Keep it fresh, fun and artistic – House of Wolf seems to pursuit this approach not only in its interior design but also its dining experience. Presenting a series of pop-up guest chefs, the venue showcased chef David Ahern yesterday, February 26, 2013.

FOUR was invited to try chef Ahern's 5-course menu featuring Quails Nest - a nest made from quail leg confit, spelt and herbs, with a warm devilled quails egg inside, as well as beef cheek, wild mushrooms, horseradish purée, mustard mash and beef tendon puffs, served with a black garlic jus and toffee apple lollipops with unsweetened beer custard among many other signature dishes.

Take the chance to try chef David Ahern's menu from now until April 26 2013.

House of Wolf