Bring your appetite as chef de cuisine Pierre Barusta has prepared an extensive brunch spread exclusively for Easter Sunday. Begin with ocean-fresh seafood such as Maine lobster, King crab and tuna. Then, head to the live station and dig into hearty mains, including succulent 72-hour slow-roasted milk-fed lamb served with fragrant saffron rice; and aromatic apple wood roasted Peking duck. 

Save room for dessert, as executive pastry chef Audrey Yee has curated selection of indulgent treats—think zesty rhubarb crumble, lighht raspberry rose lychee cake, and Easter bunny-shaped cookies. Available on April 17. Book here. 

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Delight in the restaurant's champagne-seafood brunch spread come Easter Sunday. Indulge in bottomless servings of prosecco and champagne while digging into an extensive selection of freshly shucked oysters, juicy Boston lobster and succulent tiger prawns. These pique the palate for tantalising mains including succulent hanger steak (butcher's steak), wonderfully roasted porchetta, and tenderly grilled lamb rack, among others. Book here. 

Celebrate Easter Sunday with a lavish brunch buffet at Vineyard. Look forward to an extensive spread of modern European fare, starting with a refreshing aged white balsamic marinated tomato salad, and beautifully roasted baby potatoes with aromatic confit garlic. Then, dig into tantalising mains including succulent butter aged ribeye served alongside fragrant truffle red wine sauce. Save room for dessert and finish the meal with Vineyard’s rich and creamy white chocolate mousse. Available on April 17. Book here.

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A feast awaits those who are celebrating Easter at Racines, as the culinary team has prepared a wonderful line-up of delectable dishes served a la carte buffet style. Look forward to authentic French and Western fare that begins with a luxurious seafood platter laden with ocean treasures like oysters, lobsters and mussels. Then, savour unlimited servings of pan-fried foie gras atop rustic farmer’s bread and refreshing crab salad.
 
Diners will get to choose one main course each. Meat lovers can go for Racines’ signature braised Angus beef cheek, a delectable dish of fork-tender Angus beef served alongside aromatic truffle mashed potatoes. Save room for dessert; executive pastry chef Sam Leong has curated an indulgent dessert platter comprising 10 Easter-themed confections such as hot cross buns, Easter brownies and carrot cheesecake. Available on April 17. Book here. 

A decadent Easter meal beckons at this American Steakhouse, which is offering a five-course Easter lunch and dinner menu on April 17. The offering is a mix of new creations and signatures, so get started with the popular spinning bowl salad made with seasonal greens and doused in the restaurant’s secret dressing.
 
For mains, choose amongst the grilled yakiniku chicken; pan-seared sea bass fillet with sweet peach sauce; and roasted USDA prime rib of beef. The latter is a crowd favourite and consists of flavourful prime rib aged for 21 days and slow roasted until it is fork-tender. The meal ends on a sweet note with the happy baby chick and nest cupcakes, featuring decadent chocolate blueberry cupcakes decorated with buttercream and chocolate eggs. Book here.

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For your much needed escape this Easter weekend, chef Marcus Tan and his team have crafted a luxe Easter brunch on April 17, comprising grilled favourites, brunch staples and Easter-themed creations.
 
After kickstarting the palate with a refreshing bowl of papaya salad topped with grill prawns, head to the grill station heaving with deliciously cooked proteins such as black Angus beef ribeye, Hawaiian-style grilled huli huli chicken, and flaky barramundi fillet with sweet honey miso. Finish off with Easter-themed sweets such as the traditional hot cross buns, candied bacon brownie and popcorn cheesecake. Book here.

Escape Restaurant, 1 Farrer Park Station Road, One Farrer Hotel, S(217562), +65 6705 7825

Bring your appetite for Burger & Lobster at Raffles Hotel outlet has curated a palatable a la carte brunch menu just for the Easter weekend. After a delightful starter of light lobster quiche served alongside rich bisque hollandaise sauce, feast on the indulgent benedict burger—a delectable ensemble of watercress salad, tomato, confit onion jam, aged cheddar and succulent black Angus grilled patty between a toasted cornmeal muffin.
 
Wash these down with curated cocktails. For something refreshing, go for the Chivas 13 Highball, which comes with your choice of Chivas 13 Rye or Sherry whiskey and Perrier soda; or the Aperol Spritz made up of Aperol, prosecco and soda. Available from April 15 to 17. Book here.

Burger & Lobster, 328 North Bridge Road, S(188719), +65 6971 6127

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For something different, hop to The Clifford Pier and savour its Heritage Dim Sum brunch this Easter Sunday. Delight in a lavish spread that has local classics like chilli crab bao; fried man tou stuffed with chilli crab filling; as well as tiger prawn laksa and, rice noodles in a rich assam-filled broth. Finish the meal with the Singapore Heritage Sweet platter, which gives you local-inspired treats such as ondeh ondeh macaron, Nyonya kueh, and mini churros with pandan kaya dip. Available on April 17. Book here.

Gather your family for a delightful Easter brunch at Zafferano. Anticipate an extensive spread featuring sharing portions of appetisers, mains and desserts. Start light by and go for the tender Hokkaido scallops crudo, or the tiger prawn cocktail with avocado.
 
Then, choose from three tantalising mains: Angus beef striploin with creamy potato mousseline; Mediterranean sea bass with refreshing zucchini terrine; and juicy lamb rack. The latter is an Easter must-have—a symbol of Christ’s sacrifice, the dish offers a New Zealand spring lamb rack marinated in aromatic herbs and served alongside crisp eggplant and toasted pine nuts. Dessert is the Pastiera Napoletana, a buttery tart generously filled with creamy ricotta cheese and candied orange, then perfumed with orange blossoms. Available on April 16. Book here.

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Delight in chef Damian D’Silva’s white debal stew come Easter weekend. This spicy Eurasian stew is a nod to D’Silva’s childhood, where Easter celebrations were commemorated with a spread of traditional Eurasian fare prepared by D’Silva’s grandfather. One of D'Silva's favourite dishes is this fiery stew, and is an amalgamation of succulent chicken, roast pork, bacon bones, and house-made achar cooked in an aromatic rempah (spice paste), vinegar and mustard seeds. Available from April 8 to 17. Book here.

Rempapa, 2 Paya Lebar Road, 01-01/02/03 Park Place Residences at PLQ, S(409053), +65 9459 1603 

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