Upcoming Events

By popular demand, we're bringing back our Classic French Sunday Lunch prepared by Chef Aaron and the culinary team.

 

Sunday, 17 November (FINAL SUNDAY)

12 noon to 2.30pm

Churchill Room

Member $69.90 | Guest $79.90

Member Child $20 | Guest Child $25

 

For every 4 paying diners, 1 dines for free*!

*Lowest dining fee will be waived

*Entire bill to be charged to one membership account only

 

Add $30 for free-flow of sparkling wine, red & white house wines, beer and soft drinks

Add $50 for free-flow of champagne, red & white house wines, beer and soft drinks

 

Reservations and Enquiries: tcchurchill@tanglin-club.org.sg | 6622 0555

A $10 surcharge applies for no-shows.

 

APPETISERS & SALADS

Cucumber, Fennel and Celery Salad with Yogurt

Roasted Artichoke Salad with Piquillo Peppers

Couscous with Cherry Tomato and Mozzarella Cheese

French Green Lentil Salad with Goat Cheese and Walnuts

Mesclun Salad, Baby Rocket Leaves, Baby Spinach Leaves

Dressings: Blue Cheese Dressing, French Dressing, Italian Dressing, Thousand Island Dressing, Honey Mustard Dressing, Balsamic Dressing, Vinaigrette

 

SASHIMI

Hamachi, Salmon, Bluefin Tuna, Swordfish

Condiments: Shoyu, Wasabi, Pink Ginger

 

SEAFOOD ON ICE

Half Shell Scallops, Mud Crabs, Crayfish, Live Oysters

Tiger Prawns, Clams, Green Mussels

Condiments: Thousand Island Sauce, Red Wine Vinaigrette, Tabasco Sauce, Lemon Shoyu Sauce, Tomato Salsa, Lemon Wedges

 

LIVE STATIONS

Cheese Wheel Pasta

Linguine, Penne, Mushroom Ravioli

Condiments:  Parmesan Cheese, Chives, Lardon, Pork Gammon Ham, Butter Mushrooms, Tomato Sauce, Cream Sauce, Basil Pesto

 

Croque-Monsieur & Croque-Madame

Toasted Soft Roll, Pork Gammon Leg Ham, Béchamel

Dijon Mustard, Swiss Cheese, Pan-fried Quail Egg

 

CARVING

Salmon en Croûte

Baked Salmon with Spinach and Cream Cheese wrapped with Puff Pastry 

Condiments: Sour Cream, Homemade Pesto

 

Poulet de Rotisserie

Roasted Corn-fed Chicken 

Djion Mustard, Jus de Champignons

 

UNDER THE LIGHT

Escargot

Sautéed Escargot with Garlic Butter and Bread Crumbs

Anchovy Cream, Italian Parsley

 

Tarte Flambée

Caramelised Onions Tart with Lardon and Cream Cheese 

 

SOUP

Lobster Bisque

Root Vegetables and Toasted Garlic Baguette 

 

HOT SELECTION

Navarin d'Agneau

(French Lamb Stew)

Bouillabaisse

(French Fish Stew with Black Mussel, Tiger Prawn, Red Snapper)

Poisson en Papillote

(Red Snapper Fillet baked in bag with Lemon, Fennel, Peppers, Fresh Herb, Button Mushroom)

Coq au Riesling

(Corn-fed Chicken Stew cooked with French Riesling)

Ratatouille

(French Vegetable Stew)

Cassoulet

(White Bean Stew with Chorizo Sausage, Lardon and Mirepoix)

Pommes de Terre À la Lyonnaise

(Pan-fried New Potato with Caramelised Onion)

Pilaf Rice (V) (GF)

 

THE TANGLIN CLUB’S PERFECT CHEESE PLATTER

Manchego, Tomme de Savoie, Sainte-Maure

Brie, Kikorangi

Assorted Fruit Paste, Grapes, Dehydrated Fruits

 

THE TANGLIN CLUB’S BOULANGERIE

Multigrain Roll, French Walnut Baguette

Croissants, Lavosh, Grissini, Crackers

 

SWEET TREATS

Opera Cake

Strawberry Mille-feuille

Crème Caramel

Clafoutis

Fruit Tart

Tarte au Citron (Lemon Meringue Pie)

Tarte aux Pommes (French Apple Tart)

Croquembouche (Profiterole, Chocolate, Caramel)

Assorted Cookies

Chocolate Fondue

Churros and Cinnamon Sugar

Marshmallows, Assorted Fruits and Berries, Crushed Cookies

 

DESSERT LIVE STATIONS

French Toast

Maple Syrup

 

Assorted Ice Cream

Chocolate Rice, Dried Berries, Almond Flakes, Raisins 

 

Crêpes Suzette

Orange Sauce, Citrus Compote

 

Please note that this menu may be subject to change without prior notice.