2:30 pm
2.30 pm - 3.30 pm
Afternoon Tea
Lemon curd cupcakes ()
Assorted fruit and buttermilk scones, served with cream and preserves ()
3:00 pm
3:30 pm - 7:30 pm
Appetizer
Poached tiger prawns with a tomato coulis and guacamole
Chinese roast duck roll with hoisin mayonnaise and roasted cashew
Potato and pea Sri Lankan pan roll with mango chutney ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Australian striploin of beef with a wild mushroom jus, served with roasted baby carrots and shallots
Main
Oven roasted snapper fillet with roasted vine tomatoes, sugar snap peas and a white wine beurre blanc sauce
Chicken ballotine with a chicken and herb stuffing on pearl barley risotto and chicken jus
Roasted new potatoes with shallots and rosemary salt ()
Roasted vegetable frittata served on a tomato coulis ()
Salad
Mesclun leaf salad served with a balsamic dressing, roasted capsicums and garlic croutons ()
Moroccan roasted pumpkin salad topped with smoked chicken, pine nuts, red onion & fresh pomegranate
Dessert
International cheese board, fresh figs, grapes, quince paste and a selection of crackers and lavosh
Seasonal tropical fruit platter with fresh berries
Mini coconut and lime mousse cups
Warm chocolate pudding with crème anglaise and fresh raspberries
4:00 pm
5:00 pm
Not before 7:30 pm
8.30 pm
5:30 pm
6:00 pm - 9:00 pm
Appetizer
Pan seared Canadian scallops topped with mango and coriander salsa
Individual spinach and mushroom quiche topped with a tomato and red onion salsa ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Roasted Chinese pork belly and char siew pork served with chilli sauce and mustard sauce
Main
Oven roasted sea bass with a lemon butter, parsley and caper sauce
Pan fried duck breast on creamy polenta, green beans and duck jus
Roasted root vegetables of beetroot, carrot, celeriac, sweet potato and shallots ()
Layers of roasted vegetables and pasta in a rich Napoli and white sauce,
baked with mozzarella cheese ()
Salad
Chickpea, parsley, Spanish onion, tomato and cucumber salad with
an orange dressing ()
Vietnamese shredded beef and rice noodle salad with a lime, coriander and chilli dressing
Dessert
Seasonal tropical fruit platter with fresh berries
Mini lemon meringue pie
Individual pecan pie with vanilla cream
6:30 pm
7:30 pm
Followed by
10:00 pm
5:30 pm
6:00 pm - 9:00 pm
Appetizer
Beetroot cured Atlantic salmon with crème fraiche and salmon roe on a puff pastry base
Tomato, olive, truffle and parmesan arancini with aioli ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Chinese roasted duck served with achar, and plum sauce
Main
Wok fried black pepper prawns with mixed bell peppers and onion
Roasted za’atar rubbed boned out chicken on Lyonnaise potatoes
Rice pilaf garnished with flaked almonds and golden raisins ()
Moroccan vegetable curry with chickpeas, coriander and yoghurt raita ()
Salad
Caprese salad of heirloom tomatoes, buffalo mozzarella and fresh basil ()
Nicoise salad of green beans, egg, new potatoes, Kalamata olives, seared tuna and cherry tomatoes
Dessert
Seasonal tropical fruit platter with fresh berries
Caramel and walnut cappuccino mousse cups
Hot apple pie served with crème anglaise and cinnamon cream
6:30 pm
7:30 pm
Followed by
10:00 pm
5:30 pm
6:00 pm - 9:00 pm
Appetizer
South American crab cakes with lime & dill mayonnaise
Compressed watermelon topped with feta and fresh mint, with a balsamic glaze ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Roasted New Zealand beef striploin with a red wine jus
Main
Chicken coq au vin - boneless chicken with shallots, root vegetables and bacon lardons, in a red wine sauce
Crab and prawn lasagne with house made Napoli and béchamel sauce
Bolengere potatoes - slow cooked sliced potatoes on a bed of sliced onion in vegetable stock,
finished with cream ()
French beans with garlic, toasted almond flakes and caramelized onions ()
Salad
Orzo pasta, fresh basil, roasted vegetables and a pesto dressing ()
Green papaya salad with smoked chicken and a chilli, lime and palm sugar dressing
Dessert
Seasonal tropical fruit platter with fresh berries
Mango mousse cups topped with fresh mango
Sticky date pudding topped with house made butterscotch sauce and double cream
6:30 pm
7:30 pm
Followed by
10:00 pm
11:30 am
12:00 pm - 3:00 pm
Appetizer
