The Masses’ Sunday brunch menu is structured into three acts.
First, you get a wave of appetisers (bread and dips, salade, cold cuts, caviar or roe, tartare, and egg), followed by protein-rich mains (chef’s special, signature meat or seafood, and seasonal roasted vegetables), and lastly, dessert — with optional oysters (available at a top-up of S$30 for six pieces).
For drinks, you can opt for a la carte beverages (from S$4.80), or go full celebratory with a two-hour free flow of Prosecco (S$48) or Prosecco and wines on tap (S$58).
The meal opens with house-baked bread and dips, a moreish spread featuring kombu French butter, zesty smashed avocado, and a nostalgic Bonne Maman red cherry preserve.
Everything here paired especially well with the two oyster varieties (which will change periodically depending on seasonality). We had the sweet, plump Amelie Super Speciale from Marennes-Oleron and the brinier, mineral-forward Boutrais La Sentinelle from Ireland.
Charcuterie lovers will be pleased with the cold cuts, a flavour-packed selection of pork and chicken liver pate, smoked salmon rillette, parma ham, hot smoked mackerel, crunchy breadsticks, and pickles.
The pate was a standout, with its salty depth and richness. For something lighter, the rillette is almost zesty — perfect on a crisp breadstick.
But what really had us reaching back for more was the caviar or roe dish, featuring house-cut potato chips with sour cream, chopped egg, chives, and caviar.
The combination of crisp potato with salty, briny caviar, and smooth eggs was rich, textured, and borderline addictive — we had to consciously pace ourselves.
Conversely, the tartare of hay-smoked hamachi with citrus and Avruga caviar served as a refreshing palate-cleanser.
The interplay of grapefruit, soya sauce, and extra-virgin olive oil gave the dish a buoyant, almost sashimi-like clarity, especially when accompanied by a flute of bubbly.