CÉ LA VI’s Sky High Brunch made its return last weekend on 5 November, with The Cuban Brothers joining the fray for an unforgettable party. Not only was there bottomless Veuve Cliquot Yellow NV, Executive Chef Joey Sergentakis whipped up many Modern Asian culinary delights for all to indulge in.
Into its fifth edition, the Sky High Brunch is a raging rooftop daytime party held over four hours at CÉ LA VI’s newly revamped SkyBar. And The Cuban Brothers were invited this year to bring to the table a healthy dose of funk and soul alongside their infectious and playful spirit – and of course, their dance moves and comedic stunts.
Guests and partygoers were fed delights from Chef Joey’s kitchen like the Red Curry Braised Sea Bream, Tamarind Braised Short Ribs with Mantao Bao, and Tea Smoked Free Range Chicken. There was also a live carving station featuring Chef Joey’s special marinated Rangers Valley Ribeye that was coated with a spicy shallot & garlic glaze. And what better to pair the delectable fare than flute after flute of Veuve Clicquot champagne and DIY Bloody Mary’s?
Here’s a look at all the highlights from the party where guests delighted in uninhibited boozy debauchery.