À La Carte Menu
(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 led by Executive Chef Galvin Lim. |
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Barcelona-born Chef Carlos Montobbio is the Chef-Owner behind Esquina's contemporary Spanish cuisine. With two decades of culinary experience and having trained at three Michelin-starred restaurant, El Celler de Can Roca, Carlos brings an innovative approach to his dishes, using quality fresh ingredients and a passion to spread joy through food. Carlos has combined his personal culinary memories with his heritage to develop a restaurant that is celebrated for its Spanish cuisine. Using both modern and traditional techniques, Carlos showcases his love for produce in each dish, often adding playful visual elements to the presentation. Having left Spain almost a decade ago, Carlos is on a mission to introduce diners in Singapore to the versatility and wonders of Spanish and Catalan flavours and produce. |
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Croquetas de Jamón Ibérico ham croquettes, Manchego cheese, saffron allioli |
22 |
Salmorejo Spanish heirloom tomato, burrata, red prawns |
32 |
Almejas al Pil Pil Fresh clams, Bafun uni, fried piparras, pil pil sauce |
40 |
Boniato al Caliu Baked sweet potatoes, smoked quail eggs, ají amarillo mayo |
18 |
Secreto Ibérico Grilled ibérico pork, padrón peppers, chimichurri, romesco |
38 |
Guanaja Chocolate Warm chocolate, extra-virgin olive oil & vanilla ice cream, macadamia nuts |
20 |
67 Tarte Flambée |
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Classic Bacon, onion & cheese |
16 |
Mushroom (v) Roasted seasonal mushroom, thyme, fromage blanc |
16 |
Quattro Formaggi (v) Gruyére, goats' cheese, haloumi, aged parmesan shavings, lilliput capers |
18 |
Raw and Chilled Starters |
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No. 5 Royal Oscietra Caviar 30g Served with traditional condiments & blinis |
110 |
No. 7 Amur Beluga Caviar 30g Served with traditional condiments & blinis |
210 |
David Hervé Oysters |
14 each |
Seasonal Oysters of the Day |
Market price |
Hokkaido Scallop Crudo Plum vinaigrette, cucumber, pomelo |
48 |
Prawn Cocktail Bloody Marianne sauce |
36 |
Margaret River Beef Tartare (gfoa) Lilliput capers, grilled sourdough |
30 |
House Charcuterie |
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Charcuterie Platter Mortadella, Kurobuta ham, duck rillette, pickled vegetables |
68 |
Duck Rillette Pickled vegetables, sourdough bread |
28 |
Kurobuta Ham Pickled vegetables, sourdough bread |
24 |
Mortadella Pickled vegetables, sourdough bread |
21 |
67 Classic Starters |
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Sourdough Bread with Échiré Salted Butter (v) |
12 |
Hummus and Flatbread (vg) |
16 |
67 Scotch Egg Haggis, house piccalilli |
22 |
67 Sausage Roll House tomato chutney, English mustard |
24 |
67 Bang Bang Burrata (v) Trio of peppercorns, peanuts, sesame & black vinegar emulsion, crispy you tiao |
29 |
Baby Spinach and Goats’ Cheese Salad (v) Almonds, pickled onions, balsamic & lemon dressing |
24 |
Tiger Prawns Red cabbage slaw, chilli jam, crispy pan de cristal |
32 |
67 Club Classics |
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67 Wagyu Burger (gfoa) White cheddar, pancetta, French fries |
36 |
67 Portobello Burger (vgoa, gfoa) Vegan mayonnaise, white cheddar, French fries |
30 |
Wagyu Beef Cheek Rendang (gf) Coconut rice, house achar |
42 |
Beef Wellington Sautéed spinach, red wine jus |
62 |
Lemon and Pea Risotto (v, gf) Aged mimolette |
36 |
Vegetable Curry (vg, gfoa) Roti prata |
30 |
Additional Roti prata |
3 each |
From the Market |
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Trio of Vegetables (v, gf) Masala-spiced cauliflower, gunpowder baby potatoes, sweet potato leaf salad |
26 |
Charred Broccoli (voa) Green onion ponzu |
25 |
From the Sea |
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Pan-seared Hokkaido Scallops White wine garlic butter |
42 |
New Zealand Little Neck Clam Casserole (gfoa) Pork sausage, spinach, white wine broth, garlic bread |
38 |
Poached Marble Goby (gf) Wild salmon ikura, herring roe, kombu beurre blanc |
98 |
Roasted Red Snapper XO sambal, sauerkraut salad |
58 |
Maine Lobster Capellini Lobster oil, kombu, chives |
88 |
From the Josper Oven |
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Chicken Tikka (gfoa) Pomegranate raita, roti prata |
42 |
Margaret River Grain-Fed Angus Tenderloin 300g (gf) |
78 |
Imperial Valley’s Brawley Grain-Fed Angus Ribeye 500g (gf) |
118 |
Smoked Westholme Wagyu Coulotte Steak 300g (gf) |
118 |
Sides |
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Sautéed Mushrooms & Spinach (v, vgoa, gf) |
12 |
Sautéed Garlic Scapes (vg, gf) Black garlic chilli oil |
15 |
French Fries (v) |
13 |
Roasted Baby Carrots (vg, gf) |
16 |
Mashed Potato (v) |
12 |
Desserts |
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Strawberry Fields Chitose strawberries, Infinity vanilla mousse, honey sponge, strawberry yuzu sorbet |
20 |
Forest Berry Pavlova (v) Strawberry mousse, vanilla meringue, cassis sorbet |
20 |
Sticky Medjool Date Pudding (v) Sea salt & toffee glaze |
18 |
Mr. Black Tiramisu (v, gf) Airy mascarpone mousse, coffee liqueur-soaked sponge, latte espuma, coffee marshmallow |
24 |
Chocolate Banana Bar (v) Banana sponge, banana lime compôte, salted caramel, chocolate Chantilly, Balinese chocolate ice cream |
18 |
67 Petit Snickers Peanut feuilletine, salted caramel, chocolate & peanut parfait |
18 |
Home-made Ice Creams and Sorbets (v, vgoa) |
8 per scoop |
Selection of Artisanal European Cheese (v, gfoa) Quince jelly, dried fruits, homemade flatbread |
36 |
Coffee |
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Espresso, Ristretto, Macchiato |
4 |
Long Black, Americano, Flat White, Piccolo, Latte, Cappuccino, Mocha |
4.5 |
with extra shot, or soy/oat/almond milk |
1 |
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 |