Bottomless Brunch in Singapore: The Fullerton Bay Hotel’s La Brasserie Serves Up French Classics with Bloody Marys

Is there any finer pleasure in life than brunch, bay views, and all the bubbly you can drink? Sitting in the sunlit, high-ceilinged space of La Brasserie – The Fullerton Bay Hotel’s all-day French dining venue – we’re hard-pressed to think of higher indulgence. But then, we have more pressing things to think about – like the welcome Aperol spritz that’s just landed on our table.

Freshly revamped for our post-COVID times, Le Brunch by the Bay features free-flow wines and French classics served straight to your table during the weekend. With no less than five boozy and non-boozy packages, we like that non-drinkers aren’t just left to sip juice – there’re alcohol-free red, white, and sparkling wines available. Of course, chances are that you’re here for the bubbly – opt for the rich, fruity Veuve Clicquot NV (S$168++), or splash out on smooth flutes of Ruinart Blanc de Blanc Champagne (S$238++).

Those seem like pricey bubbles, until you take into account the Bloody Marys that are La Brasserie’s specialty. Once a make-your-own Bloody Mary station with every sort of sauce and garnish imaginable, you can now pick from four extravagant versions of this hangover cure. Our Queen Mary packed a punch with home-smoked Smirnoff vodka, topped with a baby carrot and a skewer loaded with umami goodies – prawns, bacon, cornichons, olives.

Queen Mary

Along comes a fragrant amuse-bouche of cold capellini with sakura ebi to savour as you ponder the menu – and there’s much to ponder, from ocean gems and eggs done three ways to steak dishes and Asian flavours. For starters, there’s no missing out on a fresh platter of Ocean Catch, laden with juicy Maine lobster and snow crab claws, four plump tiger prawns, a pair of bouchot mussels, and wonderfully tender scallops.


There’s a small but satisfying board of Butcher Block Charcuterie, with saucisson, Parma ham, bresaola, and duck rillettes to enjoy on a crusty mini-baguette. And as far as French feasting goes, it doesn’t get more traditional than a thick, comforting Onion Soup with gratinated cheese croutons floating atop, or butter-baked Escargots on crisp garlic bread.

Steak & Frites

The petit plat principal section features daintier versions of mains you’ll find on the weekday à la carte menu, from meats and fish to risotto. Our Steak & Frites is a well-marbled entrecôte cut with a juicy red center and a dollop of Café de Paris butter (the accompanying truffle fries, sadly, had barely a hint of truffle). Skip the Confit de Canard, which tends toward dryness, and opt for the Carré d’Agneau Rôti, a flavourful herb-crusted lamb rack amped up with rosemary jus.

Filet de Loup en Papillote

For fish lovers, there’s a moreish serving of Filet de Loup en Papillote with chardonnay sauce – think Temasek seabass baked in parchment paper to sweet, moist perfection. With our dangerously dwindling stomach space, we were planning on giving the Asian section a miss, but our servers assured us that The Pier’s Prawn Laksa was a must-try signature. While this local favourite was nowhere near spicy enough for our tastes, those who like their laksa lemak should go for this coconut milk-heavy rendition.

Le ‘Apple’

If you have room for just one dessert, make it count with the 64% Mousse au Chocolat – a rich scoop of Madagascar vanilla ice-cream atop a glorious mess of Morello sour cherries, chocolate mousse, and chocolate crumble. Still, we have no regrets washing it all down with Le ‘Apple’ – a tart palate-cleanser of apple lime compote alongside refreshingly sharp yuzu sorbet.

La Brasserie is located at The Fullerton Bay Hotel, 80 Collyer Quay, Singapore 049326, p. +65 6597 5288. Le Brunch by the Bay is available on Saturdays and Sundays from 12pm to 3pm. 

Photos courtesy of The Fullerton Bay Hotel and Alexis Yang

Lifestyle Writer

Jolene has a major sweet tooth and would happily eat pastries for all meals. When she’s not dreaming of cheesecake, she can be found in the dance studio, working on craft projects, or curled up with a good book.