Sunday Roast at The Butcher's Club

Sunday Roast at The Butcher's Club

Brought to you by:   Keshia  Keshia  | about 3 years  ago

Steak Frites, the newest restaurant opened by The Butchers Club, has launched a traditional Sunday roast menu, available every Sunday

The Butchers Club first introduced its Sunday Roast at The Butchers Club Deli last summer, which has to date been a roaring success with both Southsiders and people willing to travel from other parts of Hong Kong in search of the perfect roast lunch.


Due to popular demand, the team decided to offer the same menu in the heart of Soho, yet this time the same price also includes free-flow Peroni beer and red or white wine. Each Sunday, the meal centres around The Butchers Club’s organic Black Angus beef, which is grain fed for 300+ days on the company’s partner’s farm in New South Wales, Australia. It is then dry-aged for 50 days at The Butchers Club’s facility in Aberdeen to give it a unique flavour and texture.

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The dry-aged prime rib is first rubbed with mustard, herbs, flaky kosher salt and freshly ground black pepper, before being cooked for 12 hours at a very low heat, to ensure it is the juiciest and most tender roast beef you have ever tasted. Aside from the hand-carved slow-cooked prime rib, the menu, priced at $550, will also include roasted duck fat potatoes with caraway and garlic, minted peas and honey carrots, Yorkshire puddings, homemade gravy, and will finish with some home-style apple crumble pie with house-churned vanilla ice cream.


Guests can also enjoy Peroni beer, house red or white wine and soft drinks, included in the price. Should any diner not wish to hoose the free-flow option, the price is $350 per person. There is also a kids’ menu for all children under 12, which starts from $120.


Guests will have a choice of two seating times: 11.30am to 1.30pm, or 2pm to 4pm.




Steak Frites by The Butchers Club

UG/F, 52-56 Staunton Street, Central (entrance on Aberdeen Street)

2858 9800

Open Tuesday-Sunday 12pm-3pm, 6pm-11pm. Closed on Mondays.



Keshia

Keshia | Hong Kong

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