— Quan menu

Today's special, prepared with the freshest ingredients from the kitchen.

Spicy ramen soup, chicken, broccoli, pork belly, peanuts.

Grilled salmon, Quan tare sauce, rice, salad.

Stir-fried noodles with entrecôte, seasonal prime vegetables, pickled ginger.

Stir-fried noodles, seasonal prime vegetables, pickled ginger.

Tempura-fried vegetables, nori, tenzu sauce.

Tempura-fried shrimp, kimchi glaze, chives, nori.

Grilled salmon, heart lettuce fried in smoked butter, sake, soy sauce, pickled red onion.

Pan-fried and steamed pasta parcels with minced pork (or vegan), rayu sauce, roasted peanuts, spring onion, pickled red onion.

Entrecôte roll filled with leek, cheddar cheese, asparagus, yakiniku sauce.

Tempura-fried cauliflower, Korean red pepper glaze, daikon radish.

200g entrecôte, kimchi, galbi, mache salad, peanuts, bean sprouts.

Steamed Chinese bread, fried chicken, sriracha mayo, coriander, red onion pickles. Can be made with halloumi.

Steak, gochujang, snow peas, peanuts, coriander, rice.

Panko-fried chicken thigh, tonka mayo, yuzu and truffle-marinated cabbage salad.

Yellowtail sashimi, ponzu sauce, jalapeños, coriander.

Lightly seared tuna, ponzu sauce, pickled red onion.

Lightly seared sirloin, sweet ginger, fried garlic, soy sauce, spring onion.

Spicy Korean salad.

Dark chocolate truffle, sesame seeds, sea salt, maraschino cream.

Japanese-style cheesecake with vanilla and tonka bean flavor.

Dark chocolate ganache, nuts, nougat cream, cognac, milk foam, matcha.

Mezcal, amaro, cream of coconut, fresh lime, red chili. Sweet smokey and decadent! But remember where there is kemuri there is fire!

Gin, pandan, banana, lime, lacto clarified. Transports you to a tropical morning, where pandan leaves are cloaked in mist and secrets float on the air. This lacto-clarified wonder blends sweet whispers of banana, a zesty bite of lime, and the ethereal softness of pandan. It’s smooth, dreamy, and just mysterious enough to make you believe in magic.

Light rum, green chartreuse, fresh pineapple, fresh lime, cardamom, dash of absinthe. Harakiri is a suicide ritual used by the samurai and if you are not cautious with this fruity yet potent concoction then well….. However, we think there are worse ways to go!

Tequila, banana, chocolate. Inspired by the popular Japanese sponge cake, treat yourself to this sweet, stiff yet velvety mix, comfort in a glass!

Rum Umeshu, light rum, aged rum, Falernum, fresh lime, sugar syrup, tonka bean. Being an old pirate’s grog recipe this drink is named after japanese pirates called Wakō. It’s short, tart, rummy and yummy.

Gin, jasmin tea, fresh lemon, matcha powder, egg white. Jade is the green gold of Asia and this medium sour, jasmin flavoured cocktail is the green gold of Quan! And with a healthy measure of matcha powder one could argue its good for you as well!

Vodka, elderflower, watermelon, pink pepper, fresh lime, sugar. This tall exotic concoction is the perfect tipple to refresh yourself and quench your thirst.

Japanese whisky, chai, cardamom. Tantō is the short sword that the samurai always carried on their side. So, if you fancy yourself a bit of a samurai you should keep this sweet, short and sharp drink by your side at all times.

Japanese whisky, tonka bean, fresh lemon, egg white. Tanka in Japanese means “short poem”. And this tonka bean flavoured sour is poetry in a glass! “Lemons are yellow, Tonka is a bean, this drink is the tastiest thing the world has ever seen”. – Kevin Danare 2018 :-)

Tequila, gari puree, fresh lime, sugar, dash of Smokey Islay malt whisky with a wasabi powder and salt rim. East meets west in this tangy and punchy mix! We have taken well known sushi condiments gari and wasabi from the home of sushi in the east and combined them with tequila and lime from the wild west.

Gin, elderflower, rose, fresh yuzu, fresh lemon, egg white and cherry. Japanese for “flower viewing” Hanami is the Japanese traditional custom of enjoying the transient beauty of flowers. Inspired by our beautiful tree by table 20 that’s exactly what one of our bartenders was doing when he was creating this lovely, refreshing, aromatic and floral cocktail.

Japanese whisky, umeshu, magic tea cordial, soda water. Traditionally, mizuwari means “cut with water”—a simple, elegant pour. But this highball is no quiet pour. Japanese whisky whispers through umeshu and a tea cordial steeped in puffed rice and dried fruit, with soda’s playful fizz. Soft-spoken, seductive, and just too easy to say yes to—just like your best bad idea.

Gin, umeshu, fresh lemon, rose syrup, peychauds bitter, plum bitters. Our homage to the classic from the 80s the Japanese slipper, our pink slipper is gin based, medium sour, served long and very refreshing with flavours of plum and rose NOT slippers!

Fresh lemon juice, jasmin tea, matcha, soda.

Passionfruit, fresh lime, cranberry juice.

Elegant and balanced sake with a distinct house style. Medium-intense aroma profile with clean notes of polished rice and subtle floral tones. The mouthfeel is silky with a gentle sweetness at the start that quickly transitions into an umami-rich mid-palette. Dry style with medium-full body, fine texture, and a long, clean finish.

Kid is full-bodied, off-dry to dry, with a rich complex aroma and flavor of citrus, melon, peach, pear, mango, and exotic fruits in a wine-like style, with a long complex aftertaste of minerals and anise.