We chose this restaurant for Sunday brunch based on both the menu and the champagne. The champagne is Billecart Salmon, as opposed to Moët, which is what many of the hotels offer, but which we don't much care for. We have enjoyed several champagne brunches in Singapore and this was definitely among the best.
The brunch offering here is a little different from other places, as you can not only eat as much as you like from the buffet of seafood, salads, cheese, desserts and other things that I have forgotten, but there is also the "pass around" of 7 dishes that are brought to your table. On offer when we were there: pan seared tuna, beef carpaccio, duck breast and dark chocolate fondant, to name just a few. There were also main courses and other choices from two cooking stations. My main of pan seared langoustine and scallops was OK, but not wonderful, but my companion loved his veal belly roulade. The service was attentive, thoughtful and always there when it needed to be, particularly when it came to serving the champagne.
We loved the champagne and the white wine, a Chablis, but not so much the red. The breads deserve a special mention, as do the desserts; make sure to save some room. We loved our brunch, particularly as there was one setting, no pressure and some great live music. Towards the end of the meal, a few of us in the room got up to dance and sing along with the band. How great is that?
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