S P E C I A L R E Q U E S T S : Please let our server know if you have any special dietary needs, restrictions or allergies &

we’ll do our best to find a solution however please understand this may not always be possible. Otherwise no substitutions please. NO OUTSIDE FOOR OR DRINK PLEASE.

O P E N E V E R Y D AY F R O M 9 A M E V E R Y D AY
INCLUDING WEEKENDS S U N D AY - T H U R S D AY L A S T O R D E R S 8 . 3 0 P M SAUSAG UR
EGG
S
R O
U
& PUBLIC HOLIDAYS F R I D A Y, S A T U R D A Y & E V E ’ S P U B L I C H O L I D A Y S DIETARY & NUTRITIONAL INFORMATION

ES
O
BREAD
LAST ORDERS 9.30PM UR Ciabatta, Sourdough, Turkish Bread are Dairy & Egg Free.
Wild Honey signature dishes Gluten Free Egg White option

S
Bagels are Dairy Free but contains Eggs.
For online reservations visit www.wildhoney.com.sg Brioche contains Dairy & Eggs.
Contains Nuts Vegetarian Dairy Free option on request
All our sausages are All our eggs are Whole Wheat Brioche contains Dairy, Eggs, Seeds & Nuts.
OPTION Gluten Free bread available on request handmade, filler & happy, barnyard & Gluten Free Grain Bread no Gluten, Dairy or Eggs.
gluten free. cage free.

A L L D AY B R E A K FA S T CAKES & DESSERTS COFFEE ∙ TEAS

M E AT FISH SWEET
ALL OUR CAKES & PASTRIES ARE COFFEE BY TEA BY TWG
MADE FRESH BY US EVERYDAY. COMMON MAN ROASTERS
P R I C E I S P E R P O T. P E R P E R S O N . N O R E F I L L S . * T H E A N I N E F R E E
T U N I S I A N — 23 N O R W E G I A N — 27 OPTION B E L G I A N — 20
Spicy shakshouka (onion, tomato, Avocado, grilled asparagus spears, poached eggs BLACK TEA & BLENDS GREEN TEA
red pepper & chilli), chorizo, eggs, wrapped with Norwegian smoked salmon, Hollandaise BAKED APPLE WITH BURNT CREAM — 14 CAPPUCCINO • LATTE • T3005 FRENCH T4002 JASMINE MONKEY KING — 11
signature brioche & chopped salad. sauce & salmon pearls on wholewheat brioche. with Canadian maple syrup. FLAT WHITE — 6.50 EARL GREY — 11 This prestigious green tea is blended with
A fragrant variation of the great classic, this gorgeous jasmine blossoms. This intoxicating
* Vegetarian version available PAVLOVA WITH LEMON CURD, infusion yields a mellow and relaxing
black tea has been delicately infused with citrus
I L O V E N Y — 25 OPTION S W E E T M O R N I N G — 20 PASSIONFRUIT JAM, FRENCH PRESS — 7.50
E N G L I S H — 26 Creamy scrambled eggs with smoked sturgeon, Twice cooked signature brioche french toast stuffed morning or afternoon with a splash of milk.
MANGO & BASIL — 14 T6058 PINK FLAMINGO TEA — 12
The full works - poached, fried or smoked salmon & caramelized onions with grilled mango, vanilla bean mascarpone LONG BLACK • ESPRESSO • T4004 LONDON A graceful blend of green tea with crimson
scrambled eggs, Canadian bacon, pork & with hand rolled sesame bagel. & hibiscus-berry compote. hibiscus blossoms that infuse into a rose -
VALRHONA CHOCOLATE MACCHIATTO • PICCOLO BREAKFAST TEA — 11
fennel sausage, white pudding, potato champ, coloured cup with tart, fruity overtones.
POT DE CREME — 12 L AT T E — 5.50 Celebrating the legendary British tea
sautéed mushrooms, dad’s baked beans, S C A N D I N A V I A N — 30 C A N A D I A N — 20 tradition, this strong TWG Tea blend of
T6106 CRIMSON HILL TEA — 12
grilled tomato & toasted brioche Classic stack of buttermilk pancakes with candied broken-leaf black tea produces a
This green tea with radiant wild berries
WHOLE MILK • SKIM MILK • full-bodied cup with an aroma of
crisp potato rosti & Hollandaise sauce. back bacon, hibiscus-berry compote RED VELVET CAKE — 12 red berries and a hint of malty sweetness.
offers a soothing touch of delicate
S PA N I S H — 24 & Canadian maple syrup. SOY MILK • EXTRA rose and southern Tuscan fruit.

