VUEcelebratesthe falling temperatures of Autumn-Winter with a new pre-fixe chef’s tasting menu that showcases the season’s finest.
In four courses, it puts front and center autumn-Winter produce like Japanese mackerel, winter root vegetables, French guineafowl and more, each a homage to the peak ingredients of the land during this colder time of the year
Those looking to leave things in the hands of the chef may choose to do so with a six-course omakase menu. Alternatively, an ala carte menu is available so diners may pick and choose their preferred dishes of the night.
Chef’s Tasting Menu
Executive Chef Sam Chin and his team have traversed land and sea to come up with the four-course chef’s tasting menu for the best Autumn-Winter flavours.
Image source: VUE
For appetiser, choose from six options. TheShizuoka ‘Amela’ Tomato and VacherinMont D’orisa delightful chilled mint and tomato salad, crisp to the bite from are freshing basil dressing.
The other option of‘ Orange Fed’ Japanese Mackerel Tatakiis also bright and crisp with horseradish strained Greek yoghurt and pickled Granny Smith apples in a dill dressing.
The Australian Venison Loin Tartareis a bold option with Shropshire blue cheese, bell peppers and balsamic and herb oil vinaigrette. Alternatively, seafood lovers will revel in the Norwegian Red King CrabSalad, Grilled Australian Langoustine(add $12) or Japanese Pen Shell Giant Scallop (add $18).
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For the middle course, the Pan-Seared Périgord Foie Grasgets an Asian touch with braised daikon radish, black truffle and shiitake mushroom dashi.
The ‘Tempura’ of Winter Root Vegetablesbrings the best of the season with a crunchy medley of vegetables deep-fried to crispy perfection and served with sweet paprika and saffron aioli.
For indulgence, the Signature Uni Risotto(add $12) will hit all the right spots with Japanese multi-grain rice made delightfully creamy with Hokkaido sea urchin, sea urchin foam and parmigiano.
There’s also a Grilled Maine Lobster Tail(add $18), elevated with Oscietra caviar, radicchio and saffron-pumpkin sauce.
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Mains brings extravagance of meat and seafood. Fish lovers can dive into the Barramundi ‘En Papillote’, baked to tender perfection with baby zucchini, Spanishmulletbottarga, and lemon beurre blanc sauce.
Those who prefer poultry will delight in the Oven Roasted French Guineafowl, served with a paprika and gruyere gratin with smoked celeriac and lingonberry sauce.
Pork options come as the Grilled Spanish Iberico Pork ‘Pluma’, marinated in pineapple spice for sweetness and served with asparagus and adobo sauce. The Stout Braised Dutch Veal Cheek‘Empanada’is another red meat option, served with pan-seared foie gras, pickled beets and a pink peppercorn sauce.
The restaurant’s Signature Kumamoto A5 BlackWagyu Sirloin(add $38)is also on the menu, served with broccolini, truffle mashed potatoes and red wine jus.
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For dessert, the Mont Blanc Parfaitis an aromatic sweet treat of chestnut and coffee frozen parfait, layered with meringue, vanilla Chantilly and redcurrant coulis.
Chocolate takes centre stage with the Molten Chocolate Tart made of 55% Caranoadark chocolate, chocolate almond crumble and brown butter ice cream.
TheFrenchAcacia Honey Cake(add $6)is a light and sweet alternative with honey sponge cake, dulce de leche cream, sponge crumble and yoghurt sorbet on the side.
For freshness, the Shizuoka Musk Melon(add $18)is a true natural treat, being air-flown from Shizuoka and served with a side of fresh berries and seasonal sorbet.
The pre-fixe chef’s tasting menu is available in two seatings–Sunset Dinner promotion 5.30-7.30pm ($158) and 8-10.30pm ($188). Add $125 for additional wine pairing or $95 for a whisky flight of Glenfiddich 15, 18 and21. Add $50 for an additional appetizer/middle course.
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A Cristal New Year’s Eve Celebration
To welcome the new year, VUE has crafted a specialty menu made to pair with Champagne Louis Roederer ‘Cristal’. Seven specialty courses will usher diners into a sparkling new year with flavours that will best bring out the notes of the champagne.
Start with amuse bouche of Hokkaido Sea Urchin and Oscietra Caviar Toast, jewels of the sea that will match the delicate sweetness of the champagne.
The second course brings more umami sweetness with Special Géay Size No 2 oysters, topped with chitose tomato and kiwi berry salsa for freshness, and Olive Oilcaviar for added brine.
The third course brings Flavours of Hokkaido, with King crab kataifi and surf clamcrudo. Balancing them out are stronger flavours of foie gras and abalone royale, each representing Hokkaido’s most prized imports on a plate.
The next course presents French Brittany Blue Lobster, poached to pillowy softness and layered with natural savouriness from braised baby fennel. A drizzle of fish roe sauce tie the sweet and savoury together along with a touch of sweetness.
The seafood discovery continues with the Japanese BlueFishKuromutsu, complemented with blue mussels, sweet pea and seaweed sauce.
For the main, look forward to the Signature A5 Kumamoto Black Wagyu Sirloinfrom Japan. The bold red meat with beautiful marbling is served with a side of ocavariations and a drizzle of truffle sauce.
The bubbles of the champagne become full blown firecrackers with the dessert.“Firecracker”isDulcey 32% creameux served with passionfruit gems pop rocks, almond Frangipaneand vanilla Chantilly for a sweet end that crackles with electricity.
The CristalPackage is priced at $1,588for two persons. It comes with a bottle of Champagne Louis Roederer‘Cristal’ and individual gift boxes containing two special‘Cristal’ champagne flutes.
In the event of fireworks at midnight, the Cristal Champagne Package comes with an automatic outdoor table reservation to view the show. Limited to the first 10reservations.
*All menu items are subject to prevailing government service taxes and service charge
