Published on : Tuesday, April 29, 2014
Brunch acolytes looking for an exceptional experience with family and friends will find the definitive brunch celebration at One-Ninety Wood-Fired Steaks and Seafood Restaurant at Four Seasons Hotel Singapore.
Customized by Executive Chef Giovanni Speciale to enhance the buffet spreads of appetizers and desserts and an à la carte menu of main courses is the new Chef’s Butcher’s Block. Circulating round the restaurant with gnocchi, succulent cuts of steak and meats off the grill, the portions are served tableside.
The unparalleled brunch experience begins with an appetizer spread expansively filled with smoked and chilled seafood. Ranging from smoked trout to hot smoked salmon, tiger prawns, green mussels and poached lobster, the fresh selection also encompasses Avruga caviar, salmon roe and a variety of salad greens. In addition to the local roast and cold cuts, pâté and vegetarian platters, a tomato bar comprising roina tomato, green tomato and vine ripened datterini complements the array of cheese.
In between bouts of convivial conversation and a toast with either prosecco, Champagne or Javier de las Muelas’ Singapore Sangria, main courses from the à la carte menu are served stove to table. Made to order from the wood-fired oven are Australian lamb chops grilled in spiced lamb jus, Ranger Valley wagyu, striped sea bass flavoured with citrus and herb olive oil, and the restaurant’s signature wagyu beef burger served with semi-dried tomatoes and horseradish mayonnaise. Just as notable is the quintessential brunch staple: poached eggs served with hollandaise, wilted baby spinach and seasonal black truffles; while whole Maine lobster, cracked and served with drawn butter tops the list.
While circling the dessert buffet laid out at the chef’s table, decisions on selecting a small selection of sweets and cheeses are futile; especially when faced with chocolate tarts, panna cotta, chocolate roll, Queen’s Kisses, cakes, macarons and eclairs. Cheese aficionados will appreciate the 25 varieties of French cheeses served with fig chutney, pear conserve, fresh grapes, organic honey, quince jelly and crackers.
Paying an innovative tribute to Singapore’s cocktail scene is the Singapore Sangria, specially concocted by Javier de las Muelas. A free-flow of this one-of-a-kind cocktail along with Bortolomiol Prosecco and Veuve Clicquot Yellow Label Brut NV Champagne complement the brunch selections.
To keep the young ones entertained throughout brunch, the Children’s Playland located at the Hotel’s Ballroom offers a Kiddies Buffet featuring a delightful fare of nuggets, hotdogs, fries, burgers, healthy vegetable snacks and chocolate chip cookies. In addition, the supervised Playland offers bouncy castle, face painting, arts and crafts, balloon games, bookmark making and video game consoles that will keep the little ones busy and allow parents a few uninterrupted hours to savour the brunch.
Source:- Four Seasons Hotel
Tags: Four Seasons Hotel