Indian spiced cauliflower cakes with a green chutney ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Honey glazed baked leg ham served with a mustard jus
Main
Seabass fillet with a Thai style sauce
Kung Pao chicken with cashew nut and spring onions
Lotus leaf fried rice ()
Steamed broccoli and assorted Chinese mushrooms ()
Salad
Soba noodle salad with pickled Japanese vegetables and sesame dressing ()
Roasted vegetable salad topped with roast duck, pine nuts, red onion and a hoisin dressing
Dessert
Seasonal tropical fruit platter with fresh berries
Raspberry and passionfruit mousse cake
French mille-feuille
12:30 pm
1:30 pm
Not before 4:00 pm
4:00 pm
5:30 pm
6:00 pm - 9:00 pm
Appetizer
Prosciutto with compressed melon, marinated fetta and green olives
Assorted vegetarian sushi with pickled vegetables, soy and wasabi ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Whole steamed Atlantic salmon with a tomato and caper salsa
Main
Twice cooked boneless beef short rib with beef jus and assorted baby vegetables
Oven roasted boneless chicken in a lemon and thyme marinade on roasted Japanese pumpkin
Gratin potatoes in a garlic and cream sauce ()
Roasted cauliflower with mimosa crumb ()
Salad
Classic Caesar salad with parmesan, egg, croutons, with bacon and a Caesar dressing served to the side
Baby rocket and smoked salmon salad with sour cream, capers and chives
Dessert
Seasonal tropical fruit platter with fresh berries
Hazelnut praline mousse cups
Jam filled Australian lamingtons with fresh cream
6:30 pm
7:30 pm
Followed by
10:00 pm
11:30 am
12:00 pm - 3:00 pm
Appetizer
Homemade falafel on heirloom tomatoes with a hummus dip ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Oven roasted turkey breast served with cranberry sauce
Main
Oven baked barramundi fillet with a citrus sauce and fried capers
Tandoori chicken breast on roasted new potatoes
Southern Indian vegetable curry ()
Rice pilaf with almonds, raisins and turmeric ()
Salad
Mesclun leaf salad served with a balsamic dressing, roasted capsicums and garlic croutons ()
Smoked duck salad with Asian cress, bean sprouts, coriander, water chestnuts and a soy dressing
Dessert
Seasonal tropical fruit platter with fresh berries
Green tea mousse cup
White chocolate, caramel and raspberry domes with berry coulis
12:30 pm
1:30 pm
Not before 4:00 pm
4:00 pm
5:30 pm
6:00 pm - 9:00 pm
Appetizer
Chinese duck roll with hoisin mayonnaise and roasted cashew nut
Truffle, tomato and olive bruschetta with fresh basil ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Greek seasoned roasted leg of lamb with a cucumber and yoghurt sauce
Main
Snapper fillets oven roasted with a saffron beurre blanc sauce and roasted mixed peppers
Braised Cantonese beef cheek with white radish and carrot
Vegetarian olive fried rice ()
Steamed tofu with a sweet corn and shimeji mushroom sauce ()
Salad
Greek salad of Kalamata olives, feta cheese, red onion, cucumber, vine ripened tomatoes, oregano and olive oil ()
Thai beef salad with rice noodles, fried shallot, Asian herbs and chilli
Dessert
Seasonal tropical fruit platter with fresh berries
Trio of chocolate mousses
Warm churros with cinnamon sugar and a salted caramel sauce
6:30 pm
7:30 pm
Followed by
10:00 pm
11:30 am
12:00 pm - 3:00 pm
Appetizer
Stuffed portabella mushrooms with ratatouille and topped with a fine herb crumb ()
Beetroot cured smoked salmon with capers, chives and a homemade crème fraiche
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Mustard crusted pork loin with a seed mustard jus
Main
Slow cooked beef with our house made smoky BBQ sauce, on a bed of roasted kipfler potatoes
Oven roasted chicken breast filled with a pesto and semi-dried tomato farce on
roasted new potatoes, asparagus spears and chicken jus
Steamed broccolini topped with a wild mushroom ragout ()
Middle Eastern vegetable couscous ()
Salad
Mexican salad of red and white beans, coriander, mixed peppers, corn, Spanish onion, chilli and spring onions ()
Poached prawns on an Asian rice noodle salad with a lime and palm sugar dressing
Dessert
Seasonal tropical fruit platter with fresh berries
Mini strawberry cheesecake
Warm apple strudel served with cinnamon cream and vanilla sauce
12:30 pm
1:30 pm
Not before 4:00 pm
4:00 pm
5:30 pm
6:00 pm - 9:00 pm
Appetizer
