Upcoming Events
Classic French Sunday Lunch
Sunday, 17 Nov 2019
Churchill Room, 12.00pm
Member $69.90/Guest $79.90

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.