Edge
Available for lunch and dinner throughout the week, Edge offers an extensive array of Asian and international fare, prepared with the freshest ingredients and cooked à la minute. Led by Executive Sous Chefs Patrick Ooi, Cheah Hun Leong, Sous Chef Anson Ngan, and Operation Manager Crystal Wong, the featured cuisines at Edge span Asia and the Pacific Rim, with tantalising dishes and tempting desserts from the best of Singaporean, Chinese, Malay, Indian, Japanese, Thai, and western cuisines.
Highlights include Edge’s Signature Singapore Laksa with Yong Tau Foo, Spanish Seafood Squid Ink Paella, Penang Wok Hei Fried Kway Teow, and 700-gram Salt-baked Fresh Mud Crab. Other unique offerings at Edge include a Churrasco Carving Station with succulent Slow Roasted Whole Lamb with Asian Spice, a Chargrilled Station with Home-cured Beef Salami, Chicken Ham, Pastrami, Mortadella, Paprika Lyoner, and Meatloaf, made in-house by the hotel’s Master Butcher Chef Haiko Mayer, a Cured Salmon Station with Beetroot Cured Norwegian Salmon, and more. For the seafood lovers, Edge offers an expansive spread of fresh seafood, including freshly shucked Oysters, Boston Lobster, Snow Crab Leg, Tiger Prawns, Pacific Clam, Half Shell Scallop, Sea Conch, Black Mussel and Crawfish.
Edge's Sunday Funday brunch is the ultimate indulgence for families, with mouth-watering dishes including Australian Black Angus Beef Prime Ribs, and the iconic Singapore Chilli Crab, served with fluffy golden mantou buns. Elevate the afternoon with an optional add-on of freeflow alcoholic beverages, such as Tattinger Brut Réserve Champagne, house red and white wine, cocktails, a selection of house spirits, and beer.
Children are invited to unleash their creativity during Sunday brunch in the dedicated Kids Play Area, filled with exciting toys and games. Edge has also curated a kids’ buffet, offering a variety of delicious and nutritious options tailored to young taste buds. Guests can come and experience a Sunday Brunch like no other with live entertainment as well.
Address: Level 3, 7 Raffles Boulevard, Marina Square, Singapore 039595
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OFFER DETAILS
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TERMS AND CONDITIONS
GENERAL
All rates quoted are:
- In Singapore dollars and exclusive of 10% service charge (where applicable), 9% taxes, and 4% transaction fee.
- The rates quoted are only bookable via Experia Hospitality Services platforms and channels.
- Advertised rates are subjected to change particularly closer to the event date.
- Additional charges may apply on-site for optional upgrades, premium experiences, additional requests, exclusive access etc.
- Late arrival beyond the stated timing and grace period may result in forfeiture of the experience with no refund.
CHANGES, CANCELLATION & NO-SHOW
- Upon booking confirmation, any cancellation is subject to 100% of the total fee.
- Any changes to the booking (timing, layout, number of guests, menu selection) must be made at least 48 hours in advance and are subject to availability.
- For a “No Show,” the full rate shall apply.
LIABILITY & CONDUCT
- Participants engage in the experience at their own risk.
- Neither Experia nor its partners shall be liable for any loss, damage, injury, or expenses arising from failure to follow safety instructions or from personal negligence.
- The partner reserves the right to refuse service or remove any participant displaying unsafe, disruptive, or inappropriate behaviour.
WEATHER, SAFETY & OPERATIONAL DISRUPTIONS
- For outdoor or weather-sensitive activities, operations may be delayed, rescheduled, or cancelled in the interest of safety.
- In the event of attraction-initiated cancellation due to weather or operational issues, guests may be offered an alternative date or experience (subject to partner terms).
- No refunds will be provided for partial experiences due to uncontrollable circumstances unless otherwise indicated by the partner.
MEETING & DINING SPACE
Rates
- Rates include usage of the meeting and/or dining space, standard furniture setup, basic utilities, and housekeeping before and after the session.
- For dining packages, rates include the selected menu items, standard table setup, and service staff where applicable.
- Any additional equipment (e.g., AV system, microphones, projectors, flip charts) will be chargeable.
- Custom setups or special requirements may incur additional charges.
Use of Space
- Clients must adhere to the confirmed booking timings. Additional time used beyond the agreed duration will be chargeable.
- The venue reserves the right to allocate an alternative but equivalent space if operationally required.
- Decorations brought in by clients must be pre-approved and must not cause damage to the venue.
- External catering is not permitted unless explicitly approved in writing.
Food & Beverage
- Menu selections must be finalised at least 5 working days before the event.
- Food items are served based on the final guaranteed number of guests.
- Outside food and beverages are not allowed unless approved in writing and may be subject to corkage or service fees.
- For buffet or sharing-style services, food will be displayed for a maximum of 2 hours for hygiene and safety purposes.
Liability & Damage
- The client will be responsible for any damage to the venue, furniture, equipment, or property caused by guests, external vendors, or associated parties.
- The venue is not liable for loss or damage to personal belongings brought onto the premises.
- Any misconduct or unsafe behaviour may result in immediate cessation of the event without refund.
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