Celebrating Sunday Brunch
Lobster Bar & Grill is set to launch an exciting series of Sunday Roast collaborations featuring guest chefs from Hong Kong's top restaurants on selected Sundays between June and December 2025. Partnering restaurants will each contribute a starter, a roast dish, and a dessert to further elevate Lobster Bar & Grill's cherished Sunday Roast menu, a favourite among guests. This initiative not only elevates the British Sunday Roast tradition with a modern twist and influences from chefs of Hong Kong, but also celebrates the culinary diversity and talent present in Hong Kong's vibrant restaurant scene.
The Lobster Bar & Grill Brunch Tradition by Chef Cary Docherty
Helmed by celebrated chef Cary Docherty at Lobster Bar and Grill, Docherty’s fresh approach to traditional brasserie fare was a sensation when he first took over the reins at Admiralty district’s de facto dining room, turning it into one of the city’s most sought after tables during his original tenure. Lobster Bar and Grill's sumptuous Sunday Brunch combines great food, good vibes, and an eye-catching Bloody Mary trolley. Brunch comes with a spread of appetisers that are brought out family style, including prawn cocktail, freshly shucked oysters, and lobster bisque. For mains, choose from roast beef, lamb or pork served with all the trimmings, or grilled or poached whole Boston lobster with garlic or lemon butter. Decadent desserts showcase Docherty’s formidable pastry skills and his Canadian roots in the form of triple chocolate mud pie, banoffee pie, yuzu meringue pie, and apple tart tatin.
Chef Cary Docherty
Executive Sous Chef at Lobster Bar and Grill, brings a wealth of culinary expertise and creativity to the table. With years of experience in fine dining, Cary is celebrated for his innovative approach to seafood, skillfully blending classic techniques with modern flavors. His passion for sourcing the freshest ingredients ensures that each dish is a delightful experience, reflecting his commitment to sustainability and quality.
Monthly Line-up
| Date (Sundays) | Collaborator | Cuisine |
|---|---|---|
| 22 June | Ando | Spanish x Japanese |
| 27 July | Trattoria Felino | Italian |
| 10 August | Estro | Modern Italian |
| 21 September | Leela | Modern Indian |
| 12 October | Roganic | Modern European |
| 26 October | Épure | Contemporary French |
| 23 November | Arcane | Modern European |
| 7 December | Louise | Contemporary French |
Price
HK$898 per person per event (Subject to 10% service charge)
About the Restaurants
Ando
Helmed by Argentinian-born chef Agustin Balbi, Ando delivers a journey through the flavours Balbi grew up with and then later discovered in Asia. The name Ando is the act of doing in Spanish, and in Japanese, Ando signifies the feeling of comfort. This duality of flavours and meanings sums up the cuisine with Spanish roots and Japanese influence, given Balbi’s culinary apprenticeship in Japan. These flavours are expressed in a tasting menu that is influenced by seasonality and sustainability, reflecting Ando’s aim of providing a bridge between nature and guests. While the menu adapts with market availability, one signature is a caldoso rice dish called Sin Lola, which pays homage to Balbi’s grandma, who taught him cooking skills at a young age.
Trattoria Felino
Trattoria Felino, a culinary tribute to co-founder and Chef Marcello Scognamiglio’s diverse global experiences, offers a cozy setting celebrating Neapolitan and Mediterranean flavours. Inspired by Naples, their menu showcases southern Italian ingredients with modern twists on classics like ‘focaccina nel ruotino’, homemade pasta dishes, and Chef Marcello’s grandmother’s meatball recipe. Guests can enjoy shared plates from seafood to the chef's signature yellow chicken, alongside a curated selection of cocktails and wines, emphasizing southern Italian varietals.
Estro
A proud Naples native, Chef Antimo Maria Merone is among the vanguard of chefs rewriting the rules of Italian cuisine. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style.
Leela
Welcome to Leela, an extraordinary new dining destination where the vibrant flavours of India meet contemporary in-novation. Derived from the Hindu concept of divine play, Leela is a culinary playground. Located inside Lee Garden Three and under the visionary leadership of Executive Chef Manav Tuli, Leela is on a mission to showcase the diverse regional cuisines of India in a way that blends tradition, creativity, and sustainability. From tantalizing street snacks to rich curries, each dish at Leela tells a story, inviting you to embark on a culinary journey like no other.
Roganic
Roganic Hong Kong is Simon Rogan’s one MICHELIN star and MICHELIN Green-starred restaurant located in the centre of Hong Kong’s Causeway Bay, and which opened in 2019 with Oli Marlow as Executive Chef and Adam Catterall as Head Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability. In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and relocated to a new home in Lee Garden One in February 2025.
Epure
A proud ambassador of contemporary French cuisine on the Victoria Harbourfront, ÉPURE by Singaporean Chef Aven Lau serves exceptional food and impeccable service in an elegant interior designed by internationally renowned design studio, Yabu Pushelberg, and has been awarded a MICHELIN star since 2017. Representing the greatest culinary traditions of French, ÉPURE also offers a magnificent collection of wines ranging from affordable bottles to rare vintages, served in a sophisticated and soothing setting that is perfect for business meetings, lavish celebrations or intimate gathering.
Arcane
Multi-award winning chef, Shane Osborn, the first Australian Chef to achieve one and two Michelin stars at Pied-a-Terre in London, opened his solo venture, Arcane in Central, Hong Kong November 2014. Arcane serves modern European cuisine presented in an A la carte menu, alongside daily specials and set lunch menu. Our Chef patron Shane Osborn designs the menu seasonally, utilising the finest produce from Japan, France and the UK.
Louise
Louise, a venture by JIA Group and Chef Julien Royer, is set in a two-story heritage building, serving heart-warming French cuisine paired with genuine hospitality led by Head Chef Loic Portalier. Traditional French food, reimagined.
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