Inspired by his training in Colorado, Owner and Chef Kenn Gonzales spent over a year honing his culinary skills in the remote forests and mountains. A reflection of his experience, WYLD Kitchen and Bar is all about bringing the untamed wilderness to the urban jungle of QC. Some of the ingredients they use are reminiscent of the rawness of the wild.
WYLD Kitchen and Bar believes in taking elements from nature, but they also try to protect it by reducing waste (using metal straws and avoiding plastic). Most of the furniture and fixtures in this modern chick bar and resto concept are made from reclaimed wood and metal salvaged from junkyards.
Wyld Kitchen Dishes
Pretzel Stick (PHP 179) – The pretzels were soft and bouncy. The ale cheddar mustard dip with clarified butter and rock salt was genius. Overall hearthy and warming.
Nachos (PHP 349) – Organic house-made tortilla chips, cheese sauce, guacamole, sour cream, cilantro.
Spinach Dip (PHP 349) – Served with house-made vegetable chips, organic house-made tortilla chips and crudites, the spinach dip is rich and creamy with parmesan.
Wyld Beef Burger (PHP 449) – The well-seasoned and perfectly grilled house blend ground beef is drizzled with mulberry steak sauce. The mulberries are organically sourced from a local farm, and offer a superb contrast against the texture and flavors of the poached egg, yellow cheddar, lettuce, tomato, onion, brioche bun.
Grilled Herb Marinated Flank Steak (PHP 549) – Each slice of marinted flank steak was succulent and savory. Served with haricot verts, tomato confit, herb compound butter and potato wedges.
Pesto Pasta (PHP 349) – The pesto sauce is accentuated with pistachio, microgreens and parmesan. Topped with edible flowers.
Fish and Chips (PHP 380) – The beer-battered cod is delicately fried and served with mushy peas, remoulade and fries.
Wyld Bar Cocktails and Mocktails
Flora x Fauna (PHP 279). Gin, grapefruit juice, fresh lemon juice, rose foam, basil, butterfly pea flower, chichaworm. Innards removed the worm, then fried.
Afterglow (PHP 249) – Gin, calamansi liqueur, house-made camote tops syrup, fresh lemon juice. Changes color depending on the camote leaves. Inspired by sky which changes colors depending on the mood.
Moras & Malice (PHP 279) – Tequila, bianco vermouth, pineapple juice, bell pepper.
Radiculous (PHP 279) – Radish-infused vodka, elderflower liqueur, aloe vera, juice, speared picked radish.
In Love with the Cacao (PHP 299) – Cacao liqueur, coffee liqueur, amaretto, brandy, cinnamon powder.
Butterfly Fizz (PHP 119) – Butterfly pea flower, soda water, fresh lemon juice.
Location: 2F The Grandia Place, 143 Mother Ignacia Avenue, South Triangle, Quezon City 1103, Philippines
Sunday to Wednesday: 5 PM to 1 AM
Thursday to Saturday: 5 PM to 3 AM
Contact Number: (+63 2) 246-9069 ext:192