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

*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

*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.

Menu