Fresh Flavors

Fresh Flavors

Unveiled at the end of last month, the new Traders’ Bar menu is set to win hearts and taste buds.

All eyes might be on Japan’s frothy masses of cherry blossoms this month, but there’s nothing fleeting about Traders’ Bar’s newly launched menu of mouthwatering dishes.

After weeks of experimenting with ingredients and flavors in the kitchen, Scott Kihara, the Club’s chef de cuisine, takes a breather to chat to INTOUCH about the project to rethink the Traders’ menu.

What is the concept behind the new menu?

SK: The idea for a menu overhaul came about after we reviewed the recent membership satisfaction survey. We decided to give the Traders’ menu a more gastropub focus by introducing some gourmet “pub grub” while elevating our sports bar classics with fresh, high-quality ingredients. On the drinks side, Nathan Baggs, the Club’s beverage director, has designed a fantastic lineup of craft beers and cocktails to complement the food.

What did you set out to achieve with this menu?

SK: We wanted to offer Members a new food and drink experience through an innovative take on traditional American pub fare combined with some fresh beer and cocktail options. At the same time, it was important to retain some of that Traders’ familiarity that many Members had grown to appreciate over the years. In essence, we hope these changes will excite our regulars and attract a new crowd to the Club watering hole.

What was the process of putting it together?

SK: The entire team, from chefs to bartenders, worked hand in hand on the new offerings, which meant coming up with ideas and sourcing the necessary ingredients before actually testing the items. A big thanks to all those Members who willingly sampled dishes and offered their comments.

What are the standout dishes?

SK: First and foremost, I believe the Pub Cheeseburger (pictured), with its American Prime wagyu patty, will be that go-to item. Each hand-formed burger is grilled to order and covered with a generous portion of shredded Wyke Farms cheddar and caramelized onions. Our black garlic aïoli adds some rich umami to an already robust burger.

The expanded lineup of chicken wings should also excite, particularly the Thai-spiced wings with peanuts, cilantro and lime. And many Members will be thrilled to see the return of our jalapeño poppers—now served with a chimichurri ranch dip.

Another new appetizer, created by a talented Greek chef on our team, is baked feta cheese with walnuts wrapped in phyllo dough and drizzled with warm honey. I think it will be a hit, as will our hummus plate, loaded with olives, cherry tomatoes, feta and grilled pita bread, and our barbecued pulled pork version of nachos, another American bar staple.

Naturally, we can’t forget those sweet tooths out there. The Guinness-infused chocolate brownie sundae, created by our amazing team of pastry chefs, is well worth trying and will be followed by other new desserts over the coming months.

I’m sure this menu is going to win a lot of new fans and quickly become the talk of the Club.

Visit the Traders' Bar webpage for menu details.

Words: Nick Jones
Top image: Kayo Yamawaki