Hot! SKAI’s Weekend Brunch Returns this March in Partnership with Grey Goose

Brunch up in the SKAI

SKAI’s famed weekend brunch will become more experiential as iconic vodka brand Grey Goose comes on board. Head Bartender Arjay and Chef Paul Hallett have together designed a food and drinks menu that celebrates and complements the distinct flavours of Grey Goose vodka.

Brunch in the tropics wouldn’t be complete without some fun-filled games and stylish accessories to keep you and your friend’s content; play with a Jenga set on your table, wine and dine as on-site artists personalise a Japanese bamboo fan with your caricature and a wide-brimmed sunhat with your initials. Also, capture memories with your friends at the balloon photowall as a roving photographer and videographer make their way around the restaurant.

For a start, indulge in a carefully crafted cocktail from SKAI’s Head Bartender Arjay. Speaking of his inspiration behind the menu, Arjay shared “Grey Goose is such a fun and playful brand, I wanted to make sure I designed a menu that lived up to its reputation. The vodka itself is a very delicate spirit, made from soft winter wheat and Gensac spring water, so I wanted to pair it with flavours that would bring out these notes”. Signature cocktails include the Kohitini with Grey Goose Vodka, Banana Cold Brew and Salted Caramel as well as the Blood & Umi with Grey Goose Vodka, Martini Prosecco and Spiced Orange.


From cocktails to food, start your epicurean journey with classics such as a Charcuterie Board with chutney; a Cheese Platter served with crackers and truffle honey; or an array of fresh, succulent seafood on ice that includes crab, prawns, mussels and clams.

Take your pick from an assortment of cold plates such as Confit Duck served with green beans and a sesame salad; Cured Gravlax and Smoked Salmon with pickled cucumber and rye bread; and a Mozzarella Salad with Tomato and Bloody Mary Dressing.

Explore a tempting array of comforting hot dishes with the Spiced Crab Bisque paired with a Gruyere crouton, indulge in the SKAI Steak with sweet potato fries and peppercorn sauce or opt for Chef’s favourite; Chorizo Macaroni with a Grey Goose and tomato sauce.

Brunch up in the SKAI - Desserts

Round off the meal with a selection of decadent desserts, including a Belgian Waffle with Blue Pea Ice Cream; Citrus Madeleines or a Caramel Chocolate Choux Puff.

Brunch Up in the SKAI will be held on 26 March 2022 from 11:00am till 3:00pm, priced at S$218++ with free-flow Grey Goose cocktails; Moet & Chandon Rosé; S$198++ with free-flow Grey Goose cocktails and Taittinger Brut

For reservations please call +65 6431 6156, email or book online 

Level 70, Swissôtel The Stamford, Singapore 178882

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