A NEW SEASON, A NEW CHAPTER: SUMMER DISHES BY CHEF ALYN
Designed to celebrate the essence of a British summer, the new dishes are light, vibrant and deeply grounded in the rhythm of the season. The Lobster & Avocado Tart (HK$248) sets the tone — fresh poached lobster paired with creamy avocado and cucumber, lifted with a zing of yuzu. The Leek & Potato Vichyssoise (HK$158), traditionally served cold, is reimagined warm for local tastes, delivering a velvety bowl of comfort with Parmesan croutons and crème fraiche.
Seafood lovers will gravitate toward the Steamed Seabass with Oscietra Caviar (HK$368), elevated with torched mandarin and a bright butter sauce, while the Grilled Dover Sole Almondine (HK$1,288, for two) adds theatre to the table, finished with a brown butter almondine poured tableside and Quality Chop House confit potatoes. For heartier appetites, the Rump of Lamb (HK$728) offers a modern, slow-cooked take on a pub classic, paired with an individual Shepherd’s Pie. The vegetarian Baked Potato Gnocchi (HK$348) showcases Australian heritage tomatoes and a tomato caramel sauce, while the Grilled Asparagus with Kohlrabi and Wild Garlic Cream (HK$388) bring the English countryside to the plate.
Desserts are nostalgic but refined: a Treacle Tart (HK$208) with whipped crème fraîche, a classic Arctic Roll (HK$208) that was very popular in the 1970’s and 80’s in the UK, layered with vanilla gelato and raspberry jam, and the Vanilla Crème Brûlée(HK$168) with apple crisps and jus that delivers a modern, freestanding take on a timeless favourite — one Chef Alyn perfected during his years in London.
A REGAL FEAST RETURNS: THE ROYAL SUNDAY ROAST, NEXT ON 7 SEPTEMBER
The Royal Sunday Roast returns in collaboration with Prince and the Peacock, bringing together Chef Alyn and Chef Palash Mitra for a culinary meeting of empires. Taking place once a quarter, the next seatings are confirmed for:
Think: Tandoori Skewers, Chicken Liver & Foie Gras Parfait with Tamarind Jelly, and the much-loved Chicken Tikka Piewrapped in golden pastry. Guests can still expect the full, slow-cooked rib of beef with Yorkshire pudding, of course, but now with sides like Dum Biryani, and desserts such as Sticky Toffee Pudding with Masala Chai Gelato.
Priced at HK$688 + 10% service per person, the experience can be elevated with a two-hour free-flow beverage package (+HK$388) featuring Champagne, gin and tonics, and refreshing Pimm’s Cups – perfect for languid Sunday afternoons.
Seats are limited and bookings are highly recommended. Reserve your table now at HERE.