Mosella’s revamped Mediterranean brunch buffet: Free-flow frose and decadent cheese-inspired dessert spread

Tucked within the leafy surrounds of Pan Pacific Orchard, Mosella has always leaned into the convivial spirit of Mediterranean dining — the kind where tables fill with plates meant for passing around, glasses are rarely empty, and meals stretch into long, lively affairs.

The all-day dining restaurant, which opened in 2023, brings together flavours from across the Mediterranean through tapas, charcoal-grilled meats, and seafood cooked over one of Singapore’s largest Josper grills.

Designed for sharing, its menu draws on the region’s love for abundant spreads and social dining, set within a garden-like space that feels a world away from the bustle of Orchard Road.

Now, Mosella is refreshing its Saturday Mediterranean brunch, turning the Saturday affair into a larger celebration of sun-soaked flavours, grilled meats, seafood, and indulgent desserts.

The brunch officially relaunches today (March 14), introducing a refreshed spread alongside live cooking stations, cheese-centric desserts, and free-flow beverage packages for those looking to linger over the afternoon.

A full-fledged feast

The Saturday brunch, which runs from 12.30pm to 3pm, is priced at S$128 per adult and includes soft drinks, coffee, and tea; children aged eight to 12 dine for S$64.

If you’re feeling cheeky, there are three distinct booze packages available as top-ups. The Tercero package (S$65) features Mediterranean wines, sparkling wine, Aperol spritz, and white port & tonic, alongside free-flow frose (frozen rose).

The Segundo package (S$95) ups the ante with additional Taittinger Brut Reserve NV champagne and gin & tonic, while the Primero package (S$105) includes Charles Heidsieck Brut Reserve NV champagne with the full Mediterranean drinks line-up.

To celebrate the relaunch, Mosella is offering the buffet at a limited-time promotional rate of S$98 per person.

And to sweeten the deal, diners can opt for brunch & free-flow bundle at S$163 (U.P. S$233), which includes the brunch and premium Primero package, for the complete slate of beverages, including free-flow champagne, wines, and frose!

The buffet spread kicks off the brunch with a range of Mediterranean classics, including tapas, oysters, charcuterie, salads, and a variety of cheeses.

From there, you can move on to the various hot stations where Catalan fideua negra con Galician pulpo (Spanish pasta dish made with toasted vermicelli noodles, squid ink, seafood stock, and squid), Josper-grilled octopus, baked escargots, grilled Boston lobster, kangaroo medallions, and wagyu tri-tip MS 6/7 are served.

Hopefully, you’ll still have space for desserts, because this array is unlike any other buffet line-up. Here, the Mediterranean brunch culminates in what Mosella describes as Singapore’s largest cheese-inspired dessert display, curated by pastry chef Eunice Low.

Expect playful, cheese-forward sweets such as burrata and honey cheesecake cubes with pistachio crumble, alongside indulgent bakes like a Basque-style burnt cheesecake and a Japanese souffle cheesecake infused with Parmesan.

For a bit of theatre to end the meal, there’s also a live dessert station serving Valrhona chocolate raclette with Spanish churros, where molten chocolate is scraped over freshly fried churros — a suitably decadent finale to the Mediterranean-style feast.

And of course, what buffet would be complete without a chocolate fountain?

From charcuterie to churros

Of course, with a buffet of this scale, the real question is what’s worth piling onto your plate. We began at the charcuterie section, where it’s easy to get carried away filling your plate with delicacies such as foie gras terrine (duck liver terrine), jamon de bellota iberico (cured pork leg), and Salchichon iberico de bellota (air-dried Iberian pork sausage).

We arrived hungry, and the natural saltiness of the cured meats hit unapologetically, but in the most satisfying way.

If you’re picking up the foie gras terrine, be sure to grab a few crackers as well. It’s a rich, moreish spread for those who enjoy gamey meats, with a lingering depth that stays on the palate just long enough, before the next slice of iberico sausage comes along.

Continuing down the Mosella’s buffet line, the Josper grill section is impossible to miss. The grilled Boston lobster — done Thermidor-style — proved especially popular, alongside garlic butter half-shelled scallops. The lobster meat slid easily out of its shell, topped with a generous blanket of creamy cheese and white wine sauce.

The scallops? They moved so quickly from the buffet line that some diners requested fresh, hot servings straight from the kitchen, even before the chefs had a chance to plate them. 

Now, that’s how you know something is worth eating.

This is one buffet experience where you might be tempted to throw cholesterol caution to the wind.

For those leaning towards red meat, kangaroo medallions, wagyu tri-tip, and lamb rump caps are available at the carving station. Thankfully, there’s little risk of dry or tired-looking cuts here — the stations saw brisk turnover throughout the session, with chefs continuously grilling fresh batches.

Of the trio, the wagyu tri-tip stood out the most, thanks to its remarkable tenderness and a perfect medium-rare doneness. The kangaroo medallions leaned slightly earthy, but with minimal gaminess, while the lamb rump cap was juicy and well-seasoned.

Given that both kangaroo and lamb carry a stronger flavour profile, they may not be everyone’s first pick — which perhaps explains why the wagyu tri-tip disappeared from the tray almost as quickly as it arrived.

For something a little more brunch-leaning, the live cooking station dishes out plates such as prosciutto eggs Benedict and foie gras de canard poele (pan-fried duck liver) on cinnamon brioche.

The eggs Benedict features Italian Parma ham, truffle bearnaise, poached eggs, and local farm cress. It may arrive in a smaller portion, but it delivers all the classic notes of a good Benedict — salty, creamy, and indulgent — and could easily hold its own as an a la carte brunch dish.

Meanwhile, the foie gras on cinnamon brioche works nicely as a two-bite appetiser. The tawny port onion compote and raspberry gel help cut through the richness of the duck liver, balancing the dish with a gentle sweetness and acidity.

To add a little more heft to the plate, there’s the Catalan fideua negra con Galician pulpo — a Spanish pasta dish made with toasted vermicelli noodles, squid ink, and seafood stock. 

Unlike paella, which uses bomba rice, the vermicelli base keeps the dish lighter on the stomach, a welcome feature at a buffet.

It also came generously studded with red prawns, seabass, and black mussels, making it a worthwhile scoop for seafood lovers.

Hopefully, you’ve saved space for dessert by the end, because this spread is impressive — and easily one of the highlights of Mosella’s Mediterranean brunch.

If you’re already feeling full, narrow your picks down to a few standouts: The white chocolate vanilla cheesecake with lemon confit core, the Japanese souffle cheesecake, and the Valrhona chocolate raclette served with Spanish churros.

The white chocolate vanilla cheesecake is light, and balanced by the bright tartness of its lemon confit centre, acting almost like a palate cleanser after the indulgent courses. The Japanese souffle cheesecake, meanwhile, delivers that signature airy texture with just a subtle savoury edge.

Then there are the churros. At Mosella, they’re fried fresh to order before being drizzled with warm Valrhona chocolate. Each one breaks apart with a crisp crumble, revealing a pillowy centre — exactly how churros should be.

A Saturday brunch for serious appetites

All in all, Mosella’s refreshed Mediterranean brunch leans into the spirit of indulgent, communal dining for which the region is known.

Between the grilled seafood, generous meat stations, and an eye-catching dessert spread, the experience feels designed for a true gourmand and well-filled plates — exactly the kind of leisurely weekend affair brunch lovers seek out.

This was a hosted tasting.

For more ideas on what to eat, check out Boronas, a small Colombian bakery in Siglap, and these unique themed cafes in Tokyo.