Sunday Brunch Menu at ROKA showcases Passion for Japanese cuisine

  Experience impressive Premium Brunch options including ROKA’s signature robata grilled Hokkaido scallop skewers and lamb cutlets with hot pepper spices
  New Executive Chef of ROKA, Manabu Oikawa

New premium menu at ROKA enhances the ever popular Sunday brunch in Pacific Place

Contemporary Japanese restaurant ROKA has launched a new Sunday brunch menu to showcase some of its most exciting and premium dishes.

Served from 11:30am until 3pm at ROKA’s spacious restaurant in Pacific Place, the extensive brunch menu offers dining options ranging from HK$298 to HK$598 in a relaxed family-friendly atmosphere.

To get diners in the spirit of ROKA’s Sunday brunch, there’s now a quality selection of irresistible items as part of the ‘Premium Brunch’ for seafood and meat lovers. The menu includes ROKA’s signature black cod with gingered saikyo miso, Hokkaido scallop skewers, 300 day-old grain fed Australian black Angus tenderloin, lamb cutlets with hot pepper spices or King crab claw tempura.

The ‘Premium Brunch’, priced at HK$598, begins with free-flow Mumm’s Champagne or a specialty green tea and pear champagne Bellini, one of ROKA’s unique Japanese inspired cocktails. Diners can also choose from a variety of sakes, wines, ROKA’s signature non-alcoholic cleansers, fruit juices or Japanese tea and coffee.

The ‘Sunday Brunch’, priced at HK$298 for the food only option, begins with a buffet of appetisers including fresh maki sushi, sashimi, signature salads, steamed clams and the chef’s unique mushroom rice hot pot.

For the ultimate brunch experience, begin with one of ROKA’s refreshing signature cleansers, using tropical seasonal fruits that complement the flavours and ingredients used at the ROKA brunch. Priced at HK$388, you can also enjoy unlimited wine, sake, beer, a selection of fresh juices and ROKA’s signature non-alcoholic cleansers.

Guests can choose a further main course option from the robata open grill – salmon teriyaki, baby chicken, marinated leg of lamb, spicy Australian sirloin or baby back pork ribs. As with the standard menu, the Japanese Kagoshima Wagyu sirloin (A4) can be included for an extra HK$390.

Both menus end on a delightfully sweet note with an assortment of ROKA’s scrumptious ice-creams and desserts. To keep things fresh and tempting for regular diners the flavours served will be changed on a weekly basis.  

Executive Chef Manabu Oikawa commented, “Sunday Brunch in Hong Kong has become such a popular social event and our clientele still demands exciting and delicious food set in a chic environment.  We aim to bring flair and creativity to every dish and hope this will result in a menu that represents ROKA’s continuous perseverance for quality and excellence. The new Premium Brunch would be perfect for those looking for a truly indulgent dining experience on a Sunday afternoon.”

The family friendly restaurant also boasts a dedicated ‘kids corner’ so parents can relax while their children enjoy themselves in a safe environment. Children under 10 can enjoy the brunch for complimentary when accompanied by an adult.

ROKA is located in the basement level courtyard of the stylish Pacific Place mall. The Sunday Brunch menu is available every Sunday from 11.30am until 3pm. Reservations are highly recommended.

ROKA is part of an international brand originally launched in London in 2004.


Source = ROKA
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