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Notice to Members: Price Increases on Club Food and Beverages 


Notice to members:
Price Increases on Club Food and Beverages 
      
Dear Members,
I’m writing to inform you of an incremental price increase on selected food items and all beverages at the Club that will take effect from tomorrow, May 1. 

All beverage prices across all outlets will increase by 5 percent. Prices will also be adjusted on a quarter of the 292 items on our food menus across all outlets. Price changes will vary from dish to dish, with an average price increase of 5 percent across the affected menu items.

These changes are a response to inflation on food costs and operating expenses since December 2023, which was the last time we increased prices. The decision reflects the ongoing efforts of the Finance Committee and Board of Governors to ensure strong and steady fiscal governance.

The Board, Club committees and Club management considered alternative options, such as reducing the number of menu items or reducing portion sizes, but made the decision to maintain both the current variety of menu items offered in our four outlets as well as the portion sizes that members have come to expect—while being conscious of food waste and sustainability best practices.
In November 2025, the next Board will consider whether to adjust prices on the three-quarters of food items that have not been affected by this price increase.
Popular items will remain on May’s refreshed menu, with low-selling items replaced by 22 new items that have been trialled as specials or monthly promotions. The Club’s executive chef Johnny Ma and his team will continue to experiment with chalkboard specials and promotional menu offerings in the months to come, with popular new dishes considered for the next menu refresh in November. Comment Cards are shared with the House/F&B Committee and the Board, so please do let us know your feedback on the updated offerings.
If you have any questions, please feel free to reach out to me via email or find me in the Club.
 
 
Yours faithfully,
Lee Williamson
President
[email protected]

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