VUE welcomes spring with an Executive Set Lunch and Chef’s Spring Tasting Dinner Menu of lighter, fresher flavours

With the arrival of spring comes bursts of freshness from the ground with sweeter fruits, crisper vegetables, and crunchier produce for lighter flavors. VUE harvests the best of the season and transforms it into its new Executive Set Lunch and Chef’s Spring Tasting Dinner Menu.

Heirloom tomatoes, white onion, leek, and fregola make for appetizers that are fresh and crisp, while swordfish, French chicken, King salmon, and Wagyu brisket satiate the appetites as mains that continue to excite the tastebuds. Rhubarb, apples, and Shizuoka musk melon seal your meal with a sweet kiss for dessert.

VUE Spring Executive Lunch Sets 

For lunch, taste the peak of the season as a two-course set for $78 or a three-course for $98. Add $38 for each additional appetizer or dessert to really lengthen the indulgence. The new Executive Set Lunch is available every Monday to Friday, 12-2pm.

Executive Chef Sam Chin scours the land for appetizers like Heirloom Tomato where its sweetness is brought out with contrasting flavors like vanilla, lime, cucumber, grilled asparagus, and olives and added with complexity from mozzarella. The White Onion Velouté is a sweet and silky soup, enriched with 62.5°C slow-cooked New Zealand organic egg, fragranced with herb oil, and finished off with a topping of croutons. Salads come in options of the Fregola Salad that tosses cauliflower, capsicum, and feta in a lime cumin dressing, Grilled Argentinian Red Shrimp Salad embellished with cherry tomatoes, pomelo, mango, and toasted almonds in a spicy sesame dressing, or Leek Confit Salad that brings oceanic sweetness including anchovies and octopus with pickled onion, walnut, and coconut lime foam. The day’s freshest catch can be tasted with the Pan Seared Hokkaido Scallop (add $18) served with parsnip puree, ginger, and bergamot sauce or Crab Toast (add $28) that minces Norwegian Red King Crab with avocado, cucumber, shallot, and yuzu mayonnaise served on crispy, hot toast. 

Mains bring items of satisfying proportions with vegetarian options like Comté & Emmental Raviolini, fragranced with grilled artichoke, truffle, lemon zest, and texturised with Sicilian pistachio in pesto sauce. Alternatively, the Miso Grilled Cauliflower grills a whole head of cauliflower with deeply savory miso and adds on crunch with garlic chips, sweetness with raisins, and a delectable zest with Tahini orange dressing. Fish options bring a Grilled Yuzu Marinated Swordfish Belly, layered with Brittany white bean and brightened with orange and lime segments as well as a sofrito sauce or a Grilled New Zealand Ora King Salmon (add $18) served with spring pea puree and pickled Buddha’s hand, drizzled over with hazelnut emulsion. 

Meatier items include Grilled Chipotle Glazed Pork Jowl with poached baby radish, white corn, and fennel puree, Pan Seared Duck Breast with crispy risotto, asparagus, burnt shallots, and a dash of raspberry sauce, and French Chicken Confit accompanied by grilled Welsh onion, polenta, and white balsamic jus. Bolder flavors beckon with the Signature 24Hr A5 Wagyu Brisket (add $28) of buttery tender brisket cooked for 24 hours and served with polenta and savory Charcutière sauce. Go the full mile with the 60-Day Butter-Aged USDA Prime Filet Mignon (add $58) served on a bed of polenta, cauliflower, and red wine jus. 

Round off your meal on a sweet note with the floral fruitiness of spring with desserts like the Rhubarb Earl Grey constructed of yuzu foam, compressed Earl Grey strawberries, and yoghurt sorbet, as well as the Apple Duo of fennel apple mousse, mini sumac millefeuille, and honey oat ice cream. The Tropical Banana Passion presents caramelised banana and serves it with cocoa nibs panna cotta and a side of banana rum ice cream, while the Arabica Hazelnut is a coffee-lovers dream with praline feuilletine layers, hazelnut yogurt mousse and tiramisu ice cream. Purists will appreciate the Shizuoka Musk Melon (add $28) serving a whole slice of melon flown in directly from Japan and served with fresh berries and seasonal sorbet. A taste of the savory can be found with the Cheese Platter (add $28) that comes with the Chef’s choice of three kinds of cheese and the full frills of condiments including nuts, jams, fruits, and crackers.

