This April, restaurants at Marina Bay Sands present a series of limited-time themed specials inspired by fresh seasonal produce.
From March, cocktail lovers are in for a treat with Marina Bay Sands’ newly launched monthly cocktail and appetiser special, featuring adventurous pairings by six restaurants and bars. On the last weekend of March, bask in the streets of Thailand with RISE’s Thai Street food special, before moving into April with Mott 32’s Summer seasonal menu and delectable takeaway packages such as SweetSpot’s new picnic box and Yardbird’s family-sized takeaway picnic pack.
Discover new beverage pairings to cuisines around the world through an array of creative cocktail and appetiser combos from six restaurants at the integrated resort. Available at a special price, each pairing will be unveiled at the beginning of each month at participating restaurants. Look forward to Mott 32’s crispy squid paired with its delightful pear sake-based Nashi, and Spago Bar & Lounge’s juicy USDA prime beef sliders paired with its signature whisky tipple “Adios Nonino”.
Easter dining specials at Marina Bay Sands
Join in the Easter fun at Black Tap Singapore with its all-new Spring Lamb Burger (S$27++), the restaurant’s special for the month of April. Savour a zesty lamb patty stacked with buttery Danish- style harvati cheese, watercress, pickled onions, red radish and creamy Dijon aioli. Pair the burger with The Easter Shake (S$24++), a brand-new Singapore-exclusive creation available only from 11 to 17 April. Inspired by the rustic Easter carrot cake, the vanilla and carrot cake batter shake features a cream cheese frosted rim studded with candied walnuts and carrot fondant, topped with a slice of decadent carrot cake.
Commemorate Easter Sunday (17 April) with a fabulous feast at CUT by Wolfgang Puck, as the one-Michelin starred restaurant dishes out four à la carte offerings exclusively available for the evening. Enjoy one-night only specials such as the roasted dover sole, lamb rack, oyster gratin and seabass en croute.
A haven for steak connoisseurs with its diverse selection of rare and heritage breeds, CUT also offers a stellar collection of non-beef signature dishes daily, such as the pan-roasted Maine lobster with black truffle sabayon and the signature Maryland blue crab cake, heirloom tomato relish, basil aioli.
Over at contemporary French restaurant db Bistro & Oyster Bar, diners can relish a sumptuous three-course seasonal tasting menu (S$98++ per person), available for dinners from 15 to 17 April. Commence the meal with the traditional Springtime English pea soup, smoked bacon, rosemary cream, or delight in the refreshing jumbo asparagus salad served with poached egg and parma ham in a creamy tarragon dressing. For mains, diners can take their pick from three choices: the hearty morel mushroom risotto, aged parmesan; the traditional French recipe of Chilean seabass ‘bonne femme’ served with English peas, sorrel, Parisian ham and white wine sauce; or the glorious stuffed lamb saddle, accompanied by a medley of sweet heirloom carrots, kale, smashed potatoes and mint jus. End the meal on a sweet note with the lovely strawberry & rhubarb tart, yogurt sorbet.
KOMA Japanese Restaurant & Sushi Bar celebrates the Easter weekend with a delightful three- course spread, beginning with an appetiser trio of uzura egg & yellow tail jalapeño & salmon pillow. A delicate palate of flavours and textures, the dish features a quail egg with thin slices of yellowtail lightly doused in aji amarillo, cilantro, soy, lime and roasted jalapeño, as well as KOMA’s signature puff pastry filled with smoked avocado and blanketed with salmon sashimi. It is a combination best paired with Ichigo Sour (S$23++), a refreshing cocktail made with strawberry sake, lychee tea infused syrup and lemon juice. Along with an eight-piece platter of assorted sushi, guests can also indulge in succulent robata-grilled lamb chops for the main course. KOMA’s special Easter menu is available for dinner from 15 to 17 April at S$150++ per person.
As part of KOMA’s April à la carte specials, guests can also round off their meals with a giant bell (S$38++). Available from 15 April with only a limited 100 sets available, the giant bell is an intricate chocolate replica of KOMA’s 2.5-metre-tall Japanese bell crafted from Ferrero gelato and almond crunchy rice biscuit. This exclusive dessert is also set to be a treat for the senses as a dramatic flambé reveals another surprise encased within.
This Easter Sunday, guests can hop over to LAVO Italian Restaurant & Rooftop Bar for a special edition of its spectacular Sunday Champagne Brunch. The celebratory menu features a hearty spread of curated dishes such as tonnato devilled eggs, traditional linguine cacio e pepe and a flavourful New Zealand rack of lamb with rosemary salsa verde. Guests can also tuck into a jubilant assortment of Easter-themed desserts and raise a toast with the restaurant’s rousing special LAVO Bloody Mary. LAVO’s Sunday Champagne Brunch: Easter Edition will take place on 17 April from 12pm to 3pm.
