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
2 COURSE: 36++
3 COURSE: 45++
BREAD
served with shio kombu butter
–
FISH SOUP 2.0
barramundi | bitter gourd | confit tomato
OYSTER MUSHROOM
65ºC egg | granny smith apple | homemade lau gan ma dressing
–
BEEF CHEEK
chef glen’s rendang sauce | kai lan | calamansi
CHICKEN
tea smoked | watercress | chimichurri
–
CALPIS
yuzu | kiwi | milk
BANDUNG
rose | lychee | evaporated milk
STARCH
rice of the day
roasted potatoes
scallion pancake
(CHOICE OF 1 STARCH PER SET)
WINE BY GLASS: 8++
COFFEE / TEA: 3++
FROG LEGS
thai green curry | lemongrass | thai basil
FOIE GRAS
chinese celery | confit tomato | mandarin orange
–
LOBSTER CLAYPOT
turmeric | saffron | kale
OCTOPUS
market greens | confit egg yolk | sambal
–
CHENDOL
adzuki bean | kaffir lime | pandan
PISANG NO GORENG V2
white chocolate | gula melaka | salt
DINNER
JOURNEY: 125++
with Beverage Pairing 226++
SNACKS
tofu | kueh pie tie | pork jelly
FOIE GRAS
chinese celery | confit tomato | mandarin orange
DUCK
Sichuan salted vegetables | savoy cabbage | tom berries
BARRAMUNDI
crab roe | ikura | baijiu
DUROC 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
Sichuan salted vegetables | savoy cabbage | tom berries
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
🍷 Should you wish to BYO, our policy is one for one or a corkage fee of S$80 per bottle.