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02/06/2026
From the windows of VUE, Singapore opens out in full.
The stretch of Marina Bay Sands extends directly ahead, with the water below capturing each subtle shift in light as the city moves at its own pace. Inside, the golden arches frame the view beautifully, where each detail of the room complements the skyline.
Come for the table and stay for everything beyond it.
28/05/2026
The weekend deserves a slower start, and our Saturday Lunch is where it begins.
Heirloom Tomatoes arrive vivid and ripe — smoked burrata spreading richly against them, tonburi lending each bite its delicate, caviar-like texture. The Scallops follow; golden with sear and yielding at the centre, as prosecco and wine move in between courses, carrying the conversation through the meal.
The kind of afternoon that deepens past the last pour, take your seat today.
20/05/2026
Discover the star of our Spring menu — Akaroa King Salmon
Sustainably ocean-farmed in New Zealand’s pristine Akaroa Harbour, this premium salmon is celebrated for its rich, buttery flavour and delicate texture.
Raised in small batches with a focus on welfare and traceability, it’s a true example of sustainable aquaculture.
Featured in all three of our salmon dishes — from the fresh Salmon Crudo with Ikura and Ginger Mirin Dressing, to the warm Akaroa Salmon with Cauliflower Florets and White Wine Sauce, and the Akaroa Salmon Mi-Cuit with Cauliflower Purée and Balsamic Glaze — this hero ingredient brings a touch of New Zealand’s natural beauty to your plate.
Embrace the season of renewal with our fresh and flavourful Akaroa King Salmon offerings.
19/05/2026
Spring tells a story, and at VUE it unfolds one course at a time, starting with the appetiser.
Akaroa Salmon, drawn from the cold open currents of New Zealand's Akaroa Harbour, arrives as a crudo — each slice clean and firm, the flesh bright with a natural sweetness. Ikura sits in small clusters across the surface and ginger mirin dressing lends a light sweet acidity.
Handled with care from source to plate, this dish elevates the season.
15/05/2026
Four courses, four pours, an evening that lingers.
At VUE, every dish on the menu is paired with intention, set to draw out the dish at its best. The Wagyu Beef Carpaccio opens alongside Boizel Brut Réserve Champagne; precise and fine, each element knowing exactly where it belongs. Chitose Maize closes with Sileni Late Harvest Sauvignon Blanc 2019, a gentle sweetness that carries through to the final sip.
Our Spring menu is best savoured with a glass in hand, taste what we have to offer today.
12/05/2026
Some bars are for drinking. Some are for the conversations that follow.
At VUE, the skyline feels arranged just for two. The evening slows naturally, rounds stretch longer, and the outside world stays exactly where it belongs.
For a date worth remembering, let us set the scene.
11/05/2026
Join us for an exclusive 6-hands dinner on 4th and 5th June, an evening where three talented chefs - Chef Sam Chin, Chef Steve Shields, Chef Nik Mavromatis come together to craft an extraordinary culinary experience.
Over these two nights, immerse yourself in exquisite dishes featuring Australian Stone Axe Wagyu and New Zealand Akaroa King Salmon, prepared with artistry and finesse.
Experience the passion behind each dish, make your reservations today.
08/05/2026
Indulge in Stone Axe Wagyu at VUE this Spring. Featuring 100% Full Blood Japanese Wagyu, raised over 400 days with a marbling score of 8/9, it delivers an unrivalled tasting experience.
The striploin renders slowly, its richness building with each cut. The braised beef cheek gives entirely, fibres pulling apart into a depth that is complemented by beer mustard and wild mushroom sauce.
One cut, two expressions — each worth savouring on its own terms.
07/05/2026
Three pours made for settling into as the sun drops over the bay.
The Prince of Orange arrives light and floral, prosecco lifting it into something almost weightless. The Strawberry Negroni Sour runs deeper, Campari and Fords Gin drawing together into a richness that softens at the edges. The Watermelon Spritz is the coolest of the three, clean and refreshing, with a vanilla finish that lingers long after the last sip.
As the light shifts, dusk is best met with a glass in hand.
05/05/2026
Join us for an exclusive 6-hands dinner on 4th and 5th June, an evening where three talented chefs - Chef Sam Chin, Chef Steve Shields, Chef Nik Mavromatis come together to craft an extraordinary culinary experience.
Over these two nights, immerse yourself in exquisite dishes featuring Australian Stone Axe Wagyu and New Zealand Akaroa King Salmon, prepared with artistry and finesse.
Experience the passion behind each dish, make your reservations today.
04/05/2026
This Mother’s Day, celebrate Mum with a meal as extraordinary as she is.
Exclusively on 9th May, enjoy a specially crafted menu showcasing Cured Akaroa Salmon with smoked nori oil, Stone Axe Wagyu Tenderloin with truffle mash potato, Pacific Sea Conch with caviar and more.
