Introducing a New Modern British Menu & Experience by Chef Cary Docherty
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<<25th October 2018 – Hong Kong>> Gough’s on Gough, British designer Timothy Oulton’s first restaurant concept on Gough Street, welcomes Cary Docherty to the helm of the kitchen. With over 18 years in the restaurant industry, Cary brings a refreshing take on British cuisine after tenures spent at acclaimed restaurants across London. Previously of Celebrity Chef Jason Atherton’s French-inspired British bistro, Little Social, Chef Cary draws on his impressive experiences at award-winning and Michelin-starred restaurants to lead the revamp of Gough’s on Gough.
Chef Cary says, “The philosophy behind our cooking at Gough’s on Gough is to try to source the best quality ingredients and do as little to them as possible. We believe in substance over style; our core focus is always flavour. We use tried and tested combinations using traditional cooking methods, sometimes adding a twist. But the combinations are always logical. Mother Nature tells us what to put together as the ingredients are in season at the same time. “
About Cary Docherty, New Executive Chef at Gough’s on Gough
Cary Docherty kicked off his colourful career at Maze Restaurant, a 1-Michelin-starred signature venture by celebrity chef Gordon Ramsay in London. In 2008, Cary began his first tenure at 3-Michelin-starred Restaurant Gordon Ramsay as junior sous chef under the direction of Chef Clare Smyth. In 2010, Cary became the senior sous chef at Indigo Restaurant nestled within 5-star luxury hotel One Aldwych. His extensive responsibilities overseeing a 24-hour kitchen prepared him for his role as the head chef of neighbourhood bistro Foxtrot Oscar shortly after.
A defining moment in his career, Cary approached chef and restaurateur Jason Atherton, who happened to be opening a new French-inspired British bistro in London at the time. Cary was promptly asked to helm the kitchen at Little Social, and as the executive chef and partner, led the restaurant to achieve an astounding 3 rosettes and 6/10 in The Good Food Guide – rocketing the restaurant to the top 5% in the UK.
New Menus, New Experience: Modern British Cuisine Re-imagined by Cary Docherty
Prepare for twists on classic British comforts throughout the revamped menus by Executive Chef Cary Docherty, which include the a la carte menu, chef’s tasting menu and Sunday roast brunch. While the menus remain focused on quality British ingredients, the dishes are noticeably more casual and down-to-earth in Chef Cary’s signature style.
New A La Carte Menu
On the seasonal a la carte, modern British dishes re-imagined by Chef Cary include Steak Tartare (HK$208) with porcini wafer potatoes and Butternut Squash Soup (HK$188) (v) with soft poached egg, roasted mushrooms, squash gnocchi, toasted seeds and croutons, with the option of adding Italian white truffle shavings at market price.
Other must-try dishes by Chef Cary include the Grilled Dingley Dell Pork Belly (HK$338) with mashed potatoes, fine beans, hazelnuts, chicory and mustard sauce, as well as the Vol au Vent (HK$388) of roasted veal sweet bread and braised beef, creamed spinach, roasted cep, baby artichokes and Madeira sauce. Perfect to share among a group is Chef Cary’s signature Lake District Beef Wellington (HK$988) served with roasted carrots, mashed potato and beef sauce, or the Whole-roasted Dover Sole (HK$1188) with Grenobloise sauce and olive oil crushed potatoes.
Continuing on the distinctly modern British theme, desserts are a comforting selection of five homemade sweets. Notably, the Sticky Toffee Pudding (HK$98) includes a twist of Earl Grey poached dates and clotted cream ice cream, and the beloved English Rice Pudding(HK$98) is served with quince and candied lemon.
A Taste of British Seas
The chef’s seasonal 8-course tasting menu, “A Taste of the British Seas”, features a stunning assortment of seafood caught fresh in the British Isles. The full menu is priced at HK$888+10% per guest, and is as below:
A Taste of the British Seas
Warm gougieres & smoked haddock mousse
Raw Fowey oyster
Cockles, razor clams, clams, whelks & sea herbs
Roasted sea bass, cauliflower puree, girolles, and brown butter
Colston Basset Stilton
New Sunday Roast Brunch
Gough’s on Gough prides itself on serving the city’s quintessential Sunday Roast brunch, and Chef Cary has streamlined the new menu to highlight only the very best British cuts – from the juicy leg of Lake District lamb to the loin of Dingley Dell pork. The full menu, priced at HK$498+10% per person and available only on Sundays, is as below:
Sunday Roast Experience
HK$498+10% per guest
Roast loin of Dingley Dell pork
Black pudding, duck fat potatoes, braised carrots, wilted black cabbage, Yorkshire pudding, cauliflower cheese, pork gravy and apple sauce
Roast leg of Lake District lamb
Lamb sausage, duck fat potatoes, Yorkshire pudding, braised carrots, mushy peas, cauliflower cheese, lamb gravy and mint sauce
Roast rib of Hereford beef
Duck fat potatoes, Yorkshire pudding, roasted parsnips, creamed spinach, cauliflower cheese, beef gravy and horseradish sauce
Grilled celeriac steak
Olive oil crushed potatoes, braised carrots, wilted black cabbage, Yorkshire pudding, cauliflower cheese, and celeriac “gravy”
Pear compote, Poir William cream, Poached pears, & pear jelly
Bramley apples, almond and hazelnut crumble, & custard
Colston Basset Stilton
Grapes, figs, celery and oat cakes
Coffee or tea included
Address – 15 Gough Street, Central, Hong Kong
Contact Number – 852-2473-9066
Contact Email – email@example.com
Website – www.goughsongough.com
Facebook Page – https://www.facebook.com/Goughs-on-Gough-205822856591698/
Instagram Account – @GoughsonGough
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 Executive Chef Cary Docherty, 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.