Happenings

14 February, 2025 To 14 February, 2025

7:00 p.m.

$288 per couple (inclusive of a bottle of Piccini Prosecco), $178 per person (inclusive of a glass of Piccini Prosecco)
Atlantic & Straits Bar

This Valentine’s, Let Your Heart Speak

This Valentine’s Day, indulge in a romantic experience at the Club, featuring exquisite cuisine and breathtaking city vistas. Atlantic presents an elegant five-course meal, expertly crafted by Chef Elson and his culinary team, accompanied by Prosecco. Each dish, from the opening Amuse Bouche to the final dessert, showcases culinary excellence in both taste and presentation.

AMUSE BOUCHE
Smoked Salmon Roll with Apricot and Cream Cheese
Marinated Duck Rillette with Foie Gras and Sour Cherry
Baked Carrot Mosaic with Japanese Dressing and Seaweed

MENU
Homemade Fresh Shell Pasta
with Pan-seared Hokkaido Scallop, Jumbo Lump Crab Meat, Baby Zucchini and Aurora Sauce

Lemon and Lime Sorbet
with Sea Salt Flakes

Westholme Sirloin Steak
with Sweet Baby Carrots, Stir-fried Kale Leaves, Crispy Potato Mille-Feuille and Morel Mushroom Cream Sauce
or
Pan-roasted Sea Bream Fillet
with Baked Maitake Mushroom, Baby Leeks, Boiled Saffron Artichokes and Seafood Sabayon

Lemon Almond Cake
with Lychee Rose Cremieux and Strawberry Foam

Mexican Chocolate Cake
with Red Current Coulis and White Chocolate Mascarpone Cream

Freshly Brewed Coffee or Premium Tea Selection

 

For those seeking a more relaxed Valentine’s celebration, Straits Bar offers an appealing appetizer menu. Begin with a variety of flavorful small plates before savoring the Char-grilled Angus Tenderloin. Complete your meal with a mouthwatering dessert: Gorgonzola Burnt Cheesecake served with Blue Berry Compote and Vanilla Ice Cream.

MENU
Spicy Vodka Tomato Shooter
Hot & Spicy Mala Marinated Smoked Hokkaido Scallop Ceviche with Asian Salad

Grilled Spanish Octopus
with Lemon Garlic Aioli, Crispy Garlic & Crab Croquet

Lobster Bisque Linguini Pasta & Caviar

Char-grilled Angus Tenderloin
with Layer Potato and Red Wine Sauce

Gorgonzola Burn Cheesecake
with Blue Berry Compote and Vanilla Ice Cream