$52 Wagyu Set Lunch Offered At Fancy Stags Head Steakhouse In Pan Pacific
The two or three-course new lunch menu includes wood-fired steaks at a fraction of the price of steaks at dinner (from $160).
If your idea of a power lunch involves steak and a proper pudding, two-month-old Stags Head Steakhouse at Pan Pacific Singapore now has a pretty sweet deal.
The modern British steakhouse has launched a set lunch starting April, with two courses at $52 or three courses at $62, available daily from 11.30am to 2pm.
Set within Pan Pacific hotel, the smart restaurant is all dark wood, dim lighting and old-fashioned paintings of humanoid animals including, yes, a stag.
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Steak or wagyu burger for mains
The menu spotlights the restaurant’s wood-fired meats. For mains, diners can choose from grilled beef tenderloin (150g) from 450-day grain-fed F1 Wagyu (Tajima cattle, Australia), drenched in the restaurant’s super delicious sauce made from beef trimmings, herbs and mustard, an open-faced wagyu beef burger, or rainbow trout served with beurre blanc, trout roe and caviar.
The tenderloin, a premium cut at this steakhouse where steaks cost from about $160 to over $280 depending on the cut and size, is a good-value inclusion in the set lunch menu. Sides like the dangerously addictive beef fat roast potatoes are also available as add-ons.
Starters like duck confit, smoked salmon crumpet
Pick from starters like a confit duck leg and smoked salmon crumpet, pear & blue cheese salad or chicken and barley soup.
British desserts worth saving space for
If you opt for the three-course set, you get dessert too. There’s the very English strawberry pavlova ‘Eton Mess’ (essentially a dessert of strawberries, cream and meringue) and a rich brioche bread pudding with crème anglaise — the latter exclusive to the lunch menu.
Happy Hour with free sliders
The restaurant also offers a good-value happy hour at its Library Lounge & Bar from 5pm to 7pm on weekdays, with selected drinks at reduced prices — for instance, a Classic Manhattan cocktail goes for $18 (down from $26), while wines are priced from $12 a glass (down from $19 and up), alongside complimentary sliders stuffed with fillings like thick-cut bacon.
From the team behind Bistecca
Stags Head is the latest concept by Red Door Group, the team behind Bistecca Tuscan Steakhouse and Artemis Grill, and marks their take on a slightly swish London-style steakhouse in Singapore.
The kitchen is helmed by Oliver Hyde, who trained at Michelin-starred restaurants in the UK including The Waterside Inn and Restaurant Gordon Ramsay, before moving to Singapore to lead concepts like Pollen and Maggie Joan’s.
Interestingly, Stags Head General Manager spent over a decade running Morton’s The Steakhouse in Singapore, which explains some similarities when it comes to stuff like free bites during Happy Hour.
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