The brunch will feature a range of live stations including a barbecue counter, tandoori counter, dosa counter and a carving counter.
Dishes prepared will include slow cooked ribs, kung pao chicken, lamb chops and pan seared foie grass accompanied by cocktail sauce, chardonnay mignonette, tartar sauce and wasabi mayonnaise.
The brunches are also inclusive of cheese platters served with prunes chutney, fig jam, honey, grapes, roasted nuts, zaatar lavosh, grissini and walnut sourdough.
The property’s GM, Doris Hecht said: “The Friday Brunch is a unique experience that has more dishes than guests will likely have the fortitude to try. Unlike so many buffets where quality is sacrificed in the name of quantity, here the dining experience marries abundance and excellence to create a truly exceptional experience.”
Available every Friday from 1pm- 4pm, the brunches offer four packages - the non-alcoholic brunch package, the standard package, deluxe package which is inclusive of beach and pool access and finally, the premium brunch package which features bubbly and other spirits.