Dine to Your Heart’s Content with VUE’s Exclusive New Year Menu

Indulge in a sumptuous six-course prix fixe dinner, accompanied by Dom Perignon champagne, while enjoying a scenic view at one of Singapore's premier rooftop restaurants.

What more fitting method to conclude a challenging year than with a delectable meal? For a single evening, VUE — a premier rooftop bar and grill in Singapore — will present an exclusive menu for patrons to indulge in prior to welcoming the new year.

Upon arrival, guests will get a glass of Dom Perignon to commence their dining experience, followed by an array of confections at VUE’s Dessert Vault. These canapés feature favorites such as sea salt caramel chocolate tart, matcha raspberry cake, pecan hojicha entremet, and banana chocolate mousse, with pistachio and blood orange flavored ice cream and sorbet served in bite-sized cones.

For those with coeliac disease, gluten-free options are provided, including specially crafted desserts such as coconut and pineapple verrine, chrysanthemum goji berry panna cotta, rum bon bon, and yuzu and mikan posset, allowing you to indulge your sweet tooth without adverse effects.

A selection of high-quality imported cheeses will be offered at the restaurant's Cheese Counter. Patrons can indulge their palates with the robust flavors of Appenzeller Extra, Camembert du Champ Secret, 36-month-aged Comte, Shropshire Blue, and Tomme red pesto garlic, accompanied by an assortment of fresh and dried fruits, nuts, crackers, jams, and house-made purees.

The highlight is VUE’s six-course prix fixe dinner, costing S$688++ per guest. It offers a delectable array of dishes to satisfy both fish and meat enthusiasts, along with a glass of Dom Perignon champagne, unlimited access to the Dessert Vault and Cheese Counter, and entry to the restaurant’s viewing deck.

If you like seafood, the sweetened King Crab in Feuille de Brick, accompanied by bergamot gel and sauce Bercy, as well as the Blue Fin Tuna and Razor Clam Tartare, finely diced and enhanced with soy foam, are essential selections. What are the key points, however? Tarbouriehe No.2 oysters adorned with Oscietra caviar and Carabinero prawns, complemented by smoked haddock parfait, emerald jelly, and Beluga caviar.

Diners can anticipate a selection of hot mains, including Dover Sole served atop melted leek and enhanced with coconut fumet and kaffir lime oil, pan-seared Duck Breast infused with pink peppercorn, a variety of carrots, and lavender sauce, as well as the establishment's Signature grilled A5 Black Wagyu Sirloin from Kumamoto, Japan, paired with chervil root puree, citrus, shio kombu, and yuzu kosho jus, concluding with additional offerings from the Dessert Vault to cap the evening appropriately.