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.

What began as a modest seafood shack in 2013 has developed into a focused seafood restaurant at Gillman Barracks. Founded by Tan Ken Loon, The 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. The 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.

Chawanmushi

Eggs, ensui uni, zuwaigani, shiro dashi, white soy, crab sauce, chives

Yu Sheng Crudo

Hamachi, herb salad, bonito oil, calamansi, vinaigrette, oyster sauce

Donabe

Amadai, scallion koshihikari rice, katsuo, spring onions, ginger, fried shallots

River Prawn (gf)

River prawn, prawn stock, chives, sake, fleur de sel, cream

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)

Tropical Rum Baba

Tropical compote, coconut sorbet, Malibu Espuma

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 mousse

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