Traditional Chinese cuisine with a modern flair...
Roast Meat Dishes
A firm favourite from our esteemed customers, along with our homemade Char Siu (Chinese Roast Pork).
Shown above: Aromatic Crispy Duck
With their bold and spicy flavours, be sure to try our Szechuan dishes when dining with us!
Shown above: Szechuan Beef
A staple of Cantonese cuisine, our wide variety of tangy Sweet and Sour dishes shouldn't be missed!
Shown above: Sweet and Sour Chicken
Like your meal with a show? Why not stimulate more than just your taste buds by trying our sizzling dishes.
Shown above: Sizzling Squid in Black Bean Sauce
——The Old Library
The Old Library is a historic building on the north side of King Street, Bristol. It was built in 1738–40 and has been designated by English Heritage as a grade II* listed building.
Until 1906 it housed the main collections of Bristol's public library, which was one of the first in England when it was founded in 1613 on the same site.
From 1779 the building also contained one of the country's first public displays of fossils.
—— Open Since 1986
Established in 1986, Cathay Rendezvous is the longest established Chinese Restaurant in Bristol. A Bristol institution which has been copied and imitated by others but there is only one Cathay Rendezvous.
Within the elegant façade, the restaurant offers spacious and flexible air-conditioned rooms on two levels. Licensed for 200 people, we can cater for parties and events of all sizes.
Our Food and Service
Cathay Rendezvous serves traditional Chinese cuisine with a modern flair, alongside western style friendly service.
Mandarin, Cantonese and spicy Szechuan food are freshly cooked from scratch everyday. Our chefs showcase the true diversity and unparalleled range of ingredients, styles and cooking techniques of Chinese cuisine.
With a philosophy that tells the story of both ancient and contemporary China through reviving and modernizing recipes, the kitchen combine wok and steam cooking methods alongside modern techniques, using local produce and coastal seafood from the British Isles where possible.