Salt and pepper flower cut squid with chilli, spring onion and coriander, served with a chilli jam
Vegetarian frittata with a Chilean tomato relish ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Herb roasted whole chicken served with a herb and bread stuffing with chicken jus
Main
Confit duck leg on a barley risotto, garnished with baby zucchini
Beef bourguignon with shallots, button mushrooms, carrots and red wine, finished with fresh herbs
French style rice pilaf with fine herbs and vegetables ()
Roasted root vegetables and new potatoes ()
Salad
Baby spinach salad topped with semi-dried tomato, artichoke hearts and green olives with
a balsamic dressing ()
Roasted beetroot salad with macadamia nuts, goats’ cheese and marinated chicken breast
Dessert
Seasonal tropical fruit platter with fresh berries
Chocolate and caramel squares
Individual warm dark cherry pie with vanilla bean cream
International cheese board, fresh figs, grapes, quince paste and a selection of crackers and lavosh
6:30 pm
7:30 pm
Followed by
10:00 pm
2:00 pm
2:30 pm - 4:30 pm
Assorted brioche and focaccia sandwiches filled with chicken and herbed mayonnaise,
egg and mayonnaise (), smoked salmon and rocket
Assorted miniature French pastries
3:00 pm
4:00 pm
5:00 pm - 8:00 pm
Appetizer
Modern Rojak - youtiao stuffed with squid paste, compressed pineapple, peanut crumb and rojak mayonnaise
Crab remoulade on cucumber, with a petite salad and salmon roe
Mexican vegetable empanada with tomato salsa ()
Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil
Chef Station
Australian ribeye of beef carved off the bone with a mustard jus,
accompanied with roasted new potatoes and a rosemary salt
Main
Assorted seafood with our own chilli crab sauce and fried mantou
Hong Kong style honey glazed chicken with pickled vegetables
Vegetarian yang chow fried rice ()
Steamed asparagus spears with vine ripened tomatoes and a herb crumb ()
Salad
German potato salad with a seed mustard dressing and pickled gherkins ()
Lyonnaise salad of endive lettuce, egg, bacon lardons and large baguette croutons
Dessert
‘The Finale’, a celebration of the BNP Paribas WTA Finals Singapore presented by SC Global
Individual chestnut mousse topped with a macaroon
Pear and almond frangipane with a vanilla bean cream
Seasonal tropical fruit platter with fresh berries
International cheese board, fresh figs, grapes, quince paste and a selection of crackers and lavosh
Not before 7:30 pm
8.30 pm
The BNP Paribas WTA Finals Singapore presented by SC Global is the crown jewel, season finale of the WTA Tour. It is the most prestigious tournament on the women’s tennis circuit and showcases the skill, athleticism and spirit of the greatest women tennis players in the world.
From 21st – 28th October 2018, the world’s top 8 Singles players and top 8 Doubles teams will compete in the fifth and final edition of the WTA Finals in Singapore for the number one spots and a prize purse of US$7 million.
Racquet Club is located along the junction of Stadium Crescent and Stadium Walk, in the South Car Park (Car Park K) of the Singapore Indoor Stadium (2 Stadium Walk, Singapore 397691).
Aces Lounge is located at the South Foyer of the Singapore Indoor Stadium.
By Car or Taxi
The recommended route to Racquet Club is via Stadium Boulevard, which leads onto Stadium Crescent.
Drop-off
There is a dedicated drop-off point at the entrance of Racquet Club. To gain access, please present the valid and designated Racquet Club pass for each session to security for validation. Alternatively, please alight at the Singapore Indoor Stadium taxi stand (Location Code: I28), which is along Stadium Crescent, right next to Racquet Club.
Car Park Facilities
Guests with a valid and designated “VIP Parking Pass” for each session can park in Car Park L, which is the Singapore Indoor Stadium car park.
Guests with a valid and designated “Racquet Club Parking Pass” for each session can park in Car Park 5, which is along Stadium Crescent, opposite Racquet Club and the Singapore Indoor Stadium.
Guests without a valid parking pass can park at the various car park facilities around Racquet Club, which are subject to the relevant charges. All car parks, with or without a valid parking pass, are subject to availability and on a first-come, first-served basis.
