5th Quarter at Hotel Vagabond Launched Free-Flow Sunday Brunch
On Sunday, brunch is special. No rushing, just a warm and hearty meal to start off our day of relaxation. The latest addition to the Unlisted Collection family, 5th Quarter has recently launched an all-new brunch service every Sunday with everybody’s favourite brunch items.
Housed within the Vagabond Salon of the newly launched Hôtel Vagabond, 5th Quarter serves up a marvel of house-cured charcuterie and grill favourites. Leading the culinary direction at 5th Quarter is award-winning Executive Chef Drew Nocente, whose Italian-Australian background has greatly influenced the menu – as shown with his forte in his traditional curing methods fueled together with his passion for fire, coal and showcasing quality produce on the grill.
The 5th Quarter Free Flow brunch will be kept to a simple, laidback and casual affair, allowing diners the chance to comfortably kick back and enjoy some satisfying dishes in the company of family and friends. Yes, you can order as many dishes as you want!
Growing up on the family farm in Australia, Chef Drew was constantly surrounded by seasonal fresh produce and inspired by family members that are very passionate about cooking and charcuterie. Elements of smoking, curing and pickling is hence offered throughout the menu, in dishes such as rum-cured Pork Belly, Salt & Pepper Tripe, and even the selection of desserts. Using classic curing techniques with the aid of modern instruments to maintain the integrity of flavours, these techniques and elements are showcased in Chef’s Charcuterie Platter, featuring housemade Salami, Salsiccia, Lardo and Coppa.
Creamy rich Mushroom Cappuccino has a earthy scent and leave a comforting warmth in the throat with porcini dust. The scotch eggs were done golden and crunchy — I joyfully ate them up together with the mushroom cappuccino. Chef Drew consistently crosses the line between traditional and innovative. This style is embodied perfectly in a skillet of pork hash with poached eggs. Housemade Sausage & Mash is nothing but pure meat and spices, which is so good for sharing during this heavy brunch.
Some premium items are limited and you can only order once once. These includes Oyster with Brandade & Caviar, Clams, Garlic & Toast and Grilled Prawns Garlic & Chilli. My favourite is their Fried Chicken & Pancakes and Smoked Toriyama Wagyu Neck Burger. I tell you, the fried chicken and pancake doesn’t sound very appetizing but it was a combo made in heaven. The moist and fluffiness of the pancake compliments the fried chicken perfectly. I nearly gave up eating because there was just too much food on our table but was persuaded by my dining partners to have a wagyu neck burger. The level of tenderness and amount of fat are just right.
Honestly, because the mains were so good, I didn’t care too much about dessert nor have stomach space for it anymore. They serve interesting stuff like Chocolate Lollipops, Banana & Sesame Cones and Pineapple, Coconut & Brittle. 5th Quarter Freeflow Brunch Menu costs $60++ per pax, with a choice of additional $45++ for free flow Cava. Complimentary Valet Parking is available if you drive, but recommend that you don’t if you’re drinking.