JAPANESE CLAYPOT CLASSICS JUNE 2 – 30, 2020

MENU Member Standard MENU Member Standard 1. TARABA KANI NABE 39.9 41.9 4. SHAKE ATAMA MISO NABE 26.5 28.5 Japanese king crab’s claw in homemade clear stock Salmon fish head and assorted vegetables in accompanied with ponzu sauce, served with a bowl of homemade miso soup, served with a bowl of Japanese Japanese steamed rice. steamed rice.

2. KUROBUTA NABE 28.5 30.5 5. YOSENABE 35.5 37.5 Sliced Kurobuta (120gm) and vegetables in homemade clear Assorted seafood and vegetables in homemade clear stock stock accompanied with ponzu, goma sauce and raw egg, accompanied with ponzu sauce, served with a bowl of served with a bowl of Japanese steamed rice. Japanese steamed rice.

3. WAGYU NABE 36.5 38.5 6. YASAI NABE 16.5 18.5 Sliced Wagyu (120 gm) and vegetables in homemade clear Vegetarian claypot with chef’s special clear stock stock accompanied with ponzu, goma sauce and raw egg, accompanied with ponzu sauce, served with a bowl of served with a bowl of Japanese steamed rice. Japanese steamed rice.

BEVERAGE ADD ON

SAPPORO BEER (BOTTLE): 8.0 YUZU FIZZ: 4.8 Japanese yuzu syrup topped with soda water. TEE OFF Member Standard THE TRIPLE BOGEY Member Standard

CHICKEN WINGS (8 PIECES) 11.5 12.9 SEAFOOD LINGUINI AGLIO OLIO 15.5 18.9 Marinated in a savory blend of spices and deep fried Linguini tossed with prawns, calamari, fish, garlic and till crispy. Served with Belacan chilli. white wine, drizzled with basil oil.

SATAY BEEF LASAGNA ‘AL FORNO’ 14.5 16.9 Choice of chicken, beef, lamb or pork skewers marinated Classic layers of pasta with bolognaise sauce, béchamel in Asian spices, char-grilled to perfection. fresh tomato sauce, basil oil and shaved Parmesan. Served with peanut sauce, cucumber, onion and ketupat. Half Dozen 9.5 10.9 PENNE ARRABIATA 12.5 13.9 Dozen 16.5 18.9 Fresh tomato sauce with garlic, pesto and dry chilli. Add: TAUHU GORENG 8.5 10.9 Chicken piccata 4.0 5.0 Malay-style dish with deep fried bean curd, boiled bean Prawns sprouts, sliced cucumber and prawn crackers. Served with 6.0 7.0 our chef’s special peanut sauce.

SINGAPORE ROJAK 8.5 10.9 A Singaporean delight with sliced turnip, pineapple, cucumber, kang kong, bean sprouts, tau pok, guava, PAR FIVE cuttlefish and youtiao, tossed with prawn paste and ground peanuts. THE NEST BURGER 16.5 19.9 180 grams of U.S. beef patty char-grilled to perfection, FISH SKIN 11.5 13.9 topped with fresh lettuce, tomatoes, onions, grilled pork bacon, fried egg and melted cheddar cheese. Crispy fish skin sautéed with salted egg yolk and chilli padi. Served with steak fries.

STEAMED OTAH 12.5 14.9 CHICKEN BURGER 14.5 15.9 Aromatic blend of herbs, spices and seafood. Grilled chicken fillet with Monterey Jack cheese, Served with choice of: Steamed / toasted kopitiam bread guacamole and Pico de Gallo. Served with steak fries.

SAUSAGE IN A BUN 12.5 14.9 9-inch grilled pork sausage and bacon in a soft sesame seed bun. Served with steak fries and caramelized onion.

OUT OF THE ROUGH Add: CAESAR SALAD 10.5 14.9 Melted cheese 2.0 3.0 Lettuce tossed in tangy Caesar dressing, sprinkled Chilli con carne 3.0 4.0 with croutons and freshly shaved Parmesan cheese and hard-boiled egg. ‘MASTERS’ SANDWICH 11.5 12.9 Add: Toasted ciabatta bread with generous slices of Grilled chicken breast honey-baked ham, beef salami, Cheddar cheese, 4.0 5.0 lettuce, tomatoes, cucumber and red onions. Grilled prawns 6.0 7.0 Served with potato crisps. Smoked salmon 6.0 7.0 TUNA SALAD WRAP 10.5 11.9 SALAD NICOISE 13.5 15.9 Tuna chunks tossed with mayonnaise, gherkins, red onions, chives and capers in flour tortilla. Cos lettuce, French beans, chat potato, tomatoes, Served with potato crisps. Kalamata olives, soft-boiled egg and seared yellowfin tuna, extra virgin olive oil, lemon

CAPRESE SALAD 12.5 14.9 Buffalo mozzarella, slow roasted tomatoes, arugula, basil leaves, extra virgin olive oil and balsamic vinegar, fleur de sel

THAI CRAB SALAD 15.0 17.0 Poached crab meat on a bed of refreshing Thai sweet and spicy glass noodles tossed with green mango, mint leaves, red onions, sliced cucumber, cherry tomatoes, grated ginger flower, cashew nuts and fish sauce.

