This April, Hilton Singapore launches their new Ultimate Hilton Sunday Champagne Brunch. Diners can look forward to a glorious food retreat with elevated brunch essentials and free flow premium Taittinger Champagne. Priced from $98++ per pax, the champagne brunch buffet features new gourmet and seasonal ingredients with 8 live stations including the fresh seafood bar, grilled carvings, gourmet specialties such as foie gras, a dedicated seasonal cheese room with over 30 types of imported European cheese, as well as artisanal desserts from the 6-metre long D9 dessert showcase.
One of the special highlights of the buffet includes the Ocean-fresh Seafood & Oyster Bar such as the fresh Alaskan king crabs, Maine lobsters, freshly shucked oysters.
Hop over to the six gastronomy stations, where the chef prepares dishes a la minute such as the enticing Foie Gras Brulee with toasted brioche and pineapple lemon jam.
My favourite at one of the a la minute stations is the homemade Waffles with Crispy Duck, topped with fried duck egg and mustard maple syrup. The waffles has a crispy, slightly caramelised exterior from the maple syrup drizzled over and packs a bite. It is paired with crispy, tender duck meat to contribute a savoury taste to the dish.
The homemade Venison Scotch Egg and Black Truffle Hollandaise was an interesting dish, with a soft flavoured egg wrapped in sausage meat, breaded and deep-fried. The addition of black truffle hollandaise elevates the flavour of the dish with a strong truffle fragrance.
Don't miss out on the King Crab Homemade Ravioli with shellfish espuma, giant ikura and chive oil as well. The ravioli boasts a perfect al dente texture, encasing tender shreds of sweet king crab meat, while the richly flavoured shellfish espuma compliments the gourmet pasta dish well.
The savouries at the Prime Meat Carvings section includes the 14-hour Slow Roasted Wagyu Beef Leg is carved out and served by the chef upon request.
Some of the highlights from the savoury selections include the Sticky Spicy South Australian Dorper Lamb Ribs, as well as the Crispy Pork Belly with macaroni cheese and braised red cabbage.
Indulge in the New Zealand Rockling Fish Fillet with braised olive and fennet, which boasts soft, fork-tender fish fillet meat.
Next is the Stone-hearth oven baked pizza with Black Truffle and Fontina Cheese Pizza, and Artichoke and Tellegio Pizza with Prosciutto.
Lastly, relish in the dazzling array of artisanal D9 Cakery handcrafted pastries to end the meal on sweet note. Some of the must-tries are the Belle, matcha azuki cake, Hazelnut chocolate cake, citron tart, and selection of deconstructed desserts such as the King's cake, Japon a la Fraise, and Noisette du Caramel.
The delectable spread also includes homemade macarons, dark chocolate pralines, tarts, classic loafs, cupcakes, cheesecakes, freshly baked scones, and creme brulee.
Sunday Champagne Brunch
Adult:
$98 per person (free flow of coffee, tea and selected soft drinks)
$128 per person (free flow of prosecco, selected white & red wines and beer)
$168 per person (free flow of Taittinger Champagne, selected white & red wines and beer)
Child:
$49 per child (aged five to 12 years old) / Child below the age of five dines for free.
Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.
Opus Restaurant
Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
Website
Nearest MRT: Orchard (NS Line)
Sunday Champagne Brunch
Sunday: 12pm - 3pm
Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]
