With the changes in temperature as the months go by, rainy weather is expected in hot and humid Singapore. You can however still experience Autumn & Winter’s finest cuisine at VUE.
In four courses, Chef Sam Chin and his team strives to bring the best of seasonal produce that traverses land to sea with a pre-fixe chef’s tasting menu. With produce like Japanese mackerel, winter root vegetables, French guineafowl and more, each item is a homage to the peak ingredients of the land during this colder time of the year.
Those looking to leave things in the hands of the chef may choose to do so with a six-course omakase menu ($388). Alternatively, an ala carte menu is available so diners may pick and choose their preferred dishes of the night.
Chef’s Tasting Menu
For appetiser, choose from six options. The Shizuoka ‘Amela’ Tomato and Vacherin Mont D’or is a delightful chilled mint and tomato salad, crisp to the bite from a refreshing basil dressing. The other option of ‘Orange Fed’ Japanese Mackerel Tataki is also bright and crisp with horseradish strained Greek yoghurt and pickled Granny Smith apples in a dill dressing.
The Australian Venison Loin Tartare is a bold option with Shropshire blue cheese, bell peppers and balsamic and herb oil vinaigrette. Alternatively, seafood lovers will revel in the Norwegian Red King Crab Salad, Grilled Australian Langoustine (add $12) or Japanese Pen Shell Giant Scallop (add $18).
For the middle course, the Pan-Seared Périgord Foie Gras gets an Asian touch with braised daikon radish, black truffle and shiitake mushroom dashi. The ‘Tempura’ of Winter Root Vegetables brings the best of the season with a crunchy medley of vegetables or indulge in the Signature Uni Risotto (add $12) or Grilled Maine Lobster Tail (add $18), elevated with Oscietra caviar, radicchio and saffron-pumpkin sauce.
Move into the epitome of extravagance with mains such as the Barramundi ‘En Papillote’, baked to tender perfection with baby zucchini and lemon beurre blanc sauce or the Oven Roasted French Guineafowl, served with gruyere gratin, smoked celeriac and lingonberry sauce.
Meat lovers would enjoy the Grilled Spanish Iberico Pork ‘Pluma’, served with asparagus and adobo sauce or the Stout Braised Dutch Veal Cheek ‘Empanada’ served with pan-seared foie gras, pickled beets and a pink peppercorn sauce. The restaurant’s Signature Kumamoto A5 Black Wagyu Sirloin (add $38) is also on the menu, served with broccolini, truffle mashed potatoes and red wine jus.
For dessert, the Mont Blanc Parfait is an aromatic sweet treat of chestnut and coffee frozen parfait, layered with meringue, vanilla Chantilly and redcurrant coulis. Chocolate takes centre stage with the Molten Chocolate Tart made of 55% Caranoa dark chocolate, chocolate almond crumble and brown butter ice cream or tickle your tastebuds with the French Acacia Honey Cake (add $6) that is a light and sweet alternative that comes with dulce de leche cream, sponge crumble and yoghurt sorbet on the side.
The pre-fixe chef’s tasting menu is available in two seatings – Sunset Dinner from 5.30pm – 7.30pm ($158) or 8.00pm – 10.30pm ($188). Add $125 for additional wine pairing or $95 for a whisky flight of Glenfiddich 15, 18 and 21. If the four tantalizing courses is not enough, you can choose to add $50 for an additional appetizer/middle course as well. Check out the full menu here.
A Cristal New Year’s Eve Celebration
To welcome the new year, VUE has crafted a specialty menu made to pair with Champagne Louis Roederer ‘Cristal’ available only on 31st December 2021. Seven specialty courses will usher diners into a sparkling new year with flavours that will best bring out the notes of the champagne.
The Cristal Package is priced at $1,588 for two persons. It comes with a bottle of Champagne Louis Roederer ‘Cristal’ and individual giftboxes containing two special ‘Cristal’ champagne flutes.
In the event of fireworks at midnight, the Cristal Champagne Package comes with an automatic outdoor table reservation to view the show. Limited to the first 10 reservations at VUE, make your bookings now or check out their website for more information.
Operating Hours
- Lunch: Monday – Friday, 12pm to 2pm
- Weekend ‘Surf & Turf’ Lunch: Saturday & Sunday, 12pm to 2.30pm
- Dinner: Monday – Sunday, 5.30pm to 10pm
- The Charcuterie and Spritz Bar is open from Monday to Sunday, from 3pm to 10.30pm
Restaurant Details
Address: OUE Bayfront, Level 19, 50 Collyer Quay, Singapore 049321
Phone/WhatsApp: +65 8879 0923
Email: dining@vue.com.sg
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