A BOTANICAL EASTER SUNDAY BRUNCH

One-Ninety | Sunday, 4 April 2021

12.00pm to 3.00pm | Available from $148 per adult

 

Egg-spect egg-citing creations and much more at the botanical One-Ninety Easter Sunday Brunch!

The indulgent buffet beckons with ocean-fresh Maine Lobsters, King Crab, Avruga Caviar, Diamond Clams and more on ice. A market spread of Mediterranean mezzes and appetizers including Salmon Tataki, Deep-Sea Crab leg, Lime Aioli, Poached White Asparagus in Truffle Emulsion, Buffalo Mozzarella and a chef’s selection Cold Cuts of Wagyu Beef Bresaola, Lomo, Mortadella and Parma Ham.

Complement your choice of Entrée with four tempting ‘live’ stations, including 72-hour Slow Roasted Milk Fed Lamb with Saffron Rice, Dried Fruit and Nuts, Baked Salmon Coulibiac with White Wine sauce and Clams, Apple Wood Smoked Peking Duck and Slow Roasted Wagyu Beef Rump.

An additional selection of 20 cheeses and more handcrafted desserts by Executive Pastry Chef Audrey Yee will bring wide smiles all round with delightful classics such as Easter Bunny cookies and cupcakes, Easter Chocolate eggs, and Hot Cross Buns to Strawberry-Lime cake, Ricotta Cheese Tart and more, this is a spread even Easter Bunny herself would give up egg-hunts for!

Easter Sunday Brunch is available Sunday, 4 April 2021, 12.00pm to 3.00pm

$148 per adult, with unlimited Chilled Juices

$188 with unlimited Taittinger Brut NV, House Red and White Wine

$68 per kids from (5 to 12 years)

For reservations, please speak with us at 6831 7250 or email one-ninety.sin@fourseasons.com.

Prices stated are subject to 10% service charge and prevailing government taxes.

 

 

Easter At Home

Available 8 March to 4 April 2021 | Festive Desk, Lobby Level

 

Make good times even better at home this Easter.  Create your own feast at home with ease with the season’s signatures now available for takeaways.

From spectacular roasts including all-time favourites include Whole Roasted Leg of Lamb and Roasted Lamb Shoulder stuffed with Prunes and Baked Salmon Coulibiac, whilst appetizing quiches in three flavours –  Smoked Salmon and Leek, Smoked Ham and Gruyere Cheese, and Spinach and Swiss Cheese – make the perfect accompaniment.

Sweet dreams are definitely made of these handcrafted desserts by Executive Pastry Chef Audrey Yee. Look forward to a wondrous spread of treats of Rainbow-confetti Berries Cake, Bunny Carrot Cake, Manjari Chocolate Easter Cake, Easter Chocolate eggs and more! Not forgetting freshly baked classics Hot Cross Buns and Challah Bread too.

To place takeaway orders, please visit https://bit.ly/FS-ToGo, email: festiveseason.sin@fourseasons.com or

call 6831 7253. It is recommended that orders are placed 72-hours in advance, and the last pre-order date for takeaways is 1 April 2021. Delivery is also available at $58 per destination, subject to availability.