Mezza9 – The Ultimate Sunday Champagne Brunch at Grand Hyatt
A Sunday champagne brunch for that special occasion should entail a range of sumptuous food, free flow champagne, personable service and most importantly a vibrant atmosphere.
Mezza9 at Grand Hyatt offers the concept of having nine different dining experiences in one venue, and the restaurant is spacious with lively vibes.
I am a fan of live cooking stations – there are six here. It allows you watch the chefs in action, interact with them (when possible), customise your orders, and get freshly-prepared food items.
Personally, I thought the highlights are the Yakitori Grill, The Sushi-Sashimi Bar and the Chinese Cuisine show kitchens. Not only because I generally enjoy Asian cuisine, and also food served tasted quite authentic.
One more thing to add: Executive Sous Chef Martin Satow’s main expertise is in seafood, more precisely, sustainably sourced seafood. Thus you see ample use of seafood in several food items from the sashimi, sushi, yakitori to dim sum. Way to go.
Here’s what the nine distinct dining stations have to offer:
The Grill: Western Grill and Rotisserie
Probably the most exciting section to watch, as the meats are spit-roasted right in front of your very eyes – fire included.
There is a weekly changing selection of grilled meats which include Slow Roasted Prime Beef with Yorkshire pudding and red wine jus, Crispy Pork Belly with dark beer gravy and apple sauce, Slow-Roasted Leg of Lamb with mint sauce and gravy, and Veal Sausages, all accompanied with generous choice of trimmings, seasonal vegetables and potato dishes.
I had the Sanchoku Wagyu Hanging Tender and Wagyu Beef Slices with gruyere cheese, brilliantly smoky and tender enough.
Seafood: Crustacean Bar with Sustainable Seafood
Executive Sous Chef Martin Satow advocates using sustainable seafood, and thus the kitchen has a focus on using responsibly sourced seafood.
You can also expect a rotation of seasonal oysters such as Fine de Claire (France) and Coffin Bay rock oysters (Australia), Tasmanian black mussels, Spencer Gulf wild king prawns, Scottish wild brown crab, seasonal clams and more.
What I am glad to see is that there is frequent re-supply of the fresh seafood, even though it is obvious they have a demand, especially the Canadian lobsters.
Thai: Thai Deli
Right next to the seafood is a Thai Deli – think not many people are aware about this section.
The Thai dishes are all prepared by a resident Thai chef. I saw a couple of familiar Thai street food such as Thai-style Sausages, Thai style Grilled Meat, Yum Woon Sen (spicy glass noodle salad), Tod Mun Pla (Thai fish cakes) and Som Tum (green papaya salad).
Most of the items were not spicy or intense though, my guess is that this will cater to the larger dining crowd.
The Steam Basket: Chinese Cuisine
This is where you get your dim sum of Spicy Chicken Dumplings, Pork Buns and Black Pepper Dumplings; Cantonese style barbecue meats; wok-fried dishes and even Peking Duck.
Yes, crispy duck and spring onion wrapped in soft eggy pancake-like skin roll.
Even though Sunday Brunch may sound like a ‘Western’ concept, do not ignore the Chinese wok-fried dishes, which turned out to be where I returned for seconds, and thirds.
The Wok-Fried Beef, Kungbao Chicken, Garlic Prawns, and seemingly a simple preparation of Fried Kailan had flares of zhi-char flavours and wok-hei.
Yakitori: Yakitori Grill
The popular Yakitori required a short wait during busy periods, but it was a delight to watch how the chef patiently grilled the kushi sticks over binchotan charcoal fire one by one.
The meats were only lightly seasoned, imparted with a light crisp texture to the skin after grilled with high heat. For recommendations, the Tsukune (chicken meatball) and Bacon with Asparagus are the sticks to look out for.
Sushi: Sushi and Sashimi Bar
At one end of Mezza9 is the sushi kitchen, where sashimi, sushi tempura and oden are all prepared the traditional Japanese way.
The sashimi of salmon, maguro and Hamachi are sliced live behind the counter, so you don’t exactly get raw fishes left there on the buffet for a long while, ensuring certain degree of freshness.
Two other items caught my eye: A cubic shaped rice roll looking like sashimi, but is Mezza’s take on Chirashi Don – the mini version; and refreshing sashimi salad topped with fragrant sesame dressing.
