Magistracy Dining Room unveils a new summer menu

Set within the historic halls of Tai Kwun, the MICHELIN-recommended Magistracy Dining Room has unveiled a vibrant new summer menu. Executive Chef Alyn Williams refreshes the restaurant’s celebrated approach to British cooking, introducing a host of new dishes alongside a dedicated Midday Menu and a weekend Afternoon Tea offering.

The new menu celebrates the essence of a British summer, delivering dishes that are light, vibrant, and deeply grounded in seasonal rhythm. At its heart remains the Double-Baked Lincolnshire Poacher Soufflé, a longstanding signature that pairs a rich cheddar soufflé with heirloom tomatoes and a tomato caramel dressing, a fixture that remains unchanged in spirit. It sits alongside new starters that draw from both British and European influences. The Lobster Tart reimagines the structure of a classic Waldorf salad, combining poached Canadian lobster with Sauternes-marinated apples, celery, and fresh chestnuts for a balance of richness and acidity, while a more casual, distinctly British note comes through in the Acorn-Fed Ham Toasted Crumpet, topped with a soft poached egg and finished with a preserved truffle vinaigrette. The Prawn Bisque, made from roasted prawn heads and slow-cooked aromatics, arrives with brioche croutons and basil crème fraîche, and the Heritage Courgettes layer grilled, pickled, and raw courgettes in a light herb bavarois.

Seafood continues to play a central role, with the Steamed Seabass with basil and caviar velouté gently cooked over herbs and finished with a dry sherry-based sauce, designed to integrate with the caviar as it is poured. Vegetable-led dishes sit comfortably alongside, including the Seasonal Asparagus and Japanese Leafy Turnip, a fully plant-based option built around a smoky broth made from vegetables cooked over coals, offering depth without compromise. For more substantial plates, the menu leans into traditional British butchery. The Dingley Dell Pluma is paired with a black pudding and apple meatball and pork jus, while the grilled Woodland Deer Venison Loin is served with morels, peas, and soya beans, finished with a venison jus. Desserts continue the restaurant’s focus on British favourites, with a classic Crème Brûlée with speculoos biscuits and a Cherry Bakewell Tart referencing the original Derbyshire recipe, built on almond batter and cherry jam, sitting alongside existing staples such as sticky toffee pudding and Arctic roll.

Beyond the main menu, a new Midday Menu launches Thursday to Saturday, offering a more structured way to experience Magistracy Dining Room during daytime hours. The selection moves from starters through mains to classic British desserts, shaped by a lighter touch and a different pace from the evening offering. Starters include the Magistracy Summer Salad with butter lettuce, toasted hazelnuts, and sourdough croutons, alongside more indulgent options such as Pea and Watercress Vichyssoise and Heritage Tomato and Acorn-Fed Ham Crumpets. Mains balance comfort and familiarity, with the Three Yellow Chicken Pie topped with crisp puff pastry sitting alongside lighter dishes such as Steamed Fillet of Cornish Hake with summer slaw and warm gazpacho, Roasted Pigeon with pea and soybean and sherry vinegar jus, and a Saffron and Mascarpone Risotto with confit red peppers and toasted Parmesan. Desserts stay rooted in tradition, with Sticky Toffee Pudding with apple crumble gelato and a Summer Strawberry with meringue and whipped crème fraîche.

Afternoon Tea at Magistracy Dining Room is offered every Friday and Saturday from 1pm, built around a classic structure with a relaxed, celebratory angle. The savoury selection includes Scottish Smoked Salmon and Dill Finger Sandwiches, Roasted Chicken on Toasted Crumpet with wholegrain mustard dressing, and The Magistracy Mini Sausage Rolls with spiced apple ketchup, alongside lighter bites such as Cheese and Pickle Toasties and Cheddar Shortbread with truffle Chantilly.

This is followed by Mixed Scones with clotted cream and preserves, before moving into sweets including jasmine tea madeleines, matcha and apple choux, raspberry rose macarons, and lapsang souchong bonbons, with subtle tea-led flavours running throughout. Guests can choose from a selection of teas including Darjeeling Second Flush, Osmanthus Oolong, and Masala Chai, with the option to elevate the experience with English sparkling wines.