Brunch Menu
Available every weekend and public holiday |
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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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Salmon & White Radish Spring Roll Sake gochujang |
32 |
Amberjack & White Mushroom Crudo Roasted pine nuts, shiso dressing, daikon cress |
32 |
Oyster Butter & Hotate Open-faced Sando Toasted brioche, anchovies, leek, green apple |
33 |
Roast Beef with Watercress Westholme beef round, mirin, dijon mustard, garlic |
38 |
Katakuriko-coated Broccoli with Garlic Sauce Shiro dashi, ginger, soy |
22 |
Dalgona Coffee Pudding Mascarpone milk pudding, espresso jelly, whipped dalgona, dark chocolate pearls |
18 |
SG60 National Day Specials |
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Crabmeat Fried Rice Mixed vegetables, ikura, sakura ebi |
32.60 |
Sambal Cuttlefish Morning glory leaves, cincalok, banana shallots |
30.60 |
Charcoal-grilled Char Siew Pork Japanese cucumber, pickled local vegetables, coriander leaf, bao bun |
36.60 |
Claypot Tofu (v) Japanese egg tofu, seasonal vegetables |
26.60 |
67 Tarte Flambée |
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Classic Bacon, onion & cheese |
18 |
Mushroom (v) Roasted seasonal mushroom, thyme |
18 |
Seasonal |
20 |
67 Brunch |
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Smashed Hass Avocado (v, gfoa) Sourdough toast, tomato, feta with poached eggs |
24 |
Eggs Benedict (voa) Poached eggs, English muffin, Kurobuta ham, hollandaise |
26 |
Eggs Florentine (v, gfoa) Poached eggs on English muffin, sautéed spinach, hollandaise |
24 |
- Add smoked salmon |
8 |
67 Eggs in Purgatory Baked eggs, Italian spicy sausage, homemade tomato sauce |
30 |
Heirloom Tomato Salad (v, vgoa, gfoa) Warm goat’s cheese parcel, walnut dressing, arugula |
28 |
67 Signature Salad (vg, gfoa) Endives, romaine salad, spinach, cherry tomato, butternut squash, quinoa puffs |
26 |
- Add chicken or seared ocean trout |
8 |
Caesar Salad with White Anchovies (gfoa) Romaine lettuce, white anchovies, poached egg, bacon, parmesan |
24 |
- Add chicken or seared ocean trout |
8 |
Crab Cakes Jumbo lump & spanner crab, tangy rémoulade |
42 |
Seafood Bar |
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David Hervé Oysters |
14 each |
Seasonal Oysters of the Day |
Market price |
No. 5 Royal Oscietra Caviar 30g Served with traditional condiments & blinis |
110 |
67 Seafood Platter Seasonal oysters, clams, Hokkaido scallop crudo, amberjack sashimi, tiger prawns |
135 |
Add ons |
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Amberjack Sashimi |
28 |
For the Mini-Members |
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Lobster Mac & Cheese |
28 |
Lasagna Verde (v) |
24 |
Chicken Bites with French Fries |
23 |
67 Classics |
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Fish Burger Breaded seabass fillet, lettuce, pickled cucumber, tartare sauce, French fries |
30 |
67 Wagyu Burger (gfoa) White cheddar, pancetta, tomato, red onion, French fries |
36 |
Lobster Roll Horseradish garlic mayo, French fries |
40 |
Lasagna Verde (v) Spinach, courgette, broccoli, tomato sauce, parmesan |
32 |
Wagyu Beef Cheek Rendang Potato hash, sourdough toast |
44 |
Butter Chicken Vol-au-Vent (gfoa) Butter chicken in puff pastry |
38 |
Full English Breakfast Choice of free-range eggs sunny side up, scrambled or poached, sourdough, Kurobuta sausage, roasted portobello mushroom, Roma tomatoes, watercress, baked beans, haggis, streaky bacon |
44 |
From the Josper Oven |
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Minute Steak 250g (gf) Grain-fed Brawley ribeye, sunny side up eggs and French fries |
58 |
Surf & Turf (gf) Margaret River grain-fed Angus tenderloin, half Canadian lobster, paprika French fries |
88 |
Sides |
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Charred Broccoli (voa) Green onion ponzu |
25 |
Sautéed Garlic Scapes (vg, gf) Black garlic chilli oil |
15 |
Sautéed Asparagus in Almond Butter (v, vgoa, gf) |
15 |
Roasted Brussel Sprouts with Baby Kale (v, vgoa, gf) |
15 |
French Fries (v) |
13 |
Sourdough with Échiré Salted Butter (v) |
12 |
Rice (Steamed Jasmine/Coconut) |
3 |
Roti Prata |
3 |
Dessert |
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Tropical Rum Baba (v) Tropical compote, coconut sorbet, Malibu espuma |
22 |
Tahitian Vanilla Burnt Cheesecake (v) Feuilletine base, strawberry & black pepper coulis, yuzu sorbet |
22 |
Banoffee Pie (v) Macadamia banana frangipane, banana compote, Dulcey mousse, grilled banana sorbet |
22 |
Sticky Medjool Date Pudding (v) Gula java salted toffee glaze, Madagascar vanilla ice cream, candied ginger, ginger snaps |
24 |
Mango Rum Shots (4pcs) (vg, gf) Rumbullion! Spiced Rum, mango passionfruit sorbet |
32 |
67 Tiramisu (v, gfoa) Mocha panna cotta, Mr Black-soaked sponge mascarpone mousse, kaya cannoli |
24 |
67 Petit Snickers Peanut feuilletine, salted caramel, chocolate peanut mousse |
18 |
Seasonal Ice Creams & Sorbets (v, vgoa) |
8 per scoop |
Selection of Artisanal European Cheese (v, gfoa) Quince jelly, dried fruits, candied walnuts, crackers |
38 |
Cocktails |
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Bloody Mary Ketel One vodka, 67 spice mix, tomato juice |
24 |
Breakfast Martini Nikka Coffey Still gin, Cointreau, orange marmalade, citrus |
24 |
Mimosa NV Lanson Black Label Brut Champagne, freshly squeezed orange juice |
24 |
Bitter on Bitter on Bitter Campari, cold brew coffee, East Imperial tonic |
16 |
Coffee |
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Espresso, Ristretto, Macchiato |
4 |
Long Black, American, 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 |