ISLAND SHANGRI-LA WELCOMES NEW EXECUTIVE SOUS CHEF CARY DOCHERTY

ISLAND SHANGRI-LA WELCOMES

NEW EXECUTIVE SOUS CHEF CARY DOCHERTY

AND UNVEILS HIS CLASSIC ENGLISH SUNDAY ROAST

 

Island Shangri-La’s famed Continental diner, Lobster Bar and Grill, is pleased to announce the arrival of new Executive Sous Chef, Cary Docherty. Chef Cary comes well-equipped with experience from Michelin-starred kitchens in metropolitan cities such as London and introduces a classic British Sunday Roast lunch menu with a modern twist.

Available every Sunday from 12 pm to 2:30 pm, this mouth-watering Sunday lunch menu enchants brunch enthusiasts with a satisfying weekend afternoon presenting a delightful array of beautiful cuts of meat at HKD598 +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.

Sunday Roast Menu

Appetiser

Asparagus

Grilled asparagus, brown butter hollandaise

or

Prawn cocktail

or

Lobster bisque

Poached lobster, crème fraiche, sea herbs, oyster leaf, creamy lobster bisque

or

Crab on toast (Supplement HK$200)

Crab mayonnaise, dill, beef dripping toasted brioche, avocado, gem lettuce, lemon and lime

 

Main course

Roast loin of pork

Crispy black pudding, roasted duck fat potatoes, glazed carrots, creamed cabbage, Yorkshire pudding, cauliflower cheese, apple sauce, pork gravy

or

Roast leg of lamb

Lamb sausage, roasted duck fat potatoes, glazed carrots, mushy peas, Yorkshire pudding, cauliflower cheese, mint sauce, lamb gravy

or

Roast rib of beef

Roasted duck fat potatoes, glazed carrots, creamed spinach, Yorkshire pudding, cauliflower cheese, horseradish sauce, beef gravy

or

Roast celeriac steak

Olive oil crushed new potatoes, glazed carrots, creamed cabbage, Yorkshire pudding,

cauliflower cheese, celeriac gravy

or

Whole lobster – steamed, grilled or on a toasted brioche roll (Supplement HK$200)

Mixed leaves and herbs, beef dripping fries, lemon, garlic butter

or

Roast rib of beef for two (Supplement HK$400 per person)

Beef dripping chips, roasted bone marrow, mixed greens and herbs, béarnaise sauce

Dessert

Sticky toffee

Warm date sponge, Earl Grey tea marinated dates, toffee sauce, clotted cream ice cream

or

Tarte tatin

Caramelized apples, puff pastry, Madagascan vanilla ice cream

or

Colston Bassett Stilton (Supplement HK$200)

Grapes, figs, celery, oat cakes

 

Three courses with unlimited serving of Bloody Mary at HK$598 per person

Extra HK$200 per person for unlimited serving of

Veuve Clicquot Brut Champagne, house red and white wines

Subject to 10% service charge

Address           : Level 6, Island Shangri-La, Pacific Place, Supreme Court Road,

Central, Hong Kong

Opening hours  : Sundays to Thursdays – noon to 1 am;

Fridays to Saturdays and public holidays – noon to 2 am

Phone              : +852 2820 8560

Email               : lbandgrill.isl@shangri-la.com

Website           : http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/lobster-   bar-grill/