The Rabbit Hole Menu & Prices — Durham

A classic, bold black bean sauce stir-fry with roasted garlic.

A classic, bold black bean sauce stir-fry with roasted garlic.

A classic, bold black bean sauce stir-fry with roasted garlic.

Western style, turmeric, Chinese five spice, chopped onion and green peas.

Western style, turmeric, Chinese five spice, chopped onion and green peas.

A rich Thai-spiced coconut-based curry with lemongrass, chilli, aubergine and carrot.

Prawns, monkfish, and squid in a fragrant coconut curry with warming spice.

Crispy, airy crackers with a sweet and spicy dipping sauce.

Roasted nuts coated in a caramelised, spiced glaze.

Steamed edamame beans, tossed with sea salt and sesame oil.

Served natural on crushed ice or 6 for 23.0 with house-made hot sauce.

Crisp-skinned, succulent duck served with pancakes and smoked hoisin ketchup.

An assortment of handcrafted dumplings with a black vinegar and ginger dip.

Crisp lettuce cups filled with finely minced prawn, mushroom, and water chestnuts.

Crunchy chicken pieces drizzled with a rich sweet-chilli, garlic and sriracha sauce for the perfect balance of sweetness and heat.

Tender pork ribs coated in a rich, sticky plum sauce

Chinese barbecue pork, caramelised with a sweet honey glaze.

*Limited availability.* Crispy crackling and succulent pork, slow-roasted to perfection.

Melt-in-the-mouth beef rib, glazed in a rich and sticky soy reduction.

Crisp golden parcels packed with fresh vegetables, served with plum ketchup.

Cool, crisp cucumber with nutty sesame and fiery chilli oil.

Crisp sesame prawn toasts with a soy dipping sauce

Lightly battered shrimp tossed in a creamy honey-walnut glaze.

Spicy wok-fried prawns and squid, finished with crispy seaweed.

Slow-braised beef wrapped in crispy pastry with a house hoisin dip.

A perfect balance of sweetness, savoury and spicy flavours finished with roasted cashews.

A perfect balance of sweetness, savoury and spicy flavours finished with roasted cashews.

Chopped Peking duck and fried duck egg over jasmine rice.

Thick noodles topped with tender beef rib, drenched in chili oil, garlic, and scallions.

Barbecue pork, chicken, king prawns, shredded omelette, and onions.

Mixed meats, garlicky noodles, mushrooms, and soy gravy.

Wok-tossed curried noodles with pork, shrimp, and shredded egg.

Crispy panko tofu, drizzled in Japanese curry.

Silky tofu and mushrooms cooked in savoury, aromatic broth.

Tender eggplant stir-fried with garlic, chilli, and Szechuan spices.

Wok-fried in an aromatic sauce, served on a sizzling plate.

Wok-fried in an aromatic sauce, served on a sizzling plate.

Wok-fried in an aromatic sauce, served on a sizzling plate.

Silky egg ribbons blended with sweet corn in a fragrant golden broth. Add chicken +1.00

A bold and tangy broth with shredded duck, tofu, and crispy vegetables.

Prawn and pork dumplings in a delicate char siu-infused consommé.

Tender shredded pork stir-fried with garlic, chili, bamboo shoot, carrot, and Szechuan spices.

Tender, slow-braised pork belly in a rich soy-ginger glaze.

Crispy, tangy, and spicy – wok-fried beef fillet with long chilli peppers.

Grilled chicken fillets in a rich, nutty coconut curry sauce.

Crispy chicken tossed in a tangy orange-chilli caramel sauce.

Honey-soy roasted duck breast with tamarind glaze and Chinese greens.

Marinated and roasted cod with king oyster mushrooms and pickles.

Golden monkfish with zesty, fragrant lemon sauce and shallots.

Crisp sea bass in a light sweet-and-sour glaze with subtle ginger and rice vinegar.