Recently revamped, Gough’s on Gough — the first restaurant concept by British designer Timothy Oulton, has brought on Executive Chef Cary Docherty to lead the charge in bringing a more rustic and casual cuisine to the table. Honing in on his signature style, which focuses on the ingredients themselves, Docherty has created a new collection of dishes that are packed with distinct British flavours.
Highlighting the very best of British, the new menu champions seasonal and quality produce from the isles, and offers twists on the classics without skimping on cosy comforts. The new a la carte menu, chef’s tasting menu and Sunday roast brunch are influenced by Docherty’s experience at a myriad of high-profile restaurants in London; including 1-Michelin-starred Maze and the eponymous 3-Michelin-starred restaurant Gordon Ramsay, along with Jason Atherton’s Little Social in Mayfair.
On the à la carte menu, which is updated seasonally, is a whole host of exciting dishes. One of which is the crab mayonnaise and dill on beef dripping toast, a crowd-pleasing start to any meal, that can be topped with Oscietra caviar for the most sumptuous of bites. Meanwhile, the perfectly balanced steak tartare is paired with porcini wafer potatoes to whet the appetite, and autumnal butternut squash soup is served with a softly poached egg, roasted mushrooms and squash gnocchi. An extra touch of indulgence can be added with Italian white truffle shavings.
But the real showstoppers come in the form of main courses. Vol au Vents, the Franco-British favourite of the seventies, makes a welcome comeback and at Gough’s on Gough, is enrobed in roasted veal sweet bread and braised beef, along with creamy spinach, roasted ceps, baby artichokes and a rich Madeira sauce. For sharing, we highly recommend the larger mains including Lake District beef wellington, which is served to the table with buttery mashed potatoes, roasted carrots and beef gravy, or the whole-roasted Dover sole with browned butter, or grenobloise sauce and crushed potatoes.
Making Britain proud again is the desserts. We’re talking about one of the city’s best British-style sticky toffee puddings, made with dates poached in earl grey and served with a clotted cream ice-cream. While the nostalgic rice pudding is given a zesty lift with quince and candied lemon in Docherty’s version.
An eight-course seasonal tasting menu is also available and highlights “A Taste of the British Seas”. The curated menu features seafood fresh from English waters and can be paired with some remarkable wine from France and Italy. Raw Fowey oysters are paired with a lively Domaine Mersiol, Riesling from Alsace, and grilled langoustines are enhanced with a Chateau Puygueraud, Semillon-Sauvignon Blanc from Bordeaux.
Not forgetting one of the most definitive traditions to come from the Brits, the much-loved Sunday roast has merged with one of Hong Kong’s most popular pastimes, into a hearty brunch that is available with a multitude of free-flow add-ons. The new and more streamlined menu includes British cuts such as leg of Lake District lamb, Dingley Dell pork loin or Hereford beef rib — served with all the trimmings; crisp duck fat potatoes, Yorkshire pudding, roasted vegetables and ample pours of glossy gravy. With vegetarians in mind, a grilled celeriac steak with cauliflower cheese and black cabbage is also available. Brunch is rounded off with a choice of some updated classics; pear trifle made with poached pears, compote and Poir William cream, and a decadent apple and hazelnut crumble with custard that are both big on comfort.
A Taste of the British Seas menu
HK$888 + 10% per person; HK$1,388 10% per person with wine pairings
Sunday Roast brunch menu
HK$398 + 10% per person
Available with 2-hours free flow; + HK$268 for house beer, house wines, bloody Caesar, Pimm’s & Gough’s buzz fizz; + HK$298 for Chapel Down reserve, English sparkling wine; + HK$398 for Louis Roederer Brut Premier NV champagne
Gough’s on Gough, 15 Gough Street, Central, Hong Kong; +852 2473 9066