Nestled in the Newton area, Wild Supper Club is a hidden gem helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.
Aged Hamachi & Apple Tart 4/5
We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.
Artichoke & Spinach Dip, Baked Pita Chips 4.2/5
Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.
Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5
The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.
Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5
A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.
Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5
The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.
Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5
For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.
Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5
Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5
To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.
Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5
Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.
Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5
We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.
Note: This is an invited tasting.
Wild Supper Club
Cavanagh House
(Cairnhill/Newton)
Singapore 229491
Website
Nearest MRT: Newton (NS Line)
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