By MRT
Stadium MRT Station (CC6) on the Circle Line exits directly onto the Singapore Sports Hub campus. Exit A is the closest exit to Racquet Club.
Racquet Club will open two (2) hours before the first match of the session is played, except for Session 1 (21 October 2018, Sunday), which will open two-and-a-half (2.5) hours before.
Aces Lounge within the Singapore Indoor Stadium will open one (1) hour before the first match of the session is played. It will close one (1) hour after the end of the last match of the session, or at 2359hrs, whichever is earlier.
Details of Racquet Club and Aces Lounge opening and closing times for each session can be found at the “Schedules” section of this page.
Upon arrival at Racquet Club, please present your valid and designated Racquet Club pass for each session to our concierge team at reception to redeem a corresponding wristband. The wristband will provide access to food and beverage within Racquet Club and Aces Lounge. Each Racquet Club pass will only be entitled to one (1) wristband redemption.
To access the Singapore Indoor Stadium and Aces Lounge, please present your valid and designated Racquet Club pass for each session to the ushers at the South Entrance of the Singapore Indoor Stadium to be scanned.
Racquet Club passes, lanyards and wristbands are non-transferable and must always be worn and visible throughout the relevant sessions.
The use of each Racquet Club pass is governed by and is subject to the “General Terms and Conditions for the Use of Hospitality Passes”. For the conditions of entry to the Singapore Indoor Stadium, please refer to the “Conditions of Entry for Events at the Singapore Indoor Stadium, Singapore Sports Hub”.
We reserve the right to refuse entry to any person who does not comply with any of the above.
Aces Lounge passes are only valid when used with a corresponding match ticket for a specific session and cannot be used on its own. Guests who have an Aces Lounge pass and no match ticket will be denied entry into the Singapore Indoor Stadium and Aces Lounge.
To access the Singapore Indoor Stadium, please present your valid and designated match ticket for each session to the ushers at the relevant entrances of the Singapore Indoor Stadium to be scanned.
To access Aces Lounge, please present your valid and designated Aces Lounge pass and lanyard to our concierge team at the Aces Lounge reception (located in the South Foyer within the Singapore Indoor Stadium, behind Section 201) to redeem a corresponding wristband.
Aces Lounge passes, lanyards and wristbands are non-transferable and must always be worn and visible throughout the relevant sessions.
The use of each Aces Lounge pass is governed by and is subject to the “General Terms and Conditions for the Use of Hospitality Passes”. For the conditions of entry to the Singapore Indoor Stadium, please refer to the “Conditions of Entry for Events at the Singapore Indoor Stadium, Singapore Sports Hub”.
We reserve the right to refuse entry to any person who does not comply with any of the above.
Access to food and beverage within Racquet Club requires a valid Racquet Club pass, lanyard and wristband. The wristband should be redeemed upon arrival by presenting the valid and designated Racquet Club pass for each session to our concierge team at reception.
Details of Racquet Club menus for each session can be found in the “Schedules” section of this page.
No outside food and beverages are allowed, and we reserve the right to request for proof of age when serving alcoholic beverages.
Access to food and beverage within Aces Lounge requires a valid Racquet Club or Aces Lounge pass, lanyard and wristband.
Guests with an Aces Lounge Lounge pass should redeem their wristband by presenting the valid and designated Aces Lounge pass for each session to our concierge team at the Aces Lounge reception (located in the South Foyer within the Singapore Indoor Stadium, behind Section 201).
No outside food and beverages are allowed, and we reserve the right to request for proof of age when serving alcoholic beverages.
Children below three (3) years of age can enter Racquet Club, Aces Lounge and Singapore Indoor Stadium for free but they will not be given assigned seating. We reserve the right to request for proof of age.
Should you require any assistance regarding disabled access, please contact us at +65 6826 2718 or sg.hospitality@lagardere-se.com by 12 October 2018, Friday, and we will do our best to accommodate.
Smoking is not permitted within Racquet Club, Aces Lounge and the Singapore Indoor Stadium. Smoking is also not permitted on the grounds of the Singapore Sports Hub, except within designated smoking areas.
As a valued guest, we wish to make your experience at the BNP Paribas WTA Finals Singapore presented by SC Global an enjoyable one. If you require further information or need any assistance, please contact us at:
T: +65 6826 2718 (Mon to Fri, 10am to 5pm only)