Table At 7Open the doors of your senses to a bespoke culinary experience

The Private Roomon Level 2

Level 2 at Table At 7 is an exclusive, private dining space for small groups of up to 16 diners.

Let us set the table for your very own dinner party, tailored exactly to your detailed requirements.

Here, you will enjoy a fuss-free dining experience that’s as close to being in the comfort of your own home without the hassle of preparation and clearing up. Leave the work to us so you can focus on entertaining your guests.

Select from a variety of menus, or discuss your preferences as well as those of your guests with the chefs to create a memorable dining experience for everyone.

To make sure you feel totally at home, you also have the option of serving the finest wines from your own wine cellar.

An intimate enclave, a sensory treat for the soul, a delectable culinary experience.

Veteran restaurateurs Karl Dobler and Eugenia Ong bring to the table a total of more than 60 years of varied culinary expertise. At Table At 7, they offer a simple promise to their customers: Excellent food prepared through the careful pairing of exceptional ingredients.

Karl’s reputation in Singapore as a private chef and Eugenia’s catering business are combined to share their talent and passion with a wider audience. With the establishment of Table At 7, both chefs have found the perfect platform to showcase their culinary craft and technique.

Luxurious yet cozy with a gentle touch of elegance, Table at 7 offers a personal dining space that can comfortably accommodate 40 diners. Plush, brown walls adorned with European art and black furniture provide a pleasing contrast to the stylish white table linen to set he mood for an unforgettable dining experience. And for the curious few who enjoy watching the chefs’ adept skills, a wide glass pane provides a clear view of the kitchen.

The restaurant is located at 7 Mohamed Sultan Road, along a stretch of quaint shop houses that is home to some of Singapore’s most popular food and beverage establishments.

Through the careful pairing of fresh local produce and quality imported products, both chefs have devised a medley of dishes that sees them in their elements. With a two-pronged, East-meets-West approach, the chefs cater to fussy gourmands with three menus – an ala carte menu, a degustation menu based on Modern European fare, and a gourmet Indonesian menu, each carefully crafted and prepared by Karl and Eugenia. What’s best – diners can pick and choose dishes from each menu to attain their perfect dining experience.

Western Selections1. Barrel -Smoked Salmon with Fresh Wasabi Dressing2. Iced Tiger Prawn with Gaszpacho Salsa3. Crispy Crab Cake with Lime/ Mango Aioli4. Feta and Spinach Quiche5. Bacon and Caramelised Onion Quiche6. Salted Cod and Potato Croquette with Aioli7. Cheesy Mozzarella with Cherry Tomato on Skewers with Pesto Dressing8. Duck Liver Pate on Crostini9. Country Style Pork Terrine on Stone Grind Sour Dough10. Char–Grilled Egg plant Crostini11. Forest Mushroom Tartlets with Parmesan12. Tortilla Chips with Guacamole and Spicy Salsa13. Chicken Chipolata on Desiree Mash14. Spanish Omelette with Chorizo and Pimento

Asian Selections15. Cold Soba with Daikon Wasabi Dressing topped with Tuna Tartare16. Mini Beef Rendang Burger17. Char-Grilled Tiger Prawn with Shrimp Sambal on Skewer18. Mini Chicken Resoles (Dutch Savoury)

19. Potato Curry Samosa20. Perkedel with Sambal Mayonnaise21. Steamed Gyoza with Spicy Sesame Dressing22. Crispy Vegetarian Spring Roll with Thai Chilli Dip23. Shrimp Chicken Siu Mai24. Fried Minced Meat Wanton with Sambal Mayo25. Assorted Maki and Sushi

Dessert26. Mini Viennese Apple Strudel with Vanilla Anglaise27. Mini Hazelnut Chocolate Tartlets28. Mini Double Chocolate Muffins29. Chilled Mango and Passion Fruit Panna Cotta30. Sticky Date Pudding with Brandy Butterscotch31. Tangy Lemon Curd Tartlets

Price List for Standard Menu:• 5 items: $30++ per pax• 7 items: $38++ per pax• 10 items: $48++ per pax

Standard Menu

CateringCanapes Menu

19. Potato Curry Samosa20. Perkedel with Sambal Mayonnaise21. Steamed Gyoza with Spicy Sesame Dressing22. Crispy Vegetarian Spring Roll with Thai Chilli Dip23. Shrimp Chicken Siu Mai24. Fried Minced Meat Wanton with Sambal Mayo25. Assorted Maki and Sushi

