SUSHISAMBA Singapore Unveils Refreshed À La Carte Menu Inspired by Guest Favourites

Perched above the city skyline, SUSHISAMBA Singapore has introduced a refreshed à la carte menu, offering a bold evolution of its signature dining experience shaped by guest favourites and contemporary tastes.

Blending Japanese precision, Brazilian flair, and Peruvian vibrancy, the updated menu expands across sushi, robata-grilled dishes, and plant-forward creations, delivering a more dynamic and diverse culinary journey.

Elevated Sushi and Signature Highlights

At the heart of the refresh is an expanded sushi selection, featuring new SAMBA rolls such as the Crispy Salmon, an indulgent tempura nori roll layered with semi-cooked salmon, cream cheese, and aji amarillo for a rich yet balanced flavour profile.

The return of Hokkaido uni is another standout, prized for its creamy, ocean-sweet taste. It also appears in dishes like Uni & Tuna, where crispy nigiri rice meets silky uni and tuna for a textural contrast with a hint of spice.

Small Plates with Depth and Brightness

The updated Small Plates menu brings together comforting flavours with refined execution. The Empanada, inspired by Brazilian feijoada, combines pork secreto, chorizo, pork belly, black beans, and manchego cheese for a hearty, layered bite.

On the lighter side, the Seafood Seviche offers a refreshing contrast, featuring octopus, scallops, and prawns in a vibrant pineapple tiger’s milk that delivers bright, zesty notes.

Robata Grill Takes Centre Stage

Flame-grilled dishes continue to anchor the menu, with the SAMBA Ultimate Robata showcasing a selection of premium meats and seafood, including short ribs, lamb chops, kurobuta pork belly, black cod, and anticuchos, complemented by house-made pickles and signature sauces.

Another highlight is the Chargrilled Sea Bass, cooked over charcoal to achieve a smoky finish and crisp skin, paired with a red pepper aji amarillo sauce that enhances its natural flavours.

Thoughtful Plant-Forward Creations

Rounding out the menu are plant-based options that deliver depth and complexity. The Miso Eggplant features caramelised richness balanced with tomato ponzu and chilli oil, while the Roasted Cauliflower pairs nutty flavours with garlic chive ocopa and black garlic aioli.

Dining Experiences Beyond the Menu

In addition to its refreshed offerings, SUSHISAMBA Singapore continues to elevate the dining scene with a lineup of curated experiences:

• Copacabana Brunch (Saturdays): A lively free-flow brunch with sushi, robata stations, cocktails, and DJ performances alongside SAMBA dancers.
• Mother’s Day Lunch (10 May 2026): A five-course celebratory menu with skyline views and exclusive dishes, plus a complimentary carnation for mothers.
• Vivo Business Lunch (Weekdays): A three-course set lunch designed for a refined midday break.
• Alegria Dinner (Mondays to Wednesdays): A curated three-course dinner highlighting signature dishes in a relaxed setting.
• Sunset Hour (Mondays to Saturdays): Evening cocktails with panoramic views, including specials from the World Class Cocktail Festival 2026.