Diced chorizo, house corned beef & potato, poached SHOT • ICE — ADD 1 T1009 KILIMANJARO
COCONUT LEMON LAYER CAKE — 10 T6161 FOLLOW ME TEA — 13
eggs & Hollandaise sauce with signature brioche. SNOW TEA — 11
V E G E TA R I A N CEREALS ∙ FRUITS ∙ BREADS C L A S S I C I C E D C O F F E E — 5.50 This black tea beckons a walk up mountain
slopes on a cool morning & has a pleasant
tea & rare ginseng with alluring notes
RICH DOUBLE BAKED of succulent royal pineapple.
PA R I S I E N N E — 24 Cold brew single origin straight up bite and refreshing notes of lemon pith
Stuffed savoury french toast with signature brioche, PORTOBELLO ROAD — 24 OPTION C O N T I N E N T A L — 20 CHOCOLATE CAKE — 12 or with sugar syrup & milk. and tangerine for clean, crisp drinking.
HERBAL TEA
leg ham, Gruyere cheese, Dijon mustard topped with fried egg Poached eggs, portobello mushrooms, wilted spinach, onion & Greek yoghurt & granola, selection of breads & Served with cream or ice-cream. T4006 MOROCCAN MINT TEA* — 12
T6004 ALFONSO TEA — 12
baked goods with choice of juice, tea or coffee. PARIS HOT CHOCOLATE — 8 A timeless favourite, this beautiful tea is blended
A gorgeous alliance of black tea and
Valrhona chocolate, whole milk with with string and fragrant Sahara Mint.
APPLE CRUMBLE — 10 the rare Alfonso mango with a special
G R E E K — 24 Served with cream or ice-cream. homemade marshmallow.
FLINDER’S LANE — 28 S W I S S — 12 that is both fragrant and comforting. T2002 LEMON BUSH TEA* — 14
Open faced omelette baked with fragrant lamb Homemade bircher muesli with rolled oats, sour cream, Red Tea from South Africa blended with
F L AV O U R E D T6003 COMPTOIR wild citrus fruits. Refreshing and theanine free
grilled asparagus, sliced avocado, vine tomatoes, feta, almonds, apples, golden raisins raspberries & blackberries. CHOCOLATE BROWNIE — 9 & beautiful drinking any time of the day.
shaved red onion, fried Japanese eggplant sesame seed & nut dukkha, harissa & spicy tomato kasundi.
L AT T E S — Hot 7.50 • Iced 8.50 DES INDES TEA — 14
Served with cream or ice-cream.
B E R K L E Y — 15 OPTION Caramel, Hazelnut, Vanilla, This is a rich and elegant Chai tea
T6800 MIDNIGHT HOUR TEA* — 12
Roasted Almond. blend of black tea and spices.
M E X I C A N — 20 House baked granola greek yoghurt, fruit compote & berries. Delicious alone or with a dash of milk.
As the clock chimes midnight, this tea unfurls a
TRIO OF SCONES — 12 magical infusion of decaffeinated black tea
E U R O P E A N — 23 Breakfast burrito with softly scrambled eggs, Plain, date & cranberry scones, clotted cream, ICED LATTE — 7.50 delicately blended with fragrant tropical fruits.
Two perfect poached eggs, sautéed breakfast potatoes, black beans with chunky vegetables, E X O T I C F R U I T S A L A D — 15 OPTION T6 ROYAL DARJEELING A tea to transform and renew.
French butter & homemade preserves. Frozen cubes of cold brew coffee,
mushrooms wrapped with Italian prosciutto, spicy red chimayo sauce, guacamole & sour cream. Mango, raspberries, blackberries, green apple with FTGFOP1 — 16
Hollandaise sauce on signature brioche. warm milk & sugar syrup. The King of India teas First this TBH100 CHAMOMILE* — 16
greek yoghurt & hibiscus berry sauce.
SCOOP OF ICE-CREAM — 4 for 1 • 7 for 2 • 10 for 3 Soft and soothing, these rare TWG Tea
S Y D N E Y — 24 fragrance & vibrant taste with remarkable
Vanilla, strawberry, chocolate or salted caramel. W I L D M O C H A D O L C E — 7.50 apricot overtones. A beautiful daytime tea.
C L A S S I C S T E A K F R I T E S — 35 Egg white omelette w green asparagus & Persian feta BRAZILIAN BREAD — 6 and yield a golden, theine-free cup.
Espresso, chocolate, milk, honey.
250 g Australian grain fed sirloin, with vine tomato, mint salad & grilled sourdough. Warm, ooey, gooey cheesey bites.
shoestring fries with choice of Bernaise Sauce,
Herb Butter or Chimichurri W I N E S ∙ C O C K TA I L S ∙ B U B B L E S G Glass B Bottle P Pitcher
T U R K I S H — 20 OPTION
Egg +4
Foie Gras +8
Poached egg with baked yoghurt, baby spinach
WEEKEND PROSECCO C H A M PA G N E & S PA R K L I N G W I N E PETALUMA HANLIN — 18 G 70 B KIR ROYALE — 18
FREE FLOW TAITTINGER BRUT — 28 G 148 B Hill Riesling (Australia) Taittinger Champagne, Creme de Cassis.

