Magistracy Dining Room has unveiled a sumptuous British Sunday Roast Menu, which will commence on 21 July, followed by 18 August and 15 September once per month (the third Sunday of each month). Chef Alyn Williams will impart a contemporary twist to the Sunday Roast, infusing rich heritage and comforting flavours into this elevated menu for guests to enjoy in the heart of the city.

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 centrepiece 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 from an array of Chef’s Roasts & Mains, featuring enticing options like Crispy Crackling Pork Belly and 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 shortcrust 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.

About Chef Alyn Williams
Magistracy Dining Room’s newly appointed Executive Chef, Alyn Williams, brings a wealth of experience garnered from tenures under British culinary icons Marcus Wareing and Gordon Ramsay. Hailing from East London, his culinary ethos centres on fresh, home-grown ingredients and simple yet exceptional dishes.

His culinary journey began at a young age, with early apprenticeships under renowned chefs paving the way for the establishment of his successful restaurant at The Westbury Hotel in Mayfair, which was notably awarded one Michelin star.

At Magistracy Dining Room, Chef Alyn showcases a menu spotlighting seasonal British ingredients. He envisions the restaurant as a blend of fine dining sophistication and casual charm, striving to create a space that combines culinary creativity with a touch of informality, reflecting the dynamic essence of London’s dining scene.

Magistracy Dining Room, inspired by timeless London restaurants, brings all the charm and quintessential savoir-faire of these iconic institutions to the heart of Hong Kong. It is open for lunch from Thursday through Sunday, with Sunday Roast only being served on one Sunday every month until September.

The Botanical Garden (below), a lush space outside the main dining room reminiscent of British heritage gardens, is also open from 12 p.m. onwards on Thursday through Sunday. Here, guests will find respite in the form of the city’s finest gin and tonics.

To make a booking or make an enquiry, please click here.