Wyld Kitchen and Bar (QC)

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.

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Wyld Kitchen X Bar

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.

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Wyld Kitchen X Bar

Other sustainable restaurants in QC include Rolando’s Farm to Table and Earth Kitchen.

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.

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Pretzel Sticks

Nachos (PHP 349) – Organic house-made tortilla chips, cheese sauce, guacamole, sour cream, cilantro.

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Nachos

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.

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Spinach Dip

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.

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Wyld Beef Burger

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.

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Grilled Herb Marinated Flank Steak

Pesto Pasta (PHP 349) – The pesto sauce is accentuated with pistachio, microgreens and parmesan. Topped with edible flowers.

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Pesto Pasta

Fish and Chips (PHP 380) – The beer-battered cod is delicately fried and served with mushy peas, remoulade and fries.

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Fish and Chips

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.

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Flaura X Fauna
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Flaura X Fauna
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Chichaworm

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.

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Afterglow

Moras & Malice (PHP 279) – Tequila, bianco vermouth, pineapple juice, bell pepper.

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Moras and Malice
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Moras and Malice

Radiculous (PHP 279) – Radish-infused vodka, elderflower liqueur, aloe vera, juice, speared picked radish.

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Radiculous

In Love with the Cacao (PHP 299) – Cacao liqueur, coffee liqueur, amaretto, brandy, cinnamon powder.

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In Love with the Cacao
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In Love with the Cacao

Butterfly Fizz (PHP 119) – Butterfly pea flower, soda water, fresh lemon juice.

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Butterfly Fizz

Location: 2F The Grandia Place, 143 Mother Ignacia Avenue, South Triangle, Quezon City 1103, Philippines

Operating Hours:
Sunday to Wednesday: 5 PM to 1 AM
Thursday to Saturday: 5 PM to 3 AM

Contact Number: (+63 2) 246-9069 ext:192

Facebook: https://www..facebook.com/wyld.ph/

Instagram: @wyld.ph

WYLD Kitchen x Bar Menu, Reviews, Photos, Location and Info - Zomato

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