Popinjays Launches New Lunch Menu and Weekend Brunch

For an uplifting start to the lunch experience, Chef Didier Quennouelle has devised a series of enticing appetisers highlighting refreshing and seasonal ingredients. The elegantly arranged Burratina Cheese presents a burst of summer flavours with Philibon sweet melon, tomato salsa and balsamic dressing. Smoked Organic Salmonover a fine layer of crispy potato cake accompanied with lemon sour cream is a palatable option to delight all. Light in texture and rich in flavour, Miso Chilean Sea Bass from the main course selection is marinated in white miso, mirin and sake for 48 hours and delicately baked to retain its succulence. Not to be missed is the Daily Market Special, a perfect showcase of the boundless creativities of Chef Didier and the season’s best ingredients. A delicate range of desserts is available to wrap up the meal on a sweet note. Exotic Fruit Choux, a crunchy pastry puff filled with dulcey chocolate cream and passion fruit and mango sorbet in the pastry, offers an interesting contrast of taste and texture in every bite.


Available Tuesday to Friday from 12nn to 2:30pm, the delightful lunch menu is priced at HK$490 for two courses or HK$590 for three.


Launching this month, the Popinjays brunch is destined to be the go-to destination for gourmands. The bountiful brunch begins with Seafood Platter brimming with freshly shucked oysters, lobsters, king crabs and scallops. A brunch experience would not be complete without an egg dish; guests at Popinjays can opt for the signature 65-Degree Slow-Cooked Farm Egg or Creamy Scrambled Farm Egg. Following the Crab Bisque is a selection of main courses ranging from Wild Mushroom Risotto and Miso Chilean Sea Bass to Black Market Beef Tenderloin. Finishing the brunch experience on a sugary high, the desserts include an assortment of fine French pastries and Chocolate Pralines or – for an additional HKD 100 – Classic Crêpes Suzette.


Available on weekends from 11:30am to 2:30pm, the five-course brunch menu is priced at HK$988 per person and includes free-flow house champagne and wines.


For reservations and enquiries, please email reservations.themurray@niccolohotels.com or contact +852 3141 8888 or visit niccolohotels.com.