Easter Festival

Delight in our Easter Afternoon Tea Menu while seated amidst the grandeur and elegance of the iconic Grand Lobby at Raffles Hotel Singapore. The experience presents an assortment of exquisitely crafted savouries such as Parmesan Tartlet with Avocado Hash, Smoked Salmon Tartine with Quail Egg & Crème Fraiche, and Vol au Vent with Chicken, Asparagus & Morel, accompanied with decadent sweet treats including Coconut Mango Egg, Bergamot Raspberry Tartlet, and Pineapple Carrot Cake. Freshly-baked hot cross buns, a must-have for Easter, are also available for your absolute enjoyment.

Complement the Easter Afternoon Tea session with a choice of “Mariage Frères” loose tea leaves or Raffles custom blended coffee beans that are included in the experience. Guests may opt for glass of Billecart-Salmon Champagne Brut and Champagne Rosé to elevate the experience.

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This Easter, Chef de Cuisine Jordan Keao presents an epic gastronomic feast curated with avant-garde wood-fired specialties showcasing premium ingredients. Relish the Easter edition of the signature multi-course Tour De Force dining experience featuring highlights such as Slow-roasted Australian Leg of Lamb with English pea puree and violet cauliflower, alongside favourites like Wagyu Tartare paired together with beef tendon chicharron, and bone marrow flan, Brown Crab Tartlet accompanied with garlic chive tulie, and Live Normandy Blue Lobster with creamy dill sabayon.

The Easter Tour De Force menu is available for dinner on 7 April as well as lunch and dinner from 8 to 9 April 2023.

*Note: The regular Tour De Force Menu at Butcher’s Block will be unavailable during this period.

Indulge in the decadent Easter Sunday Champagne brunch at Osteria BBR by Alain Ducasse with a 120-minute free-flowing gastronomic experience featuring Easter-exclusive delights alongside delectable Italian favourites and curated Champagne, wines and cocktails. Be pampered with delightful specialities such as Smoked Salmon Carpaccio, Grilled Maine Lobster, Seared Foie Gras, and Potato Espuma with soft egg & trout caviar.