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, (df) dairy-free, (nf) nut-free |
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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Odette by Chef Julien Royer |
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Born into a family of 4th generation farmers in Cantal, France, Chef-Owner Julien Royer spent his childhood foraging and harvesting in his family’s backyards. His family, especially his grandmother Odette, has been the greatest influence on his culinary philosophy: to create food that excites the palate, and fulfils the fundamental pleasures of enjoying a meal, delivered in the most thoughtful, welcoming and hospitable manner. Julien’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a deep respect for the integrity and purity of each ingredient. His journey then spanned from the French West Indies to London, before landing in Singapore in 2008. Under Julien’s leadership, Odette has earned global acclaim over the years, including three Michelin stars and a top spot on the Asia’s 50 Best Restaurants list in 2019 and 2020. The restaurant rose to No.8 on the World’s 50 Best Restaurants list in 2022 and was awarded the coveted Gin Mare Art of Hospitality Award. In the same year, Julien received the Restaurateur of the Year award, the highest honour from Les Grandes Tables du Monde. As of 2025, Odette was the only Singapore restaurant on the World’s 50 Best Restaurants list, further cementing its leading position in the city. |
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Dungeness Brown Crab (gf, df, nf) Apple celery sorbet, wasabi, nashi pear |
36 |
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Japanese Eggplant (v, nf) Mole, buckwheat tuile, blinis |
32 |
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Antarctic Toothfish (gf, nf) Kabu, yuzu kosho, prawn consommé |
65 |
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Blanc (gf, nf) Koshihikari rice, salted caramel, sake |
24 |
Caviar |
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Served with warm blinis, rice crackers and condiments |
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8Gems Royal Oscietra Caviar (50g/125g) |
168/398 |
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Nomad Kaluga Hybrid Caviar (100g/250g) |
358/667 |
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The Beluga Club Iranian Beluga Caviar (50g/125g) |
208/518 |
Oysters |
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Served with mirin dressing and lemon |
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David Hervé Fine de Claire Oysters No.3 |
8 each |
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Gillardeau Spéciales Rock Oysters No.3 |
12 each |
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Muirgen Irish Special Oysters No.3 |
8 each |
Chilled Starters |
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Charcuterie & Cold Cuts Platter (half/full) (gfoa) Bayonne ham, corsican coppa, duck rillettes, chicken liver mousse, pâté en croute, toasted sourdough |
46/88 |
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Salmon & Hamachi Crudo (gf, df) Leche de tigre, avocado, petite herb salad, tomato gazpacho, prawn cracker |
36 |
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Niçoise Salad (gf, df, vgoa) Seared yellowfin tuna, haricot vert, fingerling potato, taggiasca olive, tomato on vine, hard-boiled egg, lemon dressing |
32 |
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King Prawn & Pomelo Salad (gf, df) Pomegranate, lemongrass, peanut & passion fruit dressing, toasted coconut |
32 |
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Vitello Tonnato Gooseberry, arugula, caper berries, aged Comté cheese, melba toast |
36 |
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Heirloom Tomato Salad (v, vgoa) Stracciatella, nuts, walnut dressing, kale chips |
32 |
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67 Bang Bang Burrata (v) Trio of peppercorns, peanuts, sesame & black vinegar emulsion, crispy you tiao |
30 |
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Margaret River Beef Tartare (gfoa) Organic raw egg yolk, herb salad, toasted sourdough |
36 |
Warm Starters |
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Sourdough Bread with Échiré Salted Butter (v) |
12 |
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Soup of the Day (v, gfoa) Served with flat bread, croutons |
18 |
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Classic Tarte Flambée Bacon, onion & Gruyère cheese |
18 |
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Mushroom Tarte Flambée (v) Roasted seasonal mushroom, thyme, fromage blanc |
18 |
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67 Organic Scotch Egg (df) Haggis, house piccalilli relish |
24 |
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67 Sausage Roll House tomato chutney, English mustard |
