Graze into the weekend with Six Senses Brasserie's new brunch menu–The Weekenders' Brasserie Brunch that is inspired by Southern European ingredients and Mediterranean cooking methods. Besides that, Six Senses uses wholesome and mindful combination of ingredients with practicing sustainability such as growing their own herbs such as dill, curry leaves and many more on restaurant grounds as well as collecting food waste for recycled compost.
The brunch menu set starts off with a quenching welcome mocktail at the Rose Lounge and Bar with an invigorating concoction of in-house made strawberry pureé, lime juice, soda water and garnished with dehydrated strawberry.
Make your way to the Six Sense Brasserie and continue with a colourful spread of the brasserie's "Graze with Our Grazing Board", which comprises Lean Green Salad, Alive and Inspired Salad, Garlic Prawn, Chicken Liver Pate with Toast Bread, Piccalilli Relish, Smoked Salmon, and Guacamole.
Next, we had a choice of one main course out of the seven main dishes available, such as their signature brunch item, Eggs Benedict SSB style served on sourdough, topped with in-house made guacamole, sauteed spinach, two organic poached eggs with an accompaniment of smoked salmon rosettes and hollandaise sauce that is made without salt and butter.
If you are looking for something on the heavier side, the Chicken and Waffles makes an ideal choice. This dish is made up of buttermilk fried chicken breast that is deep fried till golden brown, served a bed toasted waffle and topped with piccalilli pickle, ruby grapefruit and a serving of semi-spiced maple syrup.
This rich and cream based Lobster Mac and Cheese makes a great comforting choice that is baked with mild mustard cheese sauce and topped with chunks of broiled lobster chunks and dehydrated lemon scented savoury crumble.
For all you meat lovers, choose between two succulent protein rich dish – The Brunch Roast that includes carved roast loin or beef sirloin, salad, mixed vegetables, potato and beef gravy, or a classic French favourite, Steak and Eggs which consists of grilled Wagyu sirloin, two fried eggs(cooked to your liking), baby potatoes, and sweet peas.
While waiting for your dessert platter, cleanse your palate with the Six Senses Brasserie's in-house made ice-cream with an interesting selection of flavours such as Prickly Pear, Corn, Bourbon Vanilla, and many more.
Last but not least, end your meal with Six Senses Brasserie's "It's a Piece of Cake" platter with the editor's selection of dessert such as red velvet cake, mini green tea and berry tart, lemon stones, cinnamon palmier, macarons and individual filled chocolate-hazelnut flavoured cone stand.
The Weekenders' Brunch Menu is only available on weekends from 10.30am-3pm and is priced at S$68++ per person, and S$32++ for young adults below 12 years old.