Set within the historic halls of Tai Kwun, MICHELIN recommended Magistracy Dining Room unveils a refreshed summer menu by Executive Chef Alyn Williams, continuing its focus on ingredient-led British cooking while introducing a series of new dishes that draw from classic references, regional produce, and time-honoured techniques.
The update builds on the restaurant’s foundation of familiar British dishes, from traditional recipes reinterpreted for today, to signatures that have become synonymous with the dining room.
A MENU SHAPED BY TRADITION, REWORKED WITH DETAIL
Designed to celebrate the essence of a British summer, the new dishes are light, vibrant and deeply grounded in the rhythm of the season. At the heart of the menu is the Double-Baked Lincolnshire Poacher Soufflé (HK$138), a longstanding fixture that remains unchanged in spirit – a double-baked cheddar soufflé paired with heirloom tomatoes and a tomato caramel dressing. It sits alongside new starters that lean into both British and European influences.
The Lobster Tart (HK$268) draws on the structure of a classic Waldorf salad, combining poached Canadian lobster with Sauternes-marinated apples, celery and fresh chestnuts for a balance of richness and acidity. A more casual, distinctly British note comes through in the Acorn-Fed Ham Toasted Crumpet, topped with a soft poached egg and finished with a preserved truffle vinaigrette.
The Prawn Bisque (HK$158) is made from roasted prawn heads and slow-cooked aromatics, served with brioche croutons and basil crème fraîche, while the Heritage Courgettes (HK$188) with herb bavarois layers grilled, pickled and raw courgettes with a light crème fraîche.
Seafood continues to play a central role. The Steamed Seabass (HK$588) with basil and caviar velouté is gently cooked over herbs and finished with a dry sherry-based sauce, designed to integrate with the caviar as it is poured.
Vegetable-led dishes sit comfortably alongside. The new Seasonal Asparagus and Japanese Leafy Turnip (HK$328) with pearl barley and char-grilled vegetable broth is built around a smoky broth made from vegetables cooked over coals, offering a fully plant-based option without compromising on depth.
For more substantial plates, the menu leans into traditional British butchery. The Dingley Dell Pluma (HK$568) is paired with a black pudding and apple meatball and pork jus, while the grilled
Woodland Deer Venison Loin (HK$628) is served with morels, peas and soya beans, finished with a venison jus. The Baked Potato Gnocchi (HK$388) with grilled broccoli and pine nut dressing offers a lighter alternative with lemon and olive oil.
Desserts continue the restaurant’s focus on British favourites. A Crème Brûlée (HK$188) with speculoos biscuits keeps to a traditional format, while the Cherry Bakewell Tart (HK$208) with whipped crème fraîche references the original Derbyshire version, built on almond batter and cherry jam. These sit alongside existing staples such as sticky toffee pudding and Arctic roll.
A NEW MIDDAY MENU: THURSDAY TO SATURDAY
A new Midday Menu launches Thursday to Saturday, offering a more structured way to experience Magistracy Dining Room in the daytime, with a format that moves from starters through mains to classic British desserts.
The menu returns with a refreshed selection, distinct from the evening offering and shaped by a lighter touch and a different pace. Starters include the Magistracy Summer Salad with butter lettuce, toasted hazelnuts and sourdough croutons, alongside more indulgent options such as Pea and Watercress Vichyssoise with garden peas, mint oil and brioche and Heritage Tomato and Acorn-Fed Ham Crumpets, a nod to a British classic. The Steak Tartare, served with soy and Worcestershire sauce-cured yolk and dripping toast, is available as an additional supplement.
Mains balance comfort and familiarity. The Three Yellow Chicken Pie, topped with crisp puff pastry, sits alongside dishes such as Steamed Fillet of Cornish Hake with summer slaw, Espelette pepper and warm gazpacho, Roasted pigeon served with pea and soybean, sherry vinegar jus, and a lighter Saffron and Mascarpone Risotto with confit red peppers and toasted Parmesan. Sides include Quality Chop House Confit Potatoes and Creamed Spinach.
Desserts stay rooted in tradition, with Sticky Toffee Pudding with apple crumble gelato and a Summer Strawberry with meringue & whipped crème fraîche.
The Midday Menu is priced at HK$428 for two courses and HK$488 for three courses, plus 10% service charge.
AFTERNOON TEA: FRIDAY AND SATURDAY FROM 1PM
Afternoon Tea at Magistracy Dining Room is offered every Friday and Saturday from 1pm, built around a classic structure with a slightly more relaxed, celebratory angle.
The savoury selection includes Scottish Smoked Salmon and Dill Finger Sandwich, Roasted Chicken on Toasted Crumpet with wholegrain mustard dressing, and The Magistracy Mini Sausage Rolls with spiced apple ketchup, alongside lighter bites such as Cheese and Pickle Toasties and Cheddar Shortbread with truffle Chantilly. This is followed by Mixed Scones with clotted cream and preserves, before moving into sweets including jasmine tea madeleines, matcha and apple choux, raspberry rose macarons, and lapsang souchong bonbons, with subtle tea-led flavours running throughout.
Guests can choose from a selection of teas including Darjeeling Second Flush, Osmanthus Oolong, and Masala Chai, with the option to elevate the experience with English sparkling wines.
The Afternoon Tea is priced at HK$468 + 10% for one and HK$788 + 10% for two.
