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SINGAPORE – 15 June 2017 – The Ritz-Carlton, Millenia Singapore’s highly anticipated SuperBrunch returns on Sunday, 2 July, from 12 p.m. to 3 p.m. In this 16th edition of the hotel’s iconic vintage Champagne brunch extravaganza, guests can look forward to an epicurean summer party inspired by some of the world’s most glamourous beach destinations.

The hotel lobby, Colony restaurant and Chihuly Lounge will be transformed to emulate famous beaches spanning the globe including Kailua in Hawaii, Santorini in Greece, Jeju Island in South Korea, Boracay in Philippines, Ibiza in Spain, and Copacabana in Brazil.

Gastronomic delights include spit roasted whole lamb, Kaluga queen caviar, whole tuna sashimi, 110 types of international cheeses, coconut marinated chicken, crispy pork belly with liver sauce, seafood tagliatelle, whole pig porchetta, baked stone crab in shell and nitrogen “starfish” meringue.

The summer party atmosphere will be enhanced by hula dancers and a ‘live’ deejay. A decorative tattoo artist, hair braiding stylist, and a sand artist who will be putting the finishing touches to his masterpieces, will provide entertainment throughout the event.

Culinary Highlights

  • Kailua: Slow-cooked Kailua Pulled Pork, Kaluga Queen Caviar, Abalone with Yuzu Jelly, Assorted Seafood Roe, Poke Station
  • Okinawa: Whole Tuna Sashimi, Sushi Bar, Maki Station
  • French Riviera: Beef Tartare with Soft Poached Egg, Foie Gras Parfait with Cherry Port Wine Jelly
  • Sharm El Sheik: Spit Roasted Whole Lamb, Minced Lamb Kebab
  • Ibiza: Iberico Cepes with Hazelnut Puree, Serrano Ham with Artichokes and Gorgonzola
  • Bali: Chicken Rendang Betawi, Glutinous Rice Roll
  • Phuket: Pad Thai Beef Rib Noodle Soup, Tom Yam Seafood Soup served in coconut
  • Sabah: Lobster Bamboo Rice, Baked Tenggiri Fish, Kam Hong Style Fried Jumbo Head Prawn
  • Goa: Pickle Flavoured Whole Pork Ham
  • Jeju: Braised Abalone with Octopus and Scallop in Chilli Paste, Ginseng Chicken Soup, Abalone and Sea Urchin Congee
  • Sentosa: Roast Station – Char Siew, Roast Pork Belly, Hainanese Chicken Rice
  • Dubai: Chicken Shawarma, Wheat Porridge with Lamb Pudding, Whole Garoupa served with Sumac, Lemon and Yoghurt
  • Santorini: White and Whole Meal Pitas with a selection of Dips, Hummus, Baba Ganoush, Falafel and Harissa
  • Boracay: Crispy Pork Belly with Liver Sauce, Chicken Adobo
  • Cuba: Cuban Fish Stew, Braised Beef Flank, Caribbean ‘Pepper Pot Chicken’ Tamales
  • Amalfi Coast: Seafood Tagliatelle, Whole Pig Porchetta, Pasta Paccheri
  • Acapulco: Baked Blue and Yellow Corn Bread with Melted Monterey Jack Cheese, Quesadillas
  • Copacabana: Toasted Cassava with Grated Boiled Egg and Sautéed Bacon, Monk Fish Stew with Coconut Milk
  • Miami: Baked Stone Crab in Shell, Baked Stuffed Potato Husk with Chilli Con Carne
  • Dessert Island: Nitrogen “Starfish” Meringue, “Sea” Macarons, “Message in a Bottle” Cake Jar

Prices

SGD 468 per adult (inclusive of unlimited pours of Dom Pérignon Vintage 2006, house pour red/white wines, selected cocktails/mocktails, soft drinks and fruit flavoured sparkling water)

SGD 288 per adult (inclusive of unlimited pours of Moët & Chandon Grand Vintage Blanc 2004 Magnums and Rosé 2002 Magnums, house pour red/white wines, selected cocktails/mocktails, soft drinks and fruit flavoured sparkling water)

SGD 144 per child (six to 12 years of age)*
SGD 72 per child (three to five years of age)*
*Inclusive of unlimited soft drinks and fruit flavoured sparkling water

Prices are subject to prevailing service charge, goods and services tax.

For reservations or enquiries, please contact Restaurant Reservations at (65) 6434-5288, email rc.sinrz.restaurantreservations@ritzcarlton.com, or visit  www.ritzcarlton.com/en/hotels/singapore/offers/summer-party

About SuperBrunch

In 2010, “Brunch 78” – a 78-metre brunch spectacle which spanned the entire lobby was first introduced to showcase the combined expertise of the hotel’s culinary team, visiting guest chefs and the legendary service of The Ritz-Carlton Ladies and Gentlemen. Following its huge success, the name “SuperBrunch” was coined in 2011. In 2013, Executive Chef Massimo Pasquarelli conceived the idea of themed SuperBrunches such as a circus, a picnic and a voyage, to showcase the immense creativity of the culinary team in creating an unmatched brunch experience.