Brunch 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, (df) dairy-free, (nf) nut-free |
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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Chef Mirko Febbrile |
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Raised in the Puglian countryside, Chef Mirko discovered his fascination with food at a young age, cooking initially to feed himself and his brother while his parents were at work. Limited ingredients never held him back – he would borrow from neighbours to bring his ideas to life. He arrived in Singapore in 2015 and quickly made his mark, becoming a head chef within a year. At 25, he led Braci to its first Michelin star just nine months after opening, maintaining that accolade for five years. After his time at Braci, Mirko spent a year in Europe, staging at some of the world’s leading kitchens, including a pivotal stint at Noma. In recent years, Mirko has shifted his focus towards a more personal expression of cooking. At Fico, he explores the simplicity of cucina povera – celebrating seasonality and a no-waste approach – while Somma reflects his broader view on modern dining, centred on comfort, clarity, and purpose over excess. Beyond the plate, he is committed to building strong, inclusive kitchen cultures and believes chefs have a responsibility to shape a more thoughtful and sustainable future for the industry. |
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Cardoncelli Mushrooms (v) Cardoncelli Mushrooms (v) |
22 |
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Radiatori with River Crab River & flower crab, hand-made radiatori pasta, coppa |
48 |
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Charcoal-grilled Octopus (gf) Oregano gremolata, olives, capers, peasant sauce |
48 |
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Pasticciotto Cointreau cream, berries, panna acida |
18 |
Caviar |
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Served with warm blinis, rice crackers and condiments |
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Sturia French Baeri Caviar (50g/100g) |
178/348 |
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8Gems Royal Oscietra Caviar (50g/125g) |
168/398 |
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Antonius Siberian Caviar (50g/125g) |
153/368 |
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The Beluga Club Iranian Beluga Caviar (50g/125g) |
208/518 |
Oysters |
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Served with mirin dressing and lemon |
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David Hervé Fine de Claire Oysters No.3 |
8 each |
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Gillardeau Spéciales Rock Oysters No.3 |
12 each |
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Muirgen Irish Special Oysters No.3 |
8 each |
Brunch Specials |
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Eggs Benedict (voa) Organic poached eggs, English muffin, Kurobuta ham, hollandaise |
26 |
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Crab Cakes Jumbo lump & spanner crab, tangy rémoulade |
42 |
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Smashed Hass Avocado (v, gfoa) Sourdough toast, tomato, feta with organic poached eggs |
24 |
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Lobster Roll Horseradish, lemon & dill mayo, French fries |
40 |
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Fish Burger Breaded snapper fillet, pickled cucumber, tartare sauce, served with French fries |
30 |
Mini-Member Club |
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Wagyu Beef Bolognese Linguine, parmesan |
28 |
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Lobster Mac & Cheese |
28 |
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Chicken Bites with French Fries |
23 |
Chilled Starters |
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Charcuterie & Cold Cuts Platter (half/full) (gfoa) Bayonne ham, corsican coppa, duck rillettes, chicken liver mousse, pâté en croute, toasted sourdough |
46/88 |
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Yellow Fin Tuna Ceviche (gfoa, df) Yuzu ponzu, lime, fennel, hazelnut, squid ink tuile |
28 |
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Kinjiso Leaf Salad (vg, gf, df) White corn, crisps, pickled tomatoes, ginger flower dressing |
29 |
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King Prawn & Pomelo Salad (gf, df) Pomegranate, lemongrass, peanut & passion fruit dressing, toasted coconut |
32 |
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Heirloom Beetroot Salad (v, vgoa) Stracciatella, nuts, walnut dressing, kale chips |
32 |
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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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Margaret River Beef Tartare (gfoa) Organic raw egg yolk, herb salad, toasted sourdough |
36 |
Warm Starters |
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Sourdough Bread with Échiré Salted Butter (v) |
12 |
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Soup of the Day (v, gfoa) Served with flat bread, croutons |
