Celebrating the best European delicacies since its opening, Hugo’s is renewing its Sunday brunch with an abundance of semi-buffet offerings, from tantalising appetisers to a range of homemade desserts, best enjoyed with a choice of main course and an unlimited refill of champagne and wines.  
 
Josef Gallenberger, the restaurant’s head chef, crafted the new semi-buffet brunch programme with a wide selection of brunch favourites, starting with seafood on ice, ranging from caviar, freshly shucked oysters, poached Boston lobster and crab legs, to a fine selection of charcuterie, salads, cheeses, accompanied by assorted breads, pastries and chef’s choice of soups. Chefs can indulge in a choice of main dishes such as eggs cardinal with lobster medallion, half Boston lobster thermidor, and the establishment’s signature roasted US rib of beef served tableside from the carving wagon, followed by desserts such as Hugo’s Grand Marnier souffle, strawberry mille-feuille, and sesame praline éclair. The Hugo’s brunch is priced at HK$725 per adult, and HK$525 per child. person. Additional free-flow wine package is available at an additional HK$238 per adult, while unlimited champagne package is available at additional HK$398 per person.