Stags Head Steakhouse at Pan Pacific Singapore is now serving a British-style Sunday roast for both lunch and dinner every Sunday.

Designed for sharing, the menu centres on large-format cuts cooked over a wood-fired grill and served with beef-fat roasted potatoes, Yorkshire pudding, beef jus gravy and two seasonal vegetable sides.

Sharing Cuts for the Table

Diners can choose from several beef, pork and lamb options:

• 400g Chateaubriand — S$188
• 800g Chateaubriand — S$358
• 500g 45-Day Dry-Aged Bone-In Sirloin — S$192
• 900g 45-Day Dry-Aged Bone-In Sirloin — S$318
• 600g Dingley Dell Double Pork Chop — S$168
• 600g Barnsley Lamb Chop — S$198

The bone-in sirloin is dry-aged in-house for at least 45 days. During this process, moisture is reduced and natural enzymes gradually tenderise the beef, producing a more concentrated flavour.

All the sharing cuts are finished over the restaurant’s wood-fired grill for added char and smokiness.

Traditional Sides with a Changing Vegetable Selection

Every roast comes with beef-fat roasted potatoes, Yorkshire pudding, beef jus gravy and two vegetable dishes chosen by the chef.

The vegetable selection changes regularly. August’s rotation includes dishes such as:

• Cauliflower Cheese Gratin with béchamel, Tunworth cheese and breadcrumbs
• Roasted Baby Carrots with honey and thyme
• Roasted Brussels Sprouts with smoked bacon and mustard vinaigrette
• Carrot and Swede Mash with brown butter
• Sweet Green Peas with smoked bacon, lettuce, mint and sour cream
• Grilled Cameron Highlands Broccolini with anchovy vinaigrette
• Cameron Highlands Hispi Cabbage with dill and chive butter
• Spring Leek Gratin with Westcombe Cheddar and sourdough breadcrumbs

The rotating sides provide some variation while the core elements of the British roast remain unchanged.

Pre-Ordering Is Recommended

The sharing cuts take time to prepare, so diners are advised to pre-order their preferred roast when making a reservation.

Those who order after arriving may have to wait approximately 70 to 80 minutes for selected cuts.

Venue Details

Stags Head Steakhouse
Level 3, Pan Pacific Singapore
7 Raffles Boulevard
Singapore 039595

Sunday roast availability: Every Sunday, during lunch and dinner

Lunch: 11.30am to 2pm
Dinner: 5.30pm to 10pm
Library Lounge: From 3pm

Telephone: +65 8209 4750
Reservations: Advance booking and pre-ordering are recommended.

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Images: Stags Head Steakhouse