This month, Spring is in the air bringing with it new beginnings. Our creative juices are flowing and we can’t wait to share with you some of the things that will be coming your way. Easter is just the start and more is on its way during April.
At Wild Honey our mission is to bring you the most beautiful
breakfasts from around the world.
All day. Everyday.
Here’s the News for Easter.
On The Menu
This is one of our favourites for Easter, combining the lightness of a souffléd omelette with softly poached smoked haddock & creamy cheese sauce with a hint of cayenne.
‘An omelette & a glass of wine’
Nothing pairs better with an omelette than a chilled glass of white wine
Special introductory price $9*++
Torres Viña Esmerleda DO Catalunya, Spain
*When ordered with Savoy Omelette
Introducing the Wild Honey
Easter Sunday Roast
(who know’s, it might not just be for Easter)
$35++ per person
Debuting Easter Sunday we’re cooking up gorgeous roasted Australian sirloin carved to perfection, Yorkshire pudding, roasted root vegetables, green peas & red wine gravy.
What more could you want?
Except perhaps a glass of red wine from our new wine selection curated by Culina.
Special Introductory price 9.00*++
St. Hallett Cabernet Sauvignon (Australia)
*when ordering the Easter Roast
If you can’t make it Easter Sunday look for this spectacular addition to our menu at Scotts Square every Sunday.
Strictly by reservation only.
Places are limited.
Available at both Mandarin Gallery & Scotts Square
Sunday 16th April 12 noon – 3pm
Hippity, hoppity Easter bunny cookies now available in store.
Available in pink, blue & green.
Hot Cross Buns
Try our handmade apple & cinnamon hot cross buns for a twist on an old favourite
Served warm with French butter & homemade preserves
Available weekends & Easter Monday
Enjoy them at home
6 Hot Cross Buns buns $30 ++
Baker’s Dozen $72 ++
Place your order now*
Tel: + 65 6235 3900
*Please allow 24 hours lead-time
Scotts Square now opens from 8am everyday
Prep Time: 10 minutes
Cooking Time: 18 minutes
Skill Level: Easy/Medium
Makes about 8 Bunnies
Biscuit cutter of your favourite animal.
We have used bunnies for Easter. About 8cm.
In a bowl sift together flour and salt. In a large bowl with an electric mixer beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough.
Divide dough between 2 large sheets of wax paper and roll too .8cm thick. Chill until firm, at least 4 hours, Dough may be frozen, wrapped in foil, for 2 months. Let dough soften slightly before cutting. Preheat oven to 190°C. and lightly butter a baking sheet.
Gently cut dough using bunny cutter and arrange about 2cm apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool. Cookies may be kept in an airtight container at room temperature 5 days.
1 egg white
200g icing sugar
Juice half lemon
1g colouring of your choice
Mix egg whites and lemon juice in electric mixer until fluffy but not whipped.
Gradually add icing sugar on low speed until incorporated and the mixture is shiny.
Beat on high speed until stiff peaks form, it should take around 5 minutes. Add colouring at this point.
If using immediately place in piping bag, if not it can be stored in a sealed piping bag inside an airtight container for up to 3 days in the refrigerator.
Create with your own designs with the kids to make them unique.
Free Chocolate Eggs for the Kids
From Now Until Easter Monday
While stocks last
Available in Singapore only