I remember dining at The Line when I was a child. Brunch there was always an extravagant affair. Dad would eat more than he was supposed to while mum tried to stop me from overdosing on dessert. Resistance was futile. After all, The Line was one of the first few hotels to offer a buffet line that was quite simply, superlative in every way. From this Sunday, brunch at The Line is set to be more extravagant than ever.
Thanks to The Line's Chef de Cuisine Vincent Wong, you can look forward to a spread that's as decadent as it is varied. There might be 13 types of fresh seafood on ice to choose from but we'll recommend pacing yourself because there's foie gras — presented 10 ways — to be had. The butcher's station will shave you slivers of Iberico ham while an array of roasts, ranging from Wagyu beef leg to Australian Tomahawk steak awaits.
For dessert, you'll find 30 types of artisanal cheese sitting alongside an equally large offering pastries, cakes, and local kuehs. A frozen yogurt machine — right on point with the froyo trend — will churn out cool licks that you can top with your condiments of choice.
The kicker? Perrier- Jouët Grand Brut will flow freely throughout.
The Line's Sunday Champagne Brunch is priced at $158++ per adult and includes a free flow of Perrier-Jouët Grand Brut. Tel: 6213 4398