Fancy a Capella Singapore brunch at The Knolls this Easter? Last month, Gillian and I had a taste of what the restaurant has to offer, and it was divine.

Where do we begin? The Knolls is known for its Mediterranean buffet spread, which ranges from fresh seafood to barbequed meats, and all of it is so good! Here’s a small sample of what the buffet has to offer.

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But as good as the buffet was, that wasn’t what we had come to Capella for. We were there to sample the seasonal highlights that will be added to the menu on April 20, specially prepared by executive chef David Senia

First up – a selection of freshly shucked oysters from some of the oldest and best known farms in France, including Gillardeau, Pousse en Clair and Belon. I had some really good and fresh oysters in Napa Valley last year, and I’d say this matched that experience.

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Chef David was a great host, taking the time to explain each dish and where he sourced the ingredients from.  One of the highlights was these little pancakes with smoked salmon, caviar and sour cream. I’m already a big fan of salmon, whether smoked, cooked or raw, and the unusual combination really spoilt my taste buds.

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The highlight of the afternoon – salt-baked yellow chicken, prepared from corn-fed poultry from free-range farms in France. It’s prepared with truffle and herbs, though its initial appearance isn’t terribly appetising.

Executive chef David Senia

Salt baked yellow chicken. ©Nicholas Yong

But I did get a chance to crack open the salt!

Capella Singapore brunch at The Knolls

©Nicholas Yong

And this is what lay beneath.

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The meal was rounded off with a baby lamb on a mound of rice, and with sausages too. I’m not a fan of lamb, but it did look good.

Capella Singapore brunch at The Knolls

©Nicholas Yong

We also got to taste Alaskan Black Cod, known for its beautiful snow-white fillets and velvety texture. Chef David had prepared it with some lovely asparagus too, and the flesh was so tender, it almost melted in the mouth. But by that point, we were already too stuffed to really enjoy it.

 

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We managed to walk off some of those calories when Chef David took us for a walk through the kitchens and around the grounds. The restaurant overlooks two swimming pools, so it really is a lovely little setting for Sunday brunch.

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So if you’re looking to indulge later this month, check out the Capella Singapore brunch at The Knolls. Just go with a very empty stomach.

Brunch at The Knolls was sponsored by Capella Singapore. Check out their Easter brunch on April 20, which begins at 1230pm. Prices start from $188++ (free flow soft drinks and fruit juices) and $288++ (free flow wine and champagne). An Easter egg hunt will also be held, with some great prizes too. 

For more information, call 6591 5046 or email knolls.singapore@capellahotels.com.