Marinated for 24 hours, Truffle Sauce, Shimeji Mushrooms.

Lulu Wild Chinese Restaurant and Cocktail Bar Birmingham - Truffle Duck Stir Fry

SWEET AND SOUR CHICKEN | 21

Pineapple, Vinegar, Cucumber

SANPEI CHICKEN | 23

Sweet Basil, Spring Onion, Chilli, Shaoxing Wine

Image of the Satay Chicken with cucumber served at Lulu Wild in Birmingham

ROASTED CHICKEN IN SATAY SAUCE | 26

Marinated for 24 hours, Satay Sauce.

STIR-FRY TENDER CHICKEN IN PRESERVED BLACK BEAN SAUCE | 22

Mixed Peppers, Spring Onion.

DRAGON CHICKEN STIR-FRY | 23

Chicken Thigh, Onions, Soya Sauce

Meat

HONEY PORK | 23.5

Black Vinegar, Sesame

MONGOLIAN LAMB | 26

Cane Sugar, Light Soy, Ginger

PRIME FILLET OF BEEF | 33.5

Rich Black Pepper.

Lulu Wild Chinese Restaurant and Cocktail Bar Birmingham - Prime Fillet of Beef

NYONYA LAMB | 26

Lemon Grass, Onion, Chilli, Ginger.

WOK-FRY RIB EYE BEEF IN BLACK BEAN SAUCE (G) | 27

Peppers, Garlic, Shallot, Spring Onion

Lulu Wild Chinese Restaurant and Cocktail Bar Birmingham - Rosemary Lamb

STIR-FRY ROSEMARY BLACK PEPPER LAMB | 26

Peppers, Onion

WAGYU STEAK WITH GENERAL TSO SAUCE | 52

Wagyu Sirloin, Honey, Rice Wine Vinegar, Korean Chilli Paste

RIBEYE IN BLACK PEPPER | 27

Bell Peppers, Onion, Butter

Vegetarian

MOCK CHICKEN SANPAEI (V) | 18

Sweet Basil, Spring Onion, Chilli, Shaoxing Wine

CHILLI PANEER (V) | 18

Crispy Paneer, Cauliflower, Peppers

GAN GO CHAI HUA (VG) | 18

Cauliflower, Peppers, Baby Corn, Soya Sauce, Mushroom Oyster Sauce

STIR-FRY SPICY TOFU (VG) | 18

Cashew Nut, Sugar Snap, Chilli Oil

Lulu Wild Chinese Restaurant and Cocktail Bar Birmingham - Stir-Fry Spicy Tofu

STIR-FRY BLACK PEPPER VEGETARIAN CHICKEN (V) | 18

Sugar Snap Peas, Cashew Nuts.

Noodles & Rice

STEAMED JASMINE RICE (VG) (G) | 5.5

EGG FRIED RICE | 6.5

Spring Onion, Fried Shallot

PRAWN FRIED RICE | 16

Fried Shallot

STIR FRY SHREDDED CHICKEN NOODLES | 16.5

Beansprout, Fried Shallot, Superior Soy Sauce

STIR FRY SHIMEJI VEGETARIAN NOODLE (V) | 16

Beansprout, Spring Onion, Soy Sauce

STIR-FRY SINGAPORE NOODLES | 16.5

Beansprout, Scrambled Egg, Prawn

CHINESE SAUSAGE FRIED RICE | 7.5

Lab Cheong, Fried Shallots, Spring Onion

CHICKEN FRIED RICE | 15

Spring Onion, Fried Shallot

Sides

PAK CHOI WITH GARLIC (VG) | 5.5

ASPARAGUS GARLIC AND GINGER (VG) | 7

STEAM PLAIN BAO BUNS (V) | 5

Steamed Bun – for dipping

STIR-FRY TENDERSTEM BROCCOLI (VG) | 6.5

Garlic

STIR- FRY OKRA, LONG BEAN AND AUBERGINE | 6.5

Sambal Sauce

Desserts

THOUSAND LAYERS OF DELIGHT (G) | 10

Puff Pastry, homemade vanilla bean custard, ice-blasted raspberries

IMPERIAL GARDEN | 10

Matcha & passionfruit sponge, lime infused vanilla crumble, honey & raspberry compote, sorbet

CHOCOLATE ORCHID | 10

Lulu’s homemade vanilla bean custard, chocolate anglaise

MANGO PUDDING (G) | 10

Tapioca pearls, grapefruit, mango sorbet

NUTELLA BAO | 10

Bao bun, nutella, strawberry

SWEET ESCAPE | 10

Baked chocolate crumble, salted caramel sauce, ficus tree fruit

ICE CREAM | 9

Choice of: vanilla bourbon ice cream or peanut butter ice cream

SORBET (G) | 9

Choice of: mango Sorbet, raspberry sorbet and blood orange sorbet

LULU’S CHOCOLATE

BROWNIE | 10

Homemade brownie with vanilla ice cream

For tables of 8 and above our host team will be in touch to help organise your dining experience with us. Our Kitchen Team, and Executive Chef, strive to supply only the freshest seasonal produce for our guests. Therefore please note that our menus are subject to change to ensure we cater to this high standard.

(V) / Vegetarian 🌱 / Vegan 💋 / Lulu Loves (G) / Contains ingredients free from Gluten

Some of our Dishes on the menu contains allergens. If you suffer with any allergies or intolerances please speak to the duty manager about your requirements before placing your order.

Drinks

Reserve a table

bottomless brunch