Tanjong Beach Club's revamped food menu is led by its head chef Mong Zhen Yew – who previously worked at Osteria Mozza and Spago – in consultation with Valian Gunawan, the former head chef of Skool Kitchen Bali.
Guests can indulge in the likes of smoked Hokkaido scallop aguachile (S$34), dry-aged barramundi (from S$36), wood-fired half chicken (S$36) and Coppa & Cantabrian anchovy tartine (S$21).
Those with an immense hankering for seafood can dive into the seafood tower (S$248) which is brimming with Maine lobster, freshly shucked oysters, prawns, Venus clams and smoked Hokkaido scallops.
On the drinks front, Tanjong Beach Club now has an expanded champagne selection with exclusive magnums such as Gounel-Lassalle Esprit Voyageur (S$320).
The beach club has also collaborated with bar consultant agency Cat Bite Crew on a cocktail menu, comprising the likes of Tanjong Coast (S$25) – a crisp blend of Hendrick’s gin, guava, ginger and cucumber tonic – and Mai Tide (S$23), pandan-infused golden rum with coconut, white peach, orgeat and pineapple bitters.
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Guests can indulge in the likes of smoked Hokkaido scallop aguachile (S$34), dry-aged barramundi (from S$36), wood-fired half chicken (S$36) and Coppa & Cantabrian anchovy tartine (S$21).
Those with an immense hankering for seafood can dive into the seafood tower (S$248) which is brimming with Maine lobster, freshly shucked oysters, prawns, Venus clams and smoked Hokkaido scallops.
On the drinks front, Tanjong Beach Club now has an expanded champagne selection with exclusive magnums such as Gounel-Lassalle Esprit Voyageur (S$320).
The beach club has also collaborated with bar consultant agency Cat Bite Crew on a cocktail menu, comprising the likes of Tanjong Coast (S$25) – a crisp blend of Hendrick’s gin, guava, ginger and cucumber tonic – and Mai Tide (S$23), pandan-infused golden rum with coconut, white peach, orgeat and pineapple bitters.
Continue reading...