There are many options for great dining experiences in Singapore, but none offer an experience as

luxurious as dining at out aaward-winning The 2nd Floor. The two bold strokes in The 2nd Floor logo

represents the Chinese character for 2 and suggests its East and West nature.

Dining at The 2nd Floor is an experience, a culinary adventure designed with our Members in mind.

This exclusive experience is made possible by the expertise of our Executive Chef de Cuisine,

Chef Kelvin Yap. Step into the restaurant and you will immediately notice the clever use of accent

colors, sleek sliding panels and the delicate aroma of vanilla and cinnamon -

all picked specially to create a tasteful décor to accompany the restaurant’s exquisite dishes.

THE 2ND FLOOR SIGNATURE BLACK ANGUS TOMAHAWK CHOP AUSTRALIAN 150 DAYSGRAIN FED (SERVES 2) 139Long-bone ribeye grilled to perfection with signature marination& spice rub, full flavor, tender & juicy, served with whipped potatoes, chargrilled asparagus, onions & beef jus

WESTERN EASTERN

SIGNATURE STEAKS

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

新西蘭羊架 ROASTED NEW ZEALAND FULL RACK OF LAMB (SERVES 2) 109Assorted heirloom cauliflower, Japanese organic eggplant, cherry tomatoes & mushrooms, served with lamb jus infused mint jelly

STARTER

SEASONAL

With champagne mignonette & micro celery(add 4.50 each)

WATERMELON TATAKI WITH GOAT CHEESE 10

Crispy white hoshimeji & green mango salsa

ROASTED KUROBUTA PORK BELLY TEMPURA 15Orange-champagne sauce

WESTERN EASTERNFRESHLY SHUCKED TRIO OF OYSTERS 15

CLASSIC

JUMBO LUMP CRAB CAKE 22Flaky crab with our special seasoning,served with Belgian endives, frisée salad & lemon aioli

SEMI-CLASSIC CAESAR SALAD 12Baby romaine, poached organic egg, crisp pork belly, croutons & aged Parmesan tuile

THE 2ND FLOOR SIGNATURE GARDEN SALAD 15Vine ripened cherry tomatoes, avocado, asparagus & orange-balsamic dressing

WESTERN EASTERN

HAWAIIAN AHI TUNA TARTARE 18Avocado, sesame dressing, scallions, macadamia nuts & toasted lavoche

SOFT SHELL CRAB TEMPURA 15with thai green mango salad

16With white honshimeiji tempura

10With salted egg yolk sauce

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

SOUPS & ABALONE

SEASONAL

SOUP OF THE DAY 10

DOUBLE BOILED SOUP OF THE DAY 10.50

WESTERN EASTERN

CLASSIC

MUSHROOM BISQUE 10Mushrooms & sun-dried tomato compote BRAISED SZECHUAN HOT

& SOUR SEAFOOD SOUP 12.50add shrimp dumpling 2

BRAISED & SHREDDED ABALONEFISH MAW & MUSHROOM SOUP 19

PUMPKIN & SWEET CORN SOUP WITH ASPARAGUS 8

WESTERN EASTERN

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

ENTRÈES

CRISPY FRENCH DUCK LEG 35With fregola ragout, beetroot purée, chicken liver parfait, baby carrots & balsamic sauce ANGUS TENDERLOIN BEEF CUBES 38

Served with golden Yam-Uruchimai rice cake & seasonal vegetables

MARINATED WITH LEMONGRASS & CURRY SPICES 36Served with furikake rice cake, seasonal vegetables, mushrooms& peanut-chili sauce

WESTERN EASTERN

SEASONAL

CATCH OF THE DAY market price

WAGYU MBS 9 BURGER 36 MBS 9 minced Australian wagyu beef, beetroot & onion relish, lettuce, tomatoes, Gruyère cheese served with truffle shoestring fries & side salad

TWICE COOKED WAGYU BEEF CHEEK 46With whipped potatoes, black kale & au jus

WOK-FRIED AUSTRALIAN ANGUS BEEF TENDERLOIN CUBES & CRISPY GAROUPA FILLET 35With button mushrooms, vegetables & black pepper sauce

ROASTED COD FILLET WITH TIGER PRAWN TEMPURA 48Honey pineapple, cucumber, onion, sweet & sour sauce

BRAISED BEANCURD STEAKS 26With assorted mushrooms, glass noodles & honey beans

WESTERN EASTERN

CLASSIC

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

FISH & SEAFOOD

BOILED MAINE LOBSTER SOUP WITH JASMINE RICE 80Japanese dried scallop, mushrooms, & vegetables cooked in claypotAppetizer portion 45

ROASTED COD FISH WITH BLACK MISO 38Sautéed diced seafood, crispy honshimeji & cherry tomatoes

WOK-SEARED HOKKAIDO SCALLOP & TIGER PRAWNS 35Szechuan-style braised Japanese organic eggplant with mushrooms

EASTERN

CLASSIC

PASTAS & NOODLES

SEASONAL

CLASSIC

PENNE PASTA 25Summer vegetables, baby spinach, tomato sauce, Brie & crispy capers

