SINGAPORE, Sept 24  — Diners who miss The Ritz-Carlton, Millenia Singapore’s decadent brunch on Sundays can clink their glasses in joy once more.

The hotel officially opened Colony, the replacement for its former anchor restaurant, Greenhouse, to the public yesterday.

Colony sports a gorgeous new look, with award-winning designer Tony Chi adding touches of dark wood, vintage-looking upholstered armchairs in prints of tartan and houndstooth; black and white photographs and maps of yore further pay tribute to the style and voyages of the British during colonial times.

The cuisine too takes some references from that era.

Think beer-battered cod fillet and beef wellington alongside ice cream flavours in Earl Grey and gula melaka in the wide buffet spread.

There are eight stations with “live culinary showmanship” that includes the Grill and Rotisserie, Steam Basket (with an assortment of dim sum) and The Tandoor of Indian delights cooked in a traditional tandoor oven.

Buffet purists relax. You still get your variety of crustaceans at the Ice Bar and four different types of fresh oysters such as those from Prat-ar-Coum and Ireland (only available for brunch and dinner) as well as local favourites like the laksa with homemade lobster balls and chilli crabs.

Colony is also injecting new concepts with a personalised table-side cocktail service during dinner buffets, whereby the resident mixologist creates cocktails on the spot.

In addition, a Champagne Afternoon Tea will be served from Mondays to Saturdays with a traditional British-styled three-tier set that comes with a glass of Louis Roederer NV Brut (priced at S$49 — RM151).

The price for the buffet lunch is S$58 from Monday to Saturday; dinner at S$78 from Sunday to Thursday and S$88 for Friday and Saturday nights.

As for that all-important Vintage Champagne Sunday Brunch, you shell out S$188 for the spread that includes free-flow Louis Roederer Brut Vintage 2008 and Brut Rose 2009, selected cocktails, house our red and white wines, draught beer and soft drinks.

We’ll say cheers to that. — TODAY