Events

A lavish brunch with seafood, live stations, hearty roasts, artisanal desserts and fresh waffles.

21 & 28 June
11.30am to 2.30pm
Churchill Room

Enjoy 1-for-1 dining (applicable to adults only)*
Members $99 | Children $28
Guests $119 | Guest Children $38

For reservations, contact churchill@tanglinclub.org or enquire at 6622 0432

Cancellation Policy: A charge of $20 per person applies for cancellations made with less than 48 hours’ notice. $40 per person will be charged for no-shows.
*The 1-for-1 offer applies to adults only. The complimentary offer applies to the person of equal or lower value. In a Member and guest pairing, Members dine for free and the higher (Guest) rate will be charged.

The Menu

Appetisers and Salads
Assorted Seafood Salad with Thai Dressing
Cucumber and Celery Salad with Sour Cream (V)(GF)
Roma Tomato & Couscous Salad (V)
Brown Rice & White Beans with Pesto (V)(GF)
Roasted Potato Salad with Bacon Bits
Niçoise Salad with Tomatoes & Eggs

DIY Station
Garden Salad Bar
Cherry Tomatoes / Croutons / Bacon Bits / Cucumbers / Carrot Ribbons
Choice of dressing: Goma, Balsamic, Thousand Island, French, Honey Mustard
Caesar Salad
Baby Romaine Leaves / Parmesan Cheese / Bacon Bits / Croutons / Eggs
Caesar Dressing

Cheese and Cured Meat Platter
Variation of cheese and cured meat served with crackers, vegetable sticks, dried fruits, jam and nuts

Under the Light
Chicken & Pork Satay
Tangy Pineapple Sauce / Peanut Sauce / Onions / Cucumbers
Fried Chicken with Cereal
Chilli Sauce / Mayonnaise
Singapore Chilli Crab with Mantou
Salted Egg York Prawn

Soup
Crème of Wild Mushroom
Croutons / Sauteed Mushrooms / Chives

Sashimi Platter
Salmon, Tuna, Hamachi
Wasabi, Kikoman Shoyou, Pickled Gingers

Seafood on Ice
Lobsters / Tiger Prawns / Green Mussels / Half Shell Scallops / White Clams / Crabs
Cocktail Sauce, Dijon Mustard, Tomato Salsa, Lemon Wedges, Horseradish

Freshly Shucked Oysters
Shallot Vinaigrette, Lemon Wedges, Tabasco Sauce

Live Stations
Cheese Wheel Pasta
Parmesan Cheese / Chives / Bacon Bits
Farmhouse Egg
Mushrooms / Chives / Diced Tomatoes / Grated Cheese / Onions / Ham / Bell Peppers
Tanglin Laksa
Shredded Chicken / Tiger Prawns / Cockles / Fish Cakes / Bean Sprouts/ Sambal / Laksa Leaves / Tau Pok

Carving Station
Baked Whole Snapper with BBQ Paste
Calamansi / Cincalok Sambal
Herb Roasted Australian Black Angus Striploin
Brown Sauce / Mustard / Yorkshire Puddings / Roasted Potatoes
Roasted Whole Boneless Lamb Leg
Mints Sauce / Tzatziki / Brown Sauce

Hot Selections
Classic Beef Parmentier
Sautéed Vegetable Medley (V)(GF)
Tomato Butter Pilaf Rice (V)(GF)
Sauté Mussel and Prawn with Fennel and Sauvignon Blanc

Claypot Dishes
Teochew-Style Steamed Fish
Braised Ee-Fu Noodle (V)(GF)
Slow-Cooked Lamb Stew In Red Wine Jus
Grilled Chicken Basil Fregola with Corns and Zucchinis

Boulangerie
Hazelnut Crunchy Sliced
Berriotte Berries Mousse Cake (NF)
Layered Coffee Panna Cotta (NF)
Pistachio Raspberry Financier
Key Lime Pie
Citrus Cream Brulee (NF)
Fresh Fruits Platter
Assorted Ice Cream
Chocolate Rice / Almond Flakes

Dessert Live Stations
Cinnamon Waffles
Maple Syrup / Peanut Butter / Berries Compote

(DF) – Dairy Free (V) – Vegetarian (GF) – Gluten Free (NF) – Nut Free