Bar and Billiard Room’s Sunday Brunch

Late last year, Bar and Billiard Room at Raffles Hotel Singapore launched a Sunday brunch menu which includes a special monthly selection of red and white wine that had been picked by Raffles’ Wine Director to complement the dishes on the buffet line. I was invited for a tasting to check out the brunch spread.

Champagne Billecart Salmon Brut Rosé at Bar and Billiard Room, Raffles Hotel Singapore
Champagne Billecart-Salmon Brut Rosé

Priced at S$158++ per head, guests at Bar and Billiard Room’s Sunday Brunch can choose to pair their dishes with a special selection of red and white wine in addition to beer, Singapore Slings, soft drinks and juices. Guests also have 2 Champagne-inclusive options to choose from. For S$178++, guests can enjoy free flow of Champagne Billecart-Salmon Brut or free flow of Champagne Billecart-Salmon Brut Rosé at S$198++.

Appetizers on one of the billiard tables that had been converted into part of the buffet line. Bar and Billiard Room.
Appetizers: Salads & Pickles

The spread at the Bar and Billiard Room is extensive and should suit the differing preferences of most discerning palates. Laid out on the table was a wide selection of salads, pickled and marinated vegetables.

Salad, Gazpacho, Smoked Salmon & Grilled Zucchini

Here’s what I picked from the appetizer spread. I’ll just cover the ones that I loved. In the middle of the plate was a richly flavoured Chilled Tomato Gazpacho with fruity Extra Virgin Olive Oil. In a black bowl to the right of the Gazpacho was a tasty Smoked Trout Potato Salad Crème Fraîche and Kristal Caviar salad. At the foot of the bowl, next to a buttery slice of Avocado, was a dollop of umami-rich Tapenade. One of my favourite Provençal dishes, Tapenade is made with olives, capers, anchovies and olive oil. I mixed it with some Quinoa Salad (bottom-right) and then refreshed my palate with some Artichoke Heart. The Gazpacho, Smoked Trout Salad and Tapenade are a Must-Try!

Bread and more greens on another table.
Bread, Pastries & more Salads

It seemed as if close to half of the available space within the Bar and Billiard Room was devoted to laying out a lavish spread for the guests. I was spoilt for choice and had to forego various options because even my hearty appetite was no match for the spread that was laid out before me.

Bread & Pastries at Bar & Billiard Room's Sunday Champagne Brunch
Bread & Pastries

This counter is designed to set the pulses of bread and pastry fans racing. The Bar and Billiard Room serves Beurre d’Echire, regarded as the best butter by many French chefs, with their bread.

The Oyster Bar at the Bar & Billiard Room's Sunday Brunch

I love oysters so I made a beeline for the Chilled Seafood and Oyster Bar where two chefs were busy shucking oysters. I like how the light is blue which makes me tempted to call it the Blue Oyster Bar.

2 of each type of oysters - Bar & Billiard Room
4 types of Oysters – Clockwise from right:
Belon (oysters in a round shell), Irish, Coffin Bay & Fine de Claire

I took a pair of each of the 4 types of oysters that were available on the buffet line. Although I usually love the clean taste of Fine de Claire, on this occasion, I preferred the sweetness and brininess of Coffin Bay Oysters from Australia. I found the Irish Oysters to be a little flat tasting and the much lauded Belon was just a little too metallic tasting for my liking. If you love oysters, the oysters here are a Must-Try. Crustacean-lovers, don’t miss the Maine Lobsters and Tiger Prawns that are displayed next to the oysters.

Cinco Jotas Jamon Iberico de Bellota at Bar & Billiard Room, Raffles Hotel
Cinco Jotas Jamón Ibérico de Bellota 

Located next to the cold cuts spread was a whole leg of Cinco Jotas Jamon Iberico de Bellota. My favourite ham!

Cold Cuts from Bar & Billiard Room's Sunday Brunch

I didn’t get a good picture of the spread so here’s a photo of my selection of cured meats and pates that I have labelled.

My cold cuts platter - Bar & Billiard Room - Champagne Brunch

Which were my favourite items on the plate? Naturally, the beautifully marbled slices of Cinco Jotas Jamon Iberico de Bellota was top on my list. Made from the leg of black Iberian free-range pigs that roamed oak forests and fed on acorns, the rich and nutty tasting flesh melts on the tongue. This is definitely a Must-Try! The other cured meats don’t even come close! The tender Duck Rillette and creamy Foie Gras Terrine were my two other favourites on this plate.

Maine Lobster - Bar & Billiard Room, Raffles Hotel
Maine Lobster

The chilled Maine Lobster was sweet and succulent. I ate some and saved some to cut up into chunks for the Lobster Bisque.

Lobster Bisque at Bar & Billiard Room, Raffles Hotel
Lobster Bisque

I love Lobster Bisque but I felt that the one I had that day was a tad bland and could do with a little more salt and Cognac. I stirred in chunks of chilled Maine Lobster to my soup for added sweetness.

Pan-fried Foie Gras Station at Bar & Billiard Room, Raffles Hotel
Pan-Fried Foie Gras Station

Another of my favourites, Pan-Fried Foie Gras! The station was located on the terrace just outside the air-conditioned dining room with lush greenery as a backdrop. The service at Bar and Billiard Room is excellent and attentive. You can place an order for Foie Gras and a server will bring it to your table when it’s ready.

