Think robust Braised Beef Short Ribs with Carrot, Mushrooms and Pearl Onions from the From The Land platter, indulgent Pan-Seared Scallops in Brown Butter Sauce with Lemon, Parsley and Pancake from the From The Sea platter, and rich and creamy Truffle Risotto with Parmesan and Natural Jus from the From The Garden platter.
The main buffet spread alone has a huge seafood on ice spread, a cheese and charcuterie room, plus an amazing dessert section.
Tasting Platters
Three new tasting platters comprising 11 a la minute dishes showcase classic breakfast ingredients for a brunch experience that takes diner’s palates across the globe.
FROM THE LAND
Roasted Yellow Chicken Breast, Polenta and Bacon
Perennial favourite, bacon complements 30-day corn-fed roast chicken from France enhanced with our homegrown
herbs.
Chargrilled Ibérico Pork Loin and Parsnip Purée
The delicious sweetness of milk complements parsnip purée that accompanies delicate, nutty, melt-in-your-mouth
Spanish Pata Negra
Braised Beef Short Ribs with Carrot, Mushrooms and Pearl Onions
Versatile and protein-packed mushrooms are added to enhance French slow-braised Australian beef short ribs
with robust red wine sauce.
Pan-Fried Duck Foie Gras on Toasted Brioche with Spiced Apple Marmalade
Breakfast staple, brioche is paired with French Duck Foie Gras and apple marmalade with delicious peppers.
FROM THE SEA
Baked Sea Bass with Asparagus and Hollandaise Sauce
Usually seen on eggs benedict, Hollandaise Sauce complements poached asparagus and perfectly-baked Mauritian
sea bass.
Grilled Prawns with Thyme, Garlic, Ratatouille and Pesto
No fry up is complete without tomatoes which are used in an heirloom ratatouille recipe enhancing savoury grilled
prawns.
Sicilian Yellowfin Tuna a la Plancha
Breakfast cornflakes get some of the spotlight, adding crunch to yellowfin tuna marinated with lemon and parsley.
Pan-Seared Scallops in Brown Butter Sauce with Lemon, Parsley and Pancake
Butter and pancakes reign as breakfast icons, showcasing Hokkaido scallops to perfection.
FROM THE GARDEN
Shimeji Mushrooms and Mascarpone Ravioli with Parsley Butter Sauce
Umami-rich mushrooms and mascarpone are tucked into handcrafted dumplings enhanced with maître d'hôtel
butter.
Truffle Risotto with Parmesan and Natural Jus
Parmigiano-Reggiano cheese uplifts this decadent dish topped with lashings of black truffle.
Eggplant “Parmigiana” with Poached Egg
It wouldn’t be breakfast without eggs; a poached egg adds luscious texture and flavour to grilled eggplant layered with Mozzarella di Bufala, Parmesan and tomatoes.
Desserts
Desserts are probably the best part of the buffet (which is also why I started the video with desserts). Most of it is, impressively, handmade in-house.
The Sunday Champagne Brunch at Ash & Elm is available every Sunday from 12:00pm to 3:00pm, and is priced as such:
- S$138 per adult, inclusive of unlimited Perrier-Jouët Champagne, House Wines, D-I-Y Bloody Mary Cocktails, Soft Drinks, Juices, Coffee, and Tea
- S$98 per adult, inclusive of D-I-Y Bloody Mary Cocktails, Soft Drinks, Juices, Coffee, and Tea
- S$48 per child, inclusive of Soft Drinks and Juices
All prices are subject to 10% service charge and prevailing government taxes.
Meanwhile, check out what dinner is like at Ash & Elm as well as staying at the InterContinental Singapore.
Level 1 InterContinental Singapore
Singapore 188966
Tel: +65 6825-1008
Open daily
A la carte lunch daily 12 noon to 3pm
Semi-buffet lunch Mon-Fri 12 noon to 2pm
Dinner daily 6pm to 10.30pm
Many thanks to Ash & Elm for the invitation
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