À La Carte Menu
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(v) vegetarian, (vg) vegan, (voa) vegetarian option available, (vgoa) vegan option available (gf) gluten-free, (gfoa) gluten-free option available |
67 Resident Chef Series |
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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. |
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Sri Lankan-born chef Rishi Naleendra is a trailblazer with over a decade of culinary expertise, and is celebrated for his innovative dining concepts. He became the first Sri Lankan to earn a Michelin star, with Cheek by Jowl in 2016, later rebranded as Cheek Bistro, which also earned a Michelin star until Rishi decided to conclude its journey in 2021. His flagship, Cloudstreet, has achieved two Michelin stars and consistently ranks on Asia's 50 Best Restaurants since its opening in 2019. Honouring his heritage, Rishi opened Kotuwa in 2020, a vibrant tribute to Sri Lanka’s bold flavours and culture, earning the Michelin Bib Gourmand from 2021 to 2023. In 2021, he founded FOOL Wine Bar, a playful yet sophisticated concept breaking stereotypes around wine culture. With each new venture, Rishi seamlessly combines innovation, flavour, and his signature hospitality, solidifying his place as a visionary in the culinary world. |
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Oyster (gf) (1pc) Lychee achcharu granita |
12 |
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Roasted Beetroot (v, gf) Pickled shishito pepper, Malay pickle dressing, mint leaf, shallots, curd |
18 |
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Grilled Prawns with Roasted Chilli and Fermented Mango (gf) Pachadi base, fermented mango purée, fried curry leaf, lime cheek |
32 |
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Braised Beef Cheek in Blackened Coconut Gravy Chilli powder, pickled red onion, fried curry leaf, served with coconut rice and onion rings |
52 |
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Pumpkin and Cashew Curry Pot Pie (v) Roasted pumpkin, puff pastry, Kaju curry, fine herb sour cream, pickled shallot ring |
34 |
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Coffee Pudding with Salted Kithul Caramel and Vanilla Ice Cream Chantilly, churros, star anise sugar |
18 |
67 Classic Starters |
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Classic Tarte Flambée Bacon, onion & cheese |
16 |
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Mushroom Tarte Flambée (v) Roasted seasonal mushroom, thyme, fromage blanc |
16 |
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Taco Tarte Flambée (v) Impossible beef, lime, Mexican salsa, guacamole |
20 |
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67 Scotch Egg Haggis, house piccalilli |
22 |
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67 Sausage Roll House tomato chutney, English mustard |
24 |
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67 Bang Bang Burrata (v) Trio of peppercorns, peanuts, sesame & black vinegar emulsion, crispy you tiao |
29 |
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Warm Seafood Vol-au-Vent Green asparagus, creamy citrus sauce |
38 |
Salads and Soups |
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Soup of the Day |
18 |
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Caesar Salad with White Anchovies (gfoa) Romaine lettuce, white anchovies, poached egg, bacon, parmesan |
24 |
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- Add sous vide chicken or seared ocean trout |
8 |
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67 Signature Salad (vg, gfoa) Endives, romaine salad, spinach, cherry tomato, butternut squash, quinoa puffs |
26 |
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- Add sous vide chicken or seared ocean trout |
8 |
Raw and Chilled Starters |
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No. 5 Royal Oscietra Caviar 30g Served with traditional condiments & blinis |
110 |
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David Hervé Oysters |
14 each |
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Seasonal Oysters of the Day |
Market price |
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Prawn Marianne Salad (gf) Iceberg lettuce, celery leaves, bloody Marianne sauce |
36 |
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Hokkaido Scallop Carpaccio Seasonal shaved truffles, fava beans |
48 |
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Ocean Trout & Avocado Tartare Gazpacho, squid ink tuile |
30 |
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Margaret River Beef Tartare (gfoa) Lilliput capers, grilled sourdough |
32 |
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Charcuterie Platter (for sharing) 5J Ibérico, Coppa ham, duck rillete, chicken liver, pâté en croute, cornichons, flatbread |
88 |
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Beetroot Hummus with Pumpkin Seeds and Flatbread (vg, gfoa) |
18 |
From the Josper Grill |
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Margaret River Grain-Fed Angus Tenderloin 300g (gf) |
78 |
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Imperial Valley’s Brawley Grain-Fed Angus Ribeye 500g (gf) |
