Guests can begin their Sunday Roast experience with a choice of premium options to complement their meal, such as La Perle Blanche No.3 Oyster (HK$68 per piece), or for a touch of luxury, the Caviar Petrossian Tsar Imperial Ossetra (HK$1,588 for 50g).
The centerpiece of the experience is the 3-course menu, priced at HK$688+10% per person. The menu kicks off with a selection of four starters that are served to the table and intended for sharing, including fresh Crudités with Green Goddess dip (a dip made from fresh herbs like parsley, tarragon, and chives), Prawn Cocktail Crumpets dressed with May Rose sauce, Fines Herbes Salad with butter lettuce and fines herbes vinaigrette, and Steak Tartare with soy and Worcestershire sauce, served with an egg yolk on dripping beef-fat toast.
For the main course, guests can choose one from an array of Chef’s Roasts & Mains, featuring enticing options like Crispy Crackling Pork Belly & Slow-Cooked Rib of Beef with classic accompaniments of Yorkshire puddings, roasted vegetables, applesauce and horseradish cream. Alternatively, opt for the Dover Sole Goujons served with house-made tartare sauce; the hearty Three Yellow Chicken Pie made with short crust pastry filled with braised local chicken and vegetables; or the Roasted Ora King Salmon served with chive beurre blanc sauce.
Conclude the meal with a choice of dessert, including options of Dark Chocolate Pudding with 70% dark chocolate and vanilla whipped cream; Rhubarb Trifle featuring Champagne jelly, poached rhubarb, olive oil sponge cake, and vanilla custard; and Baked Alaska (for two persons), a pistachio cake and ice cream served with cherry sorbet, covered in meringue and flambéed tableside.
For an additional HK$388 per person, guests can indulge in a two-hour free-flowing beverage package, featuring unlimited pours of English sparkling wine Chapel Down, Kent, England NV, created with fruit sourced from vineyards in Kent, and Widges London Dry Gin & Tonic.