Spearheaded by Executive chef Ian Mancais, Six Senses Brasserie serves Southern European cuisine. In the Bar, watch our Resident Mixologist as he spices things up with local ingredients. Stuck between lunch and cocktail o'clock? Flag down the cart for a homemade ice cream. Ah, the joy of eating in Singapore!
Seasonally-inspired fare incorporates Southern European dishes of grass-fed meats, sustainable seafood and organic veggie dishes. There’s a premium wine selection too. The venue is open throughout the day.
Relax in the beautiful classic decor of a warmly intimate social library. Open throughout the day for light breakfasts, with both international and Singapore Straits-heritage small-plates for sharing menus plus an extensive cocktail list.
Banquettes, bubbles and the signature Rose Bellini. Unashamedly feminine, it is also ideally suited for private events and afternoon tea parties and can combine with the adjoining Rose Room as a breakout space for meetings.
Ding-a-ling is the call to our traditional ice cream tricycle with an assortment of homemade ice cream and sorbets that are complimentary for our guests. Its solar-powered generator keeps the tasty confections refrigerated.
An edible garden and bar serving an organic menu of light bites. Relax and refresh on the terrace by the lap pool enjoying a drink or two from the bar. Max’s Rooftop is also available as a private event space with amazing city views.
Head to the roof and for lunch you'll crunch on freshly picked herbs and vegetables. No food miles here - in fact barely a few food meters - and the views over the city are a treat too. Also available as a private event space.
Feel pretty in pink as you sip on Champagne alongside white and rosé wines, spritzers and the signature Rose Bellini. Rose Lounge & Bar and the 14-seat Rose boardroom (which leads to an alfresco terrace) are available as a private event space.
Tanjong Pagar is a food lover's paradise. Join the father and daughter team Yixing Xuan Teahouse for a spot of tea appreciation or head over the road to the Maxwell Food Center to sample second- and third-generation hawker recipes.