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 |
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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A visionary chef with an irrepressible creative spirit, Kenjiro “Hatch” Hashida brings a deeply personal, progressive vision of Japanese cuisine to the Club. Trained under his father at the famed Hashida Sushi Tokyo, and influenced by an eclectic journey spanning Tokyo, Shanghai, Los Angeles, and Singapore, Hatch’s style is rooted in tradition yet unafraid to break the rules. Guided by Japanese principles like shu ha ri (守破離 – mastery through evolution) and shōmi hakkei (賞味八景 – the eight scenic flavours), Hatch approaches cuisine with introspection and imagination. His menus are expressive and inventive, yet grounded in meticulous technique. In 2013, he opened Hashida in Singapore, introducing a style of Japanese gastronomy that blends rigorous technique with imaginative storytelling. Today, at the celebrated IYASAKA by Hashida at Raffles Sentosa Singapore, he continues to push boundaries with dishes that are both soulful and subversive. Each one a reflection of his ever-evolving approach to Japanese cuisine. Beyond the kitchen, Hatch is a designer, illustrator, and dreamer, driven by the belief that culinary artistry should be shared widely and meaningfully. |
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Grilled Salmon with Edamame Purée Hajikami shōga |
32 |
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Shiso-Wrapped Avocado Tempura (gf) Avocado, nagaimo, mashed potato, ao shiso leaves, Hashida gin salt |
22 |
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Maguro Tartare with Buckwheat Taco Tuna, soy jelly, buckwheat taco |
46 |
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Maguro Carpaccio with Miyagi Salad (gf) Tuna, white sesame seeds, bean sprouts, coriander, balsamic glaze |
60 |
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Nira Dumpling in Chicken Broth Minced chicken and prawn, rice paper, sesame oil |
28 |
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Nasu Crème Brûlée with Soy Sauce Ice Cream Japanese eggplant, soy sauce ice cream |
18 |
67 Classic Starters |
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Classic Tarte Flambée Bacon, onion & cheese |
18 |
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Mushroom Tarte Flambée (v) Roasted seasonal mushroom, thyme, fromage blanc |
18 |
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Seasonal Tarte Flambée |
20 |
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67 Scotch Egg Haggis, house piccalilli |
24 |
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67 Sausage Roll House tomato chutney, English mustard |
24 |
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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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Banana Blossom Cutlets (v) Curry leaf aioli |
18 |
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Grilled Organic Tiger Prawns with Roasted Chilli (gf) Pachadi base, fermented mango purée, fried curry leaf, lime cheek |
32 |
Salads and Soups |
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Soup of the Day |
18 |
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Brandy-scented Lobster Bisque Served with wontons, croutons |
22 |
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Heirloom Tomato Salad (v, vgoa, gfoa) Warm goat’s cheese parcel, walnut dressing, arugula |
28 |
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Caesar Salad with White Anchovies (gfoa) Romaine lettuce, white anchovies, poached egg, bacon, parmesan |
24 |
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- Add sous vide chicken or seared ocean trout |
8 |
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67 Signature Salad (vg, gfoa) Endives, romaine salad, spinach, cherry tomato, butternut squash, quinoa puffs |
26 |
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- Add sous vide chicken or seared ocean trout |
8 |
Raw and Chilled Starters |
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No. 5 Royal Oscietra Caviar 30g Served with traditional condiments & blinis |
110 |
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David Hervé Oysters |
14 each |
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Seasonal Oysters of the Day |
Market price |
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Chicken Liver Éclair Dates, Madeira |
28 |
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Ocean Trout & Avocado Tartare Gazpacho, squid ink tuile |
30 |
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Lion’s Mane Mushroom Tartare (v, vg, gfoa) Idi sambal, grilled sourdough |
32 |
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Margaret River Beef Tartare (gfoa) Lilliput capers, grilled sourdough |
32 |
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Charcuterie Platter (half/full) 5J Ibérico, Coppa ham, duck rillete, chicken liver, pâté en croute, cornichons, flatbread |
44/88 |
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Beetroot Hummus with Pumpkin Seeds and Flatbread (vg, gfoa) |
18 |
From the Josper Grill |
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Margaret River Grain-Fed Angus Tenderloin 300g (gf) |
78 |
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Imperial Valley’s Brawley Grain-Fed Angus Ribeye 500g (gf) |
118 |
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Lumina Lamb Rack (gf) Chimichurri |
88 |
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Westholme Côte de Boeuf 1kg (for sharing up to 4pax) (gf) Chimichurri, fries |
298 |
67 Club Classics |
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67 Wagyu Burger (gfoa) White cheddar, pancetta, French fries |
36 |
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Beef Wellington Sautéed spinach, red wine jus |
62 |
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Roasted Red Snapper (gf) XO sambal, sauerkraut salad |
58 |
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Wagyu Beef Cheek Rendang (gf) Coconut rice, house achar |
44 |
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Chicken Tikka (gfoa) Pomegranate raita, roti prata |
42 |
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Additional Roti Prata |
3 each |
Oriental Favourites |
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Stir-Fried Black Pepper Beef Cubes |
48 |
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Stir-Fried Seafood Hokkien Mee |
32 |
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Crispy Pork Belly (half/full) |
22/38 |
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Thai Chicken Green Curry (voa) |
38 |
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Tom Yum Manila Clams |
48 |
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Pan-seared Thai-style Seabass (gf) |
58 |
Mains |
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Spanner Crab Capellini XO sauce, kombu, chives |
58 |
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Lasagna Verde (v) Spinach, courgette, tomato sauce, parmesan |
32 |
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Grilled White Asparagus in Hollandaise Sauce Ikura, wild garlic |
32 |
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Roasted Aqina Chicken (half) Son-in-law egg, devilled butter |
46 |
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Pan-roasted Pumpkin (v, vg) Curry cashew nuts, kale |
26 |
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Crispy Broccoli & Yuzu Almond Pasta (v) Yuzu kosho, smoked scarmorza |
32 |
Sides |
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Charred Broccoli (voa) Green onion ponzu |
25 |
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Sautéed Garlic Scapes in Black Garlic Chilli Oil (vg, gf) |
15 |
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Sautéed Asparagus in Almond Butter (v, vgoa, gf) |
15 |
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Roasted Brussel Sprouts with Baby Kale (v, vgoa, gf) |
15 |
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French Fries (v) |
13 |
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Sourdough Bread with Échiré Salted Butter (v) |
12 |
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Rice (Steamed Jasmine/Coconut) |
3 |
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Roti Prata |
3 |
Desserts |
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Tropical Rum Baba (v) Tropical compote, coconut sorbet, Malibu espuma |
22 |
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Tahitian Vanilla Burnt Cheesecake (v) Feuilletine base, strawberry & black pepper coulis, yuzu sorbet |
22 |
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Banoffee Pie (v) Macadamia banana frangipane, banana compote, Dulcey mousse, grilled banana 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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Home-made Ice Creams and 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 |
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 |