PRINCE AND THE PEACOCK INTRODUCES THE NAWABI BRUNCH, A REGAL SUNDAY FEAST INSPIRED BY INDIA’S ROYAL COURTS  

Launching Sunday 18 January, with subsequent dates on 15 February and 8 March

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<<30^th December, 2025>> – Prince and the Peacock, the MICHELIN-recommended modern Indian destination in Tai Kwun’s historic Central Magistracy, introduces The Nawabi Brunch, a luxurious new Sunday feast inspired by the opulence and generosity of India’s royal kitchens. Curated by Chef Palash Mitra and team, the brunch reimagines the leisurely banquets once enjoyed by nawabs and maharajas, blending time-honoured recipes with modern finesse. Available on 18 January, 15 February and 8 March, guests are invited to gather and share a celebratory spread designed for indulgence.

The Nawabi Brunch is priced at HK$598 + 10% per guest. Set within Joyce Wang Studios’ dramatic interiors, it offers a new Sunday ritual at Tai Kwun, where royal Indian storytelling meets contemporary luxury.

A Royal Welcome

The experience begins with a welcome drink, where guests may choose between a Rose and Saffron Sherbet, delicately perfumed and served chilled or a Masala Chai Bellini, a sparkling mocktail infused with spiced tea syrup and peach nectar.

“Shuruyaat”: To Share

Starters arrive in the spirit of convivial dining, including Sheermal Kakori, melt-in-the-mouth lamb kebabs wrapped in saffron flatbread; Chena Kebab, crumb-fried soft cheese filled with mango chutney; and Royale Daulat Ki Chaat, a refined interplay of whipped yoghurt, spiced potatoes and chickpeas with mint and cumin chutneys.

Mains & Accompaniments

At the heart of the brunch lies a generous spread of dishes showcasing the breadth of India’s regional cuisines. Highlights include Coastal Egg Curry, with boiled eggs simmered in roasted coconut and tamarind gravy; Macher Jhaal, a bold Bengali fish stew with mustard and dried red chillies; and Murgh Mussallam, a show-stopping centrepiece of roast spring chicken filled with spiced mince and eggs, finished with a saffron gravy (available as a +HK$228 supplement and ideal for sharing among four guests).

These are accompanied by Saffron Pulao, Mini Kachori Baskets, Beet Raita Verrines, Flaky Parotta and Garlic Naan, creating a table rich with colour, texture and aroma.

“Meetha” and After-Brunch Sips

To conclude, desserts are served to share, including Gulab Jamun and Milk Chocolate Cheesecake and a playful Besan Halwa “soft serve” ice cream with hazelnut and sea salt. Guests may then choose an after-brunch sip of Cardamom Filter Kaapi or Darjeeling Tea with edible gold dust, a final nod to regal indulgence.

A Flowing Affair

For those wishing to extend the celebration, a two-hour flowing beverage package is available at HK$488 + 10% per guest, featuring Champagne, French wines, gin & tonic and beer, carefully selected to complement the depth and spice of the menu.

Prince and the Peacock heralds a fresh era in the realm of elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. The restaurant’s opening hours are currently daily for dinner from 6pm onwards and on occasional Sunday Afternoons. Reservations can be made here or by calling +852 2154 6104.

<<ENDS>>

RESTAURANT INFORMATION

Address – 2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, Hong Kong

Contact Number – +852 2154 6104

Contact Email – reservations@princeandthepeacock.com

Website – https://www.themagistracyhongkong.com/prince-and-the-peacock

Instagram – @princeandthepeacock

ABOUT PRINCE AND THE PEACOCK

As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.

RESTAURANT ACCOLADES – PRINCE AND THE PEACOCK

• Tatler Best 2025 – Top 20 Most Impactful Restaurant – Hong Kong – 2025
• Tatler Best 2025 – Best Design
• MICHELIN Guide Hong Kong Macau 2025 – Recommended Restaurant
• Foodie Forks 2025 Awards – Foodie Recommendation
• SCMP Top 100 Tables – Top 100 Restaurants of Hong Kong
• SCMP Top 100 Tables – Best Interior Design
• Star Wine List – Silver Award

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad, with restaurants delivering Black Sheep’s signature hospitality in Singapore and Dubai.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. Since 2015, Black Sheep has maintained the Black Sheep Family Fund, the company’s social impact arm and registered charity since 2023, dedicated to partnering with charities, mobilising global relief efforts and supporting the extended community. Since its inception, the Black Sheep Family Fund has been a cornerstone of Black Sheep’s mission, embodying the team’s belief that genuine hospitality begins with taking care of the community first and connecting the hospitality movement to a greater cause.

By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.