Bar & Billiard Room at Raffles Hotel introduced the first Billecart-Salmon Champagne Brunch in Singapore. Now guests can enjoy a true luxurious indulgence on Saturdays too, starting 5 May 2012, with Champagne Billecart-Salmon Brut Réserve and Champagne Billecart-Salmon Brut Rosé accompanying the Weekend brunch buffet at $178 and $198 respectively.

The buffet repertoire at Bar & Billiard Room presents an extensive medley of gourmet antipasti and hors d’oeuvres that depict a parade of European flair and Mediterranean vividness. A luxurious offering of Maine Lobster, Tiger Prawn, and freshly shucked Belón, Finé de Clairé and New Zealand Oysters on Ice, is only a prelude.

The selection of imported cold cut meats from Spain and Italy also adds to the epicurean factor. Live chef stations of Steamed Foie Gras with Mango Ginger Chutney and Sangria Reduction, and a speciality pasta counter, will please the gastronomic palate of regulars and aficionados.

Drawing inspiration from the world’s best gastronomic traditions are the carving stations of Australian Prime Rib, Roasted Welsh Rack of Lamb, US Beef Tenderloin and Organic Milk Fed Rack of Veal. Further down the buffet spread, a French cheese counter awaits and enchanting rows of endless sweet creations end the brunch on a perfect note.

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com  

Bar & Billiard Room at Raffles Hotel introduced the first Billecart-Salmon Champagne Brunch in Singapore. Now guests can enjoy a true luxurious indulgence on Saturdays too, starting 5 May 2012, with Champagne Billecart-Salmon Brut Réserve and Champagne Billecart-Salmon Brut Rosé accompanying the Weekend brunch buffet at $178 and $198 respectively.

The buffet repertoire at Bar & Billiard Room presents an extensive medley of gourmet antipasti and hors d’oeuvres that depict a parade of European flair and Mediterranean vividness. A luxurious offering of Maine Lobster, Tiger Prawn, and freshly shucked Belón, Finé de Clairé and New Zealand Oysters on Ice, is only a prelude.

The selection of imported cold cut meats from Spain and Italy also adds to the epicurean factor. Live chef stations of Steamed Foie Gras with Mango Ginger Chutney and Sangria Reduction, and a speciality pasta counter, will please the gastronomic palate of regulars and aficionados.

Drawing inspiration from the world’s best gastronomic traditions are the carving stations of Australian Prime Rib, Roasted Welsh Rack of Lamb, US Beef Tenderloin and Organic Milk Fed Rack of Veal. Further down the buffet spread, a French cheese counter awaits and enchanting rows of endless sweet creations end the brunch on a perfect note.

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com  

Bar & Billiard Room takes on a fresh, sleek appeal with Seafood Nights on Thursday, Friday and Saturday, starting 10 May 2012. Keeping its tradition of culinary excellence, Seafood Nights at the Bar & Billiard Room serves a delicious line-up of fresh seafood such as Maine Lobster, freshly shucked Finé de Clairé, Loch Fyne and Canadian Oysters on Ice, Tiger Prawns and ocean fresh fish.

Signature favourites of cured and smoked salmon, live carving stations featuring Prime Omaha Rib Eye and Mediterranean Spiced Rack of Lamb, a homemade pasta counter, French cheeses and charming desserts pair off perfectly with a carafe of wine of your choice.

Available at $98++, inclusive of one complimentary carafe of wine of your choice.

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com 

Bar & Billiard Room takes on a fresh, sleek appeal with Seafood Nights on Thursday, Friday and Saturday, starting 10 May 2012. Keeping its tradition of culinary excellence, Seafood Nights at the Bar & Billiard Room serves a delicious line-up of fresh seafood such as Maine Lobster, freshly shucked Finé de Clairé, Loch Fyne and Canadian Oysters on Ice, Tiger Prawns and ocean fresh fish.

Signature favourites of cured and smoked salmon, live carving stations featuring Prime Omaha Rib Eye and Mediterranean Spiced Rack of Lamb, a homemade pasta counter, French cheeses and charming desserts pair off perfectly with a carafe of wine of your choice.

Available at $98++, inclusive of one complimentary carafe of wine of your choice.

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com 

Spring time is best celebrated with bounties from the land and for a very limited season in May, Raffles Grill presents classic dishes featuring handpicked French morels as the star!

Highly sought after for its visual appeal and aromas, Deputy Executive Chef, Nicola Canuti, takes pleasure in presenting these jewels of nature in his creations. Wine Director Stéphane Soret has specially offered four wine options to complement the menu.

A La Carte Menu
Fava Bean Soup with Morels, Crayfish, Sariette
$58++
Scallops Gratin with Morels, Madeira Sauce
$58++
Veal Loin with Creamy Morels Sauce, Green Asparagus
$92++

Recommended Wines
White
2007 Domaine Vincent Girardin Chassagne-Montrachet1er Cru Morgeot Chardonnay @ S$228++/bottle

Red
2006 Domaine René Rostaing Côte-Rôtie Northern Rhône Syrah @ S$198++/bottle
2006 Domaine Serene Evenstad Reserve Willamette Valley Oregon Pinot Noir @ S$248++/bottle
2006 Château Roc de Cambes Côtes de Bourg Bordeaux Merlot @ S$288++/bottle

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com

Spring time is best celebrated with bounties from the land and for a very limited season in May, Raffles Grill presents classic dishes featuring handpicked French morels as the star!

