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What higher strategy to bid farewell to a protracted, making an attempt 12 months than over a scrumptious meal? For one evening solely, VUE — one among Singapore’s most iconic rooftop bar and grill locations — will likely be providing an unique menu for diners to eat their hearts out earlier than ringing within the new 12 months.
Upon arrival, company will likely be handled to a glass of bubbly from Dom Perignon to begin their eating expertise, adopted by a feast of candy treats at VUE’s Dessert Vault. These canapés embrace favourites like sea salt caramel chocolate tart, matcha raspberry cake, pecan hojicha entremet and banana chocolate mousse, in addition to pistachio and blood orange flavoured ice cream and sorbet on bite-sized cones.
Gluten-free choices are additionally obtainable for those who’re coeliac, with VUE providing specially-made desserts like coconut and pineapple verrine, chrysanthemum goji berry panna cotta, rum bon bon and yuzu and mikan posset to fulfill your candy tooth with out the repercussions.
A wide range of premium imported cheeses may even be obtainable on the restaurant’s Cheese Counter. Diners can please their style buds with the sharp flavours emanating from Appenzeller Further, Camembert du Champ Secret, 36 months-aged Comte, Shropshire Blue and Tomme purple pesto garlic, complemented with contemporary and dried fruits, nuts, crackers, jams and house-made purees on the facet.
And eventually, the primary occasion: VUE’s six-course prix fixe dinner, priced at S$688++ per visitor. It includes a tasty collection of dishes to appease seafood and meat lovers alike, and features a glass of Dom Perignon champagne, free-flow entry to the Dessert Vault and Cheese Counter, and entry to the restaurant’s viewing deck.
In case you’re extra of a seafood individual, sweetened King Crab in Feuille de Brick, served with bergamot gel and sauce bercy, and Blue Fin Tuna and Razor Clam Tartare, diced and complemented with a soy foam are a must-try. The highlights although? Tarbouriehe No.2 oysters topped with Oscietra caviar and Carabinero Prawns rounded with smoked haddock parfait, emerald jelly and Beluga caviar.
As for the new mains, diners can count on to bask in Dover Sole offered over melted leek and elevated with coconut fumet and kaffir lime oil, pan-seared Duck Breast fragranced with pink peppercorn, carrot variation and lavender sauce, and the home’s Signature grilled A5 Black Wagyu Sirloin from Kumamoto, Japan, accompanied with Chervil root puree, citrus, shio kombu and yuzu kosho jus, completed with extra dessert from the Dessert Vault to finish off the evening proper.
To make reservations, go to their web site at https://www.vue.com.sg/home-page.
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