A quick reconnaissance of the spread on offer for the Champagne Sunday Brunch at Up & Above Restaurant makes it evident why half the tables are filled shortly after noon – seafood, plenty of seafood.
Beautifully displayed on ice, there are freshly shucked French, Australian and American oysters, premium Maine lobster, giant Alaskan king crab, seasonal mud crab, succulent prawns and plump Manila clams.
In the Japanese section, sashimi and sushi – made from the freshest seafood from Tsukiji – represent the hotel’s signature outlet, Yamazato, based on the centuries-old traditional kaiseki ryori (Japanese haute cuisine).
What’s particularly striking is the quality and freshness of everything – it’s almost like enjoying it at the source.
A glance around the room confirms my suspicions: plates are piled high with seafood. It’s clear what the star attraction is here at Up & Above on Sundays. Never mind the impressive city views from the 24th floor. The extensive buffet goes far beyond just seafood though, catering for all tastes.
There’s a wide range of international and Thai dishes, a pasta station with home-made vermicelli and ravioli (with a choice of pesto, carbonara, Bolognese or mussel sauce), a carvery with succulent roasted meats, and a delicious beef Wellington, all of which can be enjoyed with Yorkshire pudding, a red wine sauce and a selection of 12 homemade mustards.
A choice of main courses are prepared à la minute, including Eggs Florentine, Foie Gras, Maine Lobster and Beef Cheek – the latter a personal favourite – served with saffron risotto, baby carrots and carrot pickles. All these are complemented by a variety of healthy salads.
For those whom Sunday brunch is all about the bubbles, the champagne package includes a free-flow of Lombard et Cie NV Brut Réference. This non-vintage cuvée from Lombard is soft and fruity with a rounded character. Red apple and a light touch of spice balance with the full acidity. It goes really well with anything that comes out of a shell.
The golden rule of any brunch is to pace yourself so that you can fit in all your favourites. You certainly want to leave room for dessert. Highlights of the indulgent dessert options include freshly baked chocolate lava cake, crêpes Suzette, and waffles served with homemade ice cream. There’s also a vast display with fresh fruit, Thai sweets, pastries and other temptations.
Kudos to the team at Up & Above for consistently gracious and swift service throughout the afternoon. Food stations were properly manned and dishes seemed to be replenished continuously. Right until the end, everything looked fresh and appetizing.
Most importantly, they didn’t run out of anything.
Available every Sunday from 12 noon until 3pm, the champagne package is priced at 3,900 Baht (++) per person (including free-flow champagne, selected wines, Prosecco, local beers, cocktails, soft drinks, and mocktails); 3,300 Baht (++) per person for the Prosecco Sunday Brunch (including selected free-flow wines, Prosecco, local beers, cocktails, soft drinks, and mocktails); or 2,600 Baht (++) per person for the Classic Sunday Brunch (including free-flow soft drinks, and mocktails).