Sundays at Stags Head Steakhouse are built around one of Britain’s most enduring dining traditions: the Sunday Roast. Available every Sunday for lunch and dinner, the menu brings together generous sharing cuts, beef-fat roasted potatoes, Yorkshire pudding, rich gravy and two chef-selected seasonal vegetable sides.
Designed for the table, the roasts include 400g Chateaubriand (S$188) and 800g Chateaubriand (S$358), alongside Stags Head’s signature 45-day Dry-Aged Bone-In Sirloin, available at 500g (S$192) or 900g (S$318). Beyond beef, guests can opt for a 600g Dingley Dell Double Pork Chop (S$168) or 600g Barnsley Lamb Chop (S$198).
For the Dry-Aged Bone-In Sirloin, the process begins long before Sunday service. Stags Head dry ages its beef in-house for a minimum of 45 days, allowing moisture to reduce and natural enzymes to tenderise the meat while developing the deeper, more concentrated flavour associated with properly aged beef.
All sharing cuts are cooked over Stags Head’s wood-fired grill, adding another layer of char and smokiness before they reach the table.
Every roast is served with two chef-selected seasonal vegetable dishes, alongside the must-have Beef-fat Roasted Potatoes, Yorkshire Puddings and Beef-Jus Gravy, with the vegetable selection changing from week to week:
August’s rotation moves through dishes including Cauliflower Cheese Gratin with béchamel, Tunworth cheese and breadcrumbs; Roasted Baby Carrots with Attiki honey and thyme; Roasted Brussels Sprouts with smoked bacon and mustard vinaigrette; and Carrot & Swede Mash finished with brown butter.
Later in the month, guests can expect 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; and Spring Leek Gratin with Westcombe Cheddar and sourdough breadcrumbs.
“Sunday Roast is about bringing people together around the table,” says Executive Chef Oliver Hyde. “The centrepiece matters, but so does everything around it. We wanted the vegetables and sides to change regularly so there is always something different to come back for, while keeping the elements people expect from a proper British roast.”
Set within Pan Pacific Singapore in Marina Bay, Stags Head takes its cues from the classic British steakhouse and London grill, with dark woods, leather, intimate dining spaces and the adjoining Library Lounge & Bar. The Sunday Roast extends that philosophy into the weekend: generous portions designed for a long lunch – or, for those who prefer it, Sunday dinner.
Advance pre-order is recommended and can be made when booking online here. Guests dining without a pre-order may experience preparation times of approximately 70–80 minutes for selected roasts.