For an elegant Easter high tea experience, head to Mott 32 for its four-course weekend afternoon high tea set menu (S$52++ per person, minimum two guests; from 3pm to 5pm). Comprising an appetiser platter, a trio of dim sum, a main and a dessert, the menu features dish highlights such as the cold free-range chicken, coriander, black truffle, the piquant South Australian scallop, prawn, hot & sour Shanghainese soup dumplings, as well as the wok-kissed pan-fried turnip cake brimming with umami flavours of dried scallops, Japanese sakura shrimps, Dong Guan sausage and shrimp. On 16 and 17 April, high tea-goers will receive a complimentary dessert of soy ice cream, fresh strawberry, white chocolate for every two afternoon tea sets ordered.
This Easter, Marina Bay Sands’ signature patisserie Origin + Bloom will present a beautiful array of sweet treats to usher in the joyous occasion. Led by Executive Pastry Chef Antonio Benites, these picture-worthy creations are handcrafted using premium ingredients such as Piedmont hazelnuts and sudachi. The stars of this year’s show are the rabbit chocolate showpiece (S$80 nett), where a mischievous hare stands proud amongst its bountiful carrot harvest, and the crowned jewel egg chocolate showpiece (S$80 nett), which surprises with stalks of chocolate daisies encased within its chocolate shell.
Wander through the whimsical world of Origin + Bloom this Easter and be greeted with a series of themed petite cakes. Resembling an actual egg, the sunny side up (S$12 nett) surprises with a chocolate eggshell filled with mango and passionfruit, surrounded by a rim of coconut cream and sudachi. A nod to Spring, the flower cake (S$12 nett) brims with seasonal fruits, topped by a chocolate daisy. Reward little ones with a basket full of colourful mini chocolate eggs (S$70 nett), before satisfying cravings for freshly baked bunny-shaped Easter danishes (S$4 nett) filled with fresh raspberries and traditional hot cross buns (S$3 nett) available off the shelves.
Families can also get their hands on a DIY cookie baking set (S$50 nett), the perfect activity to keep little ones entertained. Featuring Marina Bay Sands’ house-made cookie mix, the kit comes with royal icing in multiple colours, a set of baking tools, and a step-by-step instruction card to follow along.
All Easter goodies are available for in-store purchase only from 4 to 17 April.
Spago by Wolfgang Puck will be presenting a three-course brunch menu on Easter Day (S$88++ per person; available from 12pm to 2.30pm), offering gourmands a taste of its signature Californian cuisine alongside limited-time brunch staples such as the eggs benedict, served with buttermilk biscuits, organic poached eggs, country ham and hollandaise sauce. The sky-high brunch experience begins with a selection of house made pastries and bagels with smoked salmon, before diners take their pick from a collection of Spago’s crowd favourites. Dish highlights include the famed tuna tartare cone and house made agnolotti with porcini mushrooms, parmigiano-reggiano for starters, as well as mains such as the miso broiled ora king salmon and the grilled Iberico pork pressa, wonderfully paired with shallot marmalade, Fuji apples and allspice. For dessert, be charmed by the picturesque carrot cake with caramelised walnuts and cream cheese gelato, or opt for the indulgent tarte au chocolat with chocolate frangelico ice cream.
Yardbird Southern Table & Bar will present an Easter edition of its famous doughnut tree (S$16++) during its weekend brunch on 16 and 17 April, available from 10am to 4pm. The fun- loving tree features six pieces of freshly baked treats starring three brand new flavours in symbolic colours of Easter: buttercream with Rice KrispiesTM, raspberry glaze with freeze-dried raspberry crisps, and lychee vanilla cream cheese. Accompany this sweet indulgence with two hours of free flow Jean-Luc Colombo Cape Bleue Rosé (S$80++ per person), an invigorating and light Provençal fruity rosé wine with a crisp citrus finish.
March & April dining specials
RISE fires up a Thai street food special to evoke memories of travel (26 – 27 March)
RISE, which has recently unveiled a buffet concept to showcase the culinary jewels of Southeast Asia, is set to present a popular Thai street snack during lunch and dinner service on the last weekend of March. Hailing from Bangkok, Sous Chef Jaratus Aumpha will share his grandmother’s recipe of moo ping (Thai-style grilled pork skewers), a popular grab-and-go snack enjoyed by Thais for breakfast and lunch. This rendition features a secret marinade blend including chopped coriander roots and garlic, as well as a perfect ratio of Thai palm sugar and fish sauce among other elements. The marinade is generously coated on thinly sliced Iberico pork neck on skewers and left overnight to allow flavours to infuse. When grilled, the lightly charred moo ping boasts roasty, sweet and savoury flavours.
Pair the popular snack with RISE’s Thai inspired tipples (S$20++ per glass) such as the Mekong Mojito, a handcrafted cocktail that celebrates the trans-boundary river and features gems like Thailand’s first locally produced spirit Mekhong Rum, or the citrusy Southern Cooler which incorporates matured Phraya golden rum from Thailand, topped with a fresh Thai sweet basil leaf.
Photos credit: Marina Bay Sands
