Director of Public Relations and Marketing Communications
The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue, Singapore 039799
Phone: +65 6434-5179
Fax: +65 6337-5192 email@example.com
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.
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
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 andSautéed 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
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.
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.