Grand Hyatt Singapore pulls all the stops in the upcoming Easter Sunday, proffering a spectacular free-flow Easter Champagne Brunch exclusively on 17 April 2022.
Diners can expect a glorious spread of gourmet meats, sustainable seafood, captivating desserts as well as an optional free flow of Champagne to enhance the revelry at mezza9.
Dive headlong into the Easter feasting with an international spread from the grill, steam, seafood, Thai, sushi, and patisserie show kitchens. Diners may enjoy the themed buffet with choices of freshly squeezed juice and non-alcoholic beverages at SGD 128 per guest and SGD 64 for children aged 4 to 12 years old.
Savour the evening in the rich aromas of G.H Mumm Rosé at a top-up of SGD 100, or opt for Barons de Rothschild Champagne at a top-up of SGD 80, in addition to bottomless house pour wines, gin and tonics, and draught beers.
Begin the leisurely brunch and enjoy the flavours of the sea at the crustacean counter showcasing a selection of fresh seafood. Seafood lovers can relish in an exceptional spread of Australian Yarra Valley salmon trout caviar paired with lemon blinis, meaty bites of sustainable spiny lobster, and freshly shucked plump rock oysters. This is available alongside sustainable spencer gulf wild king prawns, clams, and black mussels.
Be enthralled by the grill kitchen next, featuring show-stopping platters of delectable prime meats, seafood, and vegetables. Start with the slow-roasted Australian grass-fed prime rib, a juicy cut marinated with fragrant herbs and spiced salt. Continue with the roasted stuffed lamb leg – cooked in a ‘romertopf’ claypot, resulting in a juicy and fork-tender lamb which is served in aromatic and peppery flavors.
The steam and wok counter serves up an equally spectacular fare. Don’t miss out on popular favourites such as the crispy fried tiger prawns, bathed in rich and creamy salted egg yolk sauce, or the sweet and sour barramundi fillet sautéed with pineapples and bell peppers.
The extensive spread continues at the Japanese counter serving up nigiri and sashimi with sustainable creations such as Bakkafrost salmon from the Faroe Islands, and yellowtail kingfish from New Zealand. Other selections of maki rolls, chef’s selection of sashimi, and Vietnamese yellowfin tuna are also available.
Diners can also cleanse their palette with a selection of tantalizing and refreshing salads. These include the signature yam-som-o, a spicy pomelo salad tossed with shredded chicken and tamarind sauce, plant-based heirloom tomatoes with hummus, olives, capers, herbs, and egg with truffle mashed potatoes.
The gastronomic affair is not complete without a plethora of mouth-watering desserts to satisfy the sweet tooth. Enjoy assorted cakes and tarts such as carrot cake with cream cheese, cherry fruit crumble, and bread and butter pudding. Lovers of tiramisu will love the fluffy and rich dessert which is newly added to mezza9’s dessert menu.
End with a selection of assorted macarons, which are pleasantly light and airy, or opt for a decadent crème caramel, along with a spread of artisanal cheese selections served with nuts, dried fruits, chutney, and grapes.
For reservations, here
a. 10 Scotts Rd, Singapore 228211
w. www.hyatt.com/en-US/hotel/singapore/grand-hyatt-singapore/sinrs
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