Published on : Thursday, February 14, 2013
Designed to create a memorable dining experience for families as they celebrate Easter, Executive Chef Giovanni Speciale pulls out the stops with an expansive three-course Easter Brunch in One-Ninety restaurant. An extensive selection of appetizers, desserts and applewood grill entrées awaits brunch lovers March 31, 2013 at Four Seasons Hotel Singapore.
Replete with freshly prepared sashimi, tiger prawns, poached Maine lobster, Sri Lankan crabs, chilled shellfish and crustaceans on ice, the appetizer spread is enhanced by Avruga caviar, salmon roe and tobiko at the caviar and fish roe station. A selection of the finest extra virgin olive oils and balsamic vinegars is the perfect accompaniment to the greens at the salad bar, paving the way to an indulgent stop at the charcuterie station with freshly shaved truffles. Hand carved pata negra, duck liver terrine and lamb prosciutto are featured alongside Spanish chorizo, duck rilette and salami served with toasted bread, fresh figs, assorted olives and gherkins.
At the carving station, the Chef will fill the plate with roasted baby lamb stuffed with rice and hard-boiled eggs. Local roast meats such as roasted pork belly, roasted char siew and roasted duck enhance the platter further. A delectable smoked seafood selection consisting of Scottish smoked salmon, hot smoked salmon, smoked swordfish and smoked tuna will tempt guests into a second helping.
As the brunch is savoured at leisure, diners can choose from a hearty selection of entrées prepared over the applewood grill. Meat lovers will delight in grilled lamb chops, gratineed white asparagus, couscous salad and tarragon jus; pan-roasted Dutch milk-fed veal chop, truffle mouselline potato, spring vegetable ragout; or grilled Wagyu steak with home-style potatoes and asparagus. For a lighter option, diners may order risotto with green peas, roasted peppers, cos lettuce and mascarpone cheese; wood-fired baked Maine lobster, prawn and bread crumbs with tartar sauce; and slow-cooked sea bream, vegetables a la Grecque, caviar and crab broth.
As the aroma of chocolate beckons from the live station where the chocolate soufflé is being prepared by the pastry chefs, guests may decide to ply their dessert plate with hot cross buns, ricotta cheese tart, carrot ginger cake, Easter cupcakes and rhubarb pavlova. Cheese lovers will delight in the 25 varieties of French cheeses served with fig chutney, pear conserve, fresh grapes, organic honey, quince jelly and crackers.
At the Children’s Playland located in the Hotel’s Ballroom foyer, the highlight of the afternoon is the Easter egg hunt. The supervised Playland also offers a bouncy castle, face painting, arts and crafts, balloon games, bookmark-making and video game consoles that will entertain the little ones. A Kiddies Buffet features a delightful fare of nuggets, hotdogs, fries, burgers, healthy vegetable snacks and Pastry Chef Audrey Yee’s signature chocolate chip cookies. Children aged 4 and below dine for free. As a memento, all children will receive a give-away of chocolate eggs.
Source:- Four Seasons Hotel