Dessert26. Mini Viennese Apple Strudel with Vanilla Anglaise27. Mini Hazelnut Chocolate Tartlets28. Mini Double Chocolate Muffins29. Chilled Mango and Passion Fruit Panna Cotta30. Sticky Date Pudding with Brandy Butterscotch31. Tangy Lemon Curd Tartlets

Price List for Standard Menu:• 5 items: $30++ per pax• 7 items: $38++ per pax• 10 items: $48++ per pax

Western Selections1. Champagne Cured Salmon on Baguette2. Braised Beef Cheeks Vol Au Vent with Black Truffle3. Lobster Beignet with Citrus Aioli4. Shaved Spanish Serrano Ham wrapped in Crispy Crossini5. Cappuccino of Lobster Bisque6. Homemade Duck Rillette with Cornichon7. Warm Foie Gras Chawanmushi with Black Truffle Jus8. Vitello Tonnato (Slow–Cooked Veal with Tuna Sauce)9. Pork and Chilli Sausage served with Onion and Tomato Relish10. Salmon Tartare with Fresh Wasabi and Chive dressing on Baguette11. Dutch Style Scotch Quail Eggs with Brown Sauce12. Poached Seafood Dumpling in Scallop White Wine Beurre Blanc13. Grilled Wildfire Spiced Tender Beef with Smoked Tarragon Mustard

on Baguette

Asian Selections14. Cocktail Chicken Satay15. Char-Grilled Sambal Prawn Satay16. Teriyaki Chicken on Skewer

17. Menado Style Spicy Squid Salad on Spoon18. Tender-Braised Rendang Dip served with Rice Crackers19. Mini Uni Custard Tartlets topped with Tobiko20. Char-Grilled Beef and Kimchi Bulgogi Roll21. Authentic Mini Rendang Burger

Dessert22. Valrhona Chocolate Tarts with Golden Nougat23. Mini Honey Roasted Pineapple Tartlets 24. Mini Forest Berries Triffle25. Assortment of Mini Macaroons26. Chilled Chendol Panna Cotta with Gula Jawa Glaze27. Grand Manier Custard Profiteroles

Price LiSt for DeLuxe Menu:• 5 items: $34++ per pax• 7 items: $48++ per pax• 10 items: $58++ per pax

Deluxe Menu

Please note that the menu is customizable and we can do a menu of mix items from both menus.

Additional charges:• Service Staff: $100++ per staff for 4 hours (Subsequently, it will be $25++ per hour; after midnight, transportation will be charged to guest)• Catering Charges: From $280++ (UP)• Rental of Glassware: $1.50++ per glass (optional; based on usage)• Cocktail Round Tables: $30++ each (optional)• Bar Set-up: $100++ (optional)

CateringSalads

Starters

Buffet Menu

Salads1. Tomato and Bocconcini Caprese Salad, Basil and Extra Virgin Olive Oil2. Salad Nicoise, Tuna, Egg, Olive, Tomato, Beans and Potato in French Dressing3. Fresh Garden Mesclun Salad and Aromatic Fresh Herbs with a variety of Dressings4. Traditional Baby Coss Caesar Salad with Garlic Croutons, Shaved Parmesans5. Free Range Eggs, Smoked Bacon or Chicken or Salmon*6. Crisp and tasty Greek Salad with Marinated Feta Cheese, Kalamatta Olives, Tomatoes, Spanish Onions and Extra

Virgin Olive Oil, Red Wine Dressing7. Char-grilled Mediterranean Eggplant, Zucchini, Peppers and Tomato Salad tossed in Aged Balsamic and Pesto Oil8. Mushroom and Roasted Garlic Salad with Herb de Provence 9. Farfalle Pasta Salad with Sundried Tomatoes, Asparagus and Oregano Marinated Goat Cheese10. Urap Urap ( Slightly blanched vegetables tossed in grated young coconut, spicy dressing)11. Gado – Gado (Indonesian Salad served with Peanut Dressing)12. Lalapan (Slightly Blanched Vegetables with Mango Sambal dip) Pecel ( Blanched vegetable served with fragrant

peanut dressing and homemade crispy anchovies crackers)