G A L L I C — 16 OPTION AFTERNOON TEA Reserve (France) NV

RED WINE
WILD MARY — 16 G 36 P
S C A N HER E Simple yet classic dish of soft creamy scrambled AVA I L A B L E AVA I L A B L E F R I D AY T H R O U G H S U N D AY
RUFFINO PROSECCO — 12 G 48 B PIERRE FERRAUD MORGON — 15 G 65 B
Smirnoff Red
TO VIEW OUR eggs with vine ripened tomatoes & signature brioche.
90MINUTE • $48++ PER PERSON
3 P M - 6 P M M O N D AY T O F R I D A Y Italy. NV
GALLERY OF DISHES Domaine Ferraud "Les Charmes" FROZEN MARGARITA — 16 G 36 P
E X C L U D E S W E E K E N D S & P U B L I C H O L I D AY S
Available in egg white. RUFFINO BLANC PROSECCO Gamay (Beaujolais)
Jose Cuervo Tequila, Cointreau,
$ 1 5 + + S T R I C T LY P E R P E R S O N MIGUEL TORRES — 12 G 48 B
Italy. NV fresh lime juice, sugar syrup.
Santa Digna Estelado Sparkling ST HALLETT GAMEKEEPER'S — 12 G 50 B
Rose (Chile) (Fair Trade)
Cabernet Sauvignon (Australia) MOJITO — 16
TRIO OF SCONES Bacardi White Rum, crushed mint
TORRES IBERICOS — 14 G 60 B leaves & sugar syrup.
WHITE WINE Crianza Tempranillo (Rioja, Spain)
SANDWICHES SALADS SIDES clotted cream & homemade preserves
TORRES VINA — 12 G 50 B ST FRANCIS SONOMA — 16 G 65 B
MISS BEHAVING — 22
Espresso, Kailua, Vanilla Ice-cream, Honey.
OR Esmeralda DO Catalunya (Spain)
Merlot (USA)
SERVED WITH YOUR CHOICE OF S I D E S M AY O N LY B E O R D E R E D W I T H A M A I N D I S H . Any dessert BEER
SHOESTRING FRIES OR CHOPPED SALAD MOUNT RILEY — 15 G 60 B
Sauvignon Blanc (NZ) C O C K TA I L S CHIRON PALE ALE — 18
C U R L Y K A L E C A E S A R — 28 &
MORNING MIMOSA PROSECCO USA 330ml
H A N G O V E R — 20 Poached egg, crispy prosciutto, white anchovies, CANADIAN BACK BACON ST FRANCIS SONOMA — 16 G 65 B OR TAITTINGER — 10 • 18
Scrambled eggs, back bacon, Swiss cheese, roasted vine shaved parmesan, dried cranberries, YOUR CHOICE OF TWG Select Teas Chardonnay (USA) With fresh squeezed orange juice, ROCHEFORT #8 TRAPPIST DARK ALE — 18
OR CANDIED BACON — 8 a dash of Grand Marnier.
tomatoes & house tomato chutney on grilled ciabatta. garlic brioche croutons, crispy sweet potato French Earl Grey, London Breakfast, Belgium 330ml
ribbons & anchovy lemon dressing. Kilimanjaro Snow, Jasmine Monkey King,
PORK & FENNEL SAUSAGE — 8 Pink Flamingo, Moroccan Mint or Midnight Hour
S T E P H ’ S S T E A K S A N D W I C H # 3 — 29 J U I C E S ∙ M O C K TA I L S & O T H E R S O F T I E S
150g grilled Australian sirloin, baked portobello ROASTED CAULIFLOWER OR

