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 led by Executive Chef Galvin Lim. |
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Bruno Menard has always known that his destiny was to become a chef. With over 35 years of culinary experience working across Asia, Europe, and the USA, Chef Bruno has also competed in Iron Chef, and judged on MasterChef Asia. His restaurants, The Dining Room at the Ritz Carlton Buckhead, earned 5 stars from the Mobil Travel Guide and 5 diamonds from the AAA (American Automobile Association) in 2002, and L’Osier in Tokyo received 3 Michelin stars in 2008. In 2019, a street in Saint Cyr Sur Loire, France, was named after him in honour of his dedication to promoting the “French Art de Vivre” by supporting French producers, their expertise, and traditions. Through his remarkable career, Chef Bruno continues to make an indelible mark on the global culinary scene, blending French heritage with a modern international influence. |
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Salmon Tataki Cauliflower, ikura |
28 |
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Obsiblue Shrimp Cocktail Cucumber, fennel |
48 |
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Steamed Toothfish Scallop mousse coated with carrot scales, red wine sauce, broccoli, asparagus |
58 |
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Chicken with Black Truffle Mousse Mashed potato, simple jus |
58 |
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Pumpkin Risotto (v) Pumpkin, ginger, cinnamon, parmesan |
38 |
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Floating Island Caramel black pepper, Bénédictine custard sauce |
24 |
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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Figue au Fromage de Chèvre Tarte Flambée (v) Figs, goat’s cheese, honey |
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, vgoa) |
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 Haricot vert, 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 |