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 |

6-Course Dégustation Tasting Menu: $108

Dinner on Fridays & Saturdays only


Savour our 6-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.


Cold Fried Pink Shrimp

smoked aioli, pineapple salsa, granny smith apple


Foie Gras

foie gras tempura, oba leaf, cherries

berries compote


Hokkaido Scallop

butternut purée, sautéed asparagus, ginger brown butter


Palate Cleanser

Chef’s creation


Atlantic Halibut

wilted spinach, ponzu emulsion, truffles


Australian Wagyu

grilled broccolini, glazed organic carrot, beef marrow


Black Forest

brandied cherries, chocolate mousse, kirsch jelly, moist sponge, whipped cream


Reservations & Enquiries: 6622 0555 |

Catch Churchill's Resident Band: Dylan Foster Sextet (2019)

Vocalist Dylan Foster | Vocalist Beverly Morata | Saxophonist Nicole Duffell | Pianist Mei Mei Sheum | Bassist Colin Yong | Drummer Eddie Layman


Saturday, 23 February

Saturdays, 2, 9, 23 & 30 March

Friday, 15 March

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 Beverly Morata

Equally comfortable in music genres ranging from jazz ballads to pumping Funk and Soul, Beverly never fails to mesmerise with her powerful vocal styling and stage presence. Other than wowing crowds at music festivals, she has also been active in musicals.


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 Mei Mei Sheum

With an impressive performance resume and several music festivals under her belt, Mei has emerged as the keyboardist of choice for many well-known global, regional and local artistes, including world-renowned Wynton Marsalis, Ernie Watts and Eric Marienthal.


Bassist Colin Young

As a session bass player, Colin has never been partial to any genre and has always been game to play any kind of music. Thus far, he has managed to beg and bully his way into numerous International music and jazz festivals in cities like Toronto, New York and Berlin, and in Asia.


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.

Molecular Gastronomy Tasting Menu

Using the principles of science, Churchill Room Chef Aaron Wong and the Culinary Team have curated a unique menu to create a memorable dining experience for you.


19 to 30 March

Churchill Room

Dinner only



Deconstructed Cheese

burrata cheese, frozen basil oil, smoked cherry tomato

basil pesto



Aerated Foie Gras

chocolate foam, chocolate pearls, popping peta zetas

sesame rice chip



Passion Fruit Spaghetti

salmon tartare, apple snow, coriander cress



Spherification of Olives

Jamón Ibérico ham, green olive sphere, black olive sphere, char-grilled bread

tomato marmalade




Guanaja Chocolate Espuma

salted milk foam, peta crispy xocolata, vanilla ice-cream



Frizzy Lime Meringue

passion fruit coulis, lemon verbena gellan, dried mandarin orange



Reservations & Enquiries: 6622 0555 |

The Imperial Series

6 March to 1 April

Tang Yun



Buddha Jumps Over the Wall (Bird’s Nest)

$98 per person



Pan-Fried Pork and Vegetable Buns

$8 (3 pieces)


Reservations & Enquiries: 6622 0555 |

Please note that Tang Yun is closed on Tuesdays.


Photo is for illustrative purposes

New Resident Band at Churchill Room: Shades of Gray

Saturdays, 6, 13, 20 & 27 April

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


Led by Danny Koh, a veteran in the music scene for more than 25 years, Shades of Gray has performed for many wedding events, charity shows, club events for social dancing, and government events. Their music repertoire ranges from Waltz, Foxtrot, Quickstep, Cha Cha, Rhumba, Tango, Rock ‘n’ Roll, to the latest dance music.


Reservations & Enquiries: 6622 0555 |