Menu
Avenue 87 serves a Modern Asian cuisine of well-known dishes transformed by the memories, travels, and professional discourse of the two chefs. Many components are prepared from scratch. The local and the artisanal are celebrated, and old and new methods explored and often combined. The results are nostalgic yet contemporary; and always comforting.
The dinner tasting menu, inspired by foods that Glen and Alex loved growing up, comprises either the five or seven courses, with the beverage pairing option specially curated by our team. Glen and Alex recommend the 7-course tasting menu for an immersive gastronomic experience.
LUNCH
3-Course: 75++
BREAD
served with shio kombu butter
–
SALMON
nashi pear – Thai milk tea – cilantro
BABY COS LETTUCE
garlic aioli – crispy banana shallots – Korean choganjang
–
SEAFOOD
Thai green curry – tiger prawns – mussels
*Replace tiger prawns with whole lobster tail +24
BEEF SHORT RIB
nespresso coffee – pomme mousseline – banana shallot
OR
*Supplement Dish +38
A4 TORIYAMA WAGYU
puff pastry – parma ham – curry jus
–
BERRIES
milk – yogurt – homemade spiced wine
BANANA
white chocolate – gula melaka – sea salt
4-Course: 88++
BREAD
served with shio kombu butter
–
SALMON
nashi pear – Thai milk tea – cilantro
BABY COS LETTUCE
garlic aioli – crispy banana shallots – Korean choganjang
–
LOBSTER
Thai green curry – mussels – oriental herbs
–
BEEF SHORT RIB
nespresso coffee – pomme mousseline – banana shallot
OR
*Supplement Dish +38
A4 TORIYAMA WAGYU
puff pastry – parma ham – curry jus
–
BERRIES
milk – yogurt – homemade spiced wine
BANANA
white chocolate – gula melaka – sea salt
DINNER
JOURNEY: 125++
with Beverage Pairing 226++
SNACKS
tofu | kueh pie tie | pork jelly
FOIE GRAS
Chinese celery | confit tomato | mandarin orange
DUCK
Sze Chuan salted vegetables | savoy cabbage | tomberries
BARRAMUNDI
crab roe | ikura | baijiu
IBERICO PORK
Vietnamese rice cracker | bkt congee | Nanyang soy sauce
TOAST
kaya | pandan | coconut
SWEETS
*supplements – 28++ / 38++
AGED YAMAGUCHI WAGYU
koji | Taiwanese claypot rice | wild mushrooms
EXPERIENCE: 168++
with Beverage Pairing 312++
SNACKS
tofu | kueh pie tie | pork jelly | laksa | bread & butter
FOIE GRAS
chinese celery | confit tomato | mandarin orange
DUCK
Sze Chuan salted vegetables | savoy cabbage | tomberries
FROG LEGS
Thai green curry | lemongrass | thai basil
TOOTHFISH
crab roe | ikura | bajjiu
AGED YAMAGUCHI WAGYU
koji | Taiwanese claypot rice | wild mushrooms
CALPIS
yuzu | kiwi | milk
TOAST
kaya | pandan | coconut
SWEETS
KISETSU SAKE
``LIMITED BOTTLE ONLY``
GASANRYU JUNMAI “TAMASHI” | 116
refreshing – soft delicate – youthful fresh
KARIHO JG NAMA SPRING KAWASEMI | 126
refreshing – fresh spring – vivid flavour
KOIMARI SAKI PROPULSION | 132
elegant – light fizziness – supple aroma
KARIHO YJG EXTRA DRY | 138
light – faint sweetness – supple aroma
FUDOH DEWASANSAN ORIGARAMI | 143
fruity – light fizziness – gentle umami
BENTEN JUNMAI GINJOU “YUKI” | 148
mild – refreshing – elegant
SHUHO JUNMAI GINJOU “OMACHI” 156
fruity – melon pear – clear & clean
TATENOKAWA MUGA BLACK | 173
sweet – savoury – fresh
🍷 Should you wish to BYO, our policy is one for one or a corkage fee of S$80 per bottle.