Verandah Rooftop Rotisserie is giving everyone a reason to “meat” up over an unforgettable festive buffet, available till 3 January 2026, followed by celebrations for the year of the horse.
The dining merriment begins at Momentus Hotel Alexandra’s Level 7 Lifestyle Deck, an elevated open-air space that sets the tone for a relaxed yet elegant celebration. Overlooking the infinity pool and featuring panoramic sunset views, the deck is designed for social gatherings, with cosy seating and a lively atmosphere for mingling over pre-dinner drinks and canapés.
As the golden hour fades into evening, guests can enjoy a sparkling wine reception paired with jamon Iberico de Bellota and savoury canapés before continuing to Verandah Rooftop Rotisserie for the main dining experience.
Inside, diners are invited to discover festive delights starring live kitchen theatrics, air-flown prime meats and seafood, and seasonal sweet treats.
The Le Grande Christmas Roast features eight different cuts of premium beef, pork and lamb. The jewel in the crown is the 14-day butter-aged Argentinian beef ribeye. Top quality Argentine beef ribeye is enrobed in velvety unsalted butter and aged in-house, infusing the ribeye with rich nutty undertones that shine when the meat is seared and then finished on the binchotan hibachi grill.Other prime cuts include the Tajima Wagyu beef rump (MBS 8 - an exceptionally high grade of beef marbling), US prime beef short ribs, herb-crusted spring lamb rack, Sakura pork tomahawk, and the crowd-pleaser, crackling pork porchetta* with truffle and herb stuffing. Grain mustard honey-glazed gammon ham and fillet mignon beef Wellington are also on the menu.
Then there is the seafood bar, where king crab legs, Japanese oysters, half shell scallops, and Poached live tiger prawns are served on ice. Fresh sashimi selections including salmon, tuna, yellowfin and octopus, prepared to order and served tableside.
European-styled recipes like chestnut-stuffed rotisserie chicken, and grilled whole turbot with lemon beurre blanc have been given a modern update, while comforting classics include Parmigiano cheese wheel carbonara pasta and Valencian seafood paella.
There is also a salad bar and charcuterie board presents a colourful display of salads, artisan cheeses, antipasti and cold cuts like prosciutto, Spanish chorizo and Italian salami.
Festive desserts include croquembouche, pavlova, and a pink chocolate Fondue, complete with churros, waffles and other sweet condiments for dipping. Verandah Rooftop Rotisserie’s much-requested signature cempedak crème brûlée, classic gingerbread trifle and red Velvet Yule Log Cake round up the sweet treats.
Details
Dates: Till 3 January 2026
Price: S$98++
Ring in prosperity
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| Source: Momentus Hotel Alexandra. Verandah Rooftop Rotisserie presents a grand buffet spread to celebrate the year of the horse, with over 30 auspicious dishes to savour. |
Magical moments give way to celebrating the year of the horse, under the theme 五谷丰收喜迎春, a celebration of bountiful harvest and new beginnings.
Taking the spotlight this year are festive roasts that embody the celebratory mood of the season. While roast pork is ubiquitous for Chinese New Year, Verandah’s roast pork belly is elevated this year with the unique application of vanilla. Vanilla-scented crackling pork belly makes use of vanilla pods to add floral notes to the roast. And as its name suggests, the 14-day shio kombu butter aged Angus ribeye is aged for two weeks with butter made with shio kombu (Japanese seasoned kelp) to achieve the perfect savoury flavour.
Verandah will also serve up the coveted ‘sha pi’ suckling pig at a live station on Chinese New Year Eve and the first day of the Chinese New Year. The culinary team has curated a medley of supporting dishes showcasing seafood, meats and greens - representing land, air and sea, to signify the arrival of good fortune from every direction.
Verandah’s festive favourites include golden lava cheese baked lobster and braised Eight-Head Abalone, two auspicious dishes served tableside. Succulent rock lobster is dressed in a golden salted egg sauce to bring out the flavour, while the abalone symbolises a ‘meaty’ year of good fortune and excess, is braised in its own jus.
Whet the appetite further with cold appetisers. The Murotsu oyster duo features Japanese oysters from the Hyogo prefecture, cured two ways. Guests can enjoy the oyster's natural flavours and in the traditional sweet and savoury Teochew style that uses a house blend of Asian herbs and aromatics to ‘pickle’ the oyster.
Not to be missed in the buffet spread is the black truffle “phoenix” chicken, a fried chicken dish with complex savoury flavours based on squid paste and truffle. Seafood lovers will also delight in the selection of marine delights - poached prawns spiked with a sharp, warming ginger-scallion dip; sweet steamed scallops, and the duo of sea asparagus and Pacific clams - a festive braise with shellfish, dried oysters, flower shiitake mushrooms and black moss.
Underscoring the menu are comforting dishes like longevity noodle with crab roe & trout caviar, and fragrant cured meat ‘lap mei fan’ with 'wax' sausages, pork belly and duck leg.
Finally, sweeten the new year with Verandah’s selection of desserts that symbolise joy, success and good fortune in the year ahead. Indulge in the popular silky yam puree with caramelised pumpkin and steamed “niangao” with desiccated coconut. The persimmon creme brulee is new, and comes with dried persimmon toppings.
Niangao or new year cake is a sticky treat made with glutinous rice flour.
Lunchtime celebrations
Hosting business contacts? Verandah Rooftop Rotisserie offers four Chinese New Year-inspired mains as part of their popular semi-buffet set lunch menu: slow-braised “Dong Po” Wagyu beef karubi, pan roasted truffle-stuffed chicken, braised eight treasure duck leg, and superior seafood poached rice. Under the semi-buffet approach, these entrees can be complemented with unlimited servings from the buffet spread of salads, soups, appetisers and desserts.
Details
The Chinese New Year Semi-Buffet Lunch kicks off from 2 February 2026, while the Chinese New Year Buffet Dinner will run every weekend from Friday to Sunday from 6 February 2026, on Chinese New Year Eve and the first day of the Chinese New Year, on 16 and 17 February 2026 respectively. Online orders for takeaway begin from 31 January 2026.
Guests who confirm their reservations before 16 January 2026 will also enjoy a 10% discount on their food bill. Each table of four adults and above will also receive a complimentary yusheng, while groups of six or more adults will be treated to an additional bottle of wine.
Verandah Rooftop Rotisserie semi-buffet lunch
2 February to 6 March 2026
Daily from 12 pm to 2:30 pm
S$39++ per person
Verandah Rooftop Rotisserie buffet dinner
6 to 8, 13 to 15, 20 to 22, 27 and 28 February 2026
Every Friday, Saturday and Sunday from 6 pm to 10 pm
S$98++
New Year’s Eve dinner
16 February 2026
5 pm to 7 pm (first seating) | 7:30 to 9:30 pm (second seating)
S$108++
First Day of Chinese New Year dinner
17 February 2026
6 to 10 pm
S$108++
Festive takeaways
For those looking to amp up celebrations with restaurant-quality cuisine, Verandah Rooftop Rotisserie’s signature roasts and Chinese New Year highlights are available for online pre-order. The takeaway menu includes festive must-haves like Prosperity yusheng and fragrant cured Meat ‘Lap Mei Fan’, plus twice-cooked Black Garlic Pork Belly Char Siew, and the “Dong Po” Wagyu Beef karubi. Orders can be placed online with at least three working days in advance.
Details
Festive takeaways are available from 31 January to 3 March 2026
Order 3 days in advance online for pickup at restaurant
From S$50++
*A porchetta is an Italian recipe for a boneless pork roast that features a tender interior and crispy skin.
