SKIRT, the open-fire steakhouse at W Singapore – Sentosa Cove, launched a new Saturday Brunch on 31 October 2026, and it runs every Saturday. Prices start from S$98++ per person. If your group chat keeps circling back to the same three cafés, a buffet with tableside meat carving and a cocktail cart doing laps of the room should settle the argument fast.
Meat on Wheels, Margaritas Too
According to the hotel, the brunch runs as a buffet-style feast with unlimited servings, built around SKIRT’s wood-fired grilling and premium cuts. You’re meant to explore the spread and go back for your favourites, which is the correct way to treat any buffet anyway.
The real draw comes to you. A roaming live-carving trolley serves Smoked Jeju Island Pork Belly, Wood-Fired Sanchoku Wagyu Picanha and SKIRT’s Signature Dry-Aged Duck right at the table. Picanha is the rump cap, a cut steak lovers fight over. A separate Margarita trolley makes its own rounds through the afternoon, so the cocktails also come to you.
Free-flow non-alcoholic drinks come with every seat. Alcohol, Margaritas included, depends on which drinks package you book. That matters when you’re splitting the bill with friends who don’t drink.
The Rest of the Spread
SKIRT’s November brunch menu goes well past the carvery. The cold bar has Irish Oysters with poached apple and smoked cream, Kingfish Ceviche with guacamole and burnt buttermilk, and Beef Tartare with egg yolk gel and croutons. Smoked burrata, a Hokkaido Wagyu beef salad, charcuterie and artisanal cheeses round out that counter.
From the kitchen, the hotel says dishes are cooked à la minute, which means made to order rather than left sitting in trays. The one to hunt down first is the Ricotta Ravioli with smoked sea urchin sauce, because it’s the least steakhouse-y dish on a very meaty menu. Grilled tiger prawn with lobster bisque, a potato rosti eggs Benedict and wood-fired maitake mushrooms with truffle onsen egg keep the brunch side of things honest.
Save room for dessert, obviously. SKIRT’s pecan pie with vanilla cream, a Guanaja chocolate tart, tiramisu and petit gâteau all close out the meal.
Which Tier Should You Book?
There are three prices. S$98++ gets you the food with non-alcoholic drinks, S$128++ adds wines and beers, and S$188++ brings in R de Ruinart Brut alongside the wines and beers. All prices carry a 10% service charge and prevailing government taxes.
For most groups, the S$128++ tier is the sweet spot, and S$98++ is the obvious call for whoever’s driving. The champagne tier is a closer call: the extra S$60 over the middle tier buys the R de Ruinart pour, so it suits tables that plan to drink it.
Brunch runs 12pm to 3pm, and the hotel says brunch guests get WET DECK pool access from 3pm to 7pm afterwards. A minimum spend applies to cabanas, day beds and the day sofa.
WOOBAR Goes Japanese and Korean
Across the hotel, WOOBAR, W’s gastro-cocktail bar, rolls out a refreshed à la carte dinner menu with Japanese and Korean influences. The hotel says it debuts on 5 November 2026 and runs daily from 6pm to 10.30pm. It’s built around sharing, so it fits a group that wants snacks and cocktails rather than a sit-down steak dinner.
The pick for groups is the Pork Belly Bossam (S$36++). You get slow-cooked pork belly, kimchi, baby gem lettuce and ssamjang (a Korean dipping paste) and build your own wraps, which is half the fun. The Satsuma A4 Wagyu Katsu Sando (S$68++) puts A4 Wagyu striploin between milk bread with katsu sauce. It’s cut into four pieces, so four friends pay about S$17 each for a bite of wagyu, which is easier to justify than it looks on the menu.
There’s a Popcorn Shrimp Taco (S$13++) with shrimp karaage, yuzu kosho mayo and tobiko, and Chicken and Leek Yakitori Skewers (S$12++ for two) glazed with yakitori tare. A Spicy Salmon Tartare (S$26++) with nori chips and a Black Sesame Parfait (S$20++) with salted caramel nuts and yuzu gel round things out.
Ban Zu, the Cocktail Side
The food is meant to go with Ban Zu, the WOOBAR cocktail menu that launched on 29 April 2026. The name comes from the Malay word pancur, meaning “spring of water”. Ban Zu was also an ancient Singapore port settlement, so the theme runs on water, nature and renewal.
The hotel’s highlights start with Spring of Shrooms (S$24++), which mixes black truffle-infused Hendrick’s Gin with yuzu, Midori, pineapple and strawberry wine. Blue Spring Martini (S$25++) uses blue spirulina for its colour, with Belvedere vodka, lychee and sake.
Our vote goes to Echoes of Earth (S$25++): miso-infused Hennessy VSOP, amaretto, cacao and chocolate bitters, served with a beetroot tiramisu snack. A cocktail that comes with its own dessert is the right kind of extra for an evening that already started with brunch.
The Details
SKIRT Saturday Brunch
🗓️ Date: Every Saturday from 31 October 2026
⏰ Time: 12pm to 3pm
📍 Location: SKIRT, W Singapore – Sentosa Cove
💰 Price: S$98++ (non-alcoholic), S$128++ (wines and beers), S$188++ (R de Ruinart Brut, wines and beers)
🏊 Bonus: WET DECK pool access from 3pm to 7pm for brunch guests (minimum spend for cabanas, day beds and day sofa)
WOOBAR Refreshed Dinner Menu
🗓️ Date: Daily from 5 November 2026
⏰ Time: 6pm to 10.30pm
📍 Location: WOOBAR, W Singapore – Sentosa Cove
🍽️ Menu Highlights: Satsuma A4 Wagyu Katsu Sando (S$68++), Pork Belly Bossam (S$36++), Popcorn Shrimp Taco (S$13++)
🍸 Ban Zu Cocktails: From S$24++
A Saturday that starts with carved wagyu, moves to the pool at 3pm and ends with a smoking mezcal cocktail is about as close to a holiday as Singapore gets without a passport. Reserve a Saturday through SKIRT’s official website, and keep WOOBAR’s website handy for the new dinner menu from 5 November. Lock in the table before your group chat finishes debating!
Photos and Visuals courtesy of W Singapore – Sentosa Cove.
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