Chef’s Spring Tasting Dinner Menu

For dinner, go the full mile on the satisfaction with a four-course prix fixe menu for $228 with wine pairing add-ons of $140. Alternatively, make it an omakase dinner to remember featuring six courses for $388 with wine pairing options for an additional $185. If time is not an issue, enjoy a special price when you dine from 5.30pm to 7.30pm (first seating) or 9.30pm onwards (third seating) for only $168. 

Appetizers for dinner open with dishes like White Asparagus Two Ways, one prepared brulée-d and the other, poached, for sweet slivers topped with crushed walnuts for crunch and drizzled with Tahini orange dressing for zing. If you’re feeling like treating yourself, add on 10 grams of Oscietra caviar (add $58) for true decadence. There are also options of Australian Venison Loin Tartare served with spring vegetables, sansho pepper oil, egg yolk gel, and sherry dressing, Grilled Veal Sweetbread dressed with a cepe espuma, poached egg, Javanese long pepper, and morel mushroom jus as well as a Japanese Blue-Fin Tuna Mi-Cuit (add $10) complemented with white kombu, wakame, and crushed tofu dressing. If you can’t make up your mind, the Scallops & Pearls (add $58) will hit the spot, prepared with grilled cuttlefish, Oscietra caviar, and Tom Berry sauce to drill home the flavors. 

The middle eases into the main show with Trio of Japanese Canola Flowers, prepared three ways as crispy fried tempura, grilled and poached, before being finished off with ginger mirin emulsion and wasabi aioli or Pan-Seared Perigord Foie Gras accompanied by stuffed Kabayaki eel, sansho pepper leaf, and a robust raspberry teriyaki glaze. Equally tempting are the options of Signature Uni Risotto (add $8) simmered from Japanese multi-grain rice and prized Hokkaido sea urchin before topped off with sea urchin foam and parmigiano or Grilled Lobster Tail (add $28) of a whole lobster tail fragranced with wild garlic shoots and served alongside sauteed apios, Oscietra caviar and lobster bisque. 

Mains shine the spotlight on Grilled Japanese Eggplant accented with Chioggia beetroot, poached radish, and mountain caviar with a dressing of ginger bergamot sauce, lined up alongside Grilled Greenland Halibut presented with asparagus, white bean puree, spicy anchovy miso, and rosella foam. Bolder flavors are apparent with the Oven Roasted Maple Leaf Duck Breast, sweetened with white onion espuma, grilled Welsh onion, and Perigord sauce as well as the Smoked ‘Sakura’ Pork Belly enticing alongside steamed rhubarb, parsnip puree, and lavender honey sauce. Highly recommended is the Grilled Sawara (add $18) delicious with a side of braised leek, Japanese yam, and Osmanthus dashi as well as the Signature Kumamoto A5 Black Wagyu Sirloin (add $48), a star signature dressed up with heirloom cauliflower, truffle polenta, and red wine jus. 

For a sweet end, the Rhubarb Earl Grey comes constructed of yuzu foam, compressed Earl Grey, strawberries, and yoghurt sorbet, while the Apple Duo marries fennel apple mousse with mini sumac millefeuille and honey oat ice cream. The Tropical Banana Passion presents caramalised banana and serves it with cocoa nibs panna cotta and a side of banana rum ice cream, while the Arabica Hazelnut is a coffee-lover’s dream with praline feuilletine layers, hazelnut yogurt mousse and tiramisu ice cream. Purists will appreciate the Shizuoka Musk Melon (add $28) serving a whole slice of melon flown in directly from Japan and served with fresh berries and seasonal sorbet. A taste of the savory can be found with the Cheese Platter (add $18) that comes with Chef’s choice of three kinds of cheese and the full frills of condiments including nuts, jams, fruits, and crackers.

*All menu items are subject to prevailing government service taxes and service charges.