Mother’s Day Brunch @ The Knolls, Capella Singapore in Sentosa

Roving live band serenades guests during brunch at The Knolls, Capella Singapore
Roving live band serenades guests during brunch at The Knolls, Capella Singapore

Have you made plans on how to celebrate Mother’s Day this year? Why not head down to Capella Singapore in Sentosa for a Mother’s Day Brunch at The Knolls.

My family and I went for a preview tasting of their Mother’s Day brunch two weekends ago and thoroughly enjoyed our experience. The weekend buffet brunch at The Knolls is always packed, even on regular weekends. Book early to avoid disappointment.

Rachel, Asher and I with the head chef at Capella
Rachel, Asher and I with the head chef at The Knolls

Mother’s Day at The Knolls will see a Mediterranean-inspired Sunday brunch with a twist. The Knolls will be transformed into a beautiful bustling garden of flowers where guests can design and create your own unique floral bouquets for mothers.

Guests having a great time
Guests having a great time

The buffet brunch spread includes a mix of international cuisines, prepared with some of the choicest ingredients from around the globe:

Wine selection
Wine selection
Cadoret oysters, imported from France
Cadoret oysters, imported from France
Freshly shucked oysters
Freshly shucked oysters
Beers
Beers
Seafood paella
Seafood paella
Salt baked sea bass
Salt baked sea bass
Roasted lamb rack
Roasted lamb rack
Beef burgers
Beef burgers
Sausages
Sausages
Ice cream and crepe station
Ice cream and crepe station
Salad station
Salad station
Grilled eggplants
Grilled eggplants
Salad sticks and chocolate foie gras
Salad sticks and chocolate foie gras
Assorted sashimi and sushi
Assorted sashimi and sushi
Assorted cheeses
Assorted cheeses
Fruits
Fruits
Cookies
Cookies

Adding to the Spring floral theme, Mother’s Day Brunch at The Knolls will feature seasonal highlights such as a Slow roasted Dutch milk-fed Veal chop, scented with seasonal flowers, Fresh asparagus cooked in a citrusy mousseline sauce flavoured with tarragon and a Spring vegetable tarte potagere made with Frantoi Cutrera extra virgin olive oil.

The white asparagus will be topped with caviar to make it even more deletable:

[image_sliders] [image_slider link=”https://farm4.staticflickr.com/3712/13853000155_bae91a1e59_o.jpg” source=”https://farm4.staticflickr.com/3712/13853000155_bae91a1e59_o.jpg”] Free flow caviar [/image_slider] [image_slider link=”https://farm4.staticflickr.com/3798/13853027033_5c102d238c_o.jpg” source=”https://farm4.staticflickr.com/3798/13853027033_5c102d238c_o.jpg”] White asparagus [/image_slider] [image_slider link=”https://farm8.staticflickr.com/7090/13853028313_8b472c8718_o.jpg” source=”https://farm8.staticflickr.com/7090/13853028313_8b472c8718_o.jpg”] Chef sprinking the caviar [/image_slider]

[image_slider link=”https://farm4.staticflickr.com/3724/13853024293_b7aeac6255_o.jpg” source=”https://farm4.staticflickr.com/3724/13853024293_b7aeac6255_o.jpg”] The final look [/image_slider] [/image_sliders]

Spring vegetable tarte portege
Spring vegetable tarte potaere
Dutch milk-fed veal chop from a baby cow which has not tasted grass before, but only the mother's milk
Dutch milk-fed veal chop from a baby cow which has not tasted grass before, but only the mother’s milk
The whole slab of the milk-fed veal chop
The whole slab of the milk-fed veal chop

This dish was a little funky for me, but was an unique culinary experience – foie gras served in Bouillon, topped with anchovies and tomato paste:

[image_sliders] [image_slider link=”https://farm8.staticflickr.com/7439/13852992205_b1e518e748_o.jpg” source=”https://farm8.staticflickr.com/7439/13852992205_b1e518e748_o.jpg”] Preparing the dish [/image_slider] [image_slider link=”https://farm8.staticflickr.com/7116/13852988755_ab8bb15907_o.jpg” source=”https://farm8.staticflickr.com/7116/13852988755_ab8bb15907_o.jpg”] Pouring the broth on the foie gras [/image_slider] [image_slider link=”https://farm4.staticflickr.com/3676/13852987495_61b2a9f7fc_o.jpg” source=”https://farm4.staticflickr.com/3676/13852987495_61b2a9f7fc_o.jpg”] Putting in the anchovies [/image_slider] [image_slider link=”https://farm8.staticflickr.com/7460/13853357024_6015688748_o.jpg” source=”https://farm8.staticflickr.com/7460/13853357024_6015688748_o.jpg”] Adding the tomato [/image_slider] [/image_sliders]

Mother’s Day Brunch menu also includes an assortment of floral themed desserts with each item featuring a unique flower. Guests can look forward to enjoying a rich Pur Caraibe Palet with “Red Ginger Lily” Creamux, a fragrant Coconut Panna Cotta with Hibiscus Jelly and an elegant Sakura Chiffon Cake with Crème Chantilly just to name a few.

Chef Sam, the passionate dessert chef at Capella came over to share on his creations
Chef Sam, the passionate dessert chef at Capella came over to share on his creations
Desserts galore
Desserts galore
This cake is so beautiful I feel guilty cutting into it
This cake is so beautiful I feel guilty cutting into it
One of the dainty cakes
One of the dainty cakes
More beautiful cakes and pastries - and they are equally delicious!
More beautiful cakes and pastries – and they are equally delicious!
Lovely chocolate tarts
Lovely chocolate tarts
Prepared the French way, all the cakes are made with several layers of different flavours like this one
Prepared the French way, all the cakes are made with several layers of different flavours like this one
Too beautiful to eat
Too beautiful to eat
Macarons and more
Macarons and more
Assorted macarons
Assorted macarons

The head chef at The Knolls is a very friendly Frenchman who will sashay around the restaurant to mingle with all the guests, making culinary recommendation while exchanging jokes and friendly banters. With him and the roving live band, the dinning experience is homely, yet festive and exquisitely delectable with the choicest selection of food and wines. The perfect treat for a special occasion like Mother’s Day. 🙂

Mother’s Day Brunch at The Knolls will be held on Sunday, 11 May 2014

Price:
S$228++ per person, inclusive of free flow wines and champagne
S$188++ per person inclusive of free flow soft beverages and fresh juices
S$118++ for children aged 7 to 12 years
S$78++ for children aged 4 to 6 years

For reservations at The Knolls, please contact +65 6591 5046 or email [email protected]

On top of just a hearty meal, why not pamper your mother with a Mother’s Day retreat at Auriga Spa in Capella?

The Auriga Retreat is priced at S$350++ and includes:

  • Any 60-minute body massage from the Auriga spa menu
  • Any 60-minute facial treatment from the Auriga spa menu
  • An additional 30-minute body exfoliation, compliments of Auriga spa

To make an appointment at Auriga Spa, please contact +65 6591 5023 or email [email protected]

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