On 20 October, from 12pm to 3pm, Level33, the world’s highest urban microbrewery, hosts an exclusive 4-hands collaboration with Chefs Daniel and Tamara Chávez, the Chef-Owners of Canchita and Tinto, celebrated for bringing the vibrant flavours of Peru and Spain to their restaurants.
To mark the launch of their upcoming project, Vino Tinto, a Spanish tapas and wine bar, the chefs will collaborate with Level33’s Executive Chef Jake Kowalewski to present a free-flow brewery-inspired Spanish brunch. Guests can enjoy live BBQ and Paella stations, a Signature Sangria Bar, and live music, all set to create a vibrant, social atmosphere.
Priced at $88++ per guest, the free-flow menu starts with a welcome drink of red or white sangria. Live food stations showcasing brewery-inspired Spanish dishes will be spread throughout the venue, offering guests a chance to savour Spanish classics, with some dishes crafted using Level33’s distinctive ContemBrewery approach, incorporating beer and its brewing elements into the cuisine.
Guests can look forward to Vino Tinto’s Big Paella 33, a barley and rice paella made with Level33 Brut Beer, pork sausage, chicken, Spanish saffron and love. The Ceviche live station will showcase Vino Tinto’s version of marinated fish in Peruvian Tiger’s milk, served with Canchita corn and sweet potato, while Vino Tinto’s Gazpacho offers a refreshing blend of cold tomato and cucumber soup with a hint of raspberry vinegar.
Level33’s live stations will feature dishes such as Charcoal & Wood-grilled Fremantle Octopus, served with macadamia romesco, heirloom tomato salsa, and Pedro Ximénez vinegar. The robust Westholme Wagyu Bavette Steak, pasture-fed and grain-finished, is accompanied by beer vinegar mojo verde, coal-roasted potatoes, and smoked evoo. For seafood lovers, Level33 offers Japanese Oysters with a special sangria granita, alongside a Blue Swimmer Crab Tostada topped with avocado, cucumber, coriander, and fermented chilli.
Guests can also indulge in a variety of canapés, such as Vino Tinto’s Tosta Ramona, featuring crystal bread topped with Spanish anchovies, burrata, and crushed tomatoes, or the Gambas Al Ajillo—prawns cooked in garlic oil with dried chilli and a light potato purée. Level33’s canapés include Beer-Braised Onion and Potato & Smoked Cheese Croquettes, served with mustard aioli and chives, as well as Mussel Escabeche On Housemade Spent Grain Focaccia Toast, topped with citrus aioli and a parsley salad.
To finish on a sweet note, desserts include Vino Tinto’s Tres Leches—a moist Mexican coconut cake served with fresh berries and vanilla cream. Level33 offers Wheat Beer Churros, dusted with coconut sugar and paired with a salted chocolate sauce.
To celebrate the occasion, guests can opt for the Free-Flow Beverage package at $78++, which features Level33’s house-brewed beers, cava, red and white wine, and soft drinks. As part of this exclusive offering, two signature sangrias are also included: Vino Tinto’s Red Sangria, made with Tempranillo red wine, Rosso Vermouth, fresh orange, red apple, and Pisco Quebranta; and Level33’s White Sangria, a bright blend of cava, Limoncello, Bianco Vermouth, soda, lemon, orange, apple, cloves, and cinnamon.
Set against the breathtaking Marina Bay skyline, join us at Level33 for an unforgettable brunch featuring a vibrant array of brewery-inspired Spanish dishes.