Click here to read the February 2019 Terminal City Times
DEAR FELLOW MEMBERS,
Gong hei fat choy, Happy Lunar New Year! For those following the Chinese zodiac calendar, you may already be aware that 2019 is the year of the Pig, which is associated with good fortune, wealth, honesty, general prosperity, and hard work. Individuals born in the year of the Pig are said to be happy, easygoing, honest, educated, sincere, and brave. With these auspicious signs at hand, I wish prosperity and good health to you and your family and friends in the year ahead.
I recently had the privilege to be invited to our annual staff party. I thoroughly enjoyed that evening and valued the opportunity to interact with all the staff there. The theme of the evening was Oscar Night, and everyone dressed accordingly. I was very impressed by the gaiety and energy of the evening. Naturally I took the opportunity, on behalf of all members, to thank our staff for their dedication and hard work that turned our everyday club visits and special occasions into great experiences. Chef de Partie Alveen Prasad, a member of our Culinary team, was voted the Terminal City Club 2018 Employee of the Year. Congratulations to Alveen, as well as those who were nominated. Each and every individual nominated is worthy of distinction. I found it incredible to learn that our ten longest serving employees have more than 318 combined years of service!
Over the past month I have been travelling. I was lucky to visit a few of our reciprocal clubs in Asia. Before your next trip, stop by the Member Services desk (or text the team at 604 200 2279) for a letter of introduction to one of our 300+ reciprocal clubs worldwide. Whether it’s accommodation for yourself, or a distinctive location to host a meeting, lunch, or dinner, your membership has benefits.
The Board of Directors recognizes that we must balance a wish to stay current with trends of dress and our responsibility to adhere to our House Rules, which exist to provide a consistent environment and to respect the comfort of all our members. As fashion is always evolving, please remember that denim with rips or tears, hoodies, and clothing with slogans or commercial messages are not permitted in the Club’s private restaurants. Our staff have been asked to remind members of the dress code as needed, and to ensure that both members and their guests conform to these rules.
To the 88 members who are taking on Terminal City Club’s annual 45-Day Fitness Challenge, well done! If you need a change from your regular routine to help you keep momentum, please check out the new fitness class schedule on page 14. With so many first-timers taking on the challenge of 45 workouts in January and February, I commend you on this positive and habit-forming initiative. I hope you stick with it for 2019 and beyond!
There is never a shortage of interesting things to do here at the Club. Don’t miss the Valentine’s Pop-Up Dinner in 1892 on February 14, and of course, the memory-making annual Father/Daughter Gala is scheduled this year for February 16. Finally, please remember that it’s always the perfect season to share your Terminal City Club member experience with your colleagues and clients. Book a Club meeting space for a refreshing change of scene, and let our culinary team inspire your group’s creativity. Our catering team is always available to work with you to ensure that your event reflects your unique style.
As always, I look forward to seeing you around the Club in the weeks ahead.
Dr. Ignatius Cheung
Terminal City Club President
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.
In order to book a tour, please fill out the following form:
Dress Code: Smart Casual
Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.
All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.
TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
To book a venue, please fill out the following form:
3 Bean | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod Shrimp & Clams | 8
Salmon Salad Sandwich | 15
soup, salad or fries
Chef’s Salad | 18
roast beef, cajun chicken, black forest ham
swiss & cheddar cheese, bacon bits, egg
cherry tomato, romaine, grainy mustard vinaigrette
Smoked Salmon & Asparagus Omelet | 22
soup, salad or fries
Swedish Crème Panna Cotta | 11
New York Cheesecake | 9
lemon curd, graham crumble,
Strawberry Rhubarb Short Cake | 10
Pavlova | 10
citrus curd, seasonal fruit
Caramelized Honey Custard | 9
hazelnut cookie, orange compote
Stay tuned for next quarter's wine club!