#superbrunch

This edition of the superbrunch - the last being held in March earlier this year - will see the many parts of the hotel transformed into a bustling shipping port set during the Roaring Twenties era. From the Greenhouse to the Chihuly Lounge, diners would encounter delicacies from cuisines around the world, such as:

From the Old World

Caviar Bar: A selection of Caviar with Blini (Pancakes) and Condiments; Sevruga, Avruga, Osetra, Ikura (Salmon Roe), Sea Urchin, Tobiko (Flying Fish Roe) and Mullet Roe

Crustaceans: A La Plancha Lobster and Crayfish, Lobster Laksa and a selection of Boston Lobster, Crab Legs, Shrimps, Langoustine, Prawns and Yabbies served on ice

Smoked and Cured Salmon: 14 varieties including Oak Smoked Salmon, Hickory Smoked Salmon, Applewood Smoked Salmon, Salmon Pastrami, Salmon Gravalax, Seafood Terrine, Salmon Rilette and Crab Timbales

Japanese Kappo: A selection of fresh Sashimi; Tuna, Salmon, Hamachi (Japanese Yellowtail), Scallops, King Snapper, Octopus and assorted Maki Sushi; California, Temaki, Rainbow and Dragon Rolls, Chawanmushi (Steamed Egg) and Miso Soup

Moroccan Tajines: Chicken with Preserved Lemons and Black Olives, Moroccan-style Lamb Shank with Apricots, Couscous with Carrots and Chickpeas, Lamb with Dried Fruits, Turkey and Apricot, Slow-cooked Vegetables, and Beef with Prunes

Pasta A La Minute: Tuscan Pasta, Penne Pasta Primavera, Shrimp Roban Pasta, Jambalaya Pasta and Gorgonzola Cream Pasta

Dim Sum Bar: Steamed Scallop Dumplings with Asparagus, ‘Lingzhi’ Mushrooms, Carrots and XO Sauce, Poached Wantons with King Prawns and Spanish Iberico Pork served with Chili Oil, and Pan-fried Shredded Yam with Pumpkin

Swiss Raclette: Traditional Melted Cheese with Potatoes, Gherkins, Pickled Onions, Croutons, Jambon Cru/Cuit (Cured Ham) and Viande des Grisons (Dried Beef)

Cheese: 200 international cheeses selected by European cheese masters

From the New World

Oyster Cargo: A selection of freshly-shucked Australia, American and Canadian Oysters served with assorted Sauces and condiments

Oak Smoked Foie Gras: On toasted Ficelle Bread with homemade Grand Marnier Marmalade, and on Roasted Onion Risotto with Cuban Tobacco Infused Sauce

Carving Station: 70kg Roasted Mayura Waygu Beef Leg coated with Fresh Chimichurri Herbs and Garlic, New Zealand Lamb Chops Champvallon Style with Black Truffles, U.S Stuffed Turkey with Chestnuts, Pecan Nuts, Sausage, Roasted Shallots and Cranberry Sauce

Peruvian Ceviche: Sea Bass and Green Mango, Drunken Scallops, Octopus and Red Chilli, Salmon Tiradito and Mackerel with Lime and Gooseberry

Mexican Quesadillas: Margarita Grilled Shrimp, Chile Rubbed Pork Shoulder, Chicken with Jack Cheese, Gaucho Steak with Chimichurri Sauce, Beef Steak with Gorgonzola (Blue Cheese) and Mango with Goat Cheese  Turkish Sweets: Badem Ezmesi (Marzipan), Baklava (Filo Pastry filled with Nuts and drizzled with Honey), Sütlaç (Rice Pudding), Maraş Dondurması (Ice Cream) and more

Texas Chilli Con Carne: Spicy Wagyu Beef Stew served with a variety of toppings such as Crème Fraiche, Tortilla Chips, Jalapeno Peppers, Sliced Avocados and Spicy Salsa

Tornado Potatoes: A selection of thick curly fries including Truffle Garlic, Sour Cream and Onion, Chili and Chedder Cheese, and Cinnamon and Sugar.

But while the Roaring Twenties saw the United States embroiled in the period known as the Prohibition where the consumption of alcohol was actually discouraged by making the manufacture, distribution and sale of alcohol illegal, at Ritz Carlton's superbrunch there will be no such inhibition. You'll be plied with unlimited flutes of vintage champagne from the house of Louis Roederer - Cristal Brut Vintage 2006 or Brut Vintage 2008/Brut Rose 2009 - or, if you're more of a cocktail flapper you could pick your poison from a range of remade classics such as the Skinny Manhattan, Kiribati Sour, Bloodless Mary and the Congo Cocktail.

SuperBrunch: The Voyage costs $398 per adult for First Class Cabin tickets (with unlimited Louis Roederer Cristal Brut Vintage 2006), while Business Class Cabin tickets are priced at $258 per adult (with unlimited Louis Roederer Brut Vintage 2008 and Brut Rosé 2009). Both come with New World and Old World themed cocktails, selected house pour red and white wines, soft drinks and fruit-flavoured sparkling mineral water.

To reserve your seats, contact Ritz Carlton at 6434 5288 or email [email protected]. Reservations open from 1 September 2014.

It would be a good way to die. And now, to dig out my suit and fedora.