Shanghai, China – April 1, 2018 – In April, The Portman Ritz-Carlton is bringing back gastronomic Sundays with the return of Portman’s Restaurant Sunday brunch buffet experience presented by Executive Chef William Wang and Executive Sous Chef Herwig, featuring continental and pan-Asian inspirations.
Artsy Easter Sunday Brunch Portman’s Restaurant Sunday brunch returned on Easter day with artist guest chef appearance. Guest chef Yann Bernard Lejard conducted a live plating demonstration and sophisticated pass-around dishes including beef tenderloin with truffle and mushrooms. Guests could also enjoy unique Easter themed offerings on this special day.
Sunday Brunch Buffet Relax with exquisite food with family and friends for a weekend treat to remember. Every Sunday, the professional culinary team presents an exclusive brunch menu including a delightful range of appetizers, main dishes and desserts highlighting continental and pan-Asian inspirations. In addition, guests can choose to enjoy different beverage packages with free-flow of Moët & Chandon champagne, specially crafted cocktails, wine, beer and soft drinks.
Portman’s Restaurant Sunday Brunch appetizers range from salad bars, cold cuts, smoked, cheeses, bread, Chinese cold, fresh seafood, steamed dim sum, to Japanese tempura, sushi and sashimi. Hot dishes include Chinese hot pot with various selections of beef, seafood, assorted meat balls, fresh vegetables; live station with live-grilled lobster, beef ribeye, roasted lamb leg, Middle East style whole lamp and whole beef leg; Western BBQ such as beef fillet, lamb rack, cheese sausage, pork neck, chicken kebab, grilled scallop, Turkish Shawarma, etc.; Chinese BBQ includes roasted duck, barbeque pork, marinated beef shank and marinated beef tripe.
More Western hot dishes include pan-fried sole fish with raspberry sauce; pan-fried salmon; grilled herb king oyster mushroom; buttered seasonal vegetables with cheese orange hollandaise sauce and roasted potatoes. Chinese hot dishes include wok-fried pork belly with wild mushrooms; sautéed chicken with chili pepper; wok-fried duck breast with honey bean; sautéed sliced beef with mushroom in oyster sauce; braised seafood; Mapo tofu; braised seasonal vegetable with dried scallop; smoked salmon fried rice; Shanghai style rice with green vegetables; fried rice with beef; and Singaporean fried noodles, etc. Asian flavored pass arounds include beef randang, Singapore black pepper crab and Pat Thai.
With the sumptuous feast of hot dishes, a soup station featuring Western and Chinese soups such as Minestrone, French onion soup, pumpkin cream soup, doubled fish maw in golden soup with shredded abalone, etc. to meet different palates. Sweets lovers can also indulge in a wide selection of desserts include Marble cheese cake, cherry claffouti tart, Tiramisu cake, light chocolate slice torte, Chestnut vanilla mousse, Opera, lemon tart, Black forest, Panna cotta, bread pudding, pancake and waffle station, chocolate truffles, etc. Last but not least, a healthy fruit station will be a nice treat at any time during the brunch hours.
*Food adjustments would be made according to seasonal changes.
Every Sunday 12:00 noon – 3:00pm Level 1, The Portman Ritz-Carlton, Shanghai
RMB 388+ per person with coffee, tea and soft drinks RMB 488+ per person with coffee, tea, soft drinks, house wine, beer, beverage station/ weekly cocktails RMB 588+ with coffee, tea, soft drinks, house wine, beer, beverage station/ weekly cocktails and Moët & Chandon champagne