Events
Japanese Sunday Brunch
From freshly shucked oysters and sashimi to premium wagyu carvings, live teppanyaki stations and handcrafted wagashi desserts, enjoy an abundant Japanese-themed Sunday brunch in the Churchill Room.
20 & 27 September
11.30am - 2.30pm
Churchill Room
Enjoy 1-for-1 dining (applicable to adults only)*
$99.90 for Members | $28 for Junior Members
$119.90 for Guests | $38 for Junior Guests
For reservations, please contact churchill@tanglinclub.org or enquire at 6622 0432
Cancellation policy: A charge of $20 per person applies to cancellations made within 48 hours. No-show will incur a charge of $40 per person.
*This offer is applicable to adults only. The complimentary ticket must be of equal or lower value. For Member-Guest pairings, the higher Guest rate will apply.
The Menu
Live Station
DIY Fresh Fruits Juice
Green Apple, Red Apple, Celery, Carrot, Japanese Cucumber, Watermelon, Beetroot, Oranges, Red Dragon Fruit
Japanese Salad Bar
Shredded Purple Cabbage, Iceberg Lettuce, Mixed Mesclun Greens
Cherry Tomatoes, Edamame Beans, Japanese Cucumbers, Carrots, Corn Kernels, Hard-Boiled Egg, Wakame, Radish
Condiments: Goma Dressing, Wafu Dressing, Ponzu Dressing
Appetiser
Chuka Wakame (V)
Marinated Seaweed Salad
Hiyayakko (Japanese Cold Tofu)
Bonito Flakes, Spring Onions, Shoyu Dressing
Sunomono (V)
Japanese-style Pickled Cucumber Salad with Wakame and Sesame
Potato Sarada
Japanese Style Potato Salad
Marinated Tako
Baby Octopus
Edamame
Poached Green Bean
Assorted Maki Roll
Salmon, Maguro, Tamago, Crab Sticks, Cucumbers, Sesame, Tobiko, Pickled Yellow Radish
Soup
Miso Soup
Wakame Seaweed, Shimeji Mushrooms, Tofu, Spring Onions
Live Sashimi Station
Hamachi, Salmon, Maguro
Condiments: Shoyu, Pink Ginger, Wasabi
Freshly Shucked Oyster Bar
Seasonal Live Oyster
Condiments: Thousand Island Sauce, Red Wine Vinaigrette, Tabasco Sauce
Seafood on Ice
Snow Crab Legs, Tiger Prawns, Lobsters, Green Mussels, Clams
Condiments: Thousand Island Sauce, Red Wine Vinaigrette, Tabasco Sauce, Lemon Shoyu Sauce, Tomato Salsa, Lemon Wedges
Under The Light
Chicken Yakitori
Japanese Grilled Chicken Skewers with Teriyaki Sauce
Okonomiyaki
Cabbage, Shrimps, Bonito
Chicken Karaage
Lemon Wedges, Mayonnaise
Gyoza
Vinegar and Daikon
Tempura Corner
Baby Corns, Eggplants, Sweet Potatoes, Shiitake Mushrooms, Tiger Prawns, Soft Shell Crabs, Lotus Roots
Condiment: Grated Daikon, Tempura Sauce, Wasabi
Live Station
Angus Beef Teppanyaki
Enoki Mushrooms, Bean Sprouts, Bell Peppers, Yellow Onions, Yakiniku Sauce, Cabbage, Shiitake Mushrooms
Baked Teriyaki King Salmon Fillet
Spring Onions, Sesame Seeds, Nori, Bonito Flakes, Takuan, Teriyaki Sauce
Kitsune Udon
Fried Aburaage, Narutomaki, Sliced Scallions, Dashi Broth
Takoyaki
Octopus, Shrimp, Fish Cakes, Corn, Ham, Mozzarella Cheese, Mayonnaise, Spring Onions, Shredded Seaweed, Bonito Flakes, Takoyaki Sauce
Hot Selection
Tonkatsu with Curry Sauce
Fried Pork Cutlet
Oden with Onion Tofu Balls & Lotus Root Tofu Balls
Japanese Fried Garlic Rice
Chawanmushi
Tiger Prawns, Shiitake Mushrooms, Ginkgo Nuts, Tobiko
Dessert
Hokkaido Milk Pudding
Cotton Cheesecake
Crème Caramel with Japanese Black Sugar
Assorted Mochi
Matcha Crème Brûlée with Red Bean
Double Cheese Gateaux
Strawberry Swiss Roll
Water Drop with Soy Powder
Japanese Fruit Jelly
Yoghurt Sorbet and Green Tea Ice Cream
With Condiment
Selection of Tropical Fresh Fruits
(V) Vegetarian