The Deli: Charcuterie and European Deli
For assorted cold cuts such as Mini Truffle Salami and Black Forest Home, artisan cheese and homemade breads.
The range of international cheese is really huge, anything from Shropshire Blue (full favoured yellow cheese with blue veining from the UK), Brie De Meaux (French brie cheese) and Emmentaler Walo (Swiss cheese).
The Patisserie: Dessert
Ah, sweet endings. I like how the cakes here are served in bite-sized pieces as tartlets and in shooter glasses, especially for us who like to try a little of every kind.
The patisserie serves up freshly baked Belgian Waffles with warm maple syrup, Crème Caramel, Red Velvet Cupcakes (seems like the most popular), Lemon Meringue Pie, Bread and Butter Pudding, Sour Cherry Cinnamon Crumble Tartlet and possibly my favourite – the Black Sesame Cream Puffs with Raspberry Coulis which is not commonly seen around elsewhere.
And can I direct you to the side corner of the dessert section, so that you won’t miss it (and you won’t want to).
The table next to us went a resounding “What was that?” when cool ‘smokes’ lingered over, then realised Nitrogen Cheese Cake Pops were being prepared live in front of their eyes.
Liquid nitrogen has become of the trendiest item to use in many gourmet kitchens.
The method is used to flash-freeze this section of cakes and meringues, and you will find that the cakes have an unbelievably velvety texture (as ice crystals formed are microscopic compared to traditional freezing methods) and the coldness would provide a sudden burst within your mouth. Wow-wee!
For premium wines, champagne, cocktails, freshly squeezed juices and homemade teas.
There will be free-flowing Perrier Jouët Grand Brut champagne, premium red and white wines, beers, mojitos and Bloody Marys (for $148.00++ pricing).
The Sunday Brunch runs from 11.30 am until 3.00 pm.
Mezza9 Sunday Brunch Pricing
$148.00++ (Perrier Jouët Grand Brut champagne, house red and white wines, Tiger and Heineken beer, mojitos and Bloody Marys
S$128.00++ (Inclusive of fruits juices and soft drinks. No alcohol)
$69.00++ (Children age 3 to 12 years)
Reserve Online Now – mezza9
There’s even a premium champagne option at $288.00++ (Perrier Jouët Belle Epoque, house red and white wines, Tiger and Heineken beer, Mojitos and Bloody Marys)
*All prices are subject to services charge and relevant government taxes; and change for festive occasions and special events.
Easter Sunday Brunch at Mezza9 (27th March 2016)
For the Easter Sunday Brunch, seafood lovers will rejoice at the stellar selections of freshly-shucked Irish ‘kelly’, French ‘fine de claire’ and Canadian ‘fanny bay’ oysters, poached sustainable Maine lobster and Alaskan snow crab on ice, char-grilled Spencer Gulf wild-caught king prawns and whole char-grilled Vietnamese barramundi.
All paired with free-flowing Perrier Jouët champagne, red and white wines, beers, mojitos and more.
For the kids, fun Easter desserts like hot cross buns, carrot & hazelnut flower pots and are also available.
Mezza9 Easter Sunday Brunch Pricing (11:30 am to 3:00 pm)
Adult: $168.00 ++ per Person
(Includes free-flowing Perrier Jouët Grand Brut champagne, red and white wines, beers, mojitos)
Child: $88.00 ++ per Person (3 to 12 years old)
*Club at the Hyatt members enjoy 15% discount off Easter brunch.
Mezzanine Level, Grand Hyatt Singapore, 10 Scotts Road Singapore 228211 (Orchard MRT)
Tel: +65 6738 1234
Lunch: 12:00 pm to 3:00 pm Daily
Dinner: 6:00 pm to 11:00 pm Daily
Sunday Brunch: 11:30 am to 3:00 pm, last pour at 2:45 pm
Reserve Online Now – mezza9
* This post is brought to you in partnership with Grand Hyatt Singapore.
December 08, 2016
Spuds and Aprons – 10 Reasons To Visit This Hilltop Destination You Probably Didn’t Know About. Enjoy 10% OFF with UnionPay Cards
December 07, 2016