A one-day-only brunch at Solaire Resort Entertainment City brings together five of its signature restaurants for a large-scale collaboration on March 15, from 11:30 a.m. to 3:30 p.m.

Billed as “Mega Brunch,” the event gathers Finestra, Red Lantern, Oasis, Fresh, and Waterside in a shared lobby space for an all-inclusive feast. Guests will be able to move from station to station, meet the chefs behind each concept and sample dishes prepared live.

The experience opens with a caviar and oyster station. Fresh oysters are shucked to order and served on ice with pink peppercorn mignonette, lemongrass velouté, citrus wedges, and horseradish. The caviar selection includes Beluga, Ossetra, salmon roe, tobiko, and bottarga, accompanied by chopped egg yolk and white, chives, blinis, sour cream, lemon and shallots.

A glass of Prosecco sets the tone as guests explore themed stations across the lobby.

At Finestra, the Italian spread centers on a carving station featuring lasagna Bolognese, seabass acqua pazza, ossobuco, pork Milanese, and risotto ai funghi. A live carbonara station tosses pasta in a wheel of cheese. The pizza bar turns out Margherita, ai funghi, Diavola, Capricciosa, Quattro Formaggi, and salmone affumicato.

Waterside focuses on Western favorites. The carving station highlights giant Wagyu smashed burgers and a two-meter Solaire hotdog designed for sharing. Slow-cooked beef prime rib and boneless herb-crusted lamb saddle round out the selection.

Red Lantern presents a wide range of dim sum, including siomai, hakaw, char siu bao, xiao long bao, baked pork buns, spring rolls, and deep-fried wontons. Chocolate sesame panda buns add a playful touch. At the live station, Peking duck bao pairs crisp duck with hoisin sauce, cucumber and scallions. Stir-fried noodles with Wagyu beef complete the lineup.

Seafood takes center stage at Fresh. The buffet includes prawns, king crab, Boston lobster, scallops, mussels, clams, curacha, swimmer crab, baby calamari, squid, and octopus. At the raw fish bar, tuna, salmon, seabass, king fish, barramundi, and hamachi are prepared as sashimi, tartare, ceviche, tiradito and yuzu kosho specialties. A grilled seafood bar allows guests to choose their preferred doneness.

Dessert is handled by Oasis. A six-foot donut wall features cookies and cream, Biscoff, chocolate sprinkle, coconut, pistachio, and brownie flavors. A build-your-own bingsu station offers shaved ice and assorted toppings. The pastry selection includes vanilla panna cotta, rum baba, Solaire chocolate cake, mango chiffon, New York and Basque cheesecakes, tiramisu, honey cake, vanilla millefeuille, cannelé de Bordeaux ,and éclairs.

The brunch is designed as a social gathering as much as a dining event, with live culinary stations and free-flowing beverages encouraging guests to linger.