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Easter Brunch At Four Seasons Hotel Singapore

March 23, 2015 Food & Beverage No Comments Email Email

SIN_570_aspect4x5Celebrate Easter Sunday with delectable cuisine and kids’ egg hunt fun for the little ones at Four Seasons Hotel Singapore.

Easter Sunday Brunch at One-Ninety Wood-fired Steaks and Seafood (April 5, 2015)

Experience the joy of Easter renewal with fresh, succulent produce and free-flowing bubbly at One-Ninety Wood-Fired Steaks and Seafood. Indulge in the delectable plethora of the Easter Sunday Brunch with a choice of wines or Champagne (non-alcoholic juices and sodas also available) for a toast to this special day.

  • Two seatings:  1st seating from 11:30 am to 1:30 pm ; 2nd seating from 2:00 to 4:00 pm
  • SGD 198 for full brunch with free flow of Veuve Clicquot Brut Yellow Label, white wine, red wine, juices (orange, mango and guava) and sodas
  • SGD 238 for full brunch with free flow of rosé Champagne

Children will have a wonderful time with the Annual Easter Egg Hunt specially set up in the ballroom.

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  • Kids’ Easter Egg Hunt timings: 1st seating from 12:30 to 1:00 pm; 2nd seating from 3:00 to 3:30 pm

A wide selection of seafood is available in the Easter Brunch, including:

  • Chilled Seafood On Ice such as scallops, tiger prawns, poached Maine lobster, Alaskan king crab
  • Smoked Seafood such as gravlax, smoked ocean trout in paper bark, cured tuna with herbs
  • Caviar and Fish Roe station such as avruga caviar, salmon roe, tobiko
  • Sushi and Sashimi station of the freshest and finest for the day

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Indulge in the meat selection with great variety for meat lovers including:

  • Hot Live Stations such as slow roasted wagyu rump, Peking duck, whole lamb, chicken shawarma
  • Local Roasts such as roasted pork belly, char siew, poached chicken in Chinese wine
  • Cold Cuts Station with Freshly Shaved Truffle such as Spanish chorizo, smoked duck breast
  • Pâté and Terrine Station such as duck liver terrine, rabbit terrine, venison pâté
  • Hallway Hot Stations such as wagyu beef lasagne, wok-fried cereal prawns, steamed grouper

Cheese and salad lovers, as well as vegetarians, will also love the huge array that includes:

  • Hallway Hot Stations such as mushroom soup with black truffle, roasted vegetable gnocchi in tomato gorgonzola sauce, potato mousseline
  • Vegetarian Salads and Chefs’ Daily Appetizers such as chioggia beets carpaccio with lemon oil, hummus, babaganoush, taboulleh salad, fava beans and petit pois with smoked ricotta
  • Salad Bar with a selection of different lettuce and leaves, the finest extra virgin olive oil, balsamic vinegar, and other dressings such as truffle dressing, mesclun ranch dressing
  • Fresh Cheese and Tomato Bar such as burrata, tomini, buffalo mozzarella, smoked scamorza
  • Bread Station with numerous condiments such as figs, plums, apricots, grapes, jams, chutneys
  • Fromage Affine with Chef-selected 25 types of French and Italian cheeses

Finally, enjoy a delightful touch to the day with a plethora of sweet treats and desserts, including:

  • Desserts such as bunny cookies, chocolate Easter eggs, crème brulee in egg shell, pistachio strawberry napoleon, baked ricotta tart, Easter macarons, hot cross buns, pineapple upside down cake, colomba pasquale chocolate hazelnut cake, walnut caramel mousse cake
  • Ice cream Sundae with six flavorus and 10 condiments
  • Chocolate Soufflé Live Station

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Easter Oriental Brunch Menu at Jiang-Nan Chun (April 5, 2015)

Celebrate Easter Sunday with a sumputous à la carte oriental buffet at Jiang-Nan Chun. Select from the menu featuring 80 dishes served stove-to-table and in unlimited portions based on guests’ preferences. To sweeten the experience, guests enjoy a complimentary serving of king prawn with Szechuan sauce and crispy rice, and a choice of one of Jiang-Nan Chun’s signature soups.

From the menu, dim sum lovers will be spoiled for choice with more than 20 dim sum items, including savoury morsels and sweet dim sum items that are delicate to the bite. Tuck in to the variety of seafood, meat, rice and noodle dishes with delicious nuances in flavours from the restaurant’s talented chefs. Finally, top off the dining experience on a gastronomic note with the delectable array of chilled and warm desserts.

Adults

  • SGD 98 with free-flow of juices (mango, orange, or guava)
  • SGD 154 with free-flow of Bortolomiol prosecco
  • SGD 208 with free-flow of Veuve Clicquot Rosé Champagne NV

Children

  • SGD 49 (from 5 to 11 years old)

For table reservations, contact:

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