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Party Space

Club XXI

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“I want my cooking to reflect the rugged nature and climate of the cold north. I want to create a progressive environment that has a emphasis on the outstanding produce of our region.”
Aliquam vestibulum sapien a tincidunt mattis. Quisque eu lorem nulla. Interdum et malesuada fames ac ante ipsum primis in faucibus. Nullam dapibus tincidunt aliquet. Duis ultrices ultrices leo, sit amet porttitor nulla consequat id.

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  • No. of Seats
    40
  • Price
    150 /hours

crystal bar

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“I want my cooking to reflect the rugged nature and climate of the cold north. I want to create a progressive environment that has a emphasis on the outstanding produce of our region.”
Morbi lobortis pellentesque lectus, ac ultrices turpis molestie eu. Nam ornare ante id nibh viverra, et molestie ante gravida. Vestibulum sagittis purus porttitor semper finibus. In pulvinar justo ut nulla interdum, ut condimentum.

Donec volutpat elit sapien, sed fermentum ligula feugiat sit amet. Sed justo ex, tincidunt nec scelerisque nec, dapibus ac diam. Integer efficitur odio ut tempus condimentum. Nullam a tincidunt arcu. Nunc congue, justo sit amet aliquam suscipit, dolor erat tristique diam, nec vehicula ante nunc vitae turpis.
  • No. of Seats
    100
  • Price
    200 /hours

Our Menu

APPETIZER
Prawn Bisque

Smooth bisque topped with river prawn

Beef Skewers

Charcoal grilled beef skewers with fries

Tomato Soup

Fresh tomatoes, onion, celery, and olives

Petit Carp

Small portion of fried carp with mashed potatoes

Pâté de Salmon

Topped with cucumber and roe

Bruschetta

Lighly baked tomatoes and olives on top of ciabatta

SALAD & PASTA
Chicken Caesar

Grilled chicken breast with Caesar dressing

Wild Sandwich

Mixed variety of hams and herbs with cottage cheese

Pancake Bacons

Sponge-like pancake with crispy bacons

Egg Benedicts

Served with homemade Hollandaise Sauce

Spaghetti Bolognese

Homemade-style meat sauce

Fettucine Alfredo

Creamy sauce with touch of basils

ENTREE
Slow-roasted Lamb Shank

with soy sauce and sautéed mushrooms

Duck Confit

Crispy duck leg with signature apple-based sauce

Tournedos Rossini

Tenderloin steak topped with grilled foie gras

Fish Steak

Pan seared sea brass with signature sauce

Baked Salmon

Japanese-style baked salmon with grilled vegetables

Trout Fillet

Steamed trout fillet with japanese yuzu sauce

DESSERT
Sponge Cake

Topped with raspberries and secret cream

Apple Tart

Apple tart cake with vanilla ice-cream

Tiramisu

Original Italian Tiramisu with chewy texture

Blueberry Lava

Signature blueberry stuffed cheese cake

DRINKS
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