Highly sought after for its visual appeal and aromas, Deputy Executive Chef, Nicola Canuti, takes pleasure in presenting these jewels of nature in his creations. Wine Director Stéphane Soret has specially offered four wine options to complement the menu.

A La Carte Menu
Fava Bean Soup with Morels, Crayfish, Sariette
$58++
Scallops Gratin with Morels, Madeira Sauce
$58++
Veal Loin with Creamy Morels Sauce, Green Asparagus
$92++

Recommended Wines
White
2007 Domaine Vincent Girardin Chassagne-Montrachet1er Cru Morgeot Chardonnay @ S$228++/bottle

Red
2006 Domaine René Rostaing Côte-Rôtie Northern Rhône Syrah @ S$198++/bottle
2006 Domaine Serene Evenstad Reserve Willamette Valley Oregon Pinot Noir @ S$248++/bottle
2006 Château Roc de Cambes Côtes de Bourg Bordeaux Merlot @ S$288++/bottle

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com

Chef de Cuisine Kenny Chung introduces the Special of the Month at Long Bar Steakhouse, featuring exclusive cuts and two succulent Oyster dishes.

Exclusive Cuts A La Carte Menu
NY Porterhouse steak grain fed dry aged 21days 900gr (for two)
$180++

Club steak sirloin bone in grain fed dry aged 21 days 400gr
$88++

T-bone steak 500gr
$108++

Wine Director Stéphane Soret has specially offered two wine options to complement the Exclusive Cuts.

Recommended Wines
2008 Cask Rubicon Estate Cabernet-Sauvignon Napa Valley California @ $168 ++ per Bottle
2007 Warwick Estate Three Cape Ladies South Africa @ $120 ++ per Bottle

Oysters A La Carte Menu
Fine de claire, served with rye bread, salted butter shallots vinegar and lemon wedges
$48++

Belon 00 6pcs, served with rye bread, salted butter shallots vinegar and lemon wedges
$58++

Wine Director Stéphane Soret has specially offered two wine options to complement the Oysters.

Recommended Wines
NV Champagne Ruinart Blanc de Blancs @ S$158++ bottle
2010 Dominique Portet Sauvignon Blanc Victoria Yarra Valley @ S$120++ bottle

Open for Dinner from Monday to Saturday

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com

Chef de Cuisine Kenny Chung introduces the Special of the Month at Long Bar Steakhouse, featuring exclusive cuts and two succulent Oyster dishes.

Exclusive Cuts A La Carte Menu
NY Porterhouse steak grain fed dry aged 21days 900gr (for two)
$180++

Club steak sirloin bone in grain fed dry aged 21 days 400gr
$88++

T-bone steak 500gr
$108++

Wine Director Stéphane Soret has specially offered two wine options to complement the Exclusive Cuts.

Recommended Wines
2008 Cask Rubicon Estate Cabernet-Sauvignon Napa Valley California @ $168 ++ per Bottle
2007 Warwick Estate Three Cape Ladies South Africa @ $120 ++ per Bottle

Oysters A La Carte Menu
Fine de claire, served with rye bread, salted butter shallots vinegar and lemon wedges
$48++

Belon 00 6pcs, served with rye bread, salted butter shallots vinegar and lemon wedges
$58++

Wine Director Stéphane Soret has specially offered two wine options to complement the Oysters.

Recommended Wines
NV Champagne Ruinart Blanc de Blancs @ S$158++ bottle
2010 Dominique Portet Sauvignon Blanc Victoria Yarra Valley @ S$120++ bottle

Open for Dinner from Monday to Saturday

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com

The refreshed menu at Raffles Grill by Deputy Executive Chef Nicola Canuti, adds a shining new chapter to an already illustrious setting. Dishes are imaginative and original, with the essence of classic French gastronomy perfectly ensconced in Chef Canuti’s global interpretations.

Chef Canuti’s adeptness in selecting ingredients from both land and sea and his proficiency with classic and exotic flavours enable him to create magic in the kitchen time and again. He believes in engaging ones’ senses through food with his bold and confident dishes.

Chef Canuti’s dishes are presented in an a la carte menu with six appetizers, nine mains and four desserts. The five-course Degustation Menu is a perfect introduction to Chef Canuti’s cuisine philosophy and is available at $195.

Complementing the fine cuisine is an Exclusive Wine by The Glass Selection created by Wine Director, Stéphane Soret, for your enjoyment.

Also available is the Menu Du Jour Set Lunch at $48++ (two-course) and $65++ (three-course) from 12.00 noon to 2.00 pm on weekdays.

