Brunch Menu

(v) vegetarian, (vg) vegan, (voa) vegetarian option available, (vgoa) vegan option available, (gf) gluten-free, (gfoa) gluten-free option available

The 67 Resident Chef Series showcases Singapore's top culinary talents and offers our Members a new dining experience every month. Our resident chefs will curate a menu that combines their cuisine with our philosophy, executed by the 67 Kitchen.

Araya, the world’s first and only Michelin-starred Chilean restaurant, is renowned for its seamless fusion of South American heritage with Japanese techniques and ingredients. Drawing from their experiences in Spain, Japan, and China, Chefs Francisco Araya and Fernanda Guerrero create dishes that celebrate provenance, seasonality, and craftsmanship. Their menus showcase a thoughtful interplay of flavours – Chilean staples such as aji amarillo and merkén meet Japanese delicacies like kinki and cod milt, while house-fermented cacao adds depth to savoury sauces. Chef Francisco’s culinary journey has taken him from Chile to some of the world’s most renowned kitchens, including Mugaritz and elBulli, before earning his first Michelin star at 81 Restaurant in Tokyo. Now at Araya, he blends South American flavours with Japanese ingredients and techniques, crafting dishes that reflect his diverse influences. Pastry Chef Fernanda brings a deep connection to Chilean ingredients and a refined pastry style shaped by her experience at Alegre and Napa Wine Bar & Kitchen. Her desserts highlight traditional South American flavours through a modern lens.

Kanpachi Ceviche (gf)

Leche de tigre, avocado, puffed corn, green apple

Bone Marrow & Caviar (gfoa)

Whole bone marrow, No. 2 oscietra caviar, citrus zest, sourdough

Aji Amarillo Linguine

Snow crab, house-pickled aji amarillo sauce

Arroz Meloso (vg, gf)

Japanese rice, maitake mushroom, green peas

Sanchoku Wagyu Ribeye (MBS 6-7) (gf)

Potato purée, chimichurri

Chocolate Tart

Single-origin Ecuadorian chocolate 76% cacao, merken, vanilla whipped cream

Classic

Bacon, onion & cheese

Mushroom (v)

Roasted seasonal mushroom, thyme, fromage blanc

Taco Tarte Flambée (v)

Impossible beef, lime, Mexican salsa, guacamole

Smashed Hass Avocado (v, gfoa)

Sourdough toast, tomato, feta with poached eggs

Eggs Benedict (voa)

Poached eggs, English muffin, Kurobuta ham, hollandaise

Eggs Florentine (v, gfoa)

Poached eggs on English muffin, sautéed spinach, hollandaise

- Add smoked salmon

67 Eggs in Purgatory

Baked eggs, Italian spicy sausage, homemade tomato sauce

67 Signature Salad (vg, gfoa)

Endives, romaine salad, spinach, cherry tomato, butternut squash, quinoa puffs

- Add chicken or seared ocean trout

Caesar Salad with White Anchovies (gfoa)

Romaine lettuce, white anchovies, poached egg, bacon, parmesan

- Add chicken or seared ocean trout

Crab Cakes

Jumbo lump & spanner crab, tangy rémoulade

Prawn Marianne Salad (gf)

Iceberg lettuce, celery leaves, cocktail sauce

David Hervé Oysters

Seasonal Oysters of the Day

No. 5 Royal Oscietra Caviar 30g

Served with traditional condiments & blinis

67 Seafood Platter

Seasonal oysters, clams, Hokkaido scallop crudo, amberjack sashimi, tiger prawns

Hokkaido Scallop Carpaccio

Seasonal shaved truffles, fava beans

Amberjack Sashimi

Lobster Mac & Cheese

Lasagna Verde (v)

Chicken Bites with French Fries

Fish Burger

Breaded seabass fillet, lettuce, pickled cucumber, tartare sauce, French fries

67 Wagyu Burger (gfoa)

White cheddar, pancetta, tomato, red onion, French fries

Lobster Roll

Horseradish garlic mayo, French fries

Lasagna Verde (v)

Spinach, courgette, broccoli, tomato sauce, parmesan

Wagyu Beef Cheek Rendang

Potato hash, sourdough toast

Butter Chicken Vol-au-Vent (gfoa)

Butter chicken in puff pastry

Full English Breakfast

Choice of free-range eggs sunny side up, scrambled or poached, sourdough, Kurobuta sausage, roasted portobello mushroom, Roma tomatoes, watercress, baked beans, haggis, streaky bacon

Minute Steak 250g (gf)

Grain-fed Brawley ribeye, sunny side up eggs and French fries

Surf & Turf (gf)

Margaret River grain-fed Angus tenderloin, half Canadian lobster, paprika French fries

Grilled Alaskan King Crab Leg (gf)

Charred baby sucrine lettuce, burnt butter lemon

Wilted Spinach (v, vgoa, gf)

Goat cheese, almond

Sautéed Garlic Scapes (vg, gf)

Black garlic chilli oil

French Fries (v)

Sourdough with Échiré Salted Butter (v)

Choux au Craquelin (3pcs) (v)

Imported seasonal fruits, crunchy cream puffs

Tahitian Vanilla Burnt Cheesecake (v)

Feuilletine base, strawberry & black pepper coulis, yuzu sorbet

Sticky Medjool Date Pudding (v)

Gula java salted toffee glaze, Madagascar vanilla ice cream, candied ginger, ginger snaps

Mango Rum Shots (4pcs) (vg, gf)

Rumbullion! Spiced Rum, mango passionfruit sorbet

67 Tiramisu (v, gfoa)

Mocha panna cotta, Mr Black-soaked sponge mascarpone mousse, kaya cannoli

67 Petit Snickers

Peanut feuilletine, salted caramel, chocolate & peanut parfait

Seasonal Ice Creams & Sorbets (v, vgoa)

Selection of Artisanal European Cheese (v, gfoa)

Quince jelly, dried fruits, candied walnuts, crackers

Bloody Mary

Ketel One vodka, 67 spice mix, tomato juice

Breakfast Martini

Nikka Coffey Still gin, Cointreau, orange marmalade, citrus

Mimosa

NV Lanson Black Label Brut Champagne, freshly squeezed orange juice

Bitter on Bitter on Bitter

Campari, cold brew coffee, East Imperial tonic

Espresso, Ristretto, Macchiato

Long Black, American, Flat White, Piccolo, Latte, Cappuccino, Mocha

with extra shot, or soy/oat/almond milk

with vanilla/caramel/hazelnut syrup

Jasmine Green, Organic Moroccan Mint, White Ginger Pear, Grand Cru Breakfast, Supreme Earl Grey, Melon Oolong, Strawberry Champagne