Published on : Friday, March 20, 2015
Celebrate 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
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 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.
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
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
Tags: Easter Brunch at Four Seasons Hotel Singapore, Hotel News