Chef-Owner RYAN CLIFT launches the new
Tippling Club spanning three shophouse units
at 38 Tanjong Pagar Road that features a
bar, dining room and BIN 38 - a private
dining room at Level 2. It promises to bring
affordable avant-garde to the neighbourhood
in order to become a more flexible, everyday
dining and drinking destination.
Chef Clift’s brand of modern gastronomy is
fun, playful and fresh. It imbues the dining
experience with a sense of excitement and a
touch of theatre. Known for its experimental,
ultra-progressive cuisine and cocktails,
Tippling Club bagged five awards at the World
Gourmet Series Awards of Excellence
including the Restaurant of the Year and Bar
of the Year. Most recently, Tippling Club was
ranked 45th by The World’s 50 Best Bars in
2013 and debuted at No. 23 on ASIA’s 50
Best Restaurants 2014.
At this new location, Tippling Club will
continue to pair its award-winning cuisine
with world-class cocktails, pushing the
extremes of ingredients and textures to
create an ever-evolving dining experience.
BIN 38 - the ultimate experience in private dining.
Located on level 2, the exclusive three-part space
comprises of Chef Ryan Clift's state-of-the-art R&D test
kitchen, a 34-seater cocktail lounge and an intimate
12-seater dining area – encapsulating the full Tippling
Club experience in a private space.
With a standing capacity of up to 60 pax, BIN 38 is the
perfect venue for networking, presentations, product
launches, VIP registrations, press conferences, birthday/
festive celebrations or a dinner treat to thank your team
and clients.
Every event at Tippling Club is customized and
personalized regardless of size. Here, we have an
award winning team (led by Chef Ryan), that can create
a menu and experience tailored to our guests’ needs.
With one of the most innovative kitchens and best
stocked bars in Asia, we take pride in the quality and
creativity of each Tippling Club event. The unique venue
layout allows us to design one-of-a-kind food and
cocktail master classes for you and your guests.
LIGHT BITES
BLACK PEPPER CRAB
chefs interpretation of the singapore classic
KOHADA
nori, black radish
GAZPACHO LAVA LAMPS
NORI ROLL
nori, wild mushrooms
GRILLED BRIE CHEESE SANDWICH
with truffle & watercress
SCRAMBLED EGG
with caviar
SWEET TREATS
PARIS BREST
HOUSE MADE CHOCOLATES
DRINKS
(2hours)
TEA
COFFEE
ORANGE JUICE
MANCHEGO PILLOWS
*Minimum of 20 guests
4 Course
5 Course Tasting Lunch
SNACKS
SNACKS
NORWEGIAN SALMON
beetroot textures, burrata, horseradish
CAULIFLOWER SOUP
avruga caviar, coriander
CAULIFLOWER SOUP
avruga caviar, coriander
NORWEGIAN SALMON
beetroot textures, burrata, horseradish
ROASTED SPRING CHICKEN
venus clams, vichyssoise, burnt onion
ATLANTIC COD
squid, jamon de bellota, watercress emulsion, turnips
AFTER 8 SOUFFLE
dark chocolate mini magnum
FRUIT TOMATO RISOTTO
jerusalem artichoke, horseradish burrata
PETIT FOURS
PRE DESSERT
AFTER 8 SOUFFLE
dark chocolate mini magnum
*Minimum of 8 guests, maximum of 15
5 Courses
8 Courses
SNACKS
SNACKS
PETUNA OCEAN TROUT
beetroot, smoked ox tongue, horseradish cream
SCALLOPS
parsley root, purple garlic soup
CHILLI CRAB
alaskan king crab, confit egg yolk, mantou
RAZOR CLAMS
purple brittany garlic soup
FOIE GRAS textures of apple, cucumber, date and walnut
JOHN DORY
textures of cauliflower, masala veloute
SALT BAKED CELERIAC
jamon de bellota, olive oil, wild herbs
LAMB A’LA FRANCAISE
confit pearl onions, lamb bacon, mint, onion puree
PORK JOWL
herb milk skin, pickled salsify, salsa verde
PRE DESSERT
A4 TORIYAMA WAGYU
horseradish burrata, artichoke, fruit tomato
TONKA BEAN GANACHE
fingerlime, rum braised banana
CHEESE
daily creation from the pastry kitchen
PRE DESSERT
*Minimum of 8 guests, maximum of 15
STRAWBERRIES & CREAM
crème fraiche sorbet, yoghurt & white chocolate rocks
I
—
SNACKS
II
PENFOLDS
2015 Bin 51 Eden Valley
Riesling
—
SNOW CRAB
nashi pear, oba, yuzu,
kyoho grapes
III
PENFOLDS
2012 Yattarna Chardonnay
IV
—
PENFOLDS
2010 Magill Estate Shiraz
RAZOR CLAMS
purple brittany garlic soup
—
FOIE GRAS GLUHWEIN
poached plums
VIII
PENFOLDS
Grandfather Rare Tawny
—
TONKA BEAN GANACHE
banana, avocado, fingerlime
V
PENFOLDS
2011 St Henri Shiraz
—
PIGEON
black truffle quinoa,
roasted consommé
VII
VI
PENFOLDS
2008 Grange
—
PENFOLDS
2014 Bin 389 Cabernet Shiraz
—
CHEESE
A4 TORIYAMA WAGYU
horseradish burrata,
japanese fruit tomato, artichoke
*Sample Menu
Krug Grande Cuvée
2000 Krug - Clos Du Mesnil
Krug Rose
2003 Krug
1989 Krug Collection
Krug Cocktail
LOBSTER
baba ganoush,
cauliflower cous cous
SNACKS
KINGFISH
nori, avocado, sesame
SNOW CRAB
liquid onion rings, chive yoghurt
STRAWBERRIES & CREAM
2014
CURED OMI WAGYU
artichoke, dashi vinegar, burrata,
horseradish
$75++ per person for a selection of 9 items or $85++per person for 12 canape items from list.
