Verandah Rooftop Rotisserie • Dining Concept • In-House Meat Ageing Process & Specialty Cuts

Located on the seventh floor of Momentus Hotel Alexandra and overlooking the stunning Alexandra skyline, Verandah Rooftop Rotisserie unveils a refreshed rooftop dining concept anchored by its new in-house meat ageing programme. At the heart of the experience is a dedicated ageing process that deepens flavour and tenderness across its signature meats, shaping a menu that moves from Asia-inspired lunches to modern European dinners.

What begins as an easy midday lunch gradually gives way to sunset gatherings and evening dinners, as the restaurant’s menus follow the natural rhythm of the day. At Verandah, the space invites guests to slow down and savour the moment, whether for a midday pause from the office or a relaxed evening meal with friends and family. Commenting on the revamped menu, Felix Wong, General Manager, Momentus Hotel Alexandra said, “Dining today is not just about the food on the table, it is about how the experience fits into people’s lives.

The refreshed menus at Verandah Rooftop Rotisserie were designed with that in mind. Lunch offers something energising and varied for guests taking a pause from their day, while dinner is about slowing down, enjoying good company, and spending time in a beautiful rooftop setting.” With panoramic rooftop views complemented by the hotel’s infinity pool and surrounding greenery, the venue transitions effortlessly from a relaxed daytime retreat to a lively evening gathering spot.

As evening settles in and the city lights begin to glow, Verandah Rooftop Rotisserie takes on a different rhythm, shifting into a relaxed social destination. Tables fill with the gentle hum of conversation as guests ease into the evening over shared plates, warm company and the pleasure of a good meal, with rooftop views that make the bustle of the city feel a little further away.

In contrast to the rotating themes offered at lunch, dinner at Verandah sticks to a focused modern European dining experience unfolding as a semi-buffet designed for leisurely discovery. At the centre of the dinner experience is Verandah’s in house meat-ageing specialty, a defining feature of the new concept. Within a dedicated ageing chiller, carefully selected cuts are matured over time, allowing flavours to deepen and textures to become more tender, resulting in a richer character shaped by patience and craft. This process underpins the rotisserie and grill offerings that define Verandah’s identity, allowing the culinary team to showcase specialty meats with added depth and complexity.

The dinner menu is structured to showcase Verandah’s ageing capabilities, with a selection of three prime beef cuts including Australian Angus Picanha, Australian Cape Grim Striploin, and Argentinian Angus Ribeye, alongside a rotating Wagyu Cut of the Week. Depending on your choice, each cut is aged 14 to 21 days to bring out the best qualities in flavour and texture, grilled over open heat for a deep smoky finish that boasts a caramelised exterior and juicy pink interior bursting with rich flavour.

Commenting about the new meat-ageing process, Jeffrey Tan, Executive Chef, Momentus Hotel Alexandra said, “Ageing our meats in house gives us greater control over preparation and significantly enhances both flavour and texture. Ultimately it gives us the opportunity to customise each cut with intention, and deliver a more refined dining experience for our guests.” For diners exploring alternatives, Verandah also offers non-beef mains, including:

• French Corn-Fed Yellow Chicken: Rich and buttery flavours of the French corn-fed chicken is enhanced with a dry rub and aged for 72 hours before roasting to golden perfection.

• Miso Cod: Smooth and delicate cod fish filet is glazed, and panfried to golden perfection, showcasing the fish’s naturally rich oily textures with balanced of soy-based umami flavours from the use of miso.

• Iberian Pork Tenderloin: A premier, tender cut from free-range Spanish black pigs, Iberian Pork tenderloin is often referred to as the "Wagyu of pork", and prized for its intense marbling, and earthy nutty flavours. It is exceptionally juicy, lean yet rich, the pork is seasoned simply, and seared to preserve its tenderness and full-bodied flavour.

The dinner experience extends from the wholesome mains to the generous buffet spread, curated with a complementary menu that is updated weekly to add variety. From a wellness antipasti and salad bar of fresh seasonal produce to an indulgent charcuterie selection, to fresh seafood on ice and wood-fired pizzas straight from the oven, the buffet completes the dining experience, encouraging guests to linger and return for another plate.

From midday tables filled with the flavours of Asia to evenings centred on carefully aged meats and generous European plates, Verandah Rooftop Rotisserie unfolds as a dining destination that shifts effortlessly from day to night. Whether for a quick lunch break or a lingering dinner, the rooftop offers a place to gather, savour and share joyous and memorable moments.

Modern European Semi-Buffet Dinner -Where the day winds down over generous plates and good company

When: Daily, 6pm – 10pm - Starting Apr 2026

Price: Adult $68++ (semi-buffet + 1 plated main) | Child 6–11yrs $32++ | Under 5 complimentary

A $10++ surcharge applies on the eve of and on public holiday

Address: Level 7, Momentus Hotel Alexandra 323 Alexandra Road, Singapore 159972

Verandah Rooftop Rotisserie

Lunch (Mon – Fri): 12:00pm – 2:30pm

Weekend Brunch (Sat & Sun): 12:00pm – 3:00pm

Dinner (Mon - Sun): 6:00pm – 10:00pm

For reservations,

momentushotels.com/hotel-alexandra-singapore/dine