WITH CHILI CRAB MEAT SAUCE 35Spaghetti, parsley, button mushrooms & cherry tomatoes

28Assorted vegetables and mushrooms

WESTERN EASTERN

BRAISED HALF MAINE LOBSTER IN SUPERIOR STOCK 38With crispy Hong Kong noodles

EASTERN

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

STEAKS

HERB MARINATED HANGER STEAK 45Truffle fries, grilled asparagus & cherry tomatoes

WESTERNSEASONAL

CLASSIC

ANGUS RIBEYE STEAK 300GM 63Whipped potato, asparagus, heirloom carrots & honey sweet peas with Sarawak peppercorn sauce

GRILLED U.S.D.A PRIMEANGUS TENDERLOIN 227GM 63Timbale of lyonnaise potatoes, ratatouille with port wine sauce

ROASTED NEW ZEALAND RACK OF LAMB 59

Wok-fried seasonal vegetables, served with lamb jus infusedmint jelly

WESTERN EASTERNCHARGRILLED U.S.D.A. PRIME

Port Wine SauceTarragon BéarnaiseSarawak Peppercorn Sauce

1 choice of sauce for steak set (Additional sauce 5 each)

Creamed SpinachRoasted Potato with Garlic & RosemaryTru�e-Parmesan FriesGrilled Asparagus with Garlic Crumbs Whipped Potatoes

side dish 10 each (Vegetarian option available)

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

TRADITIONAL PEKING DUCK whole 70, half 45

HONG KONG STYLE ROASTED DUCK whole 55, half 32

ROASTED CHICKEN WITHSZECHUAN PEPPER CHILI SAUCE,SESAME, & GARLIC whole 43, half 29.50

BLACK KUROBUTA ‘CHAR SIEW’ PORK 19, 28.50, 38

WHOLE SUCKLING PIG market price

EASTERN

CLASSIC

ORIENTAL B.B.Q.

MAINE LOBSTER/ Choice of Preparation:

Braised with superior stockBraised with ginger & spring onions

FRESH FROM THE TANK

CLASSIC

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

TIGER PRAWN TEMPURA TOSSEDWITH WASABI MAYONNAISE 28, 42, 56With fruit salsa & flying fish roe

WOK-FRIED TIGER PRAWNS 28, 42, 56With crab meat chili sauce & egg

X.O.BRAISED SEAFOOD & BEAN CURD 28, 42, 56With Club-made X.O. sauce in claypot

INDONESIAN-STYLE TIGER PRAWNS CURRY 35, 52.50, 70 With beancurd & vegetables cooked in claypot

VIETNAMESE-STYLE WOK-FRIEDAUSTRALIAN ANGUS TENDERLOINBEEF CUBES 32, 48, 64 With button mushrooms, garlic, onions & basil

BRAISED BEEF BRISKETSWITH BEEF TENDONS 32, 48, 64With beancurd steak & green vegetables in claypot

SWEET & SOUR KUROBUTAPORK SHOULDER CUBES 19, 28.50, 38With honey-pineapples, bell peppers, onions & zucchini

“GONG BAO” STYLE STIR-FRIEDCHICKEN THIGH CUBES 19, 28.50, 38With cashew nuts, dried chilies, ginger, garlic & onions

BRAISED MINCED PORK BALL IN CHILI CRABMEAT SAUCE 22, 33, 44With Club-made nori beancurd & crispy prosciutto di parma

STIR-FRIED HONG KONG KAI LAN 18, 27, 36

With garlic

SZECHUAN-STYLE SAUTÉED STRING BEANS 18, 27, 36With minced pork, dried shrimps & hot bean chili sauce

BRAISED CLUB-MADE NORI BEANCURD 18, 27, 36With white honshimeji & seasonal vegetables

POACHED CHINESE SPINACH 19, 28.50, 38With three types of eggs

SAUTÉED ASPARAGUS 20, 30, 40With pumpkin, bell peppers & assorted fresh mushrooms

BRAISED EGGPLANT WITH BEANCURD 18, 27, 36With chinese black mushrooms & black pepper sauce

CRAB MEAT FRIED RICE 25, 37.50, 50

With tobiko & X.O. sauce

STIR-FRIED RICE NOODLES WITH SEAFOOD 25, 37.50, 50With bean sprouts & egg gravy

EASTERN

FAMILY MENU 3 - 4

CLASSIC

Dairy Eggs Gluten-free Nuts Pork Shellfish Vegetarian

DESSERT

THE 2ND FLOOR SIGNATURE LIQUIDCENTER CHOCOLATE MOLLEAUX 15A warm rich chocolate cake, served with vanillaice cream & strawberry

MANGO SAGO POMELO 8 Served with passion fruit sorbet & lychee

WESTERN EASTERN

CLASSIC

CHILLED ALOE VERA & LEMONGRASS CRYSTAL JELLY 8Served with lime sorbet

SEASONAL FRUIT PLATTER 12

COOKIES & CREAM CHEESECAKE 12 Served with raspberry coulis & strawberry

TANGY LEMON PIE 10 Served with coconut ice cream and candied lemon zest

TAHITIAN VANILLA CRÈME BRULEE 10 Served with passion fruit coulis and fresh berries