The Michelin-recommended Magistracy Dining Room in Tai Kwun Central, Hong Kong, has unveiled its new seasonal menu curated by renowned Chef Alyn Williams. To enhance the dining experience, the restaurant has also implemented price reductions across its à la carte menu without compromising quality or taste.
In response to popular demand, the Sunday Roast menu will now be available every Sunday (rather than bi-weekly), allowing guests to savour this beloved tradition weekly. Additionally, the afternoon tea service is available every Saturday, inviting patrons to enjoy a delicious selection of sweet and savoury treats in a sophisticated setting.
The New Seasonal Menu Creations by Chef Alyn Williams
The revamped à la carte menu showcases an array of modern British dishes, each crafted to celebrate the season’s finest ingredients. Highlights include starters such as The Magistracy Sausage Rolls (HK$188), a twist on the classic British snack incorporating pork belly, pork offal, crispy onion, apple and thyme, and spiced apple ketchup.
The vegetarian option is a Pumpkin & Parmesan Bisque (HK$188), a velvety soup of butternut squash and pumpkin enriched with white wine. It is finished with cream, butter, and diced Parmesan, accompanied by toasted truffle soldiers.
In addition, guests can indulge in the Brighton Beach Dressed Crab (HK$288), which features a Dungeness crab dressed in house vinaigrette and brown crab mayo atop a homemade toasted crumpet, garnished with egg whites, pickled mushrooms, diced cucumber, smoked paprika and chives.
An excellent option for the main is a comforting classic Shepherd’s Pie (HK$588). This is a savoury blend of lamb shanks and minced lamb braised with vegetables and tomato purée, crowned with golden-brown mashed Agria potatoes.
From the grill, savour the Rib of Beef (HK$1,088 serves two), a prime American beef rib salt-cured overnight, poached and grilled to perfection, paired with Yorkshire puddings and beef gravy. Alternatively, relish the succulent Lamb Tomahawk (HK$728), featuring long-boned Tasmanian lamb cutlets grilled to your desired doneness and served with mint jelly and lamb jus.
There is also the Grilled Kabocha Squash & Yeasty Grains (HK$388), which is ideal for vegetarians and comprises sweet kabocha squash marinated in ponzu, grilled and served with farro risotto enhanced with butter, yoghurt and dried, roasted yeast, topped with toasted grains.
Afternoon Tea Every Saturday at the Magistracy Dining Room
The afternoon tea experience at the Magistracy Dining Room offers a fresh and exciting take on the tradition. Guests will enjoy a lively experience filled with bold British flavours and indulgent bites every Saturday from 2:30 p.m.
It is priced at HK$468 for one or HK$788 for two. It features an array of savoury sandwiches, including refreshing Cream Cheese & Cucumber Fingers, Coronation Chicken Toasted Crumpets, Prawn Mayonnaise on Toasted Brioche, the unique twist of Ho Lee Fook’s Chef ArChan Chan’s Kurobuta Pork Char Siu Puffs and the elegant Smoked Salmon Soda Bread, enhanced with lemon and crème fraîche.
Accompanying the sandwiches are warm Cornish and Mixed Fried Fruit Scones served with velvety vanilla whipped cream, jams and marmalades. The sweets selection includes Chocolate and Cherry Choux, zesty Lemon Meringue Tart, strawberry eton mess and Carrot Cake with Cream Cheese.
A Sunday Roast Every Saturday
Indulge in a lavish Sunday roast at Magistracy Dining Room, where Chef Alyn Williams embraces the cherished British tradition of gathering loved ones for a memorable meal. Now available every Sunday, the feast begins with four starters, followed by a succulent roast paired with a dessert for each guest, priced from HK$688 per guest.
Highlights of the menu include Crispy Crackling Pork Belly and Slow-Cooked Rib of Beef, which will be accompanied by Yorkshire puddings, roasted vegetables, apple sauce and horseradish cream, Double-Baked Lincolnshire Poacher Soufflé with creamy leek sauce, the comforting Three Yellow Chicken Pie nestled in a flaky shortcrust pastry and the Grilled Ora King Salmon, served with Chive Beurre Blanc.
More information is available at www.themagistracyhongkong.com.