Sunday Brunch Extravaganza: New Menu Debuts at The Steak Home

If you’re a meat and wine lover, then come and satisfy your cravings at The Steak House in Regent Hong Kong as the hotel has just launched the ultimate Sunday brunch.

Available every Sunday starting on 2nd July, the indulgent new menu at The Steak House highlights a bespoke collection of exceptional cuts from around the world, along with imaginative, globally-inspired seasonal starters, ethnic street flavours and side dishes for the summer.

Sharing his inspiration for the new menu, Head Chef Amine Errkhis tells us: “We have gone to great lengths to source the best beef from around the world in order to offer our guests the most variety and something different from other steak houses in town. We have a unique selection with curated beef cuts from Japan, Korea, Australia, Spain, Italy and the USA.”

If you’ve never been to The Steak House before, then the lavish weekend brunch offers you a taste of the renowned restaurant’s unique dining experience.

Start out your immersive gourmet brunch journey at the Cold Cuts & Salad Bar, and indulge yourself in an elaborate selection of fresh organic seasonal vegetables. Apart from a selection of mixed salads, there is also a dedicated Caesar salad station – a firm favourite. There are also devilled eggs, foie gras terrine and pâté en croute with ethnic marinades and condiments. The selection of cold cuts is extensive: premium mature cheeses and charcuterie from France, Italy and Spain. Don’t skip the Viennoiserie corner and dive into an array of freshly baked bread and pastries with assorted jams, dried fruit and relishes.

Watch the chefs in action as they prepare Eggs Benedict with Truffle Hollandaise, or chat with the chefs at the immersive atelier station as they prepare dishes à la minute. Enjoy the Canadian Lobster Bisque with XO brandy and dill oil as you await your main course from a selection of charcoal grilled specialities, and we warn you, there’s a lot to choose from. The mains selection range from USDA Prime Rib Eye, New York Strip and Tenderloin, to USDA Superior Farms Lamb Rack, Atlantic Sustainable Salmon Fillet and French Free-range Chicken. You might have difficulty making your decision, but we can assure you whatever cravings you might have had would definitely be satisfied.

Effortlessly slice through the finest chargrilled meat with premium Nesmuk knives and allow the flavours to captivate your senses. Each knife is a masterpiece of craftsmanship, immaculately finished by hand with a blade made from a special functional steel with Niobium and artisanal grips styled from Bog Oak, Olive Wood and Piano Lacquer, an emblem of unrivalled luxury and sophistication.

And then at last, as a last indulgence, pick from the decadent display of desserts for a perfectly sweet end to your meal.

Inclusive in the immersive brunch experience is a glass of Champagne and free-flowing orange juice, soft drinks and non-alcoholic beverages for just HK$1,288 per person. Children aged 4 to 11 years old can enjoy a special rate of HK$888. For an additional HK$288 per adult, they can enjoy free-flowing Champagne and the sommelier’s red and white wine pairing.

You can find out more about the new deluxe Sunday brunch at The Steak House here.