Promotion: Mar 28 - Jun 29 2020 (Expired)

The cocktail and seafood destination renews its menu with reinterpreted English weekend classics

Lobster Bar and Grill is launching a new British Sunday Roast, reinterpreted with a contemporary twist by the restaurant’s new executive chef Cary Doherty. From now until end of June 30, guests can indulge in an alluring selection of roasts of exclusive meat cuts and trimmings, complete with a free flow of the restaurant’s signature tableside Bloody Mary. The new Sunday special sees a wide range of meaty mains featuring British cut such as thick-cut beef rib, pork loin, leg of lamb, and celeriac steak for vegetarian option. The main course is complete with baked-to-order Yorkshire pudding, creamed spinach, butter-braised carrots and gravy. The menu draws a finale with a selection of classic desserts such as sticky toffee over warm date sponge and clotted cream ice cream; tarte tatin with caramelised apples and Madagascan vanilla ice cream and a selection of Colston Bassett stilton cheese. The new Sunday roast at Island Shangri-la’s Lobster Bar and Grill is available from 12:00 pm to 2:30 pm on Saturdays and Sundays and is priced at HK$598 per person 

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