VUE

09/06/2026

Some nights call for a seat that holds your attention.

At our al fresco bar, the skyline falls into view and the city hums quietly below. It is the kind of place where drinks arrive effortlessly, and time slips away unnoticed.

Our outdoor bar awaits you.

05/06/2026

Few names carry a reputation quite like Gevrey-Chambertin.

The 2020 Dominique Gallois lives up to it — dark cherry and earthy depth on the nose, a whisper of spice that builds through the palate and a finish that stays long after the glass is set down.

A Pinot Noir that asks nothing of you except the time to appreciate it properly.

02/06/2026

From the windows of VUE, Singapore opens out in full.

The stretch of Marina Bay Sands extends directly ahead, with the water below capturing each subtle shift in light as the city moves at its own pace. Inside, the golden arches frame the view beautifully, where each detail of the room complements the skyline.

Come for the table and stay for everything beyond it.

28/05/2026

The weekend deserves a slower start, and our Saturday Lunch is where it begins.

Heirloom Tomatoes arrive vivid and ripe — smoked burrata spreading richly against them, tonburi lending each bite its delicate, caviar-like texture. The Scallops follow; golden with sear and yielding at the centre, as prosecco and wine move in between courses, carrying the conversation through the meal.

The kind of afternoon that deepens past the last pour, take your seat today.

20/05/2026

Discover the star of our Spring menu — Akaroa King Salmon

Sustainably ocean-farmed in New Zealand’s pristine Akaroa Harbour, this premium salmon is celebrated for its rich, buttery flavour and delicate texture.

Raised in small batches with a focus on welfare and traceability, it’s a true example of sustainable aquaculture.

Featured in all three of our salmon dishes — from the fresh Salmon Crudo with Ikura and Ginger Mirin Dressing, to the warm Akaroa Salmon with Cauliflower Florets and White Wine Sauce, and the Akaroa Salmon Mi-Cuit with Cauliflower Purée and Balsamic Glaze — this hero ingredient brings a touch of New Zealand’s natural beauty to your plate.

Embrace the season of renewal with our fresh and flavourful Akaroa King Salmon offerings.

19/05/2026

Spring tells a story, and at VUE it unfolds one course at a time, starting with the appetiser.

Akaroa Salmon, drawn from the cold open currents of New Zealand's Akaroa Harbour, arrives as a crudo — each slice clean and firm, the flesh bright with a natural sweetness. Ikura sits in small clusters across the surface and ginger mirin dressing lends a light sweet acidity.

Handled with care from source to plate, this dish elevates the season.

15/05/2026

Four courses, four pours, an evening that lingers.

At VUE, every dish on the menu is paired with intention, set to draw out the dish at its best. The Wagyu Beef Carpaccio opens alongside Boizel Brut Réserve Champagne; precise and fine, each element knowing exactly where it belongs. Chitose Maize closes with Sileni Late Harvest Sauvignon Blanc 2019, a gentle sweetness that carries through to the final sip.

Our Spring menu is best savoured with a glass in hand, taste what we have to offer today.

12/05/2026

Some bars are for drinking. Some are for the conversations that follow.

At VUE, the skyline feels arranged just for two. The evening slows naturally, rounds stretch longer, and the outside world stays exactly where it belongs.

For a date worth remembering, let us set the scene.

11/05/2026

Join us for an exclusive 6-hands dinner on 4th and 5th June, an evening where three talented chefs - Chef Sam Chin, Chef Steve Shields, Chef Nik Mavromatis come together to craft an extraordinary culinary experience.

Over these two nights, immerse yourself in exquisite dishes featuring Australian Stone Axe Wagyu and New Zealand Akaroa King Salmon, prepared with artistry and finesse.

Experience the passion behind each dish, make your reservations today.

08/05/2026

Indulge in Stone Axe Wagyu at VUE this Spring. Featuring 100% Full Blood Japanese Wagyu, raised over 400 days with a marbling score of 8/9, it delivers an unrivalled tasting experience.

The striploin renders slowly, its richness building with each cut. The braised beef cheek gives entirely, fibres pulling apart into a depth that is complemented by beer mustard and wild mushroom sauce.

One cut, two expressions — each worth savouring on its own terms.

07/05/2026

Three pours made for settling into as the sun drops over the bay.

The Prince of Orange arrives light and floral, prosecco lifting it into something almost weightless. The Strawberry Negroni Sour runs deeper, Campari and Fords Gin drawing together into a richness that softens at the edges. The Watermelon Spritz is the coolest of the three, clean and refreshing, with a vanilla finish that lingers long after the last sip.

As the light shifts, dusk is best met with a glass in hand.

05/05/2026

Join us for an exclusive 6-hands dinner on 4th and 5th June, an evening where three talented chefs - Chef Sam Chin, Chef Steve Shields, Chef Nik Mavromatis come together to craft an extraordinary culinary experience.

Over these two nights, immerse yourself in exquisite dishes featuring Australian Stone Axe Wagyu and New Zealand Akaroa King Salmon, prepared with artistry and finesse.

