OYSTERS AROUND THE WORLD
Due to strictness in quality, we store our oysters in NANO-BUBBLE water tanks to retain freshness and sweetness.
CANADA
FANNY BAY
Best season: March-October
Mildly firm and
good brininess
IRELAND
IRISH
7
per piece
FRANCE
FINE DE CLAIRE
Best season: September-March
Mineral and clean taste
8
per piece
8
Best season: September-March per piece
Crisp and sea salt finish
SINGAPORE
U.S.A.
PACIFIC
Best season: September-March
Rich, creamy and thick
NEW ZEALAND
JUMBO COROMANDEL
7
Best season: April-December
Biggest, rich and creamy
per piece
AUSTRALIA
COFFIN BAY
Best season: April-December
Balanced and sweet
7
per piece
PLATTER
FULL
SEAFOOD PLATTER
Whole lobster, 6 pieces oysters, 6 pieces prawn, tuna tartare
100
HALF
SEAFOOD PLATTER
Half lobster, 4 pieces oysters, 4 pieces prawn
60
FULL
DOZEN PREMIUM OYSTERS
Premium selection of oysters from all over the world, hand-picked by our executive chef
88
HALF
DOZEN PREMIUM OYSTERS
Premium selection of oysters from all over the world, hand-picked by our executive chef
45
FULL
DOZEN OYSTERS
Assorted selection of oysters
72
HALF
DOZEN OYSTERS
Assorted selection of oysters
37
NEW ZEALAND
COROMANDEL
Best season: April-December
Pleasantly briny and plump
10
per piece
7
per piece
OYSTERS are naturally high
in protein, iron, omega 3
fatty acids, calcium, zinc,
and vitamin C.
Omega 3 fatty acids are
good for your joints, skin,
vision, brain, heart, and
helps lower bad cholesterol
(LDL) levels. Zinc helps
maintain a healthy immune
system which is needed for
fighting illness and healing
wounds. It also helps
maintain your sense of taste
and smell. Because your
body has no natural way to
store zinc, it's important to
make sure you're getting
your daily dose.
NANO-BUBBLES IN OYSTERS
Nano-bubble technology can purify waste water from the polymerized toner production process by using energy derived
from the bursting of fine ozone bubbles. Nano-bubble ozonisation of oysters will eliminate 99 percent of calicivirus.
Eliminating noroviruses from oyster has been an important issue in the oyster cultivation business. Washing oysters using
ultrafine bubbles eliminates any noroviruses and results in beautiful cream-colored oysters.
GRILLED AND MAIN
HOT APPETIZER
STEAMED OYSTERS
Sake, butter, lemon and ponzu
FRIED OYSTERS
Tartare sauce and lemon
OYSTER AJILLO
White mushroom, garlic confit, bread
GRILLED OYSTER COMBO
Rockefeller, garlic butter, tomato & mozzarella, sake & lemon
25
16
15
25
12
15
12
17
FRIED OYSTER SANDWICH
Wharf secret recipe special sauce
OYSTER CHOWDER
Oyster confit, potato, parsley
ASARI CLAM CHOWDER
Butter, potato, corn, milk
WHARF ZESTY PRAWN
Lime, chilli, arugula
GRILLED MEAT PLATTER
Kagoshima wagyu, T-bone steak, pork short ribs, rack of lamb, side salad
100g 40 150g 58 200g 76
WAGYU SIRLOIN STEAK
Kagoshima wagyu, wasabi leaf, homemade steak sauce
T-BONE STEAK
40
DOUBLE CHEESE WAGYU BURGER
23
RACK OF LAMB
32
PORK SHORT RIBS
22
300 grams, served with potato and broccoli, homemade steak sauce, Dijon mustard
Served with shoestring fries, wharf secret recipe special sauce
Rosemary, cumin salt, lemon
Marinated, smoked spicy miso sauce
LIVE LOBSTER
48
KING CRAB
48
BLACK COD
25
SAUTEED SALMON
22
PACIFIC DORY FISH & CHIPS
22
Poached in herb and butter
FRIED CHICKEN WINGS
Garlic mayonnaise, sweet & spicy, sour honey dips
13
250 grams, served with grilled young corn, lemon butter
FRIED MINI SQUID RINGS
Chilli mayonnaise dip
FRENCH FRIES
Truffle oil, green tea salt, cajun spice dips
12
12
Sweet miso, yuzu compote
Creamed leek, genovese
Beer battered, tartare sauce, shoestring fries, parsley
COLD APPETIZER
WHARF SEAFOOD SALAD
SIDE
SASHIMI PLATTER
16
15
24
FRENCH FRIES
SHRIMP COCKTAIL
16
SAUTEED MUSHROOMS
SPICY TUNA TARTARE
15
POTATO GRATIN
15
SAUTEED SPINACH
32
PAN-ROASTED FINGERLING POTATO
Sashimi concasse, wasabi leaf vinaigrette
CAESAR SALAD
Bacon bits, parmigiana, Caesar dressing
Tuna, salmon, seasonal white fish
Rinsed in court bouillon, homemade cocktail sauce
Charred Mexican salsa, salmon roe
WAGYU BEEF TATAKI
Infused with garlic and soy sauce, ponzu & shallot sauce, onion
BURRATA CHEESE
Japanese fruit tomato, prosciutto parma ham
POTATO PUREE
8
Butter, whipping cream
8
Salt
Shiitake, eringi, shimeji
10
Garlic butter
Anchovy garlic butter, parsley
Young corn, egg plant, zucchini, capsicum, onion, tomato puree, pine nuts
ASPARAGUS
Shrimp, yuzu, garlic and chilli oil
PESCATORE
Oyster confit, shrimp, scallop, clams and tomato sauce
18
18
CARBONARA
18
WHARF-STYLE CAPELLINI
16
Oyster confit, pancetta, egg and parmigiano
Served cold, somen noodle, ikura, sakura dried shrimp, dashi
SQUID INK PAELLA
Shrimps, scallops and clams in saffron cream, lemon
CURRY PAELLA
Grilled chicken, rosemary, olives, sour cream, lemon
24
Butter, soy sauce
GREEN SALAD
Choice of dressing: French, Wafu, Thousand island
ICE CREAM
BLACK SESAME CRÈME BRULEE
Topped with vanilla ice cream
AFFOGATO
contains oyster
contains pork
10
12
6
DESSERT
Please ask server
22
10
12
Soy butter
WAGYU BEEF GARLIC RICE
AGLIO OLIO
10
12
Truffle oil, butter
CAPONATA
PASTA AND PAELLA
70
vanilla ice cream, espresso
ALL PRICES QUOTED ARE IN SINGAPORE DOLLARS AND ARE SUBJECT TO 10% SERVICE CHARGE AND PREVAILING GOVERNMENT TAXES.
9
9
11