Starters1. Antipasto of Thinly Sliced Parma Ham, Air – dried Beef and Iberico Salami2. Smoked Salmon Trout with Fresh Wasabi Goma Dressing3. Home-made Duck Rillette with Cornichons and Pickled Onions4. Country style Pork Terrine with Cornichons and Sauce Cumberland5. Thousand Island Seafood Salad with Avocado and Orange segments6. Trio of Hummos, Baba Ganoush and Spicy Cream Cheese dip with Turkish Bread7. Thai Style Glass Vermicelli Salad8. Cold Prawn in Spicy Tangy Dressing9. Tahu Goreng (Fried tofu with bean sprout on iceberg lettuce and sweet spicy peanut dressing)

CateringBuffet Menu

Pasta and carbs Western

1. Seafood Paella with Pimento, Mussels, Prawns, Squid2. Linguini with Forest Mushrooms, Parmesans and Herbs3. Penne Pasta with Black Angus Beef, Parmesan Meatballs in Light

Tomato and Basil Sauce4. Spaghetti Alle Vongole, Clams sautéed with Garlic,

Extra Virgin Olive Oil and Parsley in White Wine Sauce5. Spinach and Ricotta Ravioli in Sundried Tomato and Pesto Cream Sauce6. Tender Cooked Chicken Casserole with Mushrooms, Smoked Pancetta,7. Shallots and Provençal Herbs in Light Red Wine Sauce8. Slow Cooked Tender Beef Cheeks in Rich Burgundy Sauce

and Root Vegetables9. Mulwarra Braised Lamb Shanks in Red Wine, Tomato,

Garlic and Rosemary Jus10. Slightly Smoked Glazed Pork Neck & Grilled Pork Sausage

on Sauerkraut Beer Sauce11. Suvide Cooked Atlantic Salmon in White Wine and Dill Sauce12. Wildfire Spiced Grilled Sea Bass with Miso and

Oriental Mushroom Sauce

Hot Dishes

Side DishesWestern

1. Creamy Truffle Mash Potatoes2. Parmesan and Gruyere baked Potato Gratin3. Oven – Roasted Rosemary Potatoes4. Butter Rice5. Ratatouille Vegetables6. Steamed Green Vegetables with Hollandaise Sauce

Asian7. Shallot Scented Steamed Rice8. Nasi Kuning (Double steamed fragrant yellow ginger rice)

DessertsWestern

1. Orange Blossom Scented Bread & Butter pudding with Vanilla Anglaise2. Sticky Date Pudding with Whiskey Butterscotch Sauce3. Tangy Lemon Cream Cheese Cake4. Moist Walnut and Chocolate Brownie5. Traditional Moist Tiramisu with Espresso and Tia Maria6. Caramelised Apple and Rhubarb Crumble with Vanilla Anglaise7. Pina Colada Panna Cotta with Fresh Passion Fruit8. Moist Carrot and Walnut Cake with Lemon Frosting9. Tropical Fresh Fruit Platter

Asian 10. Authentic Indonesian Chendol with Young Jackfruit11. Indonesian Es Teler12. Nagasari (Steamed banana kueh wrapped in banana leaves)

Asian13. Opor Ayam (Char-grilled Chicken in Korma style)14. Tender Braised Beef Shin Rendang 15. Sayur Lodeh (Mix vegetables in spicy broth)16. Fillet of Fish in Fragrant Indonesian Curry and Baby Okra17. Kare Ayam ( Spring Chicken Legs in Potato and Curry gravy)18. Fried Snapper Fillet, Bali Style19. Braised Belly Pork Menado, Sour and Spicy20. Ayam Rica-Rica (Chicken in menado style)21. Daging Bumbu Rujak (Tender braised beef and tofu in spicy coconut gravy)22. Semur Dagging (Tender beef shin cooked in light coconut, nutmeg and spices)23. Indonesian Chunky Chicken Satay

noodles and rice 24. Mee Goreng Jawa or Bee Hoon Goreng Jawa25. Fried Glass Vermicelli with Prawn, Mushroom and Chicken26. Vegetarian Vermicelli with Crispy Tofu Skin27. Japanese Udon with Cabbage, Prawn, Chicken and Seaweed28. Thai Seafood Pasta with Seafood, Mussel and Thai Basil29. Nasi Goreng Jawa (Fried rice in Javanese style with chicken slices)30. Teriyaki Fried Rice

Western• Whole Lamb Spit Roasted with Moroccan Spices over Charcoal - $680++• Crispy Roasted Suckling Pig Spanish Style - $280++• Slow Roasted and Charred Cote de Boeuf of 200 Days, - $120++ per Kilo Grain-fed Black Angus Beef• Wild Fire Spice Roasted Rack of Maori Lake Farmed Lamb - $118++ per Kilo

