Cary Docherty the new Executive Sous Chef at Island Shangri-La’s Lobster Bar and Grill has introduced a classic British Sunday Roast lunch menu with a modern twist – and our mouths are watering!
Available every Sunday from 12 pm to 2:30 pm, this tempting Sunday lunch menu promises brunch enthusiasts a satisfying weekend afternoon of delicious fare at $598HKD +10% service charge, including a free flow of Lobster Bar and Grill’s signature tableside Bloody Mary!
The origin of Sunday Roast can be traced all the way back to 1485 during the reign of King Henry VII, when the British used to enjoy a considerable amount of meat, particularly roast beef. At that time, the whole sirloin of about fifteen pounds, was roasted on a spit over a fireplace for up to four hours. Following this tradition, Chef Cary prepares the noble meat whole at optimal hours to achieve the ultimate succulent taste and texture – a crunchy yet smoky outside crust that contrasts perfectly with the pink, juicy, melt-in-the-mouth indulgence. The main selections feature classic British cuts such as thick-cut of Beef Rib, Pork Loin, Leg of Lamb, and the Celeriac Steak. The ubiquitous partner to the roast is Yorkshire Pudding on the side, with this combination being served with delectable gravy.
The menu ends with a fine selection of classic desserts such as the heart-warming Sticky Toffee over warm Date Sponge and clotted Cream Ice-Cream, Tarte Tatin with caramelised Apples and Madagascan Vanilla Ice-Cream and Colston Bassett Stilton Cheese.
Lobster Bar & Grill, Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong
2820 8560 | firstname.lastname@example.org