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  • A Soulful, Sunday Brunch at JW Marriott Bengaluru Prestige Golfshire Resorts & Spa

    Published on August 11, 2022

    JW Marriott Bengaluru Prestige Golfshire Resorts & Spa, the opulent resort is all set to cater to your Sunday needs with their new premier Sunday Brunch from 12:30 pm to 4:00 pm. The perfect Sunday brunch was recently launched at ‘The Aviary’, an outlet ideal for both a quick getaway and a long refreshing escape, where one can sit back and enjoy a soulful bird-watching experience with an expansive, panoramic view of the Nandi hills. This surreal view simply adds to the extraordinary experience that is created with a variety of exceptionally curated dishes and beverages.

    The soothing surroundings that captivate the mind, body and spirit, ensure that the guests feel at their best while enjoying not just a brunch, but a distinguished experience. Catering to your cravings with an eclectic mix of tastes and palates with an expansive buffet with live counters, a free flow of premium pours, along with a dedicated kid’s zone for parents to drop their kids and groove to the beats of the DJ or the live band.

    With amusing activities to keep kids engaged, such as the Bouncy Castle, Balloon Maker, an Ice-Gola counter, Cotton Candy, Popcorn counter, Tattoo, and caricature, and a Kid’s Play Zone are sure to keep the young tots entertained. Furthermore, access to the pool with floaties, and a swim-up bar set up will be one of the highlights at the brunch.

    Visit with your loved ones and savour delightful delicacies at one of the city’s most exotic Sunday brunch, where you may choose from a theater of gourmet dishes with a thrust towards conscientious and mindful eating, with a myriad brunch options.

    • Time: 12:30 pm to 4:00 pm
    • Place: The Aviary, JW Marriott Bengaluru Prestige Golfshire Resorts & Spa
    • Price: Kid’s Brunch: INR 1500+ taxes
    • Alcoholic Brunch: INR 4250+ taxes
    • Non-alcoholic Brunch: INR 2950+ taxes

    Look forward to engaging with you on the same. Additionally if there is a unique angle that you would like to look at for an editorial feature or an interview with the Executive Chef and perhaps a larger gastronomy story, please feel free to let us know and we could take it further.

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