Asian• Tender-Braised Angus Beef Short Ribs in - $16++ per piece Buah Keluak (Pangium Edule)• Authentic Wagyu Oxtail Rendang - $16++ per piece• Char Grilled King Prawn topped with - $13++ per piece Lime Sambal glaze on Skewer• Fillet of Black Cod in Fragrant Curry - $10++ per piece with Eggplant and Baby Okra

Must-try Specialties

CateringBuffet Menu

Additional charges:• Service Staff: $100++ per staff for 4 hours

(Subsequently, it will be $25++ per hour; after midnight, transportation will be charged to guest)

• Transportation: starting from $80++• Rental of Glassware: $1.50++ per glass

(optional; based on usage)• Catering Charges: starting from $280++• Cocktail Tables: $30++ each (optional)• Bar Set-up: $100++ (optional)

$48++ per pax (min 60 pax)1 Salad 2 Cold Starters3 Hot Dishes2 Side Dishes1 Dessert

$68++ per pax (min 25 pax)2 Salads2 Cold Starters 4 Hot Dishes2 Side Dishes2 Desserts

$80++ per pax (min 25 pax)2 Salads3 Cold Starters 5 Hot Dishes2 Side Dishes3 Desserts

Buffet Menu Price LiSt

EugEnia Ong Chef de Cuisine (Executive Chef)

Indonesian-born Eugenia started her career in the F&B industry 30 years ago. Her culinary skills and discerning tastes were instilled in her at the tender age of 10 by her mother. Eugenia first began managing her family-owned Jawa

Timur Indonesian restaurant before venturing into private catering, then setting up Singapore’s first satay restaurant, Pasar Satay, and, finally, Table At 7.

Her years in private catering have seen her cook for some of Singapore’s most famous names and has helped to change the image of Indonesian food. Eugenia says, “Many people do not realise that, with 6,000 populated islands, Indonesia has one of the most diverse and subtle cuisines in the world.” The interplay between the various herbs and spices used in Indonesian cuisine continue to fascinate Eugenia, and she travels frequently in Indonesia to discover new recipes, explaining that, “By introducing a blend of imported products and high-quality local produce, Indonesian cuisine can be as intricate and fine as the best European cuisine.”

Be prepared to be delighted by Eugenia’s Indonesian specialties. They include a mouthwatering Wagyu Oxtail Rendang, Nasi Kuning Platter, and Pan-seared 5 Spice Quail with Aromatic Spice Reduction and Kaffir Lime, Rocket and Pine Nuts.

The Master Chefs

Karl DOblEr Chef de Cuisine (Executive Chef)

Austrian-born chef Karl Dobler first started dabbling in the kitchen at the tender age of eight. When he turned 15, he began a three-year apprenticeship in Salzburg before heading to the kitchens of a

renowned luxury hotel in Ticino, Switzerland, where he spent seven years fine-tuning his approach to the various intricacies of fine European cuisine before jetting off across the globe to Sydney, Australia.

In Sydney, Karl spent 14 years in famous establishments such as Orso and Claudine. It was in Sydney that he developed a new-found respect and interest in seafood, especially fish. As Karl explains, “The challenge in cooking fish lies in knowing what cooking methods are best for a particular fish. Fish is a very delicate product that can easily be destroyed by a few seconds of under- or over-cooking.”

With 26 years of culinary experience under his belt, he made his way to Singapore to start the Salut group of restaurants and have helped to put the Salut brand on the regional gourmet map in less than 10 years. He ran Salut Private Dining for five years before starting Table At 7 with Eugenia.

Karl’s house specialities at Table At 7 include the Thinly Sliced House Smoked Atlantic Ocean Trout with Fresh Wasabi Dressing, and Char-grilled Aged Grain Fed Black Angus Rib Eye with Truffle Mash and Asparagus, Crispy Roast Suckling Pig, and Twice-baked Cheese Soufflé with White Fondue Sauce.

The Master Chefs

Table At 77 Mohamed Sultan Road

Singapore 238957www.tableat7.com

www.facebook.com/tableat7

ReservationsTel: +65.6836.6362

Chope Instant ReservationsHungryGoWhere Reservations or

reservations@tableat7.com

Marketing enquiries:Tel: +65.9729.6797

marketing@tableat7.com

Opening hours Lunch: By reservation for private dining only,

for a minimum of 10 persons.Dinner: Mondays to Saturdays, 6.30pm to 11.00pm