Open Door Policy

Really popular restaurant in Tiong Bahru with its menu curated by the Tippling Club's chef, Ryan Clift. Their brunch menu is served only on weekends and public holidays from 11am until last orders at 3pm.

They have two unique versions of Eggs Benedict on their brunch menu, their Eggs Benedict with poached chicken ($24) and the Roast wagyu rump ($30).

Their Eggs Benedict with poached chicken is served on a sourdough base with poached chicken, spinach, two poached eggs, diced tomatoes, and a green curry hollandaise sauce.

Their Roast wagyu rump is served on a brioche bun, two poached eggs, red onions, chilli bernaise and ratte potatoes.
FoodGuideSG 30 Jun 2015   ⋅   1,940 views
3 votes

Recent Comments

  • Went to this trendy little spot with the lads. Beer was cold and the food delicious. I had their roast wagyu rump eggs benedict take - beef was rare and the eggs perfectly runny. It was so good in fact I didn't even let the others have a taste......
    Smiley-81 30 Jun 2015
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  • Pottered over to Open Door Policy after a rather heavy night and had the Smoked Salmon and Scrambled Egg Sandwich. Comes on a brioche roll and the eggs are cooked well, ideal food for a hangover although could do with a little more seasoning. Went down a treat particularly when accompanied by a cold Japanese Lager
    Kanedog1985 30 Jun 2015
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  • I was really excited to try their eggs benedict having seen their rather unusual green curry hollandaise on the menu. The dish was beautifully presented and while the sight of green hollandaise sauce might put off a traditionalist, I became even more intrigued. The eggs were poached perfectly and had a golden runny yoke. I really enjoyed the addition of poached chicken, spinach and diced tomatoes. The hollandaise sauce itself added a gentle wasabi zest to what was am amazing blend of flavours.
    Stoopy 30 Jun 2015
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