Sunday Champagne Brunch at InterContinental Singapore

Sunday Champagne Brunch at InterContinental Singapore - Lobby Lounge

InterContinental Singapore jumps onto the bandwagon offering Champagne brunch on Sundays. Dubbed as “The Art of Sundays”, you can now enjoy a tummy-filled Sunday with family or friends at the Lobby Lounge at InterContinental Singapore.

The spread include Executive Chef Eric Neo’s Asian-infused specialties, seven live cooking stations of premium beef, freshly shucked oysters, gourmet burgers and mussels. For seafood lovers, Boston lobsters, Alaskan king crab, tiger prawns, mussels and scallops as well as Fine de Claire, Tasman and Fanny Bay oysters are available at the Ice section. Japanese delights such as Sashimi, Sushi, Chawanmushi and Cha Soba Noodles are also available. At the live station, enjoy a plate of eggs benedict with smoked salmon and hollandaise or the pan seared 365-days grain-fed U.S beef. There are 12 different types of cheeses from France, Spain, England and New Zealand on the cheese board.  Main course dishes include roasted pork belly with caramelised apples, seafood paella and grilled cod fish with nicoise and lemon butter.

No brunch is complete with a selection of desserts. Pastry Chef Steven Ong prepares Chocolate Royale Hazelnut Crunch, Floating Island on Sarawak Pineapple and Ginger Coulis, Panna Cotta with Basil and Mint paired with Irish Coffee. Bespoke cocktails as well as free-flow of Veuve Cliquot Brut Yellow Label Magnum Champagnes well as Pink Elephant Rose or selected housewines are available during the brunch.

The “Art of Sundays” Champagne Brunch is served every Sunday with free flow of champagne and cocktails from 11.30am to 3pm at S$158++ per person. Adults pay S$128++ per person for the no-alcohol brunch while children aged three to 12 years pay S$58++. Call +6568251008 or visit for reservations.

author avatar
Middle aged curious individual trying to find a balance in keeping healthy and finding joy keeping fit. Because trying new food and drink is part of the work.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.