Experience the passion behind each dish, make your reservations today.

04/05/2026

This Mother’s Day, celebrate Mum with a meal as extraordinary as she is.

Exclusively on 9th May, enjoy a specially crafted menu showcasing Cured Akaroa Salmon with smoked nori oil, Stone Axe Wagyu Tenderloin with truffle mash potato, Pacific Sea Conch with caviar and more.

Conclude the experience with unlimited desserts, served at her pace — because she deserves all the sweet moments.

A memory she will hold close forever, make your reservations today.

01/05/2026

This Labour Day, let’s recognise those who make VUE what it is.

They're there early, ready before the first guest arrives; steady hands keep pace when the restaurant is in full swing, and a quiet understanding moves through the team as service shifts into gear.

To every person who makes the floor, the pass, and this view worth showing up for, thank you.

25/04/2026

Our Stone Axe Wagyu Beef Duo brings two distinct preparations of the same beef.

Striploin that melts gently with each cut, while braised cheek; slow cooked for hours, turns soft and full in flavour. The duo sits with beer mustard for gentle sharpness, and wild mushroom sauce that adds an earthy depth.

Discover this seasonal selection today at VUE.

22/04/2026

Let your evening begin with something bright and refreshing.

The Dove Paloma blends Don Julio Blanco Tequila with grapefruit liqueur and homemade grapefruit cordial, bringing lifted citrus, a touch of bitterness, and a crisp finish that stays light on the palate.

Enjoy it at our bar tonight.

18/04/2026

As the lights across the bay come on, our wagyu platter arrives and conversation settles around the table.

This new menu item features Wagyu Skewer on Tortilla, Chilli Cheese Wagyu Tater Tots, Wagyu Sausage with Sauerkraut, along with other decadent beef dishes. Experience a refined blend of savoury richness and satisfying crunch that leaves a lasting impression.

Launching on 24th April, this wagyu spread will be available on the last Friday of each month, 6pm onwards.

Reserve your spot today.

Book an experience at VUE Bar & Grill

16/04/2026

Delight in the refined taste of Spring with Akaroa King Salmon.

Sustainably cultivated in Akaroa Harbour, this award-winning salmon offers a buttery, tender profile that exemplifies purity and craftsmanship. Paired with cauliflower florets, melted leek, and a delicate white wine sauce, it’s a celebration of New Zealand’s natural excellence.

Elevate your lunch with the ocean’s most exquisite harvest.

Book an experience at VUE Bar & Grill

15/04/2026

Every plate starts with care in the kitchen, where ingredients are handled with focus so flavours remain distinct and balanced.

Experience the result at your table.

Book an experience at VUE Bar & Grill

11/04/2026

Saturdays are not the same at VUE.

Jamón Ibérico begins the table with gentle saltiness and deep, nutty sweetness. Pan Seared Scallops come next, tender and naturally sweet, their caramelised surface giving way to a delicate centre lifted by corn velouté.

The course then settles into Wild Forest Mushroom Risotto, earthy and creamy with porcini and parmigiano, finishing slow and savoury.

Join us for a weekend shaped by height and flavour.

09/04/2026

This Mother's Day, treat the queen of your heart to a luxurious menu at VUE that speaks of love and gratitude. Savour the delicate flavours of Cured Akaroa Salmon, Pacific Sea Conch, and the tender richness of Stone Axe Wagyu Tenderloin — each dish is a loving nod to her day.

Conclude the celebration with our endless selection of desserts crafted to make every mother smile.

This menu is available only on 9 May, reserve your seats today.

Book an experience at VUE Bar & Grill

08/04/2026

Wine catches the last warmth of the day as the sky deepens in colour.

Glasses settle on the table, the city lights begin to glow, and the outdoor bar eases naturally into the evening.

Take your place and let the view unfold before you.

04/04/2026

This Spring, the menu makes room for deeper indulgence with Stone Axe Wagyu.

Fine, even marbling softens as it cooks, releasing depth and gentle sweetness while keeping the palate clear.

Grain fed for over four hundred days and raised without artificial growth hormones, the cut carries deep savoury richness shaped by careful rearing and time.

Available until 20 June, reserve your table and experience it at its peak.

01/04/2026

Weekday lunches offer a pause without pulling you away for long.

Our Salmon Crudo opens cool and layered — silky fish against briny ikura, sweet ginger mirin, and crisp shards of ginger for contrast. The texture shifts into Akaroa Salmon, cooked just through, set with cauliflower and leek in a light white wine sauce that coats without weight. Café mignardise follows in small bites, a polished finish before the afternoon resumes.

Step away at midday and relish in the flavours of Spring.

29/03/2026

As cocktails arrive, the tone shifts with the light.

Aqua Tropic stays bright and chilled, with pineapple sweetness and fresh lime cutting clean through the evening air. Rooftop-Fashioned moves deeper; whisky layered with chrysanthemum, steady and composed on the palate. Intro to Aperol lifts with citrus and yuzu, easing into a gentle bittersweet finish.

Three distinct expressions against the skyline, take your place at the outdoor bar at VUE.