This Father’s Day, modern Australian restaurant Hue is launching a holiday special Father’s Day brunch, where guests can enjoy a selection of appetisers and nibbles, together with a choice of main courses and desserts to choose from. Sharing dishes include the restaurant’s homemade bread with house-smoked New Zealand butter, pulled lamb croquette with harissa and burrata cheese with parsley oil and peas. Hue’s brunch main course options include wagyu beef cheek with caramelised cauliflower puree and watercress salad; Hamachi and artichokes dressed with chicken sauce and smoked herring caviar, and yam and ricotta pasta with kale and hazelnuts. The Australian’s establishment offers a selection of sweets to choose from, including the popular Basque cheesecake with rhubarb and raspberry, and chocolate tart with almond cream and puffed barley, among others. The Hue Father’s Day brunch is available at HK$430 per person, with an optional free-flow package starting at HK$300 per person, which includes a selections of 10 red and white wines, Tattinger Brut Reserve champagne, and Bloody Marys. An alternative booze-free option is available with unlimited mocktails, teas, and coffees at HK$190 per person. 

Hue, 1/F, Hong Kong Museum Of Art, 10 Salisbury Rd, Tsim Sha Tsui, Hong Kong; +852 3500 5888

This Father’s Day, The Legacy House at Rosewood Hong Kong is offering an exclusive six-course lunch at the Cantonese restaurant. The menu begins with a selection of specialty dim sum, followed by wok-fried prawns with Yunnan ham, as well as steamed Chinese cabbage rolls with fresh crabmeat and chicken. Alternatively guests can elevate the celebration to enjoy dinner at Rosewood’s Chinese restaurant. The eight-course dinner menu features marinated razor clam with cordyceps; wok-fried wagyu with oat and black truffles; and stewed pork knuckle with abalone and morels. The Father’s Day dinner menu is priced at HK$1,800 per person, including a gift of premium herbal tea for fathers.  

The Legacy House, 5/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, +852 3891 8732

After launching The Archivist, the venue’s new cocktail menu, a popular Sunday Roast and indulgent burger, Lobster Bar’s executive chef Cary Docherty’s latest feat is a revamp of the classic restaurant’s a la carte menu. The new a la carte selection sees a revamp of Lobster Bar’s signatures reinvented by Docherty and the restaurant’s head chef Kenny Chan, including lobster thermidor; beef Wellington; and roasted rib of beef, as well as a range of desserts such as tarte tatin with vanilla ice cream and French beignets with lemongrass custard and coriander sugar.  

Lobster Bar & Grill, 6/F, Island Shangri-La Hong Kong, Pacific Place, Supreme Ct Rd, Admiralty, Hong Kong; +852 2820 8560

Aside from a selection of summer’s hottest new cakes, Butterfly Patisserie at Rosewood Hong Kong is also launching a new range of chocolate treats exclusively designed by executive pastry chef Holger Deh. The pastry shop’s signature bonbons, known as butterfly kisses, feature flavours such as whiskey and gin-lemon flavours, while praline boxes are inspired by classic cocktails such as 50/50 martini, negroni and old-fashioned. New Father’s Day creations are available at Butterfly Patisserie’s online boutique.  

Butterfly Patisserie, G/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong; +852 3891 8732