Events

Join us for a brunch spread inspired by the tastes of Japanese cuisine.

 

Sunday, 24 March

11.30am to 2.30pm

Churchill Room

Member $89.90 | Guest $109.90

Child Member $28 | Child Guest $38

(Reserved for children between 5 and 12 only)

 

Add $33 for free-flow of sparkling wine, red & white wines, beer and soft drinks

Add $55 for free-flow of champagne, red & white wines, beer and soft drinks

 

RESERVATIONS: CHURCHILL@TANGLINCLUB.ORG | ENQUIRIES: 6622 0432

Please note that only email bookings and cancellations are accepted.

A 1-week cancellation policy applies.

 

MENU

 

APPETISER

Salad Counter Bar

Romaine Lettuce, Mesclun Greens, Shredded Cabbage

with Goma Dressing, Shoyu Wasabi, Thousand Island, Ponzu, Prawn, Cherry Tomato,

Cucumber, Corn, Olives, Smoked Salmon, Edamame

  

Chawanmushi

Tiger Prawn, Shiitake Mushroom, Ginkgo Nut, Tobiko

 

Chuka Wakame (V)

Marinated Seaweed Salad

 

Hiyayakko

Japanese Cold Tofu,

Bonito Flakes, spring Onion, Shoyu Dressing

 

Sunomono (V)

Japanese-style Pickled Cucumber Salad with Wakame and Sesame

 

Chuka Kurage

Marinated Jellyfish

 

Marinated Tako

Baby Octopus

 

Edamame

Poached Green Beans

 

Assorted Maki Roll

Salmon, Maguro, Tamago, Crab Stick, Cucumber, Sesame, Tobiko, Pickled Yellow Radish

 

DIY STATION

Chilled Cha Soba and Zaru Soba

Green Tea and Buckwheat Noodles 

Condiments: Soba Sauce, Shredded Nori, Bonito Flakes, Spring Onions,

Japanese Pickles, Wasabi, Quail Egg, Grated Daikon

 

SOUP

Asari Clam Miso Soup

Wakame Seaweed, Shimeji Mushroom, Tofu, Spring Onion

 

LIVE SASHIMI BAR

King Fish, Hamachi, Salmon, Maguro, Hokkaido Scallop, Amaebi

Condiments: Shoyu, Pink Ginger, Wasabi

 

SEAFOOD ON ICE

Crab, Crayfish, Live Oyster, Tiger Prawn, Lobster, Mussels, Clams

Condiments: Thousand Island Dressing, Red Wine Vinaigrette, Tabasco Sauce,

Lemon Shoyu Sauce, Tomato Salsa, Lemon Wedges

 

UNDER THE LIGHT

Chicken Yakitori

Japanese Grilled Chicken Skewer with Teriyaki Sauce

 

Okonomiyaki

Cabbage, Shrimp, Bonito

 

Ika Shoga Yaki

Grilled Squid with Japanese Ginger Sauce

 

Chicken Karaage

Lemon Wedges, Mayonnaise

 

Gyoza

Vinegar and Daikon

 

Hotate Mentai Yaki

Gratin Scallop with Mentaiko Mayonnaise

 

TEMPURA CORNER

Baby Corn, Eggplant, Sweet Potato, Shiitake Mushroom,

Tiger Prawn, Soft Shell Crab, Lotus Root

Condiments: Grated Daikon, Tempura Sauce

 

LIVE STATION

Roasted Striploin

Brown Sauce, Dijon Mustard, Garlic Confit

 

Baked Teriyaki Salmon Fillet

Spring Onion, Sesame Seed, Nori, Bonito Flakes, Takuan

 

Ramen

Pork Belly Shabu, Shoyu Tamago, Spring Onion

 

HOT SELECTION

Tonkatsu with Curry Sauce

Oyako Donburi

Oden with Onion and Lotus Root Tofu Balls

Yakisoba  (Stir-fried Japanese noodles with vegetables)

 Japanese Fried Garlic Rice

 

DESSERT

Hokkaido Milk Pudding

Cotton Cheesecake

Crème Caramel with Japanese Black Sugar

Assorted Mochi

Matcha Cream Brulée with Red Bean

Double Cheese Gȃteaux

Strawberry Swiss Roll

Water Drop with Soy Powder

Japanese Fruit Jelly

Yoghurt Sorbet and Green Tea Ice-cream with Condiments

Selection of Fresh Tropical Fruit

 

V - Vegetarian