Six Senses Brasserie at Six Senses Maxwell

Six Senses Brasserie at Six Senses Maxwell has re-launched an all new menu and brunch concept.  In particular, the Weekends’ Brasserie Brunch is an ode to the well-deserved weekend breaks.  This menu, spearheaded by Executive Chef Ian Mancais, shines the limelight on Southern European ingredients and Mediterranean cooking methods, with an overarching effort to deliver a wholesome, clean and nourishing meal that fits in with the sustainability theme that Six Senses Singapore promotes.

Stepping into the premises of Six Senses Maxwell almost transport back to classical European times, complete with plush velvet chairs, hardwood flooring, lampshades in pleated silk and extensive use of wooden accents.  I fell in love immediately with the intricate design and layout and the full-length windows that allow natural light in.  

But of course, I had to focus my mission there: Brunch!

We were treated to a little teaser before any food was served.  This drink was made from strawberry purée and lime, topped up with some soda water.

As always, bread is my soft spot, and bread served warm? Enough said, I’ll have a basket to myself.  These lovelies did not disappoint. The brioche was soft and fluffy whilst the walnut multigrain was wonderfully fragrant.  No butter was served, but we were told to dip them into the accompanying olive oil.

What came next was the highly anticipated Grazing Board.  Our brunch starters consisted of lean green salad (mixture of broccoli, kale and asparagus), alive & inspired salad (mixture of greens and fruits), piccalilli relish, smoked salmon with cream cheese, guacamole and the best starter – their signature garlic prawn with croutons.

The sauce from the signature garlic prawn reminded us of the familiar chilli crab sauce, so we had to order more bread just to mop up the sauce.

On to the mains, we recommend this lobster mac and cheese as a sharing dish because it could get rather heavy after a few mouthfuls.  Nevertheless, there was a generous serving of lobster atop the golden brown savoury cheese.

Another popular main was this steak and eggs.  Grilled Wagyu sirloin is served with two fried eggs, baby potato and sweet peas.  We opted for medium rare and it was a decent piece of steak.

This Chicken & Waffles main is our recommendation as the buttermilk fried chicken is crisp on the outside and tender on the inside.  The waffle is made with sweet potato, which explains the slightly denser texture. The Piccalilli pickles and grapefruit gave a slightly different dimension with their tart notes.

Of course, no brunch is complete without going for the eggs benedict.  We have no complaints to the execution of this dish. Classic sourdough paired with guacamole, spinach and two perfectly poached eggs.  Our only gripe is that the portion of this dish was on the smaller side, so for those with a bigger appetite, it is advisable to go for other dishes instead.

We were so happy to see the wooden board appear again, but this time, bearing sweet treats to round up the meal.  From red velvet cakes to lemon drops, mini tarts and chocolate cones, there was a variety of desserts to indulge in.  Our favourite would definitely have to be the cinnamon palmier (which was served warm!) which was incredibly fragrant and buttery.

We will also let you in on a little secret.  Spot the Six Senses Hawker Ice Cream Tricycle in the above photo? Drop by and select your flavour from a variety of homemade organic ice-creams.  The friendly staff there would be more than happy to show you the way if you have any difficulty locating this tricycle! 

Do note that the above brunch menu is only available on weekends (i.e. Saturday and Sunday) from 10.30am to 3pm.  Six Senses Brasserie promises a perfect ambience and for those looking to pamper themselves, feel free to go for free-flow wine and prosecco at an additional S$58++ per person and free-flow Champagne and bottled beer at an additional S$88++ per person.

*Service charge(10%) and GST(7%) applicable.

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