CHEFS RECOMMENDATION CONTAINS NUTS VEGETARIAN

04-2020 MADE THE CUT Member Standard Member Standard THE NEST ANGUS RIBEYE 29.5 34.0 HAINANESE CHICKEN RICE 11.5 13.9 Char-grilled Australian Angus ribeye. Served with selection Boiled chicken with fragrant chicken rice, bean sprouts, of mustard, horseradish and grilled mushrooms. tomatoes and cucumber. Served with grated ginger, chilli, dark soy sauce and chicken soup. Choice of: Black pepper / mushroom sauce. NONYA CHICKEN CURRY 12.5 13.9 NEW ZEALAND LAMB CHOPS 17.5 20.9 Tender chunks of chicken and potatoes simmered in Char-grilled. Served with vegetable ratatouille, tangy coconut curry. Served with steamed rice, mustard selection. papadum and achar.

KUROBUTA PORK CHOP (300 GRAM) 31.0 33.0 FRIED SEAFOOD KWAY TEOW 11.5 12.9 Breaded bone in pork chop, pan fried in olive oil, Flat rice noodles wok fried with bean sprouts, fish cake, Pommery mustard sauce. Chinese sausage, eggs, cockles and prawns in dark sweet sauce. GRILLED SALMON 19.5 21.9 Norwegian fillet with peppercorn and dill crust, WANTON NOODLES 11.5 12.9 mashed potato and asparagus, calamansi beurre blanc. Hong Kong egg noodles served with char siew and wanton. BARRAMUNDI 16.5 18.9 Choice of: Chicken broth / Dark superior soy sauce Locally sourced fillets served with green pea mash, thick fries and garlic mayonnaise. HOKKIEN MEE 11.5 12.9 Method of cooking: Beer battered / Pan-seared / Grilled Yellow noodle, vermicelli braised in shrimp broth with Vegetarian Sides: pork loin, prawns, squid, fish cake, chives, bean sprouts and pork lard. Garden salad 3.5 4.5 Thick fries 3.5 4.5 BRAISED DUCK NOODLE 13.5 15.9 Potato wedges 3.5 4.5 Braised duck with Chinese herbs, yellow noodle tossed Mashed potato 3.5 4.5 with duck’s glaze, egg and bean sprouts. Steamed vegetables 3.5 4.5 Choice of: Chicken broth / dark superior soy sauce

OUT OF THE BUNKER THE FINAL HOLE X.O. FISH HEAD NOODLE SOUP 14.5 16.9 ICE KACANG 5.5 6.9 Double-boiled fish broth with evaporated milk, Red beans, attap seeds and sweet corn kernels covered red snapper head, preserved vegetables, tomatoes, in finely shaved ice, drizzled with flavored syrups and spring onion, vermicelli and a dash of brandy. topped with vanilla ice cream.

SINGAPORE LAKSA 12.5 13.9 CHENG THNG 5.5 6.9 A flavorful and spicy curry paste broth poured over A refreshing dessert of dried fruits, barley, sago , thick rice vermicelli, cockles, prawns, tau pok, egg, ginkgo nut and sweet potato. Available hot or cold. fish cake and laksa leaves. CHENDOL 5.5 6.9 PRAWN MEE 13.5 14.9 Shaved ice with chendol, red beans and grass jelly drizzled Chef’s special broth with yellow noodles, prawns, with gula Melaka and fragrant coconut milk. fish cake, egg, pork loin, bean sprouts and kang kong. WARM CHOCOLATE LAVA CAKE 7.5 8.9 HOR FUN 11.5 13.9 Delicious warm chocolate cake filled with oozing lava Flat rice noodles with wok fried vegetables and egg sauce. chocolate sauce. Served with vanilla ice cream on the side. Choice of: Beef / Seafood ICE CREAM (PER SCOOP) 3.5 4.5 Choice of vanilla bean, strawberry, Belgian chocolate.

AFFOGATO 5.5 6.9 Vanilla gelato, Amaretti cookies, Valrhona chocolate pearls and a shot of hot espresso.

CHEFS RECOMMENDATION CONTAINS NUTS VEGETARIAN

04-2020