Brunch Menu
Available every weekend and public holiday |
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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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Tsarskaya Oyster Oscietra caviar, hibiscus granita, pickled cucumber, crème fraîche |
24 |
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Beetroot Tartare (v) Beetroot, deep-fried potato, mayonnaise |
18 |
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"Cévennes" Onion Soup Foie gras, truffle chantilly, yuzu zest |
36 |
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Lobster and Scallop Biscuit Melba bread, mushrooms, seafood and ginger sauce |
58 |
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Wagyu Filet de Boeuf Polenta with truffle oil, onion & cassis chutney, mole, smoked mustard |
88 |
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Rum Baba Passionfruit glaze, candied and fresh orange, vanilla chantilly cream |
20 |
Christmas Specials |
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Pan-Seared Foie Gras Chitose white corn, fig jam, onion purée, dashi broth |
48 |
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Oven-Baked Mont d'Or Cheese (v) Winter black truffle, sourdough |
98 |
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Tandoori Turkey Wellington Brussels sprouts, granola vadouvan, coriander, mint chutney |
42 |
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Sichuan-scented Te Mana Lamb Rack Lemon confit gremolata, roasted fingerling potatoes, lamb jus |
98 |
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Ravioles du Royans Comté cheese, toasted chestnut & hazelnut |
32 |
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Chocolate Coulant Balinese single-origin chocolate, red wine-poached pear, spiced ginger ice cream |
26 |
67 Tarte Flambée |
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Classic Bacon, onion & cheese |
16 |
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Mushroom (v) Roasted seasonal mushroom, thyme, fromage blanc |
16 |
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Figue au Fromage de Chèvre (v) Figs, goat’s cheese, honey |
20 |
67 Brunch |
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Smashed Hass Avocado (v) Sourdough toast, tomato, feta with poached eggs |
24 |
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Eggs Benedict (voa) Poached eggs, English muffin, Kurobuta ham, hollandaise |
26 |
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Eggs Florentine (v) Poached eggs on English muffin, sautéed spinach, hollandaise |
24 |
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- Add smoked salmon |
28 |
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67 Eggs in Purgatory Baked eggs, Italian spicy sausage, homemade tomato sauce |
30 |
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67 Signature Salad (voa) Endives, romaine salad, spinach, cherry tomato, butternut squash, quinoa puffs |
26 |
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- Add chicken or seared ocean trout |
8 |
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Caesar Salad with White Anchovies (voa) Romaine lettuce, white anchovies, poached egg, bacon, parmesan |
24 |
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- Add chicken or seared ocean trout |
8 |
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Crab Cakes Jumbo lump & spanner crab, tangy rémoulade |
42 |
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Prawn Marianne Salad (gf) Iceberg lettuce, celery leaves, cocktail sauce |
36 |
Seafood Bar |
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David Hervé Oysters |
14 each |
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Seasonal Oysters of the Day |
Market price |
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No. 5 Royal Oscietra Caviar 30g Served with traditional condiments & blinis |
110 |
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67 Seafood Platter Seasonal oysters, clams, Hokkaido scallop crudo, amberjack sashimi, tiger prawns |
135 |
Add ons |
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Hokkaido Scallop Carpaccio Seasonal shaved truffles, fava beans |
48 |
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Amberjack Sashimi |
28 |
For the Mini-Members |
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Lobster Mac & Cheese |
28 |
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Lasagna Verde |
24 |
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Chicken Bites with French Fries |
23 |
67 Classics |
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Fish Burger Breaded seabass fillet, lettuce, pickled cucumber, tartare sauce, French fries |
30 |
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67 Wagyu Burger (gfoa) White cheddar, pancetta, tomato, red onion, French fries |
36 |
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Lobster Roll Horseradish garlic mayo, French fries |
40 |
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Lasagna Verde (v) Spinach, courgette, broccoli, tomato sauce, parmesan |
32 |
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Wagyu Beef Cheek Rendang Potato hash, sourdough toast |
44 |
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Butter Chicken Vol-au-Vent Butter chicken in puff pastry |
38 |
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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 |
44 |
From the Josper Oven |
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Minute Steak 250g (gf) Grain-fed Brawley ribeye, sunny side up eggs and French fries |
58 |
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Surf & Turf Margaret River grain-fed Angus tenderloin, half Canadian lobster, paprika French fries |
88 |
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Grilled Alaskan King Crab Leg (gf) Charred baby sucrine lettuce, burnt butter lemon |
128 |
Sides |
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Wilted Spinach (v, vgoa, gf) Goat cheese, almond |
14 |
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Sautéed Garlic Scapes (vg, gf) Black garlic chilli oil |
15 |
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French Fries (v) |
13 |
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Sourdough with Échiré Salted Butter (v) |
12 |
Dessert |
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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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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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Seasonal Ice Creams & 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 |
Cocktails |
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Bloody Mary Ketel One vodka, 67 spice mix, tomato juice |
24 |
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Breakfast Martini Nikka Coffey Still gin, Cointreau, orange marmalade, citrus |
24 |
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Mimosa NV Lanson Black Label Brut Champagne, freshly squeezed orange juice |
24 |
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Bitter on Bitter on Bitter Campari, cold brew coffee, East Imperial tonic |
16 |
Coffee |
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Espresso, Ristretto, Macchiato |
4 |
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Long Black, American, 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 |