Indulge in Estate's Refreshed Grand Sunday Champagne Brunch Menu at Hilton Singapore Orchard

Estate’s already impressive Sunday Brunch just got even more spectacular, as diners can now feast on a wider selection of the ocean’s freshest catch like Maine lobsters and snow crabs before heading to the Live Oyster Bar to enjoy freshly shucked Canadian, Irish, and Fine de Claire oysters.

In addition to smoked and cured fishes and charcuterie like Prosciutto di Parma and Iberico Ham, diners should save space for the eye-catching Cheese Station, where they can choose from 32 types of artisanal and seasonal premium cheeses in one of the city’s largest selections in a buffet. The impressive collection of cheeses includes Morbier, Saint-Nectaire AOP Fermier, 16-months aged Comté, Roquefort and Brie de Meaux.

A new mainstay highlight for Sunday Brunch is the Avocado Bar, which offers a variety of dishes that spotlights everyone’s beloved, nutrient-dense superfruit. Lovers of the delicious fruit will be spoilt for choice with a selection of best-in-season avocados prepared in a myriad of ways, like Avocado and Cucumber Gazpacho, Avocado and Ricotta on Gluten-free Bread, Avocado Hummus, and Avocado with Tuna Tataki. Not to be missed is a live station at the Avocado Bar that doles out Fresh Avocado Bruschetta, served with olive oil caviar, roma tomato salsa, jalapeño, and basil.

In addition to the Avocado Bar, the Sunday Brunch spread features tantalising new Western and modern Asian dishes. Two new live stations at the Western Kitchen are added to the line-up – the first serving up warm bowls of Homemade Orecchiette with locally grown mushrooms, Cèpe sauce and white truffle oil; and the second serving diners indulgent portions of Wagyu Beef Rossini with pan-fried foie gras, wagyu beef tenderloin marble score 4-5, potato purée, and Périgourdine sauce.

Meat lovers can also stop by the new Homemade Sausage and Shawarma Stations and relish savoury sausages like Sakura Chicken, Pork with Herbs and Spices, and Beef Chorizo, before sinking their teeth into the Middle Eastern-style Chicken Shawarma that is prepared and grilled à la minute by a masterful butcher.

Save space for more succulent meats at the Carving Station and dig into the Whole Wagyu Prime Rib with Yorkshire pudding, bordelaise sauce, and mustard; and the Whole Roasted Lamb, a signature dish by Director of Culinary Vijayakant Shanmugam featuring grain-fed Australian lamb, salad, mint sauce, and flat bread.

Amongst the abundant line-up of Asian delicacies like a tandoori corner and dim sum, diners must not miss the Crispy River Prawn Tempura featuring green mango salad and Chef Vijay’s signature secret recipe sauce; and Estate’s elevated version of an Asian’s classic wanton noodles – the Roasted Kurobuta Char Siew Noodle with shrimp wanton.

Hilton Singapore Orchard’s Executive Pastry Chef Cindy Khoo also introduces a new selection of toothsome cakes and dessert jars at the dessert kitchen to satiate those sweet cravings. Enjoy new whole cakes like Estate’s Chocolate Cake, Sour Cherry Tea Cake, and Dark Rum Carrot Trifle, before choosing from new dessert jars like Coconut Pineapple Pannacotta, Banana Coffee Pudding and Lychee Sakura Velvet.