Raffles Singapore Sunday Champagne Brunch

Launching this month, Raffles Singapore’s new Sunday brunch menu (S$158++ per head) will include a special selection menu of red and white wine, personally chosen by Raffles’ Wine Director to pair with the delicious international menu that brings together some of the finest dishes from around the world including Pata Negra Ham, Foie Gras, Fresh Ravioli, four types of Oyster, French cheeses and homemade ice-creams, and more. Also included are beer, Singapore Slings, soft drinks and juices. A champagne inclusive menu is also launching at S$178++ serving Champagne Billecart Salmon Brut and S$198++ serving Champagne Billecart Salmon Brut Rosé , one of the finest champagnes in the world.

Raffles Singapore is not just a hotel, but an icon. Raffles Singapore is an oasis of colonial style, calm and charm in the heart of modern Singapore – exclusive, historic, and one of a kind. Raffles Sunday Brunch is served from 11.30am to 3pm at Bar & Billiard Room, a spacious brightly-lit room with tiled floors and soaring ceilings. Featuring an extensive buffet spread, this isn’t going to be an ordinary Sunday brunch and be prepared for a luxe indulgent afternoon.

To start with, seen at the Salad and Antipasti section are Poached Egg with Chorizo and Mini Ratatouille, Peppered Tenderloin Carpaccio – Rocket Leafs – Shaved Parmesan, Maine Lobster, Ratte Potato and Truffle Vinaigrette, Chilled Green Pea Soup – Ricotta – Croûton – Mint.

With 48 French cheeses and a selection of homemade bread, focaccia, brioche and croissants, the Cheese and Bread sections are equally bountiful. Meanwhile, the smörgåsbord of Cold Cuts features Parma Ham, Bayonne Ham, Cinco Jotas Iberico, Salchichon, Lomo, Chorizo served with Xapata Bread and a palette of Tomato D’ Antan. And then there’s also Country Terrine, Foie Gras and Duck Rillettes with French Baguette Toast for rustic country-style nibbles.

At the Seafood display we see a selection of imported oysters, tiger prawns, Maine lobsters, and various condiments (Lemon Wedges, Shallots, Black Pepper Vinegar, Mayonnaise, Aioli, Tabasco).

The Hot Food section features Roasted Chicken with “Piperade”, Duck in Orange Sauce, Squid Risotto and Spinach in Crustacean Sauce, Bouillabaisse, Black Cod with Matelote Sauce, Asparagus with Tomato and Olive, and Ratatouille amongst others. The Ravioli station prepares freshly-wrapped pasta dumplings to order.

Photos of Ratatouille, Bouillabaisse, Duck in Orange Sauce, Squid Risotto with Spinach in Crustacean Sauce, Asparagus with Tomato and Olive by Superadrianme.com.

Do not miss the Carving station that features Australian Grain Fed Prime Rib on the Bone, Omaha Beef Tenderloin “Bordelaise” Sauce, Potato Fondant, Roasted Welsh Leg of Lamb with Garlic, Roasted Welsh Rack of Lamb with Herbs Crust, Slow Oven Baked Welsh Lamb Shoulder with Condiments, Gratin Potato, Macaroni au Gratin and BBQ Iberico Pork Ribs. In particular the Beef Tenderloin and Rack of Lamb with Herbs Crust are delectable, with the former perfectly roasted medium-rare, very tender to the bite and delicious when paired with Shallots Confit. The Welsh Lamb Shoulder is a must try, especially for those who are normally shy with lamb – the tenderness and delicate flavor of this will change your mind.

The highlight of Raffles Singapore’s Sunday Brunch has to be the Live Seared Foie Gras station. Generous-sized pieces of Foie Gras are seared to order and served warm with Creamy Cauliflower Mash on the side.

Last but not least, cap off your decadent brunch with delightful pastries from the Dessert table. For those with a sweet tooth, the spread of colorful chef creations are difficult to resist – from chocolate to sweet mousses to little tarts to cakes, the selection is highly varied. The Orange Marshmallow has a firm pillowy texture while the Lemon Basil Mousse with Fresh Strawberries served in adorable eggshell cups is a fun sweet-little-sumthin’ with an interesting herb-like flavor not immediately associated with desserts.

Further enhancing this Sunday brunch experience is the exceptional service from the waitstaff who promptly refills your empty glasses with juice, water, cocktail and champagne. Do note that the champagne experience is optional and the brunch menu is broken down into three price points as such:

S$158++ per person (without Champagne)
S$178++ per person (Unlimited Billecart-Salmon Brut Réserve)
S$198++ per person (Unlimited Billecart-Salmon Brut Rosé)

Do you know that Raffles Hotel is the birth place of the Singapore Sling? This cocktail was developed sometime before 1915 by Ngiam Tong Boon, a Hainanese bartender working at the Long Bar in Raffles Hotel Singapore. The current Raffles Hotel recipe is a heavily modified version of the original, most likely changed sometime in the 1970s by Ngiam Tong Boon’s nephew. Today, many of the Singapore Slings served at Raffles Hotel have been pre-mixed and are made using an automatic dispenser that combines alcohol and pineapple juice to pre-set volumes. They are then blended instead of shaken to create a foamy top as well as to save time because of the large number of orders. However, it is still possible to request a shaken version from bartenders. By the 1980s, the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the move towards fresh juices and the re-emergence of quality products, the cocktail has begun to resemble its original version.

A must have, especially when you’re at Raffles Hotel.