This October, indulge in a whimsical experience at Goodwood Park Hotel’s English Afternoon Tea Buffet at L’Espresso, featuring rosy-hued treats and European classics, all in support of Breast Cancer Awareness Month.

Delight in the Chef’s specials, starting with the Smoked Salmon Tartar with Crème Fraiche & Caviar in Pink Cone for an indulgent treat, followed by the Panini Tomato Tortilla with Spiced Chicken, Avocado Salad & Sour Cream and the irresistibly rich and velvety Warm Pink Chocolate Tart with Berries. Be enchanted by an array of rosy-themed desserts, including the luscious Lychee & Rose Cake, dainty Pink Guava Opera and Rose Cream Crème Brûlée – perfect for those with a sweet tooth. These exquisite creations pay homage to the pink ribbon, the universal symbol of breast cancer awareness.

With every paying adult, the hotel contributes $2 to the Breast Cancer Foundation, making your indulgence a double treat! Reserve your spot and enjoy an afternoon filled with delicious food and a wonderful cause.

ENGLISH AFTERNOON TEA BUFFET WITH ROSY-THEMED TREATS AND EUROPEAN CLASSICS
1 to 31 October 2024
One Seating from Mondays to Thursdays:
(2pm to 5.30pm) – $65++ per adult; $39++ per child
Two Seating from Fridays to Sundays & Public Holidays:
(12pm to 2.30pm | 3pm to 5.30pm) – $68++ per adult; $40.80++ per child

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Nestled in the historic Fullerton Heritage precinct, from the moment you step inside La Brasserie, the sleek modern design and stunning panoramic views of the Marina Bay waterfront create a welcoming atmosphere.

The menu is a delightful blend of local and international flavors, with classic French bistro favorites that are executed beautifully. I was particularly impressed with their attention to detail and presentation.

They have exclusively curated a 3-Course Dinner Set Menu at $58++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ TO START
🦆FOIE GRAS
rhubarb, brioche, pistachio, lavender, flowers
OR
🐙ALBROLHOS OCTOPUS
duck fat, yolk, tonburi, champagne vinegar, thyme

2️⃣ PLAT PRINCIPAL
🐑LUMINA LAMB
leek soubise, black garlic, sherry, shallots, moringa oil
OR
🐟TOOTHFISH
spring peas, baby leeks, sakura ebi, cajun, anchovy carrot velouté

3️⃣ DESSERT
🍎APPLE TARTE TATIN
caramelised golden apple, puff pastry, caramel, pecan gelato
OR
🍫GÂTEAU DE LAVE AU CHOCOLAT
raspberry, wild berry sorbet

The spacious salons, complete with 10-metre-high windows, provide a bright and airy feel, making it an ideal spot for everything from business lunches to intimate dinners.

Nestled in the historic Fullerton Heritage precinct, from the moment you step inside La Brasserie, the sleek modern design and stunning panoramic views of the Marina Bay waterfront create a welcoming atmosphere.

The menu is a delightful blend of local and international flavors, with classic French bistro favorites that are executed beautifully. I was particularly impressed with their attention to detail and presentation.

They have exclusively curated a 3-Course Dinner Set Menu at $58++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ TO START
🦆FOIE GRAS
rhubarb, brioche, pistachio, lavender, flowers
OR
🐙ALBROLHOS OCTOPUS
duck fat, yolk, tonburi, champagne vinegar, thyme

2️⃣ PLAT PRINCIPAL
🐑LUMINA LAMB
leek soubise, black garlic, sherry, shallots, moringa oil
OR
🐟TOOTHFISH
spring peas, baby leeks, sakura ebi, cajun, anchovy carrot velouté

3️⃣ DESSERT
🍎APPLE TARTE TATIN
caramelised golden apple, puff pastry, caramel, pecan gelato
OR
🍫GÂTEAU DE LAVE AU CHOCOLAT
raspberry, wild berry sorbet

The spacious salons, complete with 10-metre-high windows, provide a bright and airy feel, making it an ideal spot for everything from business lunches to intimate dinners.

Nestled in the historic Fullerton Heritage precinct, from the moment you step inside La Brasserie, the sleek modern design and stunning panoramic views of the Marina Bay waterfront create a welcoming atmosphere.

The menu is a delightful blend of local and international flavors, with classic French bistro favorites that are executed beautifully. I was particularly impressed with their attention to detail and presentation.

They have exclusively curated a 3-Course Dinner Set Menu at $58++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ TO START
🦆FOIE GRAS
rhubarb, brioche, pistachio, lavender, flowers
OR
🐙ALBROLHOS OCTOPUS
duck fat, yolk, tonburi, champagne vinegar, thyme

2️⃣ PLAT PRINCIPAL
🐑LUMINA LAMB
leek soubise, black garlic, sherry, shallots, moringa oil
OR
🐟TOOTHFISH
spring peas, baby leeks, sakura ebi, cajun, anchovy carrot velouté

3️⃣ DESSERT
🍎APPLE TARTE TATIN
caramelised golden apple, puff pastry, caramel, pecan gelato
OR
🍫GÂTEAU DE LAVE AU CHOCOLAT
raspberry, wild berry sorbet

The spacious salons, complete with 10-metre-high windows, provide a bright and airy feel, making it an ideal spot for everything from business lunches to intimate dinners.