Chef Shigeru Koizumi and his team have welcomed autumn with a menu that spotlights the season’s best harvest. The daily offerings are updated based on the micro seasons and fresh ingredients available, but you’ll still get to sample signature eats such as the savoury monaka filled with foie gras, roasted nuts and seasonal fruits—in this case, persimmon.

It’s a delightful start to more delectable dishes to come, which may include crab chawanmushi, or silky steamed egg topped with the roe, flesh and sauce of the crab, and mushroom donabe. The latter is an ensemble of five types of mushroom, Challandais duck breast and duck dashi. Book here.

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The Aussies’ love for weekend barbecues and roasts is the inspiration behind the restaurant's newly-launched “Bubbles and BBQ” brunch, which takes place every Sunday. 

Park yourself by the window for sweeping views of the city, and get started on a variety of starters including smoked salmon and egg bagel benedict, and croissant croque monsieur. Remember to leave space for mains for there’s a lot more to digest, among which are the roasted Fremantle octopus with lardo and smoked mash, and oven-prepared Wagyu rib with pomme sarladaise, charred kale and pickled baby carrots.

The feast comes with a bottomless serving of Perrier-Jouët champagne throughout the meal. And if you dine here from now until the end of October, you’ll even enjoy the freeflow brunch at a promotional price. Book here.

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With the culinary direction moving towards healthy, nutritious and delicious fare, executive chef ArChan Chan and her team have replaced the previous menus with one that champions this new vision.

The new offerings comprise dishes crafted with thoughtfully-sourced ingredients, which are elevated with beer-centric components such as whole grains in the form of beer malt. For example, the Wagyu tri-tip steak rubbed with dry koji and aged in-house to achieve deeper flavours upon grilling.

It’s the same with the lamb rump skewers, which use high-quality Mottainai lamb marinated in a medley of soy sauce, brown sugar, honey, garlic and the restaurant’s house-brewed stout. These are grilled over binchotan charcoal and simply served with a sprinkle of cumin, pepper, garlic and onion. Book here.

Start your weekend on a high note with chef Cheung Siu Kong’s Cantonese fare paired with grower champagnes from Goutorbe-Bouillot, Pierre Gimonnet et Fils and Diebolt-Vallois.

“Grower champagnes have been described as artisanal winemaking…the making of dim sum is a delicate and laborious process,” affirmed sommelier Helen Chong, so the team wanted to marry the two and present a Michelin-starred dining experience like no other.

The pairing menu commences with a trio of handcrafted dim sum, paired with the Goutorbe-Bouillot Reflets de Rivière whose acidity and creamy texture complement the bite-sized delights. As for the main course of pan-fried Canadian lobster, black truffle, Chong chose the dry and crisp Pierre Gimonnet & Fils Blanc de Blancs, Cuvée Cuis, 1er Cru Brut NV to bring out the sweetness of the crustacean. The menu is available until November 15. Book here.

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The validity of the menus/promotions listed above may vary. Please check with the restaurant when making your reservations.