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<<22nd January 2018 – Hong Kong>> Gough’s on Gough, designer Timothy Oulton’s first restaurant concept on Gough Street, welcomes in the new year offering a modern take on one of the greatest British weekend traditions of all time – the ultimate Sunday Roast Brunch. And as always, the Sunday Roast Brunch is intended to continue to delight guests with a modern take on exciting British cuisine, impressive handcrafted cocktails and of course, stunning awe-inspiring décor.
A quintessential British institution the Sunday Roast is believed to have had its origin from feudal times when Yorkshire families would tuck into a hearty roast meal on Sunday afternoons. Hong Kongers can now look forward to gathering with friends or family and indulge in this time-honoured and revered British tradition at Gough’s on Gough. Head Chef Arron Rhodes, himself a born-and-raised Brit, has prepared an extraordinary rendition of the classic roast lunch as a nod to British heritage.
Priced at HK$498 + 10%, guests can enjoy a hearty and delicious Sunday Roast Brunch with a signature Gough’s on Gough refined twist. It all begins with a selection of fresh and sustainably sourced seafood including sumptuous French oysters, rich Madagascan prawns, and delectable clams & mussels from Holland. Guests will then revel in the next course of Asparagus / Duck Egg / Cured Beef Heart with slow-cooked chicken terrine and homemade piccalilli (an English relish of chopped pickled vegetables and spices).
Of course, the main attraction reveals impressive Roast Sirloin of Devonshire Beef with mouth-watering sides of Yorkshire puddings, crispy roast potatoes and charred vegetables. Those preferring non-meat options can enjoy a seasonal whole fish served with roasted vegetables and English sparkling wine sauce or homemade Gnocchi with earthy wild mushrooms and organic kale. The meal concludes with a choice of three desserts: homemade ice cream, Steamed Treacle Sponge with berry compote and vanilla & orange marmalade custard, or Dark Chocolate Caramel Mousse with an almond macaroon.
As with any perfect Sunday brunch in Hong Kong, guests can enhance their Sunday experience with various free-flowing drink packages. Add on a supplemental +HK$248 for 2 hours of free-flow house beers, wines, Bloody Marys and fruity Pimm’s; +HK$40 for free-flow Chapel Down English sparkling wine; and +HK$150 for free-flowBillecart-Salmon Brut Reserve champagne.
Few establishments in Hong Kong offer a traditional British Sunday Roast brunch, and even fewer do it well. At Gough’s on Gough, experience the finest update of this British tradition made truly unique by Chef Arron Rhodes every Sunday from 12pm-3pm.
Address – 15 Gough Street, Central, Hong Kong
Contact Number – 852-2473-9066
Contact Email – firstname.lastname@example.org
Website – www.goughsongough.com
Facebook Page – https://www.facebook.com/Goughs-on-Gough-205822856591698/
Instagram Account – @GoughsonGough
About Timothy Oulton
The story of Timothy Oulton started back in 1976 with a small antiques shop, owned by Tim’s father. Profoundly influenced by his love of antiques, his father’s military background, and an inherent affection for British heritage, Tim created an authentic, visionary brand with the deepest integrity and a passion to deliver the extraordinary. Handcrafted with only the best traditional techniques and fabrications, each Timothy Oulton piece is inspired by the past, but reconceived from a modern perspective, producing uniquely authentic collections, which push the boundaries of furniture design.
About Gough’s On Gough
Gough’s on Gough is a modern British restaurant that exudes style, craftsmanship, hospitality, and charm. Customers will enjoy an unparalleled experience in the captivating and generously appointed dining room and bar, with a menu by Head Chef Arron Rhodes, that revisits classic British styles using fresh seasonal ingredients of select provenance, including a raw bar with fresh British seafood, and a selection of bespoke crafted cocktails, fine champagnes and wines.
Gough’s on Gough is the first restaurant by Timothy Oulton.