The Ritz-Carlton, Millenia Singapore's signature bi-annual vintage Champagne brunch extravaganza is back! If you are looking for the most indulgent Champagne Brunch in Singapore, this is it (and it only happens twice a year)! The highly anticipated 13th edition of SuperBrunch is to be held on Sunday, 29 March 2015 (12pm to 3pm). This ground-breaking culinary fabrication will see the hotel lobby transformed into a bustling construction zone.

Aptly themed “Under Construction”, this edition of SuperBrunch alludes to the impending transformation of Greenhouse and Summer Pavilion restaurants which will commence on Monday, 30 March 2015 through late August 2015. Before the scaffolding go up and demolition works begin, join us on this final soiree which Executive Chef Massimo Pasquarelli and his team of ‘food architects’ have ingeniously engineered.

CULINARY HIGHLIGHTS

Seafood on Ice Station: An assortment of Sushi and selected Sashimi including Tuna, Salmon, Hamachi, Scallop, King Snapper, and Octopus

Freshly shucked French, Australian and Canadian Oysters, Spanner Crabs, Chilled Tiger Prawns, Mussels, Scallops, Poached Crayfish and Atlantic Lobster

Smoked and Cured Salmon: 11 different varieties including Oak Smoked, Hickory Smoked, Applewood Smoked, Hot Smoked, Salmon Gravalax, Thai Cured, Salmon Pastrami, Teriyaki Cured, Smoked Ocean Trout, Beetroot Cured and Salmon Rillette

Abalone and Bird’s Nest: Chilled Marinated Abalone, Braised Abalone with Diced Mushrooms and Vegetables, Baked Abalone Puff, Poached Bird’s Nest Dumpling with Lobster Stock, Steamed Bird’s Nest Dumpling with Prawn Paste, Chilled Bird’s Nest with Black Sesame and Almond Jelly

French Caviar: French Caviar served with Blini and Crème Fraiche

Sea Urchin: Cocktail of Sea Urchin and Ikura Roe in Avocado Mousse, Cauliflower Cream and Lobster Consommé en Gelée

Foie Gras Au Torchon: Whole Duck Foie Gras served with Homemade Jams, French Toast, French Spice Bread, Figs

Jamón Ibérico de Bellota ‘Live’ Carving Station: Whole Leg Bone-in Iberico de Bellota Ham

Charcoal-grilled Skewers and Satay: 14 different varieties including Marinated Shrimp, Baby Squid, Iberico Pork, Mongolian Lamb, Beef Cubes, Miso Codfish, Chicken with Spring Onions, Mutton and Venison

Roast Meats: Truffle-roasted Chicken, Wagyu Beef Leg in Barbecue Sauce, Pork Crackling with Pimento, Baby Lamb with Mint Yoghurt, and Pork Kielbasa Sausage

Cheese: 120 international cheeses selected by European cheese masters

PRICES

S$468++ per adult (with unlimited Louis Roederer Cristal Brut Vintage 2006)*
S$288++ per adult (with unlimited Louis Roederer Brut Vintage 2008 and Brut Rosé Vintage 2009)*
*Includes unlimited house pour red/white wines, soft drinks and fruit flavoured sparkling mineral water

S$144++ per child (six to 12 years of age)^
S$72++ per child (three to five years of age)^
^Includes unlimited soft drinks and fruit flavoured sparkling mineral water