SINGAPORE – LUCE by Davide Giacomelli launches an Italian Bistronomic Champagne Brunch featuring free-flow Seafood and Sashimi on Ice, theatrical live stations and exciting live music. Along with this delightful addition is a refreshed À la carte menu that will leave guests spoilt for choice.
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LUCE by Davide Giacomelli Italian Bistronomic Champagne Brunch
LUCE by Davide Giacomelli presents its first Italian Bistronomic Champagne Brunch that features an extensive buffet line of Cold Starters, Hot Specialities, Pinsas, desserts and thrilling live stations. Guests can look forward to a theatrical experience of roasting chestnuts over flaming firewood and freshly-made pasta delicately twirled inside a cheese wheel with the Mafaldine Cacio e Pepe in Parmesan Cheese Wheel.
An all-time favourite, be treated to unlimited Seafood and Sashimi on Ice which features freshly-shucked oysters, Boston lobster, snow crab leg, tuna sashimi and tiger prawns. Indulge in some of Chef Davide’s Italian delicacies – Gazpacho Di Pomodori – a savoury cold soup and one of chef’s favourite summer recipes, as well as the refreshing Mozzarella and Tomato Skewers. Another chef’s favourite is the Eggs a l’ Amatriciana – the ultimate brunch item featuring a sunny-side up with a perfectly runny yolk smothered in an amazing tomato sauce accented with pancetta and red onions.
A wide selection of imported cheese and cold cuts from Italy such as Grana Padano, Mozzarella, Taleggio, Mortadella, Cured Ham and Soppressata are also available.
Other highlights include a variety of hand-tossed Italian Pinsas that features a delicious cloud-like crisp crust – the result of an age-old careful practice of hand-pressing dough. Indulge in classic flavours such as the Margherita and Four Cheese; or fancier creations including the Rustica Pinsa, topped with Scamorza – an Italian cow’s milk cheese with a smokier and nuttier flavour profile that goes perfectly with Bacon, Zucchini and Potato.
Complete the experience with a plethora of desserts handcrafted by Executive Pastry Chef Desmond Lee. Highlights include the well-loved LUCE-misu, a sweet treat made with Mascarpone cream, espresso syrup, lady finger sponge and crunchy feuilletine, Crunchy Choux Pastries, Baked Cheesecake, Crostata Pistachio Strawberry Frangipane and a live dessert station serving up freshly made Crêpes Suzette topped with Caramel Orange Sauce.
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