A curated selection of Easter 2026 menus across Singapore, from heritage Eurasian plates to Italian brunches and Greek-style feasts.
Grand Hyatt Singapore
At Grand Hyatt Singapore, Easter centres on Italian tradition at Pete’s Place, where a Pasqua-style buffet brunch runs on 4 and 5 April (12pm to 2.30pm). Designed as a family-friendly afternoon, the spread is anchored by Cosciotto di Agnello or oven-roasted lamb leg served with mint sauce, a longstanding Easter centrepiece.
Seasonal details come through in dishes like Pizza Asparagi, topped with mozzarella, robbiola, speck and white asparagus. The spread also includes a three-mozzarella Caprese Corner with Filiata burrata, smoked Treccia Affumicata and Zizzona Bufala; Maialino Al Forno (oven-roasted suckling pig rack); Lasagna Al Salmone (baked lasagna with smoked salmon, mascarpone cheese, and green peas); and a charcuterie board of Italian artisan cold cuts. Desserts follow tradition, with Colomba, chocolate eggs, gelato and tiramisu at the Dolce Bar. The brunch is priced from $108 per adult, inclusive of selected juices, soft drinks, and Easter mocktail.
Elsewhere, The Shop’s Easter collection (available until 5 April) offers a range of chocolates and bakes, from character-themed chocolate eggs to Easter Cross Buns and a carrot cake designed as a bird’s nest intended as both dessert and centrepiece.
Gilmore & Damian D’Silva
Celebrate the Easter season from 4 to 12 April at National Gallery’s Gilmore & Damian D’Silva, which presents a selection of Eurasian dishes that reflect Chef Damian D’Silva’s culinary roots. Available for lunch and dinner on 4, 5, 11 and 12 April, and for dinner throughout the rest of the period, the menu focuses on four à la carte dishes shaped by recipes he grew up with.
The smoked pork knuckle dhalcha offers a Eurasian take on the Indian lentil stew, rich and deeply savoury. Chicken vindaloo is presented as a dry curry, layered with heat and complexity, while Pop’s Sambal King Prawn draws on family recipes, balancing spice with a touch of sweetness and acidity. A green mango sambal completes the meal, adding a bright, tangy counterpoint. To book, visit: https://tblc.hk/fGVQ4
Marina Bay Sands
At Marina Bay Sands, Easter is marked across multiple venues, each offering a distinct take on the occasion.
On 12 April (11.30am to 2.30pm), estiatorio Milos presents a Greek Easter lunch. The highlight is spring lamb slow-roasted on a spit over an open flame, served with roasted potatoes, dyed red eggs and traditional Easter salad. The meal concludes with tsoureki, a lightly sweet bread flavoured with mastic. The dishes are offered à la carte and designed for sharing.
For takeaways and gifting, Origin + Bloom introduces a festive selection of pastries and confections, including fruit tarts, cheesecakes, mousses, chocolate eggs and pralines.
Over at Maison Boulud, the seasonal set menu features dishes such as lobster eggs benedict, confit Chilean sea bass, coq au vin and New Zealand lamb rack, followed by desserts including Easter chocolate egg creations, molten chocolate and a selection of French cheeses.