Rosewood Hong Kong Celebrates Easter 2025 with a Series of Enticing Specials

For Easter 2025, Rosewood Hong Kong is inviting guests to indulge in a culinary extravaganza across its diverse dining outlets.

With limited-time offerings showcasing the expertise of the talented chefs, Easter feasting at Rosewood Hong Kong will be taken to new heights with traditional favourites and contemporary creations. Each of its restaurants and bars will offer patrons a unique experience that will please even the most discerning palate.

HENRY
Recently crowned on SCMP’s Top 100 Tables, a luxurious Easter weekend experience awaits diners at HENRY, with an exclusive menu of specials designed by Chef Jorge Vera Gutierrez.

From 18-21 April, guests can tuck into a feast of reimagined American steakhouse traditions, including Charcoal Grilled Smoked Oysters (HK$178 for two pieces) featuring Gillardeau no. 2 oysters with garlic, chilli, and pepper berry vinegar; Henry’s Scotch Egg (HK$228) with Japanese egg, dry-aged USDA prime beef, tartar sauce and watercress salad; Smoked Texas Brisket Burger (HK$398) with cowboy coffee and bacon jam; and for dessert, a classic American Carrot Cake (HK$148) with cream cheese frosting.

Holt’s Café
At Holt’s Café, the upscale all-day dining destination serving international fare, indulge in an Easter celebration from 18-21 April. Limited-time specials include French White Asparagus (HK$238) with garden herb hollandaise and caviar; Devilled Egg (HK$168) with black truffle; Provencal Roasted Lamb Rack (HK$398) with potato dauphinoise; and Wok-Fried King Prawns (HK$368) served with rice crackers.

You can conclude the hearty feast with desserts such as Chocolate Texture (HK$138), featuring 66% dark chocolate mousse and chocolate sponge, and Hong Kong Style Egg Waffle (HK$108) drizzled with caramel sauce.

Bayfare Social
Lively Spanish restaurant and bar Bayfare Social debuts Easter specials on its a la carte selection, available from 18-21 April.

The dishes include Ventresca de Atun (HK$258), which features sustainable bluefin tuna belly with spicy tomato; Guisantes con Espardenyas (HK$268), a dish combining sweet green peas with sea cucumber, Iberico ham, and mint.

There’s also Mejillones al Vino (HK$268), a delectable platter of sautéed mussels with white wine and garlic; Cigalas al Ajillo (HK$488), fresh Atlantic langoustines prepared with garlic and chilli; Arroz Negro de Pulpitos (HK$488 for medium, HK$628 for large), which is a savoury squid ink paella with baby octopus.

BluHouse
This Easter, authentic Italian food hall BluHouse presents its exquisite specials available from 19-21 April: Uova al Tegamino (HK$208), oven-baked organic eggs served with green asparagus, cured pork jowl, and Parmesan; Mezzi Paccheri al Sofritto Vesuviano (HK$258), an artisanal mezzi pacchetti pasta with Neapolitan pork offal ragù and Pecorino.

However, that’s not all, to entice the tastebuds, BluHouse is also offering Costolette di Agnello Panate (HK$398), a deep-fried breaded lamb cutlet with artichoke and fresh mint; and Crostatina Ricotta e Visciole (HK$108), a traditional Roman tart made with sheep ricotta cheese, sour cherry, and lemon custard cream.

Marmo Bistro
Savour a sumptuous array of Easter delights at Marmo Bistro, Rosewood Hong Kong’s latest Parisian-inspired bistro concept helmed by Chef Giovanni Galeota.

Available on 20 April for dinner only, specials include Jambon Persillé (HK$138), a terrine of Burgundy ham and parsley, served with cornichons and Dijon mustard; Asperges du Blayais (HK$288), featuring poached organic French white asparagus with “mousseline” sauce; Gnocchi à la Parisienne (HK$238) with savoury Tomme de Savoie cheese; and Cordon Bleu (HK$388), with crispy breaded organic yellow chicken encasing homemade Jambon de Paris and melting gruyere cheese.

Butterfly Patisserie
This Easter, impress your loved ones with Butterfly Patisserie’s carefully curated array of chocolates, cakes and sweets by Executive Pastry Chef Jonathan Soukdeo:

Butterfly Patisserie x Valrhona Cocoa Hazelnut Cake (HK$408 for large | HK$98 for small)
A showstopping cake crafted with Valrhona chocolate and hazelnut, shaped in the form of a cocoa pod.

Marble Chocolate Pecan Flan (HK$98)
The flan is housed in a buttery baked crust filled with velvety Tahitian vanilla cream swirled with chocolate custard cream and finished with premium pecans.

Butterfly Chocolate Easter Egg (HK$688)
A decadent chocolate egg with layers of hazelnut praline, chocolate, and mixed nuts.

Pistachio Dark Chocolate Easter Egg (HK$588)
Luxury pistachio dark chocolate egg, combining pistachio praline with candied yuzu.

Hazelnut Milk Chocolate Easter Egg (HK$588)
A delightful combination of rich hazelnut, milk chocolate, and candied orange.

Easter Chocolate Cookies (HK$178 per box of 7)
A box of buttery, melt-in-your-mouth chocolate cookies.

Celebrate Easter in style with Butterfly Patisserie’s exquisite offerings, available for pickup and delivery from 7 to 21 April.

DarkSide
DarkSide, which is known for its rare, aged spirits, vintage cigars, and classic cocktails set against a backdrop of sultry live jazz, is inviting guests to savour exclusive Easter libations, each priced at HK$180+10%.

From 14-20 April, DarkSide will be serving limited-time cocktails such as Hoppy Easter Highball, a mix of peanut butter-infused Nikka, cherry bitters, Perrier, and cacao nibs infused Mancino Amaranto Rosso; Egg-stravaganza Sour, with its unique zing of Siete Misterios mezcal, Altos tequila, Cointreau, cucumber, citrus, and hibiscus-agave cordial; and Bunny’s Carrot, a bright fusion of Plantation original dark, Plantation 3 stars, falernum, carrot, citrus, and absinthe.

Cap off the evening with the enchanting Cottontail Fizz, blending Michter’s Bourbon with mandarin, white chocolate, coconut, orange flower water, and a touch of marshmallow.

Please visit Rosewood Hong Kong’s website for more information or reservations at its restaurants and bars.