Considered Singapore’s oldest Italian restaurant, Pete’s Place in Grand Hyatt Singapore basement level specializes in authentic Italian cuisine from homemade pastas to wood-fired oven pizzas since 1973.
The Sunday Brunch buffet spread boasts of a a delightful spread of antipasti, artisan European Cheese, an extensive salad bar, variety of fresh premium seafood, wood-fired oven pizzas, pastas, roast meat and fish dishes as well as freshly baked breads & devilish Italian desserts!
Upon arriving, Mr. Aloysius the manager of Pete’s Place greeted us, and briefly explain us the history of Pete’s Place. We were very surprise to know that the interior design is exactly similar as what it is in 1973.
The decor with table setting of red and white checked tablecloths, revoke a true Italian restaurant ambiance.
For additional SGD25 only, you are able to indulge in free flow of Villa Sandi Prosecco, Villa Sandi Prosecco Superiore, Tareni del Duca, Nero d’Avola Red Wine, Ruffino Lumina “Pinot Grigio” White Wine and Tiger draft.
Definitely worth the value for gourmand who enjoys Wine & Prosecco with food pairing.
Villa Sandi Prosecco
Upon being seated, we started with a glass of Villa Sandi Prosecco Superiore Valdobbiadene, a versatile, fresh & crisp tasting Prosecco, fruity flavors of pear, green apple, lemon peel with a medium finishing.
A selections of Fresh Premium Seafood : Fine de Claire Oysters, Sri Lankan Crabs, Australian Spencer Gulf King Prawns & New Zealand Mussels.
Extensive Salad Bar filled with classic Italian salad dressings.
Cold Cut Station : Prosciutto di Parma, Salami, and Mortadella
Craving Station : Grilled Beef Flank in marinated Herbs, Roast Pork & Whole Barramundi baked in Salt Crust
Starters : Caprese Salad of Mozzarella, Tomato And Basil. One of most classic Italian starter.
Starters : King Prawn with Roast Pepper Salad.
The fine de claire oysters were superb, creamy, smooth and with a hint of ocean aftertaste. Even Cecilia who avoids fresh oysters ate at least a dozen of oyster.
Definitely a must try. The Fine de Claire itself would motivate us to come back just for it while the King Prawns are sweet, fulfilling & crunchy.
The Grilled Beef Flank was juicy & tender. We were told by the chef it was sous-vide for 3 hours before being grilled.
Sous-vide is a French cooking method, food sealed in airtight plastic bags cooked in temperature-controlled water bath which yields results that are hard to achieve by traditional cooking method.
Succulent Barbeque Lamb
The main course includes Braised Short Ribs with extra virgin emulsion, Roasted Spring Chicken, Spaghetti Aglio Olio Peperoncino, Baked Penne with Beef Ragout, Farfalle with Duck Ragout & Vegetables & Seafood Risotto
Roasted Spring Chicken
Wood Fired Oven Pizza
Apart from the exceptionally awesome Tiramisu (definitely must try), the dessert station is filled with Italian wonders such as Almond Biscotti, Chocolate Cakes, Cheese Cakes, Panna Cotta, Blueberry Tart & also homemade Italian Gelato Ice cream for a perfect ending.
Blueberry Tart
Chocolate Cake
Panna Cotta
Thanks to Chef Andrea for giving us a tour & explaining in details on the buffet spread allowing us to appreciate better in their food preparation efforts.
The services at Pete’s Place were outstanding, staff were attentive, friendly & helpful. I think this is a common praise by customers. The quality of food made up the shortfall of limited food choices. The Sunday brunch is suitable for family groups, friends & couple outing.
Pete’s Place at Grand Hyatt Singapore
Sunday Brunch
- SGD 68.00 per person inclusive of free flowing selected juices and a round of coffee or tea
- SGD 29.00 per child (age 7 to 12 years)
- SGD 88.00 per person inclusive of inclusive of free flow of Villa Sandi Prosecco Superiore, Tareni del Duca, Nero d’Avola Red Wine, Ruffino Lumina “Pinot Grigio” White Wine and Tiger draft
Opening hours
Lunch: 12:00 pm to 3:00 pm, daily
Dinner: 6:00 pm to 11:00 pm, daily
Sunday Brunch: 11:30 am to 2:30 pm
Location
Basement Level, Grand Wing, Grand Hyatt Singapore
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