(Canape items can be customised according to your theme at an additional $20++ per person)
FOIE GRAS APPLE LOLLIPOPS
BLACK PEPPER CRAB
chefs interpretation of the singapore
classic
KOHADA
nori, black radish
GAZPACHO LAVA LAMPS (v)
BLACK TRUFFLE RISOTTO (v)
QUAIL EGGS (v)
TOM YAM MOUSSE (v)
MANCHEGO PILLOWS (v) option available
CURRIED LAMB CIGARS
(v) option available
JAMON DE BELLOTA
pan cristal, tomato
SCALLOP CEVICHE
celeriac
NORI ROLL (v)
nori, wild mushrooms
CROQUETTAS
manchego, jamon
CHARRED PEPPERS (v)
soy, wasabi dip
SWEETS
PARIS BREST
HOUSE MADE FINANCIER
WHITE CHOCOLATE
METEORITES
LEMON PIE POTS
CHOCOLATE ORANGE 2014
A SELECTION OF PETIT FOURS
FIZZ BOMBS
CHEESECAKE ECSTASY
HOUSE MADE CHOCOLATES
STRAWBERRIES AND CREAM
(v) = vegetarian
STANDARD PACKAGE
sparkling wine, bottled beer, house wine and soft drinks
First 2 hours - $60++ per person
each subsequent hour - $25++per person
PREMIER PACKAGE
cocktails, premium wine selection, bottled beer and soft drinks
First 2 hours - $80++ per person
each subsequent hour - $30++per person
TIPPLING PACKAGE
premium cocktails, champagne, premium wine, selected spirits,
bottled beer and soft drinks
First 2 hours - $95++ per person
each subsequent hour - $35++ per person
$150++ per pax
(minimum requirement of 20 pax)
CANAPE
SWEET
FOIE GRAS APPLE LOLLIPOPS
BLACK PEPPER CRAB
chefs interpretation of the singapore classic
MANCHEGO PILLOWS
jamon
BLACK TRUFFLE RISOTTO
KOHADA
nori, black radish
SCALLOP CEVICHE
celeriac
CHARRED PEPPERS
NORI ROLL
mushroom
WHITE CHOCOLATE METEORITES
CHEESECAKE ECSTASY
DRINKS
(free flow for 2 hours)
FIG SIDECAR
fig infused cognac, citrus, gomme
SMOKEY OLD BASTARD
islay whisky, cigar, aromatic bitters
TWINKLE
vodka, elderflower, champagne
HOUSE RED/ WHITE WINE
BOTTLED BEER
*Sample Menu
$1,800++ per session
Shaken or stirred? Learn the basic steps in making a cocktail!
We teach you the art of cocktail making, from the classic ‘Old Fashioned’ to the
‘Party Punch Bowl’, so you can make it at home.
Our head bartender, Joe Schofield will guide you on the tools required, the
essentials, alcohol contents, substitutes and taste for proper mixing. Get to know
the background and concepts of mixology and learn the fundamental techniques
on cocktail making.
Make your own cocktail too, with our range of liquors, syrups, fresh fruits and
juices available.
Duration: 2 hours at 3-5pm
Capacity: Up to 15 pax
3 8 TA N J O N G PAG A R R D
SINGAPORE 088461
TEL: +65 6475 2217
[email protected]
www.tipplingc lub.com