Our menuStarters, seasonal mains and homemade desserts

A split grouper head under a blanket of jar-fermented red chilli, steamed for twelve minutes and served with rice noodles that drink up the juices.

Free-range pork belly seared then braised for two hours in a cane-sugar caramel with star anise and dried chilli. The colour comes from sugar, never from soy.

Pork belly salted for six weeks, smoked over tea wood, sliced thin and stir-fried with wild garlic and fresh green chillies.

Beef flank cut along the grain and seared for ninety seconds with green chillies, new garlic and a dash of rice vinegar.

Pork shoulder, green chillies crushed by hand and fermented black beans — the dish every Changsha family makes its own way.

Tofu matured in a bamboo-shoot brine, fried until black, pierced and filled with chilli broth, spring onion and crushed peanuts.

A kilo of Louisiana crayfish stir-fried in beer with thirteen spices, garlic and dried chilli — a Changsha summer night in a bowl.

Hand-broken cauliflower seared dry, then glazed with cured pork, garlic and chillies; it keeps cooking on its burner through the meal.

Long aubergines steamed and split open, topped with fermented chilli, garlic and a spring-onion oil poured smoking hot.

Steamed glutinous rice dumplings, one black sesame, one cane sugar, served in their warm broth — the recipe of the two Changsha sisters.

A starter, one wok dish, steamed rice and Hunan tea. Tuesday to Friday, lunch service only.

Five sharing dishes, from the fish head to the fermented tofu, chosen by the kitchen from the day’s deliveries. Two guests minimum.

From ten guests, in the back room. Menu and heat level agreed a week in advance.