This Spring, Kerry Hotel’s Red Sugar has relaunched its signature Sunday long lunch concept with a series of brand new offerings created and crafted by executive chef Matthew Woolford.  The new Sunday lunch begins with a welcome beverage designed by resident head mixologist Nikita, followed by selections from the house charcuterie board featuring hand-cut cured meats and fine selection of jamon Iberico, chorizo, manchego cheese, as well as refreshing starters such as burrata cheese and heirloom tomato confit with olive oil. The starter selection extends to a vibrant selection of seafood such as chilled Boston lobster, prawns, and Alaskan crab legs, as well as home-smoked petuna ocean trout.  

For mains, guests can choose from a generous selection of grilled dishes such as Robbins Island grain-fed wagyu rump, Cape Grim grass-fed short rib, sous-vide Iberian pork neck, followed by artisanal farmhouse cheese and a wide range of desserts to indulge in. The Long Lazy lunch at Red Sugar is available  from 12:00 pm to 3:00 pm on Sundays starting from April 7. The lunch is priced from HK$988 to HK$1,688 per person.