Conclude the experience with unlimited desserts, served at her pace — because she deserves all the sweet moments.
A memory she will hold close forever, make your reservations today.
01/05/2026
This Labour Day, let’s recognise those who make VUE what it is.
They're there early, ready before the first guest arrives; steady hands keep pace when the restaurant is in full swing, and a quiet understanding moves through the team as service shifts into gear.
To every person who makes the floor, the pass, and this view worth showing up for, thank you.
25/04/2026
Our Stone Axe Wagyu Beef Duo brings two distinct preparations of the same beef.
Striploin that melts gently with each cut, while braised cheek; slow cooked for hours, turns soft and full in flavour. The duo sits with beer mustard for gentle sharpness, and wild mushroom sauce that adds an earthy depth.
Discover this seasonal selection today at VUE.
22/04/2026
Let your evening begin with something bright and refreshing.
The Dove Paloma blends Don Julio Blanco Tequila with grapefruit liqueur and homemade grapefruit cordial, bringing lifted citrus, a touch of bitterness, and a crisp finish that stays light on the palate.
Enjoy it at our bar tonight.
18/04/2026
As the lights across the bay come on, our wagyu platter arrives and conversation settles around the table.
This new menu item features Wagyu Skewer on Tortilla, Chilli Cheese Wagyu Tater Tots, Wagyu Sausage with Sauerkraut, along with other decadent beef dishes. Experience a refined blend of savoury richness and satisfying crunch that leaves a lasting impression.
Launching on 24th April, this wagyu spread will be available on the last Friday of each month, 6pm onwards.
Reserve your spot today.
Book an experience at VUE Bar & Grill
16/04/2026
Delight in the refined taste of Spring with Akaroa King Salmon.
Sustainably cultivated in Akaroa Harbour, this award-winning salmon offers a buttery, tender profile that exemplifies purity and craftsmanship. Paired with cauliflower florets, melted leek, and a delicate white wine sauce, it’s a celebration of New Zealand’s natural excellence.
Elevate your lunch with the ocean’s most exquisite harvest.
Book an experience at VUE Bar & Grill
15/04/2026
Every plate starts with care in the kitchen, where ingredients are handled with focus so flavours remain distinct and balanced.
Experience the result at your table.
Book an experience at VUE Bar & Grill
11/04/2026
Saturdays are not the same at VUE.
Jamón Ibérico begins the table with gentle saltiness and deep, nutty sweetness. Pan Seared Scallops come next, tender and naturally sweet, their caramelised surface giving way to a delicate centre lifted by corn velouté.
The course then settles into Wild Forest Mushroom Risotto, earthy and creamy with porcini and parmigiano, finishing slow and savoury.
Join us for a weekend shaped by height and flavour.
09/04/2026
This Mother's Day, treat the queen of your heart to a luxurious menu at VUE that speaks of love and gratitude. Savour the delicate flavours of Cured Akaroa Salmon, Pacific Sea Conch, and the tender richness of Stone Axe Wagyu Tenderloin — each dish is a loving nod to her day.
Conclude the celebration with our endless selection of desserts crafted to make every mother smile.
This menu is available only on 9 May, reserve your seats today.
Book an experience at VUE Bar & Grill
08/04/2026
Wine catches the last warmth of the day as the sky deepens in colour.
Glasses settle on the table, the city lights begin to glow, and the outdoor bar eases naturally into the evening.
Take your place and let the view unfold before you.
04/04/2026
This Spring, the menu makes room for deeper indulgence with Stone Axe Wagyu.
Fine, even marbling softens as it cooks, releasing depth and gentle sweetness while keeping the palate clear.
Grain fed for over four hundred days and raised without artificial growth hormones, the cut carries deep savoury richness shaped by careful rearing and time.
Available until 20 June, reserve your table and experience it at its peak.
01/04/2026
Weekday lunches offer a pause without pulling you away for long.
Our Salmon Crudo opens cool and layered — silky fish against briny ikura, sweet ginger mirin, and crisp shards of ginger for contrast. The texture shifts into Akaroa Salmon, cooked just through, set with cauliflower and leek in a light white wine sauce that coats without weight. Café mignardise follows in small bites, a polished finish before the afternoon resumes.
Step away at midday and relish in the flavours of Spring.
29/03/2026
As cocktails arrive, the tone shifts with the light.
Aqua Tropic stays bright and chilled, with pineapple sweetness and fresh lime cutting clean through the evening air. Rooftop-Fashioned moves deeper; whisky layered with chrysanthemum, steady and composed on the palate. Intro to Aperol lifts with citrus and yuzu, easing into a gentle bittersweet finish.
