Amusing Easter Wonderland at The Murray, Hong Kong
The Murray Hong Kong
Hotel news | Dining | Events, 20 March 2026
The Tai Pan Easter Roast Brunch - A Classic Family Celebration
Perfect for families with little ones, The Tai Pan presents the Easter Roast Brunch, a warm and inviting setting where classic roast flavours meet playful holiday spirit. Activities include Balloon Twisting on 4 April, Bunny magician on 5 April and Face painting on 6 April.
The culinary journey begins with a selection of Easter-exclusive appetisers, including the signature Devilled Egg with tuna and caviar, a vibrant Carrot Soup with Alaskan crab, and the ever-popular Tai Pan Salad featuring grilled Boston lobster. Guests can also savour the delicate Scallop à la Meunière with lemon and truffle.
For the main course, highlights include the Tai Pan Signature OP Ribs served with Yorkshire pudding, Norwegian Salmon with almond saffron and dill sauce, and the Crispy Pork Belly accompanied by roasted potato and fennel compote.
A dedicated "Garden Kids Corner" offers a delightful array of both savoury and sweet treats, such as Mac & Cheese, Chocolate Salami, Easter Cookie and Easter Egg, ensuring younger guests are just as indulged.
The feast concludes at the Dessert Counter, featuring Earl Grey Chocolate Tarte, Chocolate Coffee Cake, Assorted Chocolate Eggs, Easter Cross Buns, Colomba, and a selection of ice cream and seasonal fruits.
To complement the meal, guests may top-up for a two-hour free-flow beverage package, including Champagne, Prosecco, house wines, beers, and juices.
The Tai Pan Easter Roast Brunch
Date: 4 to 6 April 2026
Time: 12pm – 2:30pm
Venue: The Tai Pan, UG/F
Price: HKD 788 per adult | HKD 398 per child (aged 5–11)
Free-Flow Add-On: HKD 388 (Champagne – Bollinger); HKD 198 (Prosecco)
For reservation, please click here; click here to view menu.
Popinjays Easter Disco Brunch - A Lively Feast with A Groove
Up on the rooftop, Popinjays turns up the energy with its Easter Disco Brunch, a vibrant celebration where music, colour, and bold flavours come together for an afternoon of egg-smashing fun.
Guests can begin with a luxurious spread of Murray Caviar, Salmon Caviar, served with blinis, sour cream, and condiments.
The Antipasti selection features Uova e Asparagi (boiled Japanese eggs with asparagus and salmon roe), Torta Pasqualina (traditional spinach and ricotta quiche), Carpaccio with cured beef, and Nizzarda with seared tuna loin.
For Primi, the kitchen serves baked Cannelloni with béchamel and Bolognese, alongside a creamy Risotto with green asparagus and speck. The Secondi highlight Agnello Scottadito (roasted lamb chop), slow-cooked Porchetta, and Baccala Mantecato with polenta and black truffle.
A sweet finale awaits with the Popinjays Easter's Delight, a dessert showcase including chocolate salami, Italian lemon cheesecake, tiramisu, torta di ricotta, Colomba cake, and assorted ice cream. Guests are encouraged to try the special chocolate Easter egg, meticulously crafted by Pastry Chef Jean-Marc Gaucher, which is a true masterpiece not to be missed.
Join us for the heart of the festivities, the playful egg-cracking moment — a beloved tradition that infuses the occasion with cherished smiles for guests of all ages.
2-hour Free-flow beverage packages range from soft drinks to premium Champagne selections, including Ruinart and Dom Pérignon, with unlimited caviar and oysters included in the top tiers.
Popinjays Easter Disco Brunch
Date: 5 to 6 April 2026
Time: 12pm – 6:30pm (last seating 4:30pm)
Price: HKD 788 to HKD 2,688 per person (depending on beverage package)
For reservation, please click here; click here to view menu.
Easter Patisserie Selection - crafted by Executive Pastry Chef Jean-Marc Gaucher
This Easter, the hotel’s Executive Pastry Chef Jean-Marc Gaucher, a master chocolatier, has created a special oversized, amusable Cassia Easter Egg for guests to enjoy. Named after the hotel’s century-old Cassia Javanica tree — whose glorious pink blossoms are in full bloom in April — this creation delivers a delightful surprise for both the eyes and the palate. The large hollow egg is crafted from 35% white chocolate in a soft pastel pink shade, featuring delicate details inspired by The Murray's iconic exterior architecture. A gentle crack reveals sweet surprises inside, including mini Gianduja chocolate eggs made with a blend of premium milk chocolate and nuts. It is a delightful treat best shared with friends and family for a fun, memorable Easter weekend experience. The Cassia Easter Egg is priced at HKD 688 and available for order 72 hours in advance.
Chef Jean-Marc has also crafted an array of seasonal delights embracing soft spring hues of sunny yellow, refreshing violets and greens, and pastel pink that celebrate the season’s gentle awakening. For orders, please click here.
For reservations and enquiries, please visit The Murray official online store or contact +852 3141 8888. All prices are subject to a 10% service charge.
About The Murray, Hong Kong, a Niccolo Hotel
Recognised with a prestigious One MICHELIN Key in the inaugural 2025 MICHELIN Guide Hotel Selection and as the only Leading Hotels of the World member hotel in the city, The Murray, Hong Kong, a Niccolo Hotel is a high-profile preservation project designed by the renowned British architecture and integrated design firm Foster + Partners. As part of the Hong Kong SAR Government's Conserving Central initiative, the hotel occupies the historic Murray Building, one of the city's most iconic landmarks. This US$1 billion contemporary sanctuary features 336 generously proportioned guest rooms and suites distributed across 25 floors. The property boasts an array of exceptional facilities including a swimming pool and spa, a spectacular rooftop bar with panoramic views of the Central Business District and Hong Kong Park's lush greenery, multiple signature dining venues, and versatile meeting and event spaces.
For additional information about The Murray, Hong Kong, please visit niccolohotels.com.
About Niccolo Hotels
Niccolo Hotels is a collection of five contemporary chic hotels inspired by luxury fashion. Underpinning the brand is the desire to make life effortlessly luxurious for guests with engaging experiences, art and design, and sophisticated spaces. The brand’s first property opened in Chengdu in 2015 and it is now present in Hong Kong SAR, Changsha, Chongqing and Suzhou. Niccolo Hotels is part of Wharf Hotels’ portfolio and a member of Global Hotel Alliance, the world’s largest alliance of independent hotel brands. Visit niccolohotels.com, Instagram or LinkedIn.
About GHA and GHA DISCOVERY
Global Hotel Alliance (GHA) is the world’s largest alliance of independent hotel brands with 50 brands and over 950 hotels in 100 countries. Its award-winning loyalty programme – GHA DISCOVERY – provides 34 million members with recognition, D$ rewards and exclusive experiences across its hotels and partners, both with and without a stay. GHA DISCOVERY generated US$2.7 billion in member hotel revenue and 11 million room nights in 2024. Through membership in GHA, brands expand their global reach, drive incremental revenue and reduce dependence on third-party channels, all while maintaining management independence and individual positioning.
For more information, visit globalhotelalliance.com or ghadiscovery.com.
Kalvin Chung
Director of Communications
The Murray, Hong Kong, a Niccolo Hotel
T: +852 5662 1630
E: kalvin.chung@niccolohotels.com
Stephen Lee
Public Relations Manager
The Murray, Hong Kong, a Niccolo Hotel
T: +852 9321 8568
E: stephen.lee@niccolohotels.com
