Da Paolo Bistro Bar offers a weekend fete that celebrates the humble breakfast in more ways than you can eat. Aside from a la carte options, you can now opt for the Egg Brunch, comprising fresh breads and pastries, soft drinks, coffee and tea, alongside choice of salad or soup, eggs or pancake dish, and dessert or cheese platter at a fixed price of $43. Add $83 for free flow Prosecco Tenuta Setten, a slightly sweet and refreshing wake-up bubbly, or $113 for the very affordable free flow of premium Louis Roderer Champagne. 

The fresh baked pastries are irresistible, with the chocolate croissant being a perennial favourite; combined with a richly creamy mushroom soup, your appetite will start to wane very quickly. But save room - the selection of scrambled egg with salmon, handmade English muffins and sausages with egg aims to satisfy all cravings. This is even before the desserts arrive - we picked the chocolate and vanilla profiteroles and signature tiramisu, a perfect Italian ending to a western-styled breakfast. 

The menu comes under the purview of young Chef Andrea Scarpa, the son of founders Paolo and Judie Scarpa. Being passionate about breakfast in particular, he's created some truly outstanding dishes, including the a la carte egg Benedict specials - just about all the most indulgent ingredients to come together in the same dish. Ribeye steak, mushrooms and black pepper Hollandaise ($30) qualifies as a full meal, served with a gorgeously poached New Zealand organic farm egg, its yolk a creamy orange hue. Served with the same poached egg and Hollandaise is the slightly less decadent savoury bacon pancake with Fontina cheese and rocket ($16), where each ingredient shone - the pancake had a smooth, delicious consistency.

The Egg Brunch is available between 10.30am to 2pm from Saturdays to Sundays. Da Paolo Bistro Bar is located at 3 Rochester Park, 6774-5537 and #01-05 Cluny Court, 501 Bukit Timah Road, 6463 9628; www.dapaolo.com.sg

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