If it were up to me, Sunday mornings would exist solely for two reasons: sleeping in, and having brunch before going back to sleep. Well, our option for the latter last weekend led us to the weekend feast at Hilton Singapore‘s Opus Bar & Grill. Known for their air-dried meats and prime cuts, Opus has been a go-to for the discerning carnivore, but their latest Sunday champagne brunch presents more than just well-grilled meats – it’s a broad feast of decadent dessert stylings, a walk-in cheese room, and copious volumes of bubbly.
Running every Sunday from 12pm to 3pm, their most indulgent S$168++ option comes with free flow Tattinger Champagne, beer, and house pours. For a more wallet-friendly boozy option, the S$128++ package comes with unlimited serves of Prosecco and house pours, while food and soft beverages go at S$98++ category per adult. Kids aged 12 and below get in for S$42++, and those under five dine for free.
You might be tempted to go straight for dessert with D9 Cakery’s Six-Metre Dessert Showcase right up front at the entrance, but with six à la minute gastronomy stations available, we’d advise a slow, but steady plan of attack. Start strong with a plateful of freshly shucked oysters (take your pick from U.S, Irish, and French) at the Seafood and Oyster Bar, where they lie alongside Maine lobsters, and Alaskan king crabs, before moving on to hot Western specialties like Caramelised Pork Loin with Herb Butternut and Apple Chutney.
From the Grill, there’s a mouthwatering degree slow-roasted Australian black Angus beef Tomahawk and pot-roasted baby Dorper lamb shoulder that you definitely have to try, while the Deli corner provides a cornucopia of savoury sauces, dips and pickles. They’re perfect accompaniments to the impressive array of Charcuterie, such as Iberican and Black Forest ham, rich and creamy saucisson sec, and flavourful duck rilette. Fresh pizza arrives straight from the stone-hearth in two savoury flavours: Wagyu meatballs in chunky tomato sauce and smoked salmon in wasabi cream cheese.
Looking for a buffet that doesn’t skimp on the good, stinky stuff? Turophiles, rejoice, the Seasonal Cheese Room exclusively invites Sunday brunchers to regale in over 30 different seasonal cheeses from Mons France, a live Raclette station, and a selection of fruit, nuts, fresh honeycomb and artisan breads for pairing. And if you’ve saved enough room for dessert, try your hand at making your own gelato popsicle at their DIY Gelato Popsicle Station, and don’t forget a customary slice of Hitlon’s famous cheesecake on your way out.
Opus Bar & Grill is located at 581 Orchard Road Lobby Level, Singapore 238883, p. +65 6730 3390. Opens daily, 6.30pm – 10.30pm. The New Ultimate Sunday Champagne Brunch is available every Sunday, 12pm – 3pm, for S$168++ with free flow Tattinger Champagne, beer, and house pours, S$128++ for Prosecco, beer and house pours, and S$98++ for soft drinks, coffee and tea. Kids aged 12 and below get in for S$42++, and those under five dine for free.