Sundays at Stags Head Steakhouse are getting a proper British upgrade, with the Marina Bay restaurant introducing a new Sunday Roast menu served every Sunday for lunch and dinner. Expect generous sharing cuts alongside beef-fat roasted potatoes, Yorkshire pudding, rich jus gravy and two chef-selected seasonal sides. The menu includes a 400g Chateaubriand, 45-day dry-aged bone-in sirloin, Dingley Dell pork chop and Barnsley lamb chop, with prices starting from $98.
The steakhouse takes its beef seriously, dry-ageing cuts in-house for a minimum of 45 days to concentrate flavour and tenderise the meat before cooking it over a wood-fired grill for an added layer of char and smokiness. Sides rotate seasonally, with current options including cauliflower cheese, baby carrots, Brussels sprouts and mash, while future additions will include green peas, Cameron Highlands broccolini and hispi cabbage. Set within Stags Head’s dark, intimate steakhouse, the Sunday roast is designed to be a relaxed weekly ritual with plenty to share.
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