VUE, Singapore’s iconic rooftop bar and grill destination, brings you an intimate but no less festive Christmas and New Year’s celebration this year with specially curated course menus — all amidst stunning views of Marina Bay and vantage point views of the New Year light show*.
Chef Sam’s Christmas Menu
Christmas is a four-day long affair from 24-27 December 2020 celebrated with a 4-course prix fixe menu that you can tailor to your preference.
For starters, choose from treasures of the earth like Smoked Heirloom Carrot, whipped into a creamy puree and served with toasted walnuts for crunch and contrasted with a drizzle of balsamic ginger vinaigrette or Jack Be Little Pumpkin Soup, a light rendition of the season’s favourite pumpkin soup made with crème fraîche, toasted pumpkin seeds and herb oil. From the ocean, the Dutch Yellowtail Amberjack Tataki is a classic sashimi delight, served with burnt cucumber, chilled tomato consommé, and smoked salmon roe, while the Norwegian Hand-Dive Scallop (add $28) is an equal alternative presenting creamy medallions of sake-butter poached scallops dressed up further with Oscietra caviar, potato crisps and caviar sauce. Other options include the French Quail Duo of juicy quail cooked two ways – the breast glazed with Japanese plum and the leg crusted with semolina – served with caramelised pear and the Western Australian Langostine that comes complete with brussel sprouts arancini, crab liver sauce and herb oil.
The second course presents options like Pink Oyster Mushroom Tempura for a crispy intermittent atop rich mushroom broth and green pepper leaf mayo, and a salad of Grilled Baby Gem Lettuce tossed in pine nut dressing and grilled tomato. Alternatively, indulge in the Pan Seared Foie Gras, presented with poached beetroot, madeira and beetroot jus for sweetness, and sancho pepper and lime sesame for tartness, or the Sea Urchin Risotto (add $18), a comforting risotto dish enriched with Hokkaido sea urchin, sea urchin foam and parmigiano. A touch of luxe presents itself with the Maine Lobster Fricasse (add $28) served as plump lobster ravioli with grilled lobster tail and asparagus as well as the Italian White Truffle (add $28) that features generous shavings of Piedmont white truffle served on a bed of slow cooked New Zealand egg and ceps mushroom cream. Extra white truffle can be added at $18 per gram.
For the main, prepare for festive flavours with the likes of Grilled Cauliflower, that comes with spring onion verde, tomato and cashew puree, together with garlic and potato crisps or the Pappardelle, cooked and served with generous amounts of Kalamata olives, grilled bell peppers and kelp dressing. The Baked Patagonian Toothfish is the perfect flavour of the sea with chipotle glaze, cauliflower puree, cauliflower florets and chilli oil, as is the Japanese Crispy Scale-On Tile Fish (add $20) served with Obsiblue prawns, eggplant, curry leaf and pumpkin sauce. Meat-lovers can choose from the options of Grilled Iowa State Pork Belly, cooked with braised and pickled radish in a Thai-style spice broth; the Lamb 3-Ways (add $28), served as a Wellington “en croute”, sweetbread and Moroccan spiced lamb ribs with mint peas and honey mustard; or the house signature Kumamoto A5 Black Wagyu Sirloin (add $38) that comes with the complete package of mushroom duxelles, grilled baby gems lettuce and red wine jus.
The sweet end comes in four options: Pumpkin prepared as a spiced pumpkin cremeux and pickled pumpkin rolls with caramelised pecan crumble and sea Buckthorn sorbet, Chocolate-Yuzu fudge cake with Jivara chocolate and hazelnut mousse, yuzu curd and praline ice cream, Honey Cake (add $6) of French acacia honey sponge with dulce le leche honey cream, sponge crumble and yoghurt sorbet, or Musk Melon (add $16) imported from the Shizuoka prefecture of Japan served with a side of seasonal sorbet.
The Chef’s four-course festive Christmas menu is available from 24-27 December 2020 for lunch and dinner. It is priced at:
Lunch – $118 ++
Dinner – $118++ for early seating; 158++ for normal seating
Add $30 for an additional appetiser course, $95 for 4-course wine pairing or $90 for a flight of Macallan Double Cask 12, 15 & 18 Years.
A 7-Course New Year’s Eve Fiesta
Herald in the new year with a light show* overseeing the Marina Bay skyline accompanied by a luxurious live dining experience at VUE. For two days only on 31 December 2020 and 1 January 2021, VUE is serving a 7-course prix fixe menu that traverses the best flavours from ocean to land.
Start with Geay Oysters complete with Oscietra caviar, mushroom espuma and seaweed oil then move on to fish with Blue-Fin Tuna Belly Tataki with the full frills of lettuce coulis, smoked trout roe and kaffir lime oil. More sweetness of the sea comes in the third course dubbed the Flavours of Hokkaido, personified by means of sea urchin and spot prawn, bolstered by sunchoke espuma and winter black truffle, and the Australian Langoustine presented with purple cabbage and tomato ragout and a rich cod roe sauce.
Mains offer the best of both white and red meats. The Poultry from France is a delectable combination of quail and foie gras served with vanilla-parsnip puree and a madeira-beetroot sauce. The house signature Kumamoto A5 Black Wagyu makes for an impressive main with gem lettuce and bone marrow sauce.
The sweet end tempts with Textures of Walnut, presented as a walnut financier, praline ice cream, coffee custard and dollop of fig jam to sweeten the deal.
The New Year’s Eve menu is available only on 31 December 2020 and 1 January 2021 and is priced at $388 for early seating and $488 per person from 8pm. Doors open at 5pm and last seating is at 9.30pm. Add $150 for 6-course wine pairing or $90 for a flight of Macallan Double Cask 12, 15 & 18 Years.
*Shine a Light – A 3-minute light sequence will play every 15 minutes daily from 8pm-10.30pm (extended to 11.45pm on 31 Dec), from 1-31 December 2020.
VUE Restaurant Details:
Address: OUE Bayfront, Level 19, 50 Collyer Quay, Singapore 049321
Phone/WhatsApp: +65 8879 0923
Email: dining@vue.com.sg
Website: vue.com.sg