Open for Lunch from Monday to Friday
Open for Dinner from Monday to Saturday

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com  

The refreshed menu at Raffles Grill by Deputy Executive Chef Nicola Canuti, adds a shining new chapter to an already illustrious setting. Dishes are imaginative and original, with the essence of classic French gastronomy perfectly ensconced in Chef Canuti’s global interpretations.

Chef Canuti’s adeptness in selecting ingredients from both land and sea and his proficiency with classic and exotic flavours enable him to create magic in the kitchen time and again. He believes in engaging ones’ senses through food with his bold and confident dishes.

Chef Canuti’s dishes are presented in an a la carte menu with six appetizers, nine mains and four desserts. The five-course Degustation Menu is a perfect introduction to Chef Canuti’s cuisine philosophy and is available at $195.

Complementing the fine cuisine is an Exclusive Wine by The Glass Selection created by Wine Director, Stéphane Soret, for your enjoyment.

Also available is the Menu Du Jour Set Lunch at $48++ (two-course) and $65++ (three-course) from 12.00 noon to 2.00 pm on weekdays.

Open for Lunch from Monday to Friday
Open for Dinner from Monday to Saturday

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com  

Raffles Hotel is delighted to establish a partnership with French tea maestro, Pascal Hamour, introducing his artisan teas in all the hotel’s distinctive restaurants, banquet facilities and suites.

The mastery of Pascal Hamour’s tea is well celebrated in elite tea circles, with the master himself often touted as the alchemist of tea. Pascal Hamour’s careful selection of organic tea leaves that are presented in biodegradable “crystal” sachets that are made entirely of corn, first captured the awe of tea connoisseurs in France and Europe in 2001. Since then, it has been a respected brand synonymous with luxurious tea appreciation around the world.

Pascal Hamour’s allure lies not only in the flair of his tea blending and proficiency in biodiversity but also in the thoughtfulness of his packaging and presentation. Such is Pascal Hamour’s dedication to perfection that he personally tests each batch of tea for aroma, taste and visual appeal.

The advent of the crystal purse combines elegance with practicality. It is transparent and light as air, allowing the tea pursuer to see the tea leaves infuse and dance freely without constraint before enjoying the first sip.

The Pascal Hamour tea collection at Raffles Hotel includes a comprehensive medley of 23 organic teas including classic recipes, well-loved flora infusions and a cute tea pack especially for children! The children’s “I Love Candy” infusion comes complete with colourful sugar sachets to amuse the little ones.

Available at all restaurants and bars, prices begin at $14.

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com

Raffles Hotel is delighted to establish a partnership with French tea maestro, Pascal Hamour, introducing his artisan teas in all the hotel’s distinctive restaurants, banquet facilities and suites.

The mastery of Pascal Hamour’s tea is well celebrated in elite tea circles, with the master himself often touted as the alchemist of tea. Pascal Hamour’s careful selection of organic tea leaves that are presented in biodegradable “crystal” sachets that are made entirely of corn, first captured the awe of tea connoisseurs in France and Europe in 2001. Since then, it has been a respected brand synonymous with luxurious tea appreciation around the world.

Pascal Hamour’s allure lies not only in the flair of his tea blending and proficiency in biodiversity but also in the thoughtfulness of his packaging and presentation. Such is Pascal Hamour’s dedication to perfection that he personally tests each batch of tea for aroma, taste and visual appeal.

The advent of the crystal purse combines elegance with practicality. It is transparent and light as air, allowing the tea pursuer to see the tea leaves infuse and dance freely without constraint before enjoying the first sip.

The Pascal Hamour tea collection at Raffles Hotel includes a comprehensive medley of 23 organic teas including classic recipes, well-loved flora infusions and a cute tea pack especially for children! The children’s “I Love Candy” infusion comes complete with colourful sugar sachets to amuse the little ones.

Available at all restaurants and bars, prices begin at $14.

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com

Several long established traditions continue at Raffles Hotel and the most refined and polished custom is certainly the partaking of Afternoon Tea. This delightful practice of Afternoon Tea has been faithfully retained at Raffles Hotel and, indeed, there are few more pleasurable manners to spend an afternoon.

Writers Bar introduces French Afternoon Tea to Raffles Hotel. Guests may select from a full range of delicate traditional French pâtisseries such as Chocolate Millefeuille, Coffee Religieuse, Caramel Gâteau Saint-Honoré, and various cakes and tartlets. A pot of fresh brewed Pascal Hamour tea completes the tea set.

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com

Several long established traditions continue at Raffles Hotel and the most refined and polished custom is certainly the partaking of Afternoon Tea. This delightful practice of Afternoon Tea has been faithfully retained at Raffles Hotel and, indeed, there are few more pleasurable manners to spend an afternoon.

Writers Bar introduces French Afternoon Tea to Raffles Hotel. Guests may select from a full range of delicate traditional French pâtisseries such as Chocolate Millefeuille, Coffee Religieuse, Caramel Gâteau Saint-Honoré, and various cakes and tartlets. A pot of fresh brewed Pascal Hamour tea completes the tea set.

Reservations & Enquiry:
Advance reservations are highly recommended.
Tel: (65) 6412 1816
Email: dining@raffles.com