[Review] Mosella Saturday Brunch – Mediterranean Flavours with Tableside Appertisers

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Experience the Mediterranean allure amidst the tranquil ambiance of Pan Pacific Orchard with Mosella’s newly launched Saturday Brunch. At the heart of this brunch affair is a dedication to originality and top-notch gastronomic delights, drawing inspiration from the diverse Mediterranean cuisine which is Mosella’s specialty.

The kitchen at Mosella is helmed by Executive Chef Pedro Samper, a San Sebastian native who brings with him, over 20 years of culinary experience in Michelin-starred restaurants.

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Guests are treated to an array of freshly prepared signature appetisers served directly to their tables instead of having to self-serve from the buffet line.

Highlights include the Amelie Fine de Claire Oysters N3 embellished with bloody Mary foam and wafu sauce, the 48-month Aged Iberico Ham atop Spanish crystal bread and tomatoes, and Mosella’s signature Hamachi Tiradito, featuring Japanese yellowtail with mandarin ponzu, truffle, and garlic chips. The latter is a must-try and will delight seafood lovers, evoking fresh flavours from the sea.

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On the buffet line, the open kitchen concept adds an interactive element to the dining experience, with dedicated stations offering an array of delectable options.

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From vibrant salads and cold cuts like Truffle Mortadella to expertly grilled mains from the Josper grill such as the Gamba Roja al “Ajillo” (Mediterranean red prawn with garlic, chili, and smoked paprika), the succulent Cochinillo (a crisp-skinned Spanish suckling pig accompanied by roasted apple purée) and the New Zealand Lamb Chops. Mosella caters to every palate.

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The freshly prepared pasta station was a favourite of ours, serving up a selection of house-made pasta which. you can customised with your preferred cooking method and seasoning.

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At the carving station, highlights include Mosella’s Salmon Wellington and Black Angus Beef Tenderloin.

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Cap off the feast with a selection of exquisite desserts, patisserie creations, artisan cheeses, and fantastical chocolates.

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All this culinary splendor is accompanied by the soothing harmonies of live jazz music, creating an unparalleled brunch experience amidst the lush greenery of the hotel—an “orchard in the city” sensation.

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For those who prefers Asian food, there is a curated selection of Indian and Chinese fares:

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The bar is open during brunch too and you can top up your experience with champagnes, cocktails, wines and other beverages. You can also add on a 2.5 hour free-flow champagne package to your brunch at $98 per person.

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Unlike most sprawling hotel buffets, Mosella opts for a more curated selection, prioritising quality over quantity. We love the fact that the highlight appertiser dishes are served directly to the table, adding refinement to the enjoyment of the brunch. Standout dishes for us were the hamachi and the meat items, fresh off the Josper grill.

The Saturday Brunch at Mosella is priced at $108 per adult and $54 per child aged 8 to 12 years old. The brunch is inclusive of soft drinks, coffee and tea.

Other than the Saturday brunch, Mosella welcomes diners daily, offering an international buffet breakfast, modern Mediterranean cuisine for lunch and dinner. From enticing crudo to premium cuts cooked to perfection over charcoal fire, Mosella promises a bold and flavourful journey through the Mediterranean.

Mosella @ Pan Pacific Orchard

Address:
Level 2, 10 Claymore Road, Singapore 229540

Opening Hours:

Mosella Saturday Brunch:
12:00pm to 3pm

Buffet Breakfast (Daily):
6:30am – 10:30am, last orders at 10:15am

À La Carte Lunch (Daily):
12:00pm to 2:30pm, last order at 2:15pm

Set Lunch (Monday to Friday):
12:00 pm to 2:30pm, last order at 2:15pm

À La Carte Dinner (Sunday to Thursday):
6:00pm to 10:00pm, last order at 9:45pm

À La Carte Dinner (Friday, Saturday and Public Holidays):
6:00pm to 10:30pm, last order at 10pm

Dining Reservations:
mosella.ppsor@panpacific.com

Telephone:
+65 6991 6875

[Review] Mosella @ Pan Pacific Orchard: Mediterranean with Peruvian influences Cuisine