Promotions

Catch Churchill's Resident Band: Dylan Foster Sextet

Vocalist Dylan Foster | Vocalist Skye Sirena | Saxophonist Nicole Duffell | Pianist Wei Xiang | Bassist Christy Smith | Drummer Eddie Layman

 

Saturdays, 19 & 26 May

Saturdays, 2, 9, 23 & 30 June

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

 

Sunday, 17 June

7.00pm to 7.45pm | 8.00pm to 8.45pm | 9.00pm to 9.45pm

 

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 Wei Xiang

A protégé of Thelonius Monk’s bassist Victor Gaskin, Wei Xiang has established himself as a first-call pianist in Singapore. Wei runs a world music collective, Euro-Asia, and as bandleader of funk band ‘Soulcadelics’, he has opened for Grammy award winner ‘Incognito’.

 

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.

Modern European 3-Course Set Lunch: 29.95

We present you a brand new menu, specially curated by Churchill Room Chef Aaron Wong, using only the freshest ingredients.

 

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.

 

ENTRÉE

Yellow Fin Tuna

salted Japanese cucumber, ikura, yuzu noodle 

soy vinaigrette

Or

Charred Sweet Onion Soup

crispy sweet onion, gruyère cheese “marshmallow”, chive oil

 

MAIN

Balsamic Glazed Pork Belly

smoky savoy cabbage, grilled king oyster mushroom, crispy puffed rice

confit potato, pork jus

Or

Silverfern Beef Striploin 

parsnip purée, carrot and brussels sprout, confit potato

mustard beef jus

Or

Spotted Wolfish (+$10)

pan-seared wolfish fillet, tiger king prawn, charred leek with hazelnut

confit potato, balsamic caper sauce

 

DESSERT

Grapefruit & Cheese 

hazelnut biscuit, grapefruit geleé, grapefruit sorbet

 

Reservations & Enquiries: 6622 0555 | frontoffice@tanglin-club.org.sg

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.

 

ENTRÉE

Tuna & Artichoke

grilled confit artichoke, burrata cheese, torched tuna loin

kalamata olive, shallot vinaigrette

Or

Crème Dubarry

cauliflower soup, fried cauliflower, chervil cream, parmesan chips

 

 

MAIN

Poulet

sous-vide yellow chicken, grilled shitake mushroom

fricassée of root vegetables, ratte potato

Or

Norwegian Salmon

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

edamame bean, olive oil mash

Or

Beef Rossini (+$10)

slow-roasted beef tenderloin, foie gras, ratte potato

wild mushroom, truffle beef jus

 

DESSERT

Lemon Fool

hazelnut crumble, lemon curd, charred coconut meringue

Or

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 | frontoffice@tanglin-club.org.sg

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

 

Lobster

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 | frontoffice@tanglin-club.org.sg

Father’s Day Specials

While Father’s Day tends to get less attention than Mother’s Day, let us not forget to express our appreciation and love for Dad this June!

 

For Dads with a Chinese Palate

Father’s Day Chinese 8-Course Set Menu

10 to 17 June

Tang Yun

$70 per person (minimum for 2 persons)

 

 

Reservations & Enquiries: 6622 0555 | frontoffice@tanglin-club.org.sg

A $10 surcharge applies for no-shows.

 

For Meat Loving Dads

10 to 17 June

Tavern, Fireplace & Terrace

 

Meat Chop Board

beef sirloin, lamb patty, pork belly, cajun chicken thigh,

gratin potato, tossed butter corn, sautéed wild mushroom,

grain mustard, red wine jus  

$45

 

For Dads who want to Indulge a Little

10 to 17 June

Churchill Room

 

Tasting of Oysters with Caviar

6 Different Citrus Granite

Grapefruit & Pomelo

Passionfruit & Mints

Lime & Rum

Yuzu & Soy

Orange & Grand Marnier

Lemon

½ Dozen $38

Dragon Boat Festival Special

Sticky rice dumpling, or zong zi, is a classic Chinese food often eaten to celebrate the Dragon Boat Festival that falls on the 5th day of the 5th month of the traditional lunar calendar. This year, it falls on 18 June. Savour delicious rice dumplings, specially prepared by our Culinary Team at Tang Yun. Pick up an order form at Tang Yun from May.

 

Traditional Pork Belly Dumpling (咸肉粽) (250g)

$8.80

 

Abalone and Truffle Rice Dumpling (鲍鱼黑松露裹蒸粽) (800g)

$22.80

 

Vegetarian Rice Dumpling (斋三菇粽) (130g)

$3.80

 

View the order form here

Order from 14 May to 11 June | Collection available from 1 to 18 June | 3 days’ notice required