À La Carte Menu

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

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.

What began as a modest seafood shack in 2013 has developed into a focused seafood restaurant at Gillman Barracks. Founded by Tan Ken Loon, Naked Finn is built on a clear philosophy: seafood should speak for itself, with minimal intervention so the quality of the ingredient defines the dish rather than technique or adornment. Anchored by a “less, but better” ethos, the restaurant is committed to careful sourcing, securing high-quality seafood from both seasonal and lesser-known species. Menus evolve with availability, shaped by what arrives in the kitchen rather than fixed signatures. Cooking is deliberately simple – grilling, searing and gentle heat are favoured – supported by minimal seasoning to preserve natural flavour, texture and freshness. The kitchen applies the same discipline to regional and contemporary interpretations, resulting in dishes that are precise, clean and confident in execution. Naked Finn’s approach celebrates clarity of flavour and respect for its ingredients, offering a seafood experience that is both refined and unapologetically ingredient-driven.

Prawn Cake

Tiger Prawn paste, shrimp paste caramel, myoga

Tairagai Carpaccio

Calamansi, salsa verde

Wild-caught Hokkigai

Fish sauce, fried shallot, spring onion

Josper-grilled Hamachi Collar

Citrus kosho, fleur de sel

Served with warm blinis, rice crackers and condiments

Sturia French Baeri Caviar (50g/100g)

8Gems Royal Oscietra Caviar (50g/125g)

Antonius Siberian Caviar (50g/125g)

The Beluga Club Iranian Beluga Caviar (50g/125g)

Served with mirin dressing and lemon

David Hervé Fine de Claire Oysters No.3

Gillardeau Spéciales Rock Oysters No.3

Muirgen Irish Special Oysters No.3

Charcuterie & Cold Cuts Platter (half/full) (gfoa)

Bayonne ham, corsican coppa, duck rillettes, chicken liver mousse, pâté en croute, toasted sourdough

Yellow Fin Tuna Ceviche (gfoa, df)

Yuzu ponzu, lime, fennel, hazelnut, squid ink tuile

Kinjiso Leaf Salad (vg, gf, df)

White corn, crisps, pickled tomatoes, ginger flower dressing

Prawn & Pomelo Salad (gf, df)

Pomegranate, lemongrass, peanut & passion fruit dressing

Heirloom Beetroot Salad (v, vgoa)

Stracciatella, nuts, walnut dressing, kale chips

67 Bang Bang Burrata (v)

Trio of peppercorns, peanuts, sesame & black vinegar emulsion, crispy you tiao

Margaret River Beef Tartare (gfoa)

Cured egg yolk, herb salad, toasted sourdough

Sourdough Bread with Échiré Salted Butter (v)

Soup of the Day (v, gfoa)

Served with flat bread, croutons

Classic Tarte Flambée

Bacon, onion & Gruyère cheese

Mushroom Tarte Flambée (v)

Roasted seasonal mushroom, thyme, fromage blanc

67 Organic Scotch Egg (df)

Haggis, house piccalilli relish

67 Sausage Roll

House tomato chutney, English mustard

Bincho Charcoal-Grilled Maguro Nonten (gfoa)

Nudja cream, sago cracker, padron espuma

Eggplant & Tofu Curry with Okra (v, vg, df)

Cherry tomato, tau kee, served with jasmine rice

Comté Cheese Ravioli (v)

Baby spinach, asparagus, lemon confit

Red Pesto Rigatoni with Roasted Peppers (v)

Almond, king oyster mushroom, pecorino

Seared Yellow Fin Tuna (df)

Mediterranean tabouleh, coriander-mint chimichurri

Braised Claypot Barramundi (df)

Tau kwa, served with fragrant Chinese yam rice

Fremantle Octopus & Fennel (gf, df)

Muhammara, grilled asparagus

Snapper Fish Curry (df)

Eggplant, okra, cherry tomato, served with coconut rice

Crispy Fish & Chips

Chilean Seabass, beer batter, mushy peas, malt vinegar

Singapore Chilli Crab (df)

Claws only, served with fried mantou

67 Wagyu Burger (gfoa)

White cheddar, pancetta, served with French fries

Thai Red Curry with French Duck Confit (gf, df)

Pineapple, holy basil & chilli salad

Angus Beef Wellington

Sautéed baby spinach, red wine jus

Wagyu Beef Cheek Rendang (gf, df)

Served with coconut rice, house achar

Stir-Fried Angus Beef Kway Teow (df)

Bean sprouts, sambal

Ayam Bakar (gf, df)

Lemongrass, chillies, spices, served with coconut rice

Ibérico Pork Pluma (gf)

Cipollini onion, Kipfler potato, citrus-rosemary jus

Margaret River Grain-Fed Angus Beef Tenderloin 300g (gf)

Sautéed Tuscan kale, red wine jus

Sanchoku Wagyu Ribeye MBS 4-5 500g (gf)

Herb butter, sucrine

Lumina Organic Lamb Rack (gf, df)

Garlic confit, baby romaine, red wine jus

Westholme Wagyu Côte de Boeuf (gf, df)

1kg – 1.4kg

Charred Broccoli (v, df)

Green onion ponzu

Sautéed Garlic Scapes in Black Garlic Chilli Oil (vg)

Sautéed French Beans in Almond Butter (v, gf)

Roasted Brussel Sprouts with Baby Kale (v, vgoa, gf)

Creamy Mashed Potato (v, gf)

French Fries (vg, df)

Rice (vg, gf, df)

Steamed Jasmine/Coconut

Sticky Medjool Date Pudding (v, nf)

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

Matcha Strawberry Puff (v, nf)

Crusty choux, matcha chantilly & sauce, chitose strawberry, strawberry yuzu sorbet

67 Petit Snickers

Peanut feuilletine, salted caramel, chocolate peanut mousse

Blueberry Double Cheesecake

Baked vanilla cheesecake, blueberry cheese mousse, blueberry confit, lemon coconut sherbet

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

Spiced rum, mango passionfruit sorbet

Pistachio Mochi Parfait (v, gf)

Ultimate pistachio gelato, mochi, coffee-soaked finger sponge, milk chocolate mousse

Home-made Ice Creams and Sorbets (v, vgoa)

Espresso, Ristretto, Macchiato

Long Black, Americano, 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