CUDO’s Saturday brunch is a refreshing change from the usual weekend s

CUDO’s Saturday brunch is a refreshing change from the usual weekend spread, leaning into bold Modern Latin flavours, punchy sauces and sharing plates that make it easy to settle in for a long afternoon with friends.

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We started with the Sundried Tomato & Artichoke Dip, and this was dangerously easy to keep going back to. The sundried tomatoes are blended with cream cheese, sour cream and basil oil, then topped with green olives, artichokes and a drizzle of smoky chipotle oil. Creamy, tangy and savoury, with just enough smokiness to keep it interesting.

The Cauliflower was another surprisingly addictive plate. The florets are baked with house pesto, then served over a creamy Aji Amarillo sauce with jalapeño, garlic, turmeric and lime. Cotija cheese is torched over the top until caramelised, giving it an extra savoury edge, while the fresh Pico de Gallo helps cut through all that richness. Definitely not your boring side of vegetables.

The Torched Truffadito is another great way to start, pairing fresh yellowtail with shoyu, ancho chilli and truffle-infused tiger’s milk for a bright, savoury and subtly smoky combination.

One of the standouts for me was the Lobster Enchiladas. Diced Boston lobster is folded into a rich, cheesy cream sauce with pickled jalapeño, rolled into flour tortillas and baked before being served with a Kani miso lobster bisque. It’s rich and indulgent, but the lime, fresh salsa and chipotle oil bring enough acidity and heat to balance everything out. A must-order if you’re sharing.

The Roasted Chicken is another solid option if you want a proper main. Using chicken from local Toh Thye San farms, it’s marinated in CUDO’s house jerk spice blend and paired with a smoky burnt red onion purée and bright Aji Verde. The sauces do a lot of the heavy lifting here, bringing together smokiness, spice, herbs and acidity in each bite.

For something heartier, the Lamb Pastor comes loaded with six-hour slow-cooked lamb shoulder, smashed avocado, pineapple Pico de Gallo, Salsa Rosada and pickled onions, all tucked into soft corn tortillas. The l

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