À La Carte Menu

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

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.

Born and raised in Penang, Chef Mano Thevar grew up immersed in Malaysia’s rich culinary traditions. Inspired by his family’s cooking and the flavours of the local markets, he developed an early passion for food as a bridge between people and cultures.That passion set him on a path that would eventually make him one of the most recognised chefs in Asia. His career began at Guy Savoy in Singapore before taking him to Pure C in the Netherlands and the two-Michelin-starred Waku Ghin, where he mastered French technique and the precision of Japanese produce. Returning to Singapore, he combined these influences with his Malaysian Indian heritage to forge his own style. In 2019, he opened Thevar, a restaurant that reimagines South Asian flavours with modern creativity. Within three years, he became the first Malaysian chef to lead a restaurant to two Michelin stars — a recognition he continues to uphold. Beyond accolades, Mano is committed to nurturing young talent, advocating sustainability, and sharing the vibrancy of Malaysian Indian cuisine with the world – making him one of the most exciting voices in contemporary gastronomy today.

KFC (Kerala Fried Chicken) with Raita Dip

Boneless chicken, curry powder, Greek yoghurt, sour cream

Roasted Scallops with Citrus Roghan Josh

Scallops, green chilli, orange juice, cumin

Sakura Grilled Eggplant with Sesame Salan

Eggplant, grated coconut, peanuts, tahini, served with prata

Tamarind-glazed Short Ribs with Biryani

Boneless short ribs, date, tomato, apple cider, curry leaf

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

Classic Tarte Flambée

Bacon, onion & Gruyère cheese

Mushroom Tarte Flambée (v)

Roasted seasonal mushroom, thyme, fromage blanc

Seasonal Tarte Flambée

67 Scotch Egg

Haggis, house piccalilli

67 Sausage Roll

House tomato chutney, English mustard

67 Bang Bang Burrata (v)

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

Grilled Organic Black Tiger Prawn

Fregola sarda, chorizo, lemon confit

Oven-Baked Mont d'Or Cheese (sharing 2-4 pax)

Black truffle, yellow wine

Soup of the Day

Served with flat bread

Fig & Pear Salad (v, vgoa)

Red endive, warm goat cheese parcel, walnut dressing

Niçoise Salad (gf, vgoa)

Romaine, seared yellowfin tuna, haricots, organic egg, samphire, anchovies

Yellow Fin Tuna Ceviche

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

Margaret River Beef Tartare (gfoa)

Lilliput capers, grilled sourdough

Charcuterie & Cold Cuts Platter (half/full)

5J Ibérico ham, rosette, duck rillettes, chorizo, pâté en croute, toasted sourdough

Beetroot Hummus with Pumpkin Seeds and Flatbread (vg, gfoa)

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

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

Lumina Organic Lamb Rack (gf)

Westholme Wagyu Côte de Boeuf (gf)

1kg

1.2kg

1.4kg

1.6kg

Choice of Sauce

Red wine jus, chimichurri, béarnaise

Additional Sauce

67 Wagyu Burger (gfoa)

White cheddar, pancetta, French fries

Angus Beef Wellington

Sautéed spinach, red wine jus

Roasted Red Snapper (gf)

XO sambal, Asian slaw

Wagyu Beef Cheek Rendang (gf)

Coconut rice, house achar

Chicken Tikka (gfoa)

Pomegranate raita, roti prata

Prawn Hae Mee

Lobster stock, ramen noodle, pork ribs

Stir-Fried Black Pepper Beef Cubes

Stir-Fried Seafood Hokkien Mee

Grilled Thai-style Barramundi (gf)

Cashew, mint, served with lemongrass salad

Spanner Crab Capellini

XO sauce, kombu, chives

Crispy Fish & Chips

Wild halibut fillet, beer batter, mushy peas

Zucchini Linguini (v, vgoa)

Green asparagus, pistachio pesto, smoked stracciatella

Royan Ravioli (v)

Winter black truffle, locally farmed mushroom & Tuscan kale, hazelnut, croutons

Charred Broccoli (voa)

Green onion ponzu

Creamy Mashed Potato (v, gf)

Sautéed Garlic Scapes in Black Garlic Chilli Oil (vg, gf)

Sautéed French Beans in Almond Butter (v, vgoa, gf)

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

French Fries (v)

Sourdough Bread with Échiré Salted Butter (v)

Rice (Steamed Jasmine/Coconut)

Roti Prata (v)

Donut Wreath (v)

Inspired by Resident Chef Mano Thevar. Saffron-glazed doughnut, cranberry and orange compotes, kaju katli ice cream

Tahitian Vanilla Burnt Cheesecake (v)

Feuilletine base, strawberry & black pepper coulis, yuzu sorbet

Banoffee Pie (v)

Macadamia banana frangipane, banana compote, Dulcey mousse, grilled banana sorbet

Sticky Medjool Date Pudding (v)

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

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

Rumbullion! Spiced Rum, mango passionfruit sorbet

67 Tiramisu (v, gfoa)

Mocha panna cotta, Mr Black-soaked sponge mascarpone mousse, kaya cannoli

67 Petit Snickers

Peanut feuilletine, salted caramel, chocolate & peanut parfait

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

Selection of Artisanal European Cheese (v, gfoa)

Quince jelly, dried fruits, candied walnuts, crackers

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