Three distinct expressions against the skyline, take your place at the outdoor bar at VUE.
29/03/2026
This Spring, discover the excellence of Stone Axe Wagyu, Australia’s first back-to-back grand champion at the Wagyu Branded Beef Awards. Renowned for its exceptional flavour—rich, buttery, and melt-in-your-mouth—this 100% Full Blood Japanese Wagyu exemplifies excellence.
Raised with care from pasture to plate, fed premium Australian produce for over 400 days, and entirely free from artificial hormones, it promises unparalleled quality and tenderness. With an impressive marbling score of 8/9, it is ideal for delicate slicing or as a luxurious whole cut.
Savour the pinnacle of wagyu today.
Book an experience at VUE Bar & Grill
26/03/2026
Introducing VUE's Wagyu Night, where your evening begins with a generous spread of wagyu dishes.
Our new wagyu platter features a selection of top-tier beef items - silky Wagyu Tartare, grilled Japanese Wagyu Skewers, tender 20-hour Roasted Kumamoto Wagyu Brisket and more. Each cut promises a symphony of rich flavours and melt-in-the-mouth tenderness, crafted to delight your palate.
Launching on 24th April, we look forward to having you on the last Friday of each month, from 6pm onwards.
Secure your reservations today.
Book an experience at VUE Bar & Grill
Address
50 Collyer Quay
Singapore
049321
To get to the location at Collyer Quay in Singapore, you have a few options for public transport and driving/parking:
Public Transport:
1. MRT: Take the East-West Line (Green Line) or North-South Line (Red Line) to Raffles Place MRT Station. From there, it is a short walk to Collyer Quay.
2. Bus: Various bus routes serve the area around Collyer Quay. Check the bus schedules and routes that pass through Raffles Place or Fullerton Square.
Driving/Parking:
1. From Marina Coastal Expressway (MCE): Take the MCE and exit at Exit 2 towards Central Boulevard. Continue onto Marina Boulevard and turn right onto Collyer Quay. Look for available parking lots nearby.
2. From East Coast Parkway (ECP): Take the ECP and continue onto Sheares Avenue. Keep left to stay on Sheares Avenue, then take the exit toward Bayfront Avenue/Marina Centre/City Hall/Collyer Quay. Merge onto Marina Boulevard and turn right onto Collyer Quay.
Parking:
There are several parking options near Collyer Quay, including open-air car parks and multi-story car parks such as One Raffles Place Car Park, The Fullerton Hotel Car Park, and Clifford Centre Car Park.
Please note that traffic conditions in Singapore can vary, so it's always a good idea to check for any road closures or diversions before your journey.
Opening Hours
| Monday |
11:30 - 00:00 |
| Tuesday |
11:30 - 00:00 |
| Wednesday |
11:30 - 00:00 |
| Thursday |
11:30 - 00:00 |
| Friday |
11:30 - 00:00 |
| Saturday |
11:30 - 15:00 |
|
17:00 - 00:00 |
| Sunday |
17:00 - 00:00 |
Alerts
Be the first to know and let us send you an email when VUE posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
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What people say
VUE, located on Collyer Quay in Singapore, is the epitome of an iconic rooftop bar and grill destination. With its stunning views and delectable menu, VUE offers a dining experience that is sure to leave a lasting impression.
One of the highlights at VUE is their Christmas celebration. On December 25th, they invited guests to raise a toast to the new year and cherish the beautiful memories made together. It's a sparkling time filled with hope, joy, reflection, and gratitude.
But it's not just during the holiday season that VUE shines. Their menu boasts a range of dishes that showcase the versatility of ingredients like chestnuts. From savory creations like Honey Glazed Quail with chestnut puree to sweet delights like Mont Blanc with sweet chestnut vermicelli, VUE transforms this humble ingredient into decadent delights. The flavors are comforting and rustic, perfect for embracing the winter season.
For those who appreciate fine cuts of meat, VUE offers an exquisite USDA Prime Holstein Filet Mignon. Each filet mignon is aged for over a month in buttery goodness, resulting in a sublime flavor that will leave your taste buds craving more. This luxurious treatment truly sets VUE apart from other bar and grill establishments.
Behind these culinary masterpieces is Chef De Partie Tzi Tzheng, whose childhood revelation has shaped his passion for cooking. His dedication and skill shine through in every dish served at VUE.
To top it all off, the ambiance at VUE is unparalleled. As you dine on their rooftop terrace, you'll be treated to breathtaking views of Singapore's skyline. Whether you're looking for a romantic evening or a memorable gathering with friends, VUE provides the perfect setting.
Make your reservation today by emailing [email protected] or contacting them via WhatsApp at 8879 0923. Don't miss out on experiencing the exceptional dining experience that VUE has to offer.