mushrooms, caramelized onions, beetroot relish & AVOCADO — 7

& G R A I N — 22 Common Man Coffee FRESH MARKET JUICE GREEN ENVY — 12 MILKSHAKES — 12
Dijon mustard cream on grilled ciabatta. Celery, cucumber, mint, lemon, Vanilla, strawberry, banana,
Egg +4 SAUTÉED MUSHROOMS — 8
OR
MELLOW MELON — 9 ginger, spinach, green apple. chocolate or salted caramel.
baby spinach, toasted almonds, chick peas,
Paris Hot Chocolate Honeydew Melon, Granny
Foie Gras +8 feta cheese & fresh herbs. Smith apple & orange juice. PRINCESS SMOOTHIE — 15 NATURE’S REMEDY — 7
SHOESTRING FRIES W/ Strawberries, blueberries, raspberries, yoghurt, Warm soothing drink of honey,
I TA L I A N — 20 V I E T N A M E S E C H I C K E N S A L A D — 28 VEGETAPPLE — 9 almond milk, chia seeds, mint, cinnamon, ice. cinnamon & vanilla.
SMOKY PAPRIKA + SPICES — 7 Beetroot, carrot & Granny Smith apple.
Sautéed mushrooms, artichokes, thyme, fried buffalo Poached chicken breast, pickled carrot & daikon,
MANDARIN WILDERNESS — 10
sprouts, mint, basil with Vietnamese dressing. RUFFINO BLANC PROSECCO SPICY CITRUS — 9 M O C K TA I L S & O T H E R Ice blended raspberry, banana,
S M O K E D S A L M O N — 16
Italy. NV Orange, pineapple & ginger. WILD ICED TEA — 8 mandarin orange & honey.
C Y P R I O T — 24 Our own special blend of
P A N F R I E D G O A T C H E E S E — 22 12++ AGD D
ADD
CHOICE OF JUICES — 9 unsweetened peppermint, lemon EVIAN STILL MINERAL WATER — 7
Handmade sheftalies (souvlaki) with lamb & pork, Baby spinach, warm bacon, vine tomatoes, verbena, rosehip & hibiscus.
ADD 48++ Orange, Green Apple, Carrot, France 750ml
frekkah & fresh herbs with homemade pita bread, toasted pine nuts, signature brioche batons & Pineapple or Grapefruit.
yoghurt & garlic coriander pesto. honey mustard dressing. QUEEN BEE — 10 BADOIT SPARKLIING
MINERAL WATER — 7
France 750ml

A L L P R I C E S A R E S TAT E D I N S I N G A P O R E D O L L A R S & A R E S U B J E C T T O 1 0 % S E R V I C E C H A R G E & 7 % S TAT U T O R Y G O V E R N M E N T G S T. A L L P R I C E S A R E S TAT E D I N S I N G A P O R E D O L L A R S & A R E S U B J E C T T O 1 0 % S E R V I C E C H A R G E & 7 % S TAT U T O R Y G O V E R N M E N T G S T.

 R E S E R VAT I O N & E V E N T S

For your next reservation

please phone +65 66361816 or go to www.wildhoney.com.sg

For special events

please contact events@wildhoney.com.sg

MANDARIN
PAV I L I O N GALLERY SCOTTS SQUARE
KUALA LUMPUR SINGAPORE SINGAPORE

O P E N E V E R Y D AY F R O M 9 A M
I N C L U D I N G W E E K E N D S & P U B L I C H O L I D AY S

Sunday - Thursday last orders 8.30pm

Friday, Saturday & Eve’s Public Holidays last orders 9.30pm

WINNER OF ASIAONE WINNER OF CHOPE

P E O P L E ’ S C H O I C E AWA R D B E S T B R U N C H DINER’S CHOICE BEST BRUNCH
SINGAPORE SINGAPORE
2014 WINNER · 2015 RUNNER UP 2014 · 2015

W WW . W IL DH ONEY . C OM . SG