Enjoy The Flying Elk’s signature smörgåsbord brunch this Easter, complete with free-flow wines, beers, and spirits.
When it comes to weekends, there are few better activities than brunch. And with the Easter long weekend upon, we’re setting our eyes on The Flying Elk’s signature smörgåsbord offering. Available on both Saturday, 20 and Sunday, 21 of April, the brunch begins with a medley of Nordic favourites, including chicken liver parfait with pickled cucumber and granny smith apples; gravlax with potato in dill sauce and mustard sauce; scrambled eggs with veal bacon, brown butter, truffle and crispy potato; and much more. The weekend affair starts at the wallet-friendly cost of $295 (to include three tasting dishes, main and dessert), but guests can choose to upgrade their experience and enjoy five tasting dishes for $395. Seafood lover? Go all out and enjoy six poached oysters for $120, or 12 for $240. Main dish options also feature the likes of fish & chips “TFE”; “Frenchie” beef burger; and poached cod. Don’t get too full though, as you’re going to want to save room for Swedish coffee and Tahitian vanilla crème brûlée dessert.
No brunch is complete without a few drinks, and in true Skandi-style, The Flying Elk is offering up an unbeatable two-hour free-flow package for an additional $198. Drinks include house wines and beer, along with new special seasonal cocktails available at brunch, such as the Mintkyss, made with Fords Gin, St. Germain elderflower, lemon, honey and mint; or the Polare, with Wild Turkey 81, Carpano Classico, Fernet Hunger and Aperol.
When Saturday, 20 April, 12pm to 3pm; and Sunday, 21 April, 11:30am to 5pm
Where: The Flying Elk, 32 Wyndham Street, Central, Hong Kong,
How much: $295 per person (to include three tasting dishes, main and dessert), or $395 per person (to include five tasting dishes, main and dessert). Plus an additional $198 per person for two-hours of free-flow drinks! Book by emailing email@example.com or call 2898 3788.
Brought to you in partnership with Maximal Concepts. Image courtesy of Maximal Concepts.