When the weekend approaches, two words come to mind: sleeping in and brunch. Combine the two and you’ve got Manhattan Bar’s new Weekend Cocktail Brunch, with free-flow cocktails as the kicker.
A variety of five buffet-style food stations take over this swanky bar: salads, cold cuts, oysters, seafood, cheese, and (yes, even) bagels, as well as a range of a la carte breakfast and hot plates, finished off with a line of mouthwatering desserts by pastry chef Lorenzo Sollecito.
Available every Sunday, guests will be able to indulge in a lavish spread of unlimited craft cocktails by head bartender, Ricky Paiva as well as beers, wines, as well as of course, the gastronomic pleasures by Chef Nicholas Trosien.
Leaving us yearning for more is the smoked foie gras served with pearl barley, drunken Napoleon cherries and battered tobacco onion rings. Every ingredient on the plate gels together harmoniously—there’s no space for novelty. A range of crunchy, smooth and creamy textures graces the palate, while layers of flavours; sweet, buttery, with a hint of spice) tantalize the taste buds.
Meanwhile, breakfast items such as bacon and egg—a crusted soft boiled egg, smoked slab bacon, pickles and frisée—are great to start with, and let’s not forget, freshly baked hand-rolled bagels. While not as good as the ones in New York (we’ve got our climate to blame for that), these babies are the next best thing, accompanied by a selection of smears like smoked salmon, blueberry cheese, and blue cheese cream, with toppings such as grilled asparagus and bell peppers.
Over at the ingredients room is a curated seasonal variety of artisan American cheese and freshly baked bread. Cheese connoisseurs will appreciate the Purple Moon cheddar that gets its distinctive colour from being soaked in Cabernet, a more playful gourmet version of the traditional port wine cheddar—we love its crunchy and creamy texture. More of an acquired taste is the rare Humboldt Fog. Made with organic goat milk, its crumbly paper-thin rind hides a smooth and creamy interior with a zesty hint of spice.
Food here is perpetually delicious. But hey, it is after all, a bar—and booze is the name of the game. So get on board, and toast to the weekend with six specially crafted cocktails. Start off east with the Bartender’s Breakfast of tea-infused Aylesbury Duck vodka and green Chartreuse, finished with fresh lemon, fresh cream, honey and seltzer water—vanilla aromas with a subtly sweet and creamy mouthfeel that’s light and refreshing.
After you’ve lined your stomach with some more of Chef Trosien’s delectable dishes, summon on an Old Cuban and let this rum and champagne concoction do its trick. Heads up: this one’s a killer.
Make your Bloody Mary concoctions come to life at the Bloody Mary station where one can select your poison of choice: gin, tequila or vodka. Round it off with a selection of cocktail garnishes of your preference—there’s even bacon and bak kwa.
Of course, let’s not forget the dessert line, where one will be spoilt for choice. Donning the counter are a splendid range of desserts—both as delicious as they are Instagram-worthy —including unique alcoholic creations like chocolate bacon lollipops, B52 cocktail, bourbon crème brulée and snickers bar bonbons.
Ah, Sundays. You just can’t beat them.
Manhattan Bar, 2/f Regent Singapore, 1 Cuscaden Road, Singapore 249715, 6725 337, www.regenthotels.com/singapore