Appetizers are placed on open platters, including potatoes and smoked salmon salad, green asparagus, egg mollet, truffle vinaigrette, ricotta cheese, strawberry jam, olive oil and toast, mini crab cakes, pickles sauce, salad, cold cut selections and cheese, beetroot panacotta, cheese and crispy croutons and a soup section.
The open-kitchen concept offers a culinary adventure, whereby guests can select their main dish from the kitchen and interact with Chef Jeremy Biasiol. Main dish offerings include pan-seared foie gras, grilled lobster, slow-cooked salmon, Wagyu M5 beef burger, scallops, cod fish and mussels of the day.
The private dining room will serve as the Dessert Room, where Chef Beat Loeffel, the hotel’s executive pastry chef, prepares various dessert items in wonderland style. The Dessert Room will remain open for dinner to provide additional value for the Sunday dinner, which is priced at only RMB 148 plus 15 per cent service charge.
The brunch is priced at RMB 688 per person with free-flowing drinks including water, soft drinks, juices, house wines and Champagne. It’s available every Sunday from 11.30am to 3pm. For further details and reservations, please telephone food and beverage reservations on (86 21) 6882 8888 extension 6888.