24 |
Vegetarian |
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Comté Cheese Ravioli (v) Baby spinach, asparagus, lemon confit |
38 |
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Red Pesto Rigatoni with Roasted Peppers (v) Almond, king oyster mushroom, pecorino |
36 |
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Palak Tandoor Grilled Vegetables in Coconut Cream (vg, df, gfoa) Spinach, served with prata |
32 |
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Dal Makhani (v, gfoa) Black urad dai, North Indian spices, butter, cream, served with tandoor naan |
32 |
From the Ocean |
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Grilled Thai-style Barramundi (gf, df) Lemongrass, cashew, chilli, mint, coriander |
42 |
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Chinese-style Claypot Seabass (df) Tau kwa, fragrant Chinese yam rice |
42 |
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Snapper Fish Curry (df) Eggplant, okra, cherry tomato, served with coconut rice |
42 |
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Crispy Fish & Chips Chilean Seabass, beer batter, mushy peas, malt vinegar |
42 |
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Singapore Chilli Crab (df) Claws only, served with fried mantou |
58 |
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Stir-Fried Hokkien Mee (df) King prawns, squid, sambal |
36 |
From the Land |
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67 Wagyu Burger (gfoa) White cheddar, pancetta, served with French fries |
36 |
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Thai Red Curry with French Duck Confit (gf, df) Pineapple, holy basil & chilli salad |
39 |
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Angus Beef Wellington Sautéed baby spinach, red wine jus |
62 |
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Wagyu Beef Cheek Rendang (gf, df) Served with coconut rice, house achar |
44 |
Charcoal Grilled in the Josper |
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Char-grilled Octopus Muhammara, gremolata, petite herb salad |
42 |
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Organic Boneless Chicken Tikka Prata, raita |
38 |
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Margaret River Grain-Fed Angus Beef Tenderloin 300g (gf) Sautéed Tuscan kale, red wine jus |
78 |
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Sanchoku Wagyu Ribeye MBS 4-5 500g (gf) Herb butter, sucrine |
118 |
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Lumina Organic Lamb Rack (gf, df) Garlic confit, baby romaine, red wine jus |
88 |
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Westholme Wagyu Côte de Boeuf (gf, df) 1kg – 1.4kg |
23 / 100g |
Sides |
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Charred Broccoli (v, df) Green onion ponzu |
25 |
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Sautéed Garlic Scapes in Black Garlic Chilli Oil (vg) |
15 |
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Roasted Brussel Sprouts with Baby Kale (v, vgoa, gf) |
15 |
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Roasted Seasonal Vegetables (v, gf) |
15 |
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Creamy Mashed Potato (v, gf) |
15 |
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French Fries (vg, df) |
13 |
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Rice (vg, gf, df) Steamed Jasmine/Coconut |
4 |
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Prata (vg, gf, df) |
4 |
Desserts |
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Sticky Medjool Date Pudding (v, nf) Gula java salted toffee glaze, Madagascar vanilla ice cream, candied ginger, ginger snaps |
24 |
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Matcha Strawberry Puff (v, nf) Crusty choux, matcha chantilly & sauce, chitose strawberry, strawberry yuzu sorbet |
24 |
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67 Petit Snickers Peanut feuilletine, salted caramel, chocolate peanut mousse |
18 |
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Rhubarb & White Peach Double Cheesecake Vanilla cheesecake, rhubarb & white peach cheese mousse, white nectarine compote, lemon coconut sherbet |
22 |
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Mango Rum Shots (4pcs) (vg, gf, bf) Spiced rum, mango passionfruit sorbet |
32 |
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Pistachio Mochi Parfait (v, gf) Ultimate pistachio gelato, mochi, coffee-soaked finger sponge, milk chocolate mousse |
22 |
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Selection of Artisanal European Cheese (v, gfoa) Quince jelly, dried fruits, candied walnuts, crackers |
38 |
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Home-made Ice Creams and Sorbets (v, vgoa) |
8 per scoop |
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 |