BOTANICAL GARDEN AT THE MAGISTRACY BLENDS HERITAGE WITH SPIRITS, FEATURING NEW MAD DOGS & ENGLISHMEN MENU WITH NEW G&T SELECTION AND NEW ENGLISH SNACKS BY CHEF ALYN WILLIAMS

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[HONG KONG, 22^nd JULY, 2024] One of only one hundred declared monuments in Hong Kong, The Magistracy has been given a new life by Black Sheep Restaurants after 40 years of dormancy. Steeped with history and once an annex to Hong Kong’s Supreme Court, the Magistracy Dining Room, Prince and the Peacock and BOTANICAL GARDEN pay homage to a piece of the city’s history, connecting Hong Kong’s present and future to its past through thoughtful hospitality stories.

This summer, guests are invited to embark on an exquisite journey at the enchanting Botanical Garden outside Magistracy Dining Room, where culinary excellence meets botanical beauty in a celebration of British heritage and gin tradition. Spilling out onto the terrace alongside Magistracy Dining Room, Botanical Garden offers a lush and vibrant space inspired by iconic British heritage gardens, providing guests with an oasis to revel in premium gin and tonics from afternoon until evening.

MAD DOGS & ENGLISHMEN

From now until 31 August, indulge in the new Mad Dogs & Englishmen at Botanical Garden, where the evocative words of Rudyard Kipling, immortalised in song by Noël Coward, set the scene for an unforgettable early evening of culinary delights and handcrafted cocktails — as they saying goes, “Only mad dogs and Englishmen go out in the midday sun.” Snacks include Gillardeau Speciale No. 3 oysters, Cheese Gougeres and Quality Chop House Confit Potatoes, designed to pair perfectly with expertly crafted cocktails such as the Bramble with tarragon gin, blackberry and lemon, the Enzoni featuring spiced gin, Campari, red grape and lemon, as well as the Gin Fizz Tropical with Plymouth and pineapple, and Garden Highball, featuring zero-proof gin. Each snack and cocktail are priced at HK$58 and are available daily from 6pm to 8pm, providing the perfect setting to unwind and savour the flavours of summer in the serene surroundings of Botanical Garden.

NEW GIN & TONICS SELECTION AT BOTANICAL GARDEN

Immerse yourself in the rich history of gin, tracing its origins from a humble medicinal remedy to its rise as a beloved libation in England amidst trade wars. Botanical Garden pays homage to gin’s storied past by spotlighting the transformation of this once-stigmatised spirit into a revered classic. The venue’s gin programme focuses on the timeless London Dry style, dividing its G&T menu into four distinct categories: Citrus, Floral, Herbal and Spiced, each offering a unique botanical experience for the drinker.

Savour the Sipsmith London Dry (HK$148) with a lime wheel and aromatic tonic from the Citrus selection or opt for the Mermaid (HK$118) featuring cucumber and elderflower tonic from the Florals. For an Herbal twist, indulge in the Martin Miller (HK$168) infused with thyme and Indian tonic, or explore Spiced options with the Oxley (HK$148), garnished with a grapefruit wheel and light tonic. This curated selection of classic gin and tonics, paired with premium tonics and traditional garnishes, promises a sensory delight for aficionados of this versatile spirit.

NEW SMALL BITES SELECTION AND LUNCH AT BOTANICAL GARDEN

A tantalising menu of small bites awaits, featuring an array of dishes such as oysters with mignonette, caviar, steak tartare and the ever-classic endive & stilton salad. Brand new offerings by Executive Chef Alyn Williams include Gillardeau Spéciale No.3 (HK$88 per piece) served with chilled Granny Smith apple, cucumber and chervil; a succulent Smoked Haddock (HK$108), paired with leek fritters and East London chip shop-style spiced mayo; Smokin’ Brother Thick Cut Scottish Smoked Salmon (HK$388) served with crème fraiche and dill; the exclusive The Beefeater (HK$208) sandwich, featuring prime rib, melted Gruyere, caramelized onions and horseradish cream; Prawn Mayo Toasted Brioche (HK$388) with butter lettuce and smoked paprika; Ploughman’s Toasted Sandwich (HK$208), which offers a comforting harmony of mature cheddar, salad and Branston pickles; Cheese Gougères (HK$58), light and fluffy choux pastry puffs filled with a blend of Stilton and Parmesan cheeses; and finally, Quality Chop House Confit Potatoes (HK$58), featuring the signature crispy exterior and fluffy interior of Quality Chop House’s famous potatoes, seasoned with malt vinegar and sea salt.

Join for a sunny lunch with a choice of The Beefeater or Ploughman’s Toasted Sandwich, served with Fines Herbes Salad and Quality Chop House Chips, available daily from 12pm for HK$288.

Whether for lunches or shared evening bites, the garden’s meticulously crafted design by Joyce Wang echoes the splendor of British heritage gardens, with dusty rose pinks, muted greens and vibrant orange umbrellas adorning marble tables and plush seating amidst carefully selected botanicals like Hydrangeas, Maidenhair Ferns and English Ivy, creating a vibrant outdoor sanctuary.

Botanical Garden is now open from lunch at 12pm on Thursday through Sunday, and open for drinks and light-bites from 6pm daily. 

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BOTANICAL GARDEN – BAR DETAILS

Address – 1/F, 1 Arbuthnot Road, Central, Hong Kong

Contact Number – 2252-3177

Website – https://www.themagistracyhongkong.com/botanical-garden

Email – reservations@themagistracyhongkong.com

Social Media – @botanicalgardenhk

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 brands 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.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscious that will make a positive impact on the world. 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 of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.