Nothing says Sunday like a good feast, which is why you need look to no further than the new Sunday Champagne Brunch at Hilton Singapore. Highlights of the new buffet spread include live seafood, meat carving and grill stocked with fresh imported ocean catches, premium Australian cuts and gourmet delicatessen from Europe.

From the moment guests set foot in the restaurant, which is classically adorned fluid curvilinear wooden walls, they will be treated to a visual feast and tantalizing aromas thanks to eight cooking stations. To start your brunch on a light note, have a plate of appetisers such as Tuna Tartare with Avocado Mousse, Tomato Gazpacho, Tiger Prawn with Green Mango and Alaskan Crabmeat with Mango Jelly.

Gourmands will be spoilt for choice at the Smorgasbord Station, where they can pile their plates with thinly-sliced à la minute charcuterie of imported whole leg Iberico ham, Lomo Ham and Saucisson sec cured meat and more than 20 types of cheeses specially flown in from Italy, France and Switzerland.

Seafood connoisseurs can dive straight in to the live Seafood Station which will be well-stocked with platters of fresh sashimi and premium catches like half shell scallops from Australia, Canadian-Maine Lobsters, yabbies (a type of crayfish) from Spain and shucked oysters from Australia, Canada and France. We are in love with variety of oysters. The husband loves the ones from France especially. For those that loves Japanese food, there was also platters of fresh sashimi.

For those who prefer asian flavours, there are dim sum, Vietnamese Beef Noodle Soup and some cooked dishes such as Gong Bao Frog Leg (which I am very surprised to see in the menu), chilli crabs and more. Unfortunately, I think their Chinese section lack lustre, they need to work more on the flavours. There are also western session like grilled cod, and wood fired pizza.

The chefs working behind the stations have put out an array of à la minute specialty dishes such as pan-fried foie gras with apple and passion fruit, fresh homemade Italian maccheroni pasta with juicy Maine lobster meat and yabbies’ and the not-to-be-missed classic homemade Scotch egg with black truffle hollandaise. The scotch eggs were done golden and crunchy — I joyfully ate them up, pairing it with the aromatic black truffle hollandaise.

The most impressive section in this brunch is the grills. Those feeling carnivorous can satiate their appetites with hearty, meaty offerings including Australian grain-fed prime rib, honey mustard-glazed pork rack and slow-frilled herb-roasted baby fowl. You can witness chef in action behind the open-flame charcoal grills, expertly cooking popular cuts of wagyu flank steaks, lamb chops and Rangers Valley grain-fed beef tenderloins over white-hot charcoal to smoky, caramelized perfection.

A brunch experience is not complete without decadent desserts. The Sunday Champagne Brunch will feature sweet treats like the luscious caramel hazelnut chocolate fountain, perfectly-torched crème brulee, multi-layered rainbow cake, delicate green tea and strawberry tarts, macarons, pralines and refreshing homemade gelatos.

The Hilton Singapore Sunday Champagne Brunch is available every Sunday from noon to 3p.m., only at Opus Restaurant, located on the ground level. You can opt to finish their buffet with bottomless rounds of select house pours, sparkling wine and champagne.

Opus Bar & Grill

Address: Hilton Singapore, 581 Orchard Road, Singapore 238883
Tel: +65 67303390
Email: sinhi_F&B@hilton.com
Sunday Champagne Brunch is available every Sunday from 12pm to 3pm

Prices:
Adult – $88++ per person with a welcome drink // $108++ per person (free flow of sparkling wine, selected white & red wines and beer) // $138++ per person (free flow of Louis Roederer champagne, selected white & red wines and beer)
Child – $39++ per child (aged 5 to 12 years old) // Children below the age of four dine for free.

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