18 |
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Classic Tarte Flambée Bacon, onion & Gruyère cheese |
18 |
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Mushroom Tarte Flambée (v) Roasted seasonal mushroom, thyme, fromage blanc |
18 |
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67 Organic Scotch Egg (df) Haggis, house piccalilli relish |
24 |
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67 Sausage Roll House tomato chutney, English mustard |
24 |
Vegetarian |
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Comté Cheese Ravioli (v) Baby spinach, asparagus, lemon confit |
38 |
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Red Pesto Rigatoni with Roasted Peppers (v) Almond, king oyster mushroom, pecorino |
36 |
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Grilled Seasonal White Asparagus (v) Wild garlic, yuzu ponzu hollandaise, hazelnuts |
48 |
From the Ocean |
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Grilled Thai-style Barramundi (gf, df) Lemongrass, cashew, chilli, mint, coriander |
42 |
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Braised Claypot Barramundi (df) Tau kwa, served with fragrant Chinese yam rice |
42 |
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Snapper Fish Curry (df) Eggplant, okra, cherry tomato, served with coconut rice |
42 |
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Crispy Fish & Chips Chilean Seabass, beer batter, mushy peas, malt vinegar |
42 |
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Singapore Chilli Crab (df) Claws only, served with fried mantou |
58 |
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Stir-Fried Hokkien Mee (df) King prawns, squid, sambal |
36 |
From the Land |
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67 Wagyu Burger (gfoa) White cheddar, pancetta, served with French fries |
36 |
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Thai Red Curry with French Duck Confit (gf, df) Pineapple, holy basil & chilli salad |
39 |
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Angus Beef Wellington Sautéed baby spinach, red wine jus |
62 |
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Wagyu Beef Cheek Rendang (gf, df) Served with coconut rice, house achar |
44 |
Charcoal Grilled in the Josper |
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Ayam Bakar (gf, df) Aqina chicken, lemongrass, spices, sambal matah, coconut rice |
38 |
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Organic Boneless Chicken Tikka Prata, raita |
38 |
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Margaret River Grain-Fed Angus Beef Tenderloin 300g (gf) Sautéed Tuscan kale, red wine jus |
78 |
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Sanchoku Wagyu Ribeye MBS 4-5 500g (gf) Herb butter, sucrine |
118 |
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Lumina Organic Lamb Rack (gf, df) Garlic confit, baby romaine, red wine jus |
88 |
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Westholme Wagyu Côte de Boeuf (gf, df) 1kg – 1.4kg |
23 / 100g |
Sides |
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Charred Broccoli (v, df) Green onion ponzu |
25 |
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Sautéed Garlic Scapes in Black Garlic Chilli Oil (vg) |
15 |
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Roasted Brussel Sprouts with Baby Kale (v, vgoa, gf) |
15 |
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Roasted Seasonal Vegetables (v, gf) |
15 |
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Creamy Mashed Potato (v, gf) |
15 |
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French Fries (vg, df) |
13 |
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Rice (vg, gf, df) Steamed Jasmine/Coconut |
4 |
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Prata (vg, gf, df) |
4 |
Desserts |
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Sticky Medjool Date Pudding (v, nf) Gula java salted toffee glaze, Madagascar vanilla ice cream, candied ginger, ginger snaps |
24 |
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Matcha Strawberry Puff (v, nf) Crusty choux, matcha chantilly & sauce, chitose strawberry, strawberry yuzu sorbet |
24 |
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67 Petit Snickers Peanut feuilletine, salted caramel, chocolate peanut mousse |
18 |
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Blueberry Double Cheesecake Baked vanilla cheesecake, blueberry cheese mousse, blueberry confit, lemon coconut sherbet |
22 |
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Mango Rum Shots (4pcs) (vg, gf) Rumbullion! Spiced Rum, mango passionfruit sorbet |
32 |
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Pistachio Mochi Parfait (v, gf) Ultimate pistachio gelato, mochi, coffee-soaked finger sponge, milk chocolate mousse |
22 |
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Selection of Artisanal European Cheese (v, gfoa) Quince jelly, dried fruits, candied walnuts, crackers |
38 |
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Home-made Ice Creams and Sorbets (v, vgoa) |
8 per scoop |
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 |