Vue Singapore Launches Limited-Time Spring Menu Featuring Wagyu and Salmon

Vue, a rooftop restaurant located at OUE Bayfront in Singapore, has introduced a limited-time Spring Discovery Menu featuring premium Australian Stone Axe Wagyu and New Zealand Akaroa salmon. The seasonal offering, available until June 20, 2026, highlights curated ingredients sourced from the Southern Hemisphere and is priced at $158 for a four-course lunch and $388 for a six-course menu.

Situated on the 19th floor at 50 Collyer Quay, Vue combines panoramic views of Marina Bay with a fine dining concept centered on binchotan-grilled meats and premium produce. The restaurant continues to target both corporate diners during lunch service and evening guests seeking an elevated dining experience.

Seasonal Menu Featuring Premium Imports

The Spring Discovery Menu is developed in collaboration with food supplier Orca Singapore, focusing on high-quality ingredients sourced from Australia and New Zealand. Central to the menu is Akaroa salmon, sustainably farmed in Akaroa Harbour and recognised for its rich texture and flavour.

The salmon is presented in multiple preparations, including a cured version paired with ikura, smoked nori oil, soybean and kombu sauce, as well as a semi-cooked variation complemented by Oscietra caviar, cauliflower purée, hazelnut oil and balsamic glaze. These dishes emphasise contrasting textures and layered flavours.

Another key highlight is the Stone Axe Wagyu beef, sourced from grain-fed cattle in New South Wales and Victoria. Known for its high marbling score of 8 out of 9, the wagyu is featured in a dual preparation combining striploin and braised beef cheek, accompanied by mashed potatoes, cauliflower florets and Dijon mustard.

Pricing and Service Structure

The Spring Discovery Menu is offered at two pricing tiers: $158 for a four-course lunch and $388 for a six-course experience. The menu is designed as a shared dining format, requiring participation from the entire table.

In addition to the seasonal offering, Vue continues to serve executive set lunches starting at $68, catering primarily to the business community in the Marina Bay area. The restaurant operates from 11:30am to 2pm and 5pm to 1am from Monday to Thursday, extending evening hours until 2am on Fridays and Saturdays.

Concept and Culinary Direction

The restaurant’s culinary programme is led by Executive Chef Sam Chin, whose background includes international recognition such as winning the Dubai World Hospitality Championship in 2013. Chin’s approach at Vue focuses on premium grilled meats using binchotan charcoal, alongside seasonal and imported ingredients.

The menu reflects a balance between classic techniques and contemporary presentation, with a strong emphasis on ingredient quality. Vue’s offering includes a wide selection of meats, ranging from American USDA prime ribeye to Japanese A5 sirloin, positioning the venue within Singapore’s competitive fine dining segment.

Location and Dining Experience

Vue’s positioning as a rooftop destination remains a key part of its appeal. The restaurant overlooks Marina Bay, offering views of Singapore’s skyline and surrounding landmarks. Its interior design features high ceilings, arched structures and an extensive wine cellar with over 1,000 bottles, integrated along the entrance passage.

The venue transitions from a business-focused lunch setting to a more experiential dining environment in the evening, aligning with broader trends in Singapore’s hospitality sector where ambience and location play a central role in attracting diners.

The introduction of the Spring Discovery Menu reinforces Vue’s strategy of leveraging seasonal offerings and premium sourcing to maintain relevance in the city’s high-end dining market.