Racines at Sofitel Singapore City Centre is refreshing its Saturday brunch with a new Turf & Tide menu centred on grilled meats, seafood and local flavours prepared with French influences. Available for a limited period in September and October 2026, the buffet comes with one-for-one adult dining for ALL Accor+ Explorer members and a 40% discount for selected cardholders.
The new menu brings land and sea together
The grilled meat selection features slow-roasted Australian beef striploin with port wine sauce, Indonesian whole chicken and charred cumin lamb ribs. Seafood otak otak and lemon paprika prawns complete the line-up from the grill.
Another signature dish is whole red snapper grilled to order and served with a saffron-infused seafood broth. Inspired by bouillabaisse from Marseille, the broth draws its flavour from fish bones, shellfish and aromatic vegetables.
Seafood runs throughout the refreshed buffet
The seafood-on-ice counter offers freshly shucked oysters, white clams, poached prawns, sea whelks, salmon sashimi, sushi and maki. Meanwhile, the hot-food section includes whole Nyonya assam curry seabass, kam heong seafood and seafood Hokkien mee. Crabmeat fried rice adds egg whites, prawns, sakura ebi and tobiko to the seafood-focused spread.
Beyond seafood, the main-course selection covers tamarind duck stew, Indonesian-style braised oxtail and coq au vin.
Rémy Martin XO fish soup joins the noodle station
Racines has created a Rémy Martin XO fish soup exclusively for the Turf & Tide Edition. The chefs add a touch of cognac to white fish broth, introducing floral and oak notes without overpowering the seafood.
The creation forms part of a rotating noodle selection alongside Kelantan-style laksa, creamy tom yum seafood noodles and seafood mee jawa. Racines will offer two of these dishes during each brunch, so the selection may differ between Saturdays.
A Peranakan family recipe enters the soup rotation
The refreshed buffet features itek tim, a traditional Peranakan soup rarely found on hotel buffet menus. Based on a family recipe, the dish combines duck with preserved mustard greens and requires several hours of gentle simmering.
Other rotating choices comprise Nyonya fish maw soup, seafood chowder and mushroom velouté with truffle oil and crème fraîche. Two soups will feature at each brunch.
French techniques meet local dessert flavours
Burnt butter pandan cake leads the dessert selection, pairing the nutty flavour of browned butter with gula melaka and sea salt.
Other local-French creations include durian and coffee tiramisu, Kopi O Gao opera cake, ondeh ondeh cake and coconut blue pea flower jelly.
The remaining selection covers Nyonya kueh, bubur cha cha, lemon meringue tart, strawberry pavlova and choux puffs. An ice kacang station and a do-it-yourself ice cream bar add customisable options, including pulut hitam gelato.
Menu items may change. Diners should confirm promotion eligibility and terms when making a reservation.