Pan-fried Foie Gras - Bar & Billiard Room's Sunday Brunch - Raffles Hotel
Pan-fried Foie Gras

Glistening with rendered fat, the Pan-fried Foie Gras had a lovely smoky flavour from the browned surfaces that concealed a buttery rich and soft core.

Pasta Live Station - Bar & Billiard Room, Raffles Hotel
Pasta Station

I enjoyed observing the chefs at the Pasta Station as they prepared Raviolis and arranged them in neat rows. I hope I’ll be able to make such beautiful Raviolis some day.

Artichoke Heart, Pistachio, Parmesan & Ricotta Cheese Ravioli Aglio Olio
Artichoke Heart, Pistachio, Parmesan & Ricotta Cheese Ravioli Aglio Olio

The Bar and Billiard Room was serving Artichoke Heart, Pistachio, Parmesan & Ricotta Cheese Ravioli tossed in Aglio Olio Sauce that day. I loved it as the Ravioli skin wasn’t too thick and was soft when bitten into. The filling was creamy without being excessively heavy. The Artichoke Heart and Pistachio added texture and their own distinctive flavours to the mix. The Raviolis had been coated with a thin film of flavourful Aglio Olio Sauce that added a spicy dimension to the dish. The Artichoke Heart, Pistachio, Parmesan & Ricotta Cheese Ravioli is a Must-Try!

Hot dishes & roasts.
Carving Station and part of the spread of Hot Dishes

By this time, I was already starting to feel pretty full and had to give the hot dishes a miss.

Cheese Spread at Bar & Billiard Room, Raffles Hotel
Cheese Station

As we’ve discovered with just about every food station at the Bar and Billiard Room, we were spoilt for choice at the Cheese Station too! In spite of how full I was feeling, I had to find some room for a small portion of cheese.

Bleu d'Auvergne. My favourite blue cheese. Bar & Billiard Room's Sunday Brunch, Raffles Hotel Singapore.
Bleu d’Auvergne

I couldn’t resist the allure of my two of my favourite types of French Blue Cheese – Fourme d’Ambert and Bleu d’Auvergne. Both are creamy with the Bleu d’Auvergne having a slightly stronger flavour. I love the slightly buttery and spicy taste of Bleu d’Auvergne as well as the slightly softer texture. My favourite Blue Cheese! This is a Must-Try!

Dessert Table at Bar & Billiard Room, Raffles Hotel
Dessert Station

If you have a sweet tooth, you’ll like the array of desserts at the Bar and Billiard Room.

Chuao Chocolate Mousse with Cocoa Nibs Crumble at Bar & Billiard Room
Chuao Chocolate Mousse with Cocoa Nibs Crumble

Although I’m generally not crazy about desserts, I loved the Chuao Chocolate Mousse with Cocoa Nibs Crumble! The Dark Chocolate Mousse was luxurious and not too sweet. The Cocoa Nibs (roasted cocoa beans that had been separated from their husks and broken into little bits) Crumble added a lovely crunch and caramelised flavour to the dessert. This is a Must-Try!

Lime Basil Mousse with Fresh Strawberry at Bar and Billiard Room
Lime Basil Mousse with Fresh Strawberry

For a refreshing touch, try the tangy Lime Basil Mousse with Fresh Strawberry. Served within hard boiled egg shells that had their tops sliced off and coated in silver, this dessert was as tasty as it was eye-catching. A small piece of gold foil added a glistening touch and contrast to the rich redness of the strawberry chunks. Neither too sweet nor too sour, this dessert was well-balanced with a herby accent from the basil. This is also a Must-Try!

Chocolates, Marshmallow Strips & Candies at Bar and Billiard Room

This part of the dessert station had me feeling like a kid in a candy store. I had to try a small piece of fluffy Orange Marshmallow that lay in strips before me, waiting to be cut into bite-sized pieces. I didn’t try any of the chocolates or sweets as I was simply too full. I’ll just have to try them when I next have brunch at Bar and Billiard Room.

Cute little girl at Bar and Billiard Room

Sunday Brunch at Bar and Billiard Room is kid-friendly. We spotted this cute little girl who seemed to have enjoyed herself so much at the buffet, she smiled and waved goodbye to us when she was leaving.

Mother & Son

Not far behind was her brother who was dressed in a shirt made from the same material as his sister’s dress. How cool is that? Beaming proudly at her kids, their mother encouraged them to overcome their camera shyness to pose for us.

Bucket of bubblies & a bottle of wine - Bar and Billiard Room

If you’re looking to indulge, definitely check out the Sunday Brunch at Bar and Billiard Room. This has to be one of the most lavish brunch buffet spreads in town.

Bar & Billiard Room Raffles Singapore
1 Beach Road, 
Singapore 189673
Reservations: +65 6412 1816
Email: dining.singapore@raffles.com
 
Operating Hours:
Thursday to Saturday: 11.30 am to 2 pm & 7 pm to 10 pm
Sunday Brunch: 12 pm to 3 pm
Martini Bar Cocktails (Thursday to Saturday): 11 am to 11 pm
 
PS: Thank you, Raffles Hotel and Mango PR, for the hospitality.
Facebook Twitter Email Pinterest Plusone Delicious

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

No comments yet.

Leave a Reply

Powered by WordPress. Designed by Woo Themes