The new Sunday brunch experience, priced at S$68.80 per person with a minimum of two diners, is shaped around a communal, farm-style concept. “What sets us apart is also our emphasis on local farm produce, with menu changes guided by seasonality,” Ong said.
Plates include scrambled eggs with black truffle, sea bass a la Meuniere, crispy chicken leg with Sauce Supreme, caviar and tartare. There’s even an oyster cart.
In addition, “every last Sunday of the month, we spotlight a local or regional farmer by using their produce in our brunch menu,” Ong said. Examples include mushrooms from Golden Cap Farm, chicken from Kee Song, soya sauce from Kwong Cheong Thye and frog legs from Jurong Frog Farm.
“We also offer their products for sale at a discounted rate that day. This initiative is about more than food – it’s about supporting and showcasing the work of local farmers, and encouraging guests to engage with and support the people behind the produce. We’re making a conscious effort to work with more local farmers, and we believe this initiative of showcasing their produce as part of our brunch menu is among the first of its kind in Singapore.”
One unseen aspect of it, though, is the energy it takes to run. “As chefs, we have a love-hate relationship with brunch due to the early mornings, endless eggs, last-minute crowds and the rush of it,” Ong said. In addition, “The kitchen must be effectively reset between brunch and dinner service. We take extra care to minimise wastage and ensure a seamless shift. For example, we slightly shorten our dinner menu to ease the pressure, and any remaining ingredients are creatively repurposed by our chefs to prepare special dishes.”
Still, for full tables and a busy restaurant, it is worth it.