118 |
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Westholme Côte de Boeuf 1kg (for sharing up to 4pax) (gf) Chimichurri, potato gratin |
298 |
67 Club Classics |
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67 Wagyu Burger (gfoa) White cheddar, pancetta, French fries |
36 |
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Beef Wellington Sautéed spinach, red wine jus |
62 |
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Roasted Red Snapper (gf) XO sambal, sauerkraut salad |
58 |
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Wagyu Beef Cheek Rendang (gf) Coconut rice, house achar |
44 |
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Chicken Tikka (gfoa) Pomegranate raita, roti prata |
42 |
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Additional Roti Prata |
3 each |
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Roasted Bone Marrow (1pc/2pcs) (gfoa) Capers, parsley, lemon, croutons |
18/32 |
Oriental Favourites |
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Stir-Fried Black Pepper Beef Cubes |
48 |
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Stir-Fried Seafood Hokkien Mee |
32 |
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Cantonese Seafood Carrot Cake with XO Sauce |
26 |
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Claypot-Braised Japanese Tofu with Seafood (voa) |
28 |
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Crispy Pork Belly (half/full) |
22/38 |
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Chef Justin Quek’s Curry Red Snapper with Coconut Rice |
48 |
Mains |
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Grilled Alaskan King Crab Leg (gf) Charred baby sucrine lettuce, burnt butter lemon |
128 |
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Bouchot Mussels Chilli, garlic, tomato, white wine |
48 |
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Grilled Sea Bream Broccolini, almond flakes, brown butter, white miso vinaigrette |
58 |
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Spanner Crab Capellini XO sauce, kombu, chives |
58 |
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Lasagna Verde (v) Spinach, courgette, tomato sauce, parmesan |
32 |
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Mushroom Risotto (v) Seasonal mushrooms |
32 |
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Vegetable Curry (vg, gfoa) Roti prata |
30 |
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Additional Roti Prata |
3 each |
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Spaghetti Mushroom Al Funghi (v) Cream, parmesan |
38 |
Sides |
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Charred Broccoli (voa) Green onion ponzu |
25 |
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Wilted Spinach (v, vgoa, gf) |
14 |
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Sautéed Garlic Scapes in Black Garlic Chilli Oil (vg, gf) |
15 |
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Potato Gratin (v) |
14 |
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French Fries (v) |
13 |
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Sourdough Bread with Échiré Salted Butter (v) |
12 |
Desserts |
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Choux au Craquelin (3pcs) (v) Imported seasonal fruits, crunchy cream puffs |
20 |
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Tahitian Vanilla Burnt Cheesecake (v) Feuilletine base, strawberry & black pepper coulis, yuzu sorbet |
22 |
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Chocolate Soufflé Tart (v) Valrhona 70% Guanaja dark chocolate, caramel tuile, Tahitian vanilla ice cream |
22 |
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Sticky Medjool Date Pudding (v) Gula java salted toffee glaze, Madagascar vanilla ice cream, candied ginger, ginger snaps |
24 |
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Mango Rum Shots (4pcs) (vg, gf) Rumbullion! Spiced Rum, mango passionfruit sorbet |
32 |
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67 Tiramisu (v, gfoa) Mocha panna cotta, Mr Black-soaked sponge mascarpone mousse, kaya cannoli |
24 |
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67 Petit Snickers Peanut feuilletine, salted caramel, chocolate & peanut parfait |
18 |
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Home-made Ice Creams and Sorbets (v, vgoa) |
8 per scoop |
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Selection of Artisanal European Cheese (v, gfoa) Quince jelly, dried fruits, candied walnuts, crackers |
38 |
Coffee |
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Espresso, Ristretto, Macchiato |
4 |
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Long Black, Americano, Flat White, Piccolo, Latte, Cappuccino, Mocha |
4.5 |
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with extra shot, or soy/oat/almond milk |
1 |
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with vanilla/caramel/hazelnut syrup |
1 |
Tea |
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Jasmine Green, Organic Moroccan Mint, White Ginger Pear, Grand Cru Breakfast, Supreme Earl Grey, Melon Oolong, Strawberry Champagne |
6 |