Dining Promotions & Online Events

New Year’s Eve Gala Dinner - FULLY BOOKED

Thursday, 31 Dec 2020

Churchill Room / Tavern, 7.30pm

Member $168.00/Guest $168.00

Celebrate the last day of 2020 over an indulgent dinner with your close family and friends.

 

Thursday, 31 December - FULLY BOOKED

7.30pm

Churchill Room & Tavern

$168 per person

Vegetarian menu available @ $115 per person

7-course set dinner inclusive of free-flow of sparkling wine, red and white wine

 

Reservations: tcchurchill@tanglin-club.org.sg | tctavern@tanglin-club.org.sg 

Enquiries: 6622 0555

Please note that only form and email bookings / cancellations are accepted.

A 1-week cancellation policy applies.

A $30 surcharge applies for no-shows.

 

*STANDARD MENU*

AMUSE-BOUCHE

Sea Urchin served with king crab and lime zest

Crispy Tube filled with smoked cream and salmon roe

Herbed Cheese Beignet served with fried sweet potato and pickled beet

 

FISH

Citrus-Cured Japanese Hamachi

horseradish cream, grapefruit segment, pickled cucumber,

dill oil, smoked yoghurt emulsion

 

CRUSTACEAN

Tiger Prawn Bisque

tiger prawn dumpling, tomato salsa, prawn oil, coriander cress

 

MEAT & GRAINS

Cordon Bleu Poulet “Super Food” Risotto

edamame beans, pickled banana shallot, morel cream sauce

 

INTERMEZZO

Raspberry Sorbet with Gin

 

MAIN COURSE

Wagyu Beef Bourguignon

parmesan duchess potato, grilled asparagus, tempura onion, cherry vine tomato,

braising jus

Or

Black Eye Cod Fillet

parmesan duchess potato, grilled asparagus, tempura onion, cherry vine tomato,

hollandaise sauce

 

DESSERT

Feu d'Artifice

salty milk foam, cassis curd, guanaja chocolate crémeux, praline feuilletine, griottines cherry,

sour cherry sorbet

 

Cheese Board

aged cheddar, brie cheese, stilton blue

 

Les Tartes Passion

 

*VEGETARIAN MENU*

AMUSE-BOUCHE

Fried Sweet Corn Croquette

Devilled Eggs with smoked paprika

Beetroot Blinis with sour cream

 

COLD APPETISER

Roma Tomato Tartare

pickled cucumber, compressed watermelon, black olives,

Asian tomato water

 

HOT APPETISER

Grilled Asparagus

sesame hummus, tempura onion, hollandaise espuma

 

Cauliflower Steak

pine nut purée, dukkah spice, shallot vinaigrette, toasted pistachio

 

INTERMEZZO

Raspberry Sorbet with Gin

 

MAIN COURSE

Butternut Wellington

grilled broccolini, glazed heirloom carrot, porcini soil,

morel cream sauce

 

DESSERT

Feu d'Artifice

salty milk foam, cassis curd, guanaja chocolate crémeux, praline feuilletine, griottines cherry,

sour cherry sorbet

 

Cheese Board

aged cheddar, brie cheese, stilton blue

 

Les Tartes Passion