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TEE OFF PAR FIVE CRISPY CHICKEN SKIN 8.5 THE NEST BURGER 16.5 HOR FUN 11.5 Homemade Chicken Skin served with Belacan Chilli. 180 grams of U.S. beef patty char-grilled to perfection, topped with Flat rice noodles with wok fried vegetables and egg sauce. fresh lettuce, tomatoes, , grilled pork bacon, fried egg and melted cheddar Choice of: Beef / Seafood PEEK GAI TOD PUN PLA 11.0 cheese. Served with steak fries. Fried Golden Chicken wings served with Lemongrass, Lime Leaf & Thai Chilli. 11.5 CHICKEN BURGER 14.5 Boiled chicken with fragrant chicken rice, bean sprouts, tomatoes and cucumber. CHICKEN WINGS (8 PIECES) 11.5 Grilled chicken fillet with Monterey Jack cheese, guacamole and Pico de Gallo. Served Served with grated , chilli, dark and chicken . Marinated in a savory blend of spices and deep fried till crispy. with steak fries. Served with Belacan chilli. NONYA CHICKEN 12.5 SAUSAGE IN A BUN 12.5 Tender chunks of chicken and potatoes simmered in tangy coconut curry. Served with 9-inch grilled pork sausage and bacon in a soft sesame seed bun. steamed rice, papadum and achar. Choice of chicken, beef, lamb or pork skewers marinated in Asian spices, Served with steak fries and caramelized . char-grilled to perfection. Served with sauce, cucumber, onion and . Add: FRIED SEAFOOD KWAY TEOW 11.5 Half Dozen 9.5 Melted cheese 2.0 Flat rice noodles wok fried with bean sprouts, fish , , eggs, cockles and prawns in dark sweet sauce. Dozen 16.5 Chilli con carne 3.0 WANTON NOODLES 11.5 TAUHU GORENG 8.5 TUNA SALAD WRAP 10.5 Hong Kong egg noodles served with char siew and wanton. Malay-style dish with deep fried bean curd, boiled bean sprouts, sliced cucumber and Tuna chunks tossed with , gherkins, red onions, and capers in flour Choice of: Chicken broth / Dark superior soy sauce prawn crackers. Served with our chef’s special . tortilla. Served with potato crisps. 8.5 MEE 11.5 A Singaporean delight with sliced turnip, pineapple, cucumber, kang kong, MADE THE CUT Yellow noodle, vermicelli braised in shrimp broth with pork loin, prawns, squid, fish cake, bean sprouts, tau pok, guava, cuttlefish and youtiao, tossed with prawn paste chives, bean sprouts and pork lard. and ground . THE NEST ANGUS RIBEYE 29.5 BRAISED DUCK NOODLE Char-grilled Australian Angus ribeye. Served with selection of , horseradish 13.5 FISH SKIN 11.5 and grilled mushrooms. Braised duck with Chinese herbs, yellow noodle tossed with duck’s glaze, egg and Crispy fish skin sautéed with salted egg yolk and chilli padi. bean sprouts. Choice of: / mushroom sauce. Choice of: Chicken broth / dark superior soy sauce STEAMED OTAH 12.5 COD FISH & CHIPS 24.0 Aromatic blend of herbs, spices and seafood. Battered Cod Fish Fillet served with Chips & Garden Green. OYSTER CHYE TOW KUEH 21.0 Served with choice of: Steamed / toasted kopitiam bread Wok Fried Chye Tow Kueh Served with Oyster, Chye Poh & Spring Onion. NEW ZEALAND LAMB CHOPS 17.5 OUT OF THE ROUGH Char-grilled. Served with vegetable ratatouille, mustard selection. THE FINAL HOLE GRILLED SALMON 19.5 CAESAR SALAD 10.5 Norwegian fillet with peppercorn and dill crust, mashed potato and asparagus, ICE KACANG 5.5 Lettuce tossed in tangy Caesar dressing, sprinkled with croutons and freshly shaved beurre blanc. Red beans, attap seeds and sweet corn kernels covered in finely shaved ice, Parmesan cheese and hard-boiled egg. drizzled with flavored syrups and topped with vanilla ice cream. Add: BARRAMUNDI 16.5 Locally sourced fillets served with thick fries and lemon butter sauce. CHENG THNG 5.5 Grilled chicken breast 4.0 A refreshing of dried fruits, barley, , ginkgo nut and sweet potato. Method of cooking: Pan-seared Grilled prawns 6.0 Available hot or cold. Smoked salmon 6.0 VEGETARIAN SIDES: CHENDOL 5.5 Garden salad 3.5 CAPRESE SALAD 12.5 Shaved ice with chendol, red beans and drizzled with gula Melaka and Thick fries Buffalo mozzarella, slow roasted tomatoes, arugula, leaves, extra virgin 3.5 fragrant coconut . and balsamic , fleur de sel Potato wedges 3.5 WARM CHOCOLATE LAVA CAKE 7.5 Mashed potato 3.5 CALIFORNIA SALAD 13.0 Delicious warm chocolate cake filled with oozing lava chocolate sauce. Served with Steamed vegetables A Crisp Salad featuring Romain Lettuce, Avocado, Tomatoes, Arugula, Black Olive, 3.5 vanilla ice cream on the side. Grilled Mushroom & Chuka Goma Dressing ICE CREAM (PER SCOOP) 3.5 OUT OF THE BUNKER Choice of vanilla bean, strawberry, Belgian chocolate. THE TRIPLE BOGEY X.O. FISH HEAD NOODLE SOUP 14.5 AFFOGATO 5.5 SEAFOOD LINGUINI AGLIO OLIO 15.5 Double-boiled fish broth with evaporated milk, red snapper head, preserved vegetables, Vanilla gelato, Amaretti cookies, Valrhona chocolate pearls and a shot of hot espresso. Linguini tossed with prawns, calamari, fish, and white wine, tomatoes, spring onion, vermicelli and a dash of brandy. drizzled with basil oil. SINGAPORE 12.5 PENNE ARRABIATA 12.5 A flavorful and spicy curry paste broth poured over thick , cockles, Fresh tomato sauce with garlic, pesto and dry chilli. prawns, tau pok, egg, fish cake and laksa leaves. Add: PRAWN MEE 13.5 Chicken piccata 4.0 Chef’s special broth with yellow noodles, prawns, fish cake, egg, pork loin, bean Prawns 6.0 sprouts and kang kong.

CHEFS RECOMMENDATION CONTAINS NUTS VEGETARIAN All prices are in Singapore dollars and subject to prevailing government tax