With a change of the seasons brings fresh new ingredients for the chef’s at VUE to whip up new creations for their Autumn Menu. Paying homage to the ingredients grounded in rusticity of the terroir, like porcini mushrooms, truffle and Basque-style cured hams, expect bold flavours that will tantalise your tastebuds.
Available in a pre-fixe 4-course menu ($228) or a 6-course Omakase menu ($388), complete your dinner with wine pairing options starting from $135++ or a flight of four Woodford Reserve Whisky for $95++.
Sunset Dinner or Late Night Dinner promotions at 5.30pm or 9.30pm respectively are also available at a special price of $168++ for those who are flexible with their dinner timings.
Prix Fixe 4-Course Menu
In the Prix Fixe menu, flavours of both land and sea take centre-stage, letting simple ingredients shine alongside prime exclusives like Perigord foie gras, Royal Belgian albino white caviar and 14-day dry-aged Spanish seabass.
Starters include Roasted Eric Roy Baby Carrot spiced with Japanese sansho pepper for punch, Japanese Trevally Crudo and the decadent Uni & Wagyu Parcel (add $28) that serves up broiled Kumamoto A5 Wagyu laced with Hokkaido sea urchin that is complemented by a lemon verbena dashi.
Be transported and have a taste of what Australia can offer with the Grilled Australian Quail and the Australian Venison Loin Tataki marinated with salted lemon crème fraiche, crowned with a poached oyster and emboldened with black garlic and citrus oyster sauce.
Mid courses include Kakiage Tempura of earthy root vegetables spiced with raspberry powder or perhaps try the renowned Pan-Seared Périgord Foie Gras with a flavour profile that is perfectly sweet, sour, and savoury.
The Signature Uni Risotto (add $8) is a decadently creamy and umami risotto or opt for the Grilled Lobster Tail (add $28) emboldened with poached porcini mushroom and Piquillo pepper sauce, topped off with caviar.
Mains culminate with prime ingredients with bold, opulent flavours, like the Comte & Emmental Raviolini, Oven Roasted French Guinea Fowl,or the Smoked Sakura Pork Belly.
If you love seafood, the Grilled French Red Sea Bream (add $10) or the Signature Kumamoto A5 Black Wagyu Sirloin (add $38) that promises satisfaction that is mainstay on the menu.
Natural sweetness is to be found aplenty in fruit options like the Oolong Williams Pear, served with maple sponge, pear bavarois and sudachi jelly as well as Shizuoka Musk Melon (add $28) paired with fresh berries and seasonal sorbet.
For something leaning more towards savoury, the Cheese Platter (available in a smaller dessert portion or weightier standalone extra course for an additional $18) will hit the spot with chef’s choice of three cheeses, served with a variety of condiments.
With much to offer, visit with a special date to enjoy the change of the seasons at VUE today!
Address: OUE Bayfront, Level 19, 50 Collyer Quay, Singapore 049321
Opening Hours: Lunch: Mon to Fri (12pm – 2pm) | Dinner: Mon – Sat (5.30pm – 10.30pm)
Website: https://www.vue.com.sg/
–
