Celebrating Father's Day at Allora
21 June 2026
Made for Dad: Allora’s Fathers’ Day Brunch
Celebrate Father’s Day with a lavish international buffet at Allora Ristorante & Bar, where Dads Dine Free with every two paying adults. Specially curated to honour the man of the hour, the Father’s Day brunch brings together hearty flavours, comforting classics and indulgent treats in a vibrant feast designed for memorable family gatherings and meaningful moments over great food.
Guests can look forward to signature highlights including the indulgent Cheese Wheel Pasta prepared live with a choice of Basil Pesto, Arrabbiata, Bolognese or Prawn sauce, alongside a generous seafood selection featuring Prawns, Scallops, Mussels, Lobster and Oysters. Italian comfort dishes such as Emilia lasagna with beef ragout, Eggplant Parmigiana and Polenta Concia with gorgonzola offer rich and satisfying flavours, while premium carvings including Beef Ribeye with mustard and fresh herbs, and Porchetta with fennel and sausage stuffing promise a hearty celebration worthy of Dad.
Adding to the experience are interactive live stations and crowd favourites including Mediterranean Chicken Shawarma, Parma ham with traditional Gnocco Fritto, Roti Prata served with Snapper Fish Curry, and a one-metre pizza board featuring a selection of freshly baked pizzas. Diners can also savour an assortment of Japanese Sashimi and Sushi, Smoked Fish selections, Italian Cold Cuts and artisanal cheeses paired with house-made accompaniments.
To satisfy every Dad’s secret sweet tooth, the dessert spread features an irresistible line-up of handcrafted cakes, tartlets, gelato station and local-inspired creations, from Chocolate Royaltine Cake and Alloramisu to Mango Panna Cotta with Passionfruit Boba and Honey Oatmeal Bread & Butter Pudding and more.
Priced at S$108++ per adult, the Father’s Day brunch includes a special treat where Dad dines free with every two paying adults, making it the perfect occasion to gather the family and celebrate the everyday hero in style.
