67 Resident Chef Series | |
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. |
Chef Jeremy Gillon of Restaurant JAG - June | |
Cold | |
White asparagus (vg) Braised white asparagus, sorrel, roasted rice dressing, white asparagus ice cream | 28 |
Fennel (vg) Fennel salad, coriander, passionfruit, green mango | 18 |
Hot | |
Cauliflower (v) Smoked cauliflower, tarragon egg mollet, lemon pesto | 35 |
Onion (v) Confit onion, raw cébette, oregano, onion coulis, garlic gel | 25 |
Celtuce (v) Braised & pickled celtuce, coffee syrup, sea salt, chervil chlorophyll | 28 |
Dessert | |
Black garlic (v) Smoked dark chocolate, black garlic ice cream, garlic crème brûlée | 18 |
(v) vegetarian, (vg) vegan, (voa) vegetarian option available, (vgoa) vegan option available, (gf) gluten-free, (gfoa) gluten-free option available |
Raw & chilled starters | |
No. 5 Royal Oscietra caviar 30g Served with traditional condiments & blinis | 110 |
No. 7 Amur Beluga caviar 30g Served with traditional condiments & blinis | 210 |
Jérôme Miet oysters | 10 each |
Seasonal oysters of the day | Market price |
Hokkaido scallop crudo, plum vinaigrette, cucumber, pomelo | 48 |
Prawn cocktail, celery leaf, spicy cocktail sauce | 36 |
Margaret River beef tartare, lilliput capers, grilled sourdough (gfoa) | 30 |
67 Tarte Flambée | |
Classic bacon, onion & cheese | 16 |
Roasted seasonal mushroom & thyme, fromage blanc (v) | 16 |
Quattro formaggi (v) Gruyére, goats' cheese, haloumi, aged parmesan shavings, lilliput capers | 18 |
67 Classic starters | |
Sourdough bread with Échiré salted butter (v) | 12 |
Hummus, flatbread (vg) | 16 |
67 scotch egg, haggis, house piccalilli | 22 |
67 sausage roll, house tomato chutney, English mustard | 24 |
67 Bang Bang burrata, trio of peppercorns, peanuts, sesame, black vinegar emulsion, crispy you tiao (v, gfoa) | 29 |
Baby spinach and goats' cheese salad, almonds, pickled onions, balsamic & lemon dressing (v) | 23 |
Tiger prawns, red cabbage slaw, chilli jam , crispy pan de cristal | 32 |
House Charcuterie | |
Charcuterie platter of mortadella, kurobuta ham, duck rillette, pickled vegetables | 68 |
Duck rillette, pickled vegetables, sourdough | 28 |
Kurobuta ham, pickled vegetables, flatbread | 24 |
Mortadella, pickled vegetables, flatbread | 21 |
From the market | |
Steamed white asparagus with Ibérico ham (voa) | 42 |
Masala-spiced cauliflower, gunpowder baby potatoes, sweet potato salad leaf (v, gf) | 26 |
Charred broccoli, green onion ponzu (vg) | 25 |
From the sea | |
Pan-Seared Hokkaido scallops, white wine garlic butter | 42 |
New Zealand little neck clam, white wine casserole, pork sausage, spinach, garlic bread (gfoa) | 38 |
Poached marble goby, wild salmon ikura, herring roe, kombu beurre blanc (gf) | 98 |
Roasted red snapper with XO sambal, sauerkraut salad | 58 |
Maine lobster capellini, lobster oil, kombu, chives | 88 |
From the Josper oven | |
Tandoori chicken tikka, pomegranate raita, roti prata (gfoa) | 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, shallot confit (gf) | 118 |
Margra rack of lamb, padrón peppers, salsa verde (gf) | 88 |
67 Club Classics | |
67 wagyu burger, white cheddar, pancetta, French fries (gfoa) | 36 |
67 portobello burger, vegan mayonnaise, white cheddar, French fries (vgoa, gfoa) | 30 |
Wagyu beef cheek rendang with coconut rice, house achar (gf) | 42 |
Beef Wellington, sautéed spinach, red wine jus | 62 |
Lemon and pea risotto, aged mimolette (v, gf) | 36 |
Yellow coconut curry, cabbage, carrots, aubergine, potatoes, roti prata (vg, gfoa) | 28 |
Additional roti prata | 3 each |
Sides | |
Sautéed mushrooms & spinach (v, vgoa, gf) | 12 |
Sautéed garlic scapes, black garlic chilli oil (vg, gf) | 15 |
Roasted baby carrots (v, gf) | 16 |
Mashed potato (v) | 12 |
French fries (v) | 13 |
Desserts | |
Forest berry pavlova (v) Strawberry mousse, vanilla meringue, cassis sorbet | 20 |
Mr. Black tiramisu (v) Airy mascarpone mousse, coffee liqueur-soaked sponge, latte espuma, coffee marshmallow | 24 |
Strawberry fields (v) Chitose strawberries, Infinity vanilla mousse, honey sponge, strawberry yuzu sorbet | 20 |
Sticky medjool date pudding (v) Sea salt & toffee glaze | 18 |
Chocolate banana bar (v) Banana sponge, banana lime compôte, salted caramel, chocolate Chantilly, Balinese chocolate ice cream, chopped hazelnuts | 18 |
67 petit snickers (v) Peanut feuilletine, salted caramel, chocolate parfait | 18 |
Home-made ice creams and sorbets (v, vgoa) | 8 per scoop |
Selection of artisanal European cheese with quince jelly, dried fruits, homemade flatbread (v, gfoa) | 36 |
Delivery charges are included within the prices listed below.
Please select an amount before adding items to your basket.
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