Modern European 3-Course Set Lunch: 29.95

“When are you revamping your set lunch menu again?”


We hear you. So here’s our all-new, highly-anticipated creation, specially curated by Churchill Room Chef Aaron Wong. A vegetarian option is available as well.


Introducing Chef Aaron Wong

Prior to joining The Tanglin Club, Churchill Room Chef Aaron Wong honed his culinary skills in a 2-star Michelin restaurant in Germany and established restaurants in Resorts World Sentosa and Marina Bay Sands, namely Ocean Restaurant by Cat Cora and db Bistro & Oyster Bar.


Chef Aaron enjoys challenges and makes it a point to participate in culinary competitions as frequently as his schedule permits, winning at least an award each year. His achievements include the ‘Apprentice Chef of the Year Award’ in the 2016 Singapore World Gourmet Summit and ‘Best Commis Award’ in the 2014 Bocuse d'Or Asia-Pacific Shanghai Selection.




elderflower grapes, cucumber & dill juice, sesame apple, cumin yogurt


Cream of Carrot

ginger, coconut cream, crouton



Duck Confit

walnut, pea purée, braised cabbage, roasted garlic polenta, cherry jus


Sea Bass

pea purée, braised fennel, roasted garlic polenta, red pepper coulis


Skate Wing

pea purée, braised fennel, roasted garlic polenta, herb butter sauce


Wagyu Beef Cheek (+$10)

celeriac purée, leek & corn, broccolini, roasted garlic polenta, natural jus



Passion Fruit Composition

parfait, passion fruit sorbet, pearl, passion crisp


Reservations & Enquiries: 6622 0555 |

Winston Churchill Menu: 58

Dinner on Wednesdays only


Discover our unique ‘Winston Churchill Menu’, a 3-course menu at $58, inclusive of a glass of Pol Roger Brut Réserve Champagne – notably Sir Winston Churchill’s favourite champagne.



Tuna & Artichoke

grilled confit artichoke, burrata cheese, torched tuna loin

kalamata olive, shallot vinaigrette


Crème Dubarry

cauliflower soup, fried cauliflower, chervil cream, parmesan chips





sous-vide yellow chicken, grilled shitake mushroom

fricassée of root vegetables, ratte potato


Norwegian Salmon

pan-seared salmon fillet, ratte potato, caper cream sauce

edamame bean, olive oil mash


Beef Rossini (+$10)

slow-roasted beef tenderloin, foie gras, ratte potato

wild mushroom, truffle beef jus



Lemon Fool

hazelnut crumble, lemon curd, charred coconut meringue


Crêpes Suzette

orange compote, orange butter sauce, vanilla ice-cream


“My tastes are simple: I am easily satisfied with the best.”

— Sir Winston Churchill


Reservations & Enquiries: 6622 0555 |

8-Course Dégustation Tasting Menu: 128

Dinner on Fridays & Saturdays only


Savour our 8-Course Dégustation Tasting Menu and leave the Churchill Room utterly satiated. These exquisite dishes are deftly prepared by our culinary team, with the direction of Chef Aaron Wong, who has honed his culinary skills in a 2-star Michelin restaurant in Germany and established restaurants in Resorts World Sentosa and Marina Bay Sands.


Smoked Salmon

smoked salmon, pickled Japanese cucumber, soy ginger vinaigrette 

kombu, seaweed


Pink Shrimp

pink shrimp tartare, compressed watermelon, pink radish granite


Foie Gras 

foie gras tempura, oba leaf, cherries 

berries compote



grilled lobster, citrus sabayon, charred leek, pickled radish

brown butter aioli


Black Cod

pan-seared black cod, ponzu emulsion, truffle


Tajima Short Rib

grilled artichoke, chive vinaigrette, sautéed kale, marrow


Textures of Strawberry

strawberry compote, chantilly cream, strawberry sorbet


Baked Granny Smith Apple

hazelnut crumble, caramel sauce, vanilla ice-cream


Reservations & Enquiries: 6622 0555 |

Catch Churchill's Resident Band: Dylan Foster Sextet

Vocalist Dylan Foster | Vocalist Skye Sirena | Saxophonist Nicole Duffell | Pianist Oliver von Essen | Bassist Christy Smith | Drummer Eddie Layman


Fridays, 5, 12 & 19 October

Saturday, 27 October

8.00pm to 8.45pm | 9.00pm to 9.45pm | 10.00pm to 10.45pm


Vocalist Dylan Foster

Former front man of the world famous vocal group ‘Flying Pickets’ and one of Europe's most renowned vocal performers, Dylan has graced the stage of some of the world's finest concert houses, theatres and music festivals.


Vocalist Skye Sirena

Skye started her professional performances in the English scene in Singapore at a number of hotel lounges, pubs and clubs. She has been involved in musicals, national events including the National Day celebrations, and often performs during weddings and private events.


Saxophonist Nicole Duffell

Nicole established herself in the Australian music scene from the age of 18 at numerous music and arts festivals, and was prolifically involved with the recording industry with national and international artistes, musical theatre and television productions.


Pianist Oliver von Essen

Oliver von Essen is a pianist, organist, composer and educator, and currently the Programme Leader of Diploma in Music, at LASALLE’s School of Contemporary Music. For many years, he was a lecturer at the jazz and contemporary music programme of The New School in New York City, USA.


Bassist Christy Smith

Christy is a professional international musician, bassist, band leader, arranger, composer and teacher. ‘The Christy Smith Quartet’ has performed at well-known jazz festivals in Asia, like the Singapore and Kuala Lumpur International Jazz Festivals.


Drummer Eddie Layman

With over four decades of experience behind him, Eddie has established himself as a strong and diverse rhythm section player. In New York, Los Angeles and Asia, he has been the driving force behind artistes such as Dave Liebman, David Sanborn, Lou Donaldson and more.

Eat Green in the Churchill Room

Vegetarian Promotion

6 to 28 September | Dinner only



Chilled U.S. Asparagus

poached free-range egg, hollandaise sauce, toasted baguette

aged parmesan cheese



Vegetable Tempura

eggplant, sweet potato, mushroom, French bean

dips (shoyu, sesame dressing, hummus)




first-born egg, sweet onion broth, haricot vert, shiitake mushroom

summer truffles



Clear Wild Mushroom Broth

barley grain, morel mushroom, chanterelle, potato gnocchi





Curried Fregola Casserole

braised lentils with fregola, grilled summer squash, Burrata cheese

baby rocket leaves, curry foam



Spinach Ravioli

summer truffles, smoked spinach cream sauce, shaved Parmigiano-Reggiano

spinach chips



Grilled Seasonal Vegetable

baked Idaho potato, U.S. asparagus, pan-fried zucchini, crispy eggplant

cumin yoghurt



Mushroom Risotto 

sautéed wild mushroom, wilted organic baby spinach, aged parmesan cheese

truffle oil



Basil Pesto Pasta

sweet basil, semi-dried tomato, steamed broccolini, first-born egg

feta cheese



Reservations & Enquiries: 6622 0555 |

Please note the Churchill Room is closed on Mondays.

名厨四大天王名菜系列 (Nostalgic Delights)

Bringing Back Flavours by The Four Heavenly Kings

Month of September

Tang Yun



Double-boiled Duck Soup with Herbs

15 per person



Wok-fried Live Prawns with Sweet Sauce




Reservations & Enquiries: 6622 0555 |

Please note Tang Yun is closed on Tuesdays.