French fusion restaurant Jade on 36 Restaurant couples the futuristic design of Adam D. Tihany with iconic Shanghai Bund views, and – now – a newly launched partial buffet set menu brunch, curated by Executive Chef Olivier Pistre. 

Image courtesy of Jade on 36 Restaurant

Chef Olivier Pistre – a master of international cuisine with years of experience at Michelin-starred restaurants. Image courtesy of Jade on 36 Restaurant

The weekend brunch is RMB698* per person, a steal for all it includes; the lineup spans a five-course meal – an egg starter, appetizer, soup, main, and dessert – with bonus amuse-bouche, sharing plates, pre-dessert and a DIY Nitro Chocolate Surprise dessert.

But hold on, we're not done yet...

On the drinks front, the set includes a glass of Louis Roederer Champagne, a coconut Bloody Mary, four glasses of paired wines, and *clearly* a guaranteed great time.

But hold on, we're still not done yet...

There’s also an expansive buffet spread showcasing freshly shucked oysters – Ancelin and Fine de Clair French oysters, Moana New Zealand oysters, and oysters from the Emerald Isle for good measure.

There is also 5J Iberican ham sliced a la minute, homemade Danish salmon gravlax with an assortment of accoutrement, and an epic cheese spread – Stilton, Gruyére, Camembert, Mimolette, Emmental, Stilton, Brie, and more.

And then pastries, bread and baked confectionaries galore.

After all that – if you miraculously still have space – first off, kudos to you, and second, optional add-ons include RMB120 for free flow oysters and RMB458 for free flow Princess Louise Champagne.

The autumn-themed brunch menu is available every Saturday and Sunday from 11am to 3pm, with these seasonal specialties on offer through the end of December, after which the winter seasonal menu will kick off.

And, regardless of the time of year, you can be sure to expect contemporary interpretations of classic French cuisine, using premium seasonal ingredients.

Now, let’s take a look at a smattering of said fall seasonal specialties...

Amuse Bouche: Hummus Mousse – Celery oil, champagne foam, bread crisps

Egg Starters

Fluffy and buttery, the Scrambled Egg and Caviar is served in a hollowed egg shell, adorned with a briny pop of caviar – the ideal level of salinity with an extra umami oomph. 

A textbook example of Eggs Benedict, a plump poached egg swathed in hollandaise foam perches above cooked ham, spinach sautéed with hazelnut butter and garlic, and a spongy English muffin. 

Appetizers

Based on a bourride fish stew, a homely dish from Provence, France, the Grilled Mackerel sees pickled anchovies, potato mash, rouille and croutons interspersed with tufts of syphoned parmesan cream, all brought together by a crispy gremolata crumble. 

Seabream & Oyster Tartare – Watercress coulis, marinated seaweed, finger lime, kumquat gel

Aromatic autumnal vegetables – mushrooms, carrots, baby tomatoes, celery, and cabbage – are combined with fatty morsels of guanciale and thick slabs of pork belly, all marinated and slow-roasted for 48 hours as the Confit & Grilled Pork Belly.

Mustard seeds brighten the plate in both color and mouthfeel. 

Soup

Lobster Bisque – Chestnut ragout and espuma, 48-month Iberico ham

Mains

The Salmon Confit showcases this oily fish’s natural buttery sweetness, augmented by cauliflower and hazelnut ragout, crispy sago, smoked salmon lox, and a zippy lemon balm sauce.

A staple on any tasting menu, the succulent, wood-grilled Angus Beef Tenderloin is anchored to the plate by an oyster and seaweed cream, flanked by seasonal mushrooms and a drizzle of beef jus.

And finally, seared Boston Lobster – both claws and tail – arrives with a velvety celeriac purée, studded with fresh celery and green apple slivers.

A bisque-like Chateau Chalon wine cream sauce is poured over the poached lobster tableside, resulting in a swimmingly supple spoonful. 

Other mains include Seared Turbot, Black Pork Rib, Flounder with River Shrimp, and Chicken Breast. 

Pre-dessert –Coconut cream, mango passion fruit sphere

Dessert

The aforementioned DIY Nitro Chocolate Surprise is presented with a “side of cooking class,” where diners are able to take a stab at playing with ice – rather than fire – freezing a piped chocolate mousse sphere and plating it with vanilla cream, rose petals, and a dusting of chocolate powder. 

Of course, this interactive cooking class of sorts is guided by Chef Olivier and his team. 

While diners indulge in their frozen chocolate treat, a second round of desserts begin to arrive, from a stacked French Millefeuille – caramelized puff pastry interspersed with a thick layer of Tahitian vanilla ice cream and a sweetened egg white meringue, dribbled with crème anglaise and piped pastry cream…

... to pillowy brioche French Toast, caramelized until the edges crisp while the middle stays pleasantly plush.

A finishing sprinkle of chocolate melts over the steaming pastry, while a quenelle of almond and southern French plum ice cream softens, seeping into the toast’s center. 

Chestnut – French chestnut confit, chestnut purée, chestnut whiskey mousse, caramel shell

For reservations, please contact the F&B Reservation Center at 21 6882 8888 ext. 6888.

*All prices are subject to a 10% service charge and the current government tax rates.

Jade on 36 Restaurant, 36/F, Grand Tower, Pudong Shangri-La, 33 Fucheng Lu, by Mingshang Lu, 富城路33号浦东香格里拉紫金楼36楼, 近名商路.