The London-inspired steakhouse brings one of Britain’s most beloved dining rituals to Singapore – with premium cuts, proper trimmings, and all the comfort that comes with it
Stags Head Steakhouse, one of Singapore’s newest wood-fired dining rooms devoted to serious steak, is expanding its repertoire with something equally serious: The Stags Head British Roast starting at $168++. From Sunday onwards, the London-inspired venue introduces a dedicated Sunday Roast programme – available for both lunch and dinner – bringing one of Britain’s most cherished culinary traditions to the heart of Marina Bay.
Building on its celebrated Chateaubriand Roast, served daily for pre-order at dinner, Stags Head now adds an exclusive Sunday selection of premium roast meats. Each is served with the full complement of classic British accompaniments: Roasted Brussels Sprouts, Beef Fat Roast Potatoes, Braised Red Cabbage, Yorkshire Pudding, and Beef Dripping Jus. No corners cut, no trimmings missing.
New Sunday-exclusive cuts include:
600g Dingley Dell Double Pork Chop — $168++ (serves 2–3)
500g Dry-Aged Bone-In Sirloin — $192++ (serves 2–3)
900g Dry-Aged Bone-In Sirloin — $318++ (serves 3–4)
Six-Bone Lamb Rack — $198++ (serves 2–3)
Positioned within Pan Pacific Singapore, Stags Head Steakhouse continues to carve its identity through heritage-led dining executed with care and contemporary execution. The Sunday Roast is its most considered expression yet of what British hospitality looks like at the table.
For reservations, visit: www.stagshead.com.sg
