VUE

16/09/2026

Starting September 29th, embrace the changing season with our new Autumn through Winter menu — an ode to nature’s most refined ingredients.

Bluefin Tuna Harakami: Harvested from the pristine waters of Kashiwajima, Otsuki-Town, Kochi, Japan and nourished by the mighty Kuroshio Current, the Bluefin Tuna Harakami features firm, vibrant red flesh with a perfectly balanced fat ratio and clean, rich flavour.

Véire Irish Beef: Exclusively raised in County Armagh, Véire Irish Beef undergoes a meticulous 500-day feeding process, resulting in superb marbling and depth of flavour. Recognized with a Gold Medal at the World Steak Challenge, each tender cut releases warm notes of butter, roasted nuts, and gentle caramel — an embodiment of craftsmanship and quality.

Ostral Regal Irish Oysters: Ireland’s Jewel of the Sea, is crafted using an exclusive “Pousse en Conche” method in Bantry Bay. Their plump, mineral-rich profile begins with a bright briny burst, unfolding into a sweet, creamy and subtle toast hazelnuts finish.

Freshpack Langoustines: Sustainably caught along the Dutch coast (extending north to the Shetland Islands), these langoustines offer a delicate sweetness and a firm, succulent bite.

AquaGreen: Dedicated to freshness and sustainability, AquaGreen provides vibrant lettuces, colourful peppers, and cherry tomatoes. Their innovative, responsibly farmed produce ensures a visually stunning and nutritious addition.

Join us this season to indulge in these exceptional ingredients.

09/09/2026

Like a gentle tide, the Green Lip Abalone unfolds with a tender, buttery softness, complemented by the crisp freshness of cutter fish and sweet spring peas. Together, they create a symphony of smooth richness and delicate crunch, heightened by a velvety XO chicken jus.

A refined experience for the senses.

08/09/2026

Starting September 21st, embrace the changing season with our new Autumn through Winter menu — an ode to nature’s most refined ingredients. As the days grow cooler, indulge in the finest flavours from the sea and land, thoughtfully curated to elevate every dining experience.

Bluefin Tuna Harakami: Harvested from the pristine waters of Kashiwajima, Otsuki-Town, Kochi, Japan and nourished by the mighty Kuroshio Current, the Bluefin Tuna Harakami features firm, vibrant red flesh with a perfectly balanced fat ratio and clean, rich flavour.

Véire Irish Beef: Exclusively raised in County Armagh, Véire Irish Beef undergoes a meticulous 500-day feeding process, resulting in superb marbling and depth of flavour. Recognized with a Gold Medal at the World Steak Challenge, each tender cut releases warm notes of butter, roasted nuts, and gentle caramel—an embodiment of craftsmanship and quality.

Ostral Regal Irish Oysters: Ireland’s Jewel of the Sea, is crafted using an exclusive "Pousse en Conche" method in Bannow Bay. Their plump, mineral-rich profile begins with a bright briny burst, unfolding into a sweet, creamy and subtle toasted hazelnuts finish — an oyster experience like no other.

Freshpack Langoustines: Sustainably caught along the Dutch coast (extending north to the Shetland Islands), these langoustines offer a delicate sweetness and a firm, succulent bite. Their maritime aroma and tender meat make them a prized ingredient for refined dishes.

AquaGreen: Dedicated to freshness and sustainability, AquaGreen provides vibrant lettuces, colourful peppers, and cherry tomatoes. Their innovative, responsibly farmed produce ensures a visually stunning and nutritious addition to our seasonal offerings.

Join us this season to indulge in these exceptional ingredients, crafted with care and precision to warm your palate and delight your senses.

01/09/2026

Celebrate the crown jewel of wagyu this summer — Kokuou Wagyu. Raised free-range in Kumamoto, these cattles thrive in a stress-free environment, nourished by Mount Aso’s pure waters and the acclaimed Matsuo Feeding method. The combination of natural resources and meticulous care results in an exceptional quality that truly sets this wagyu apart.

Fattened for over 28 months, Kokuou Wagyu is recognised for its exquisite marbling — delicate intramuscular fat that melts at the touch, delivering a rich, buttery flavour with every bite.

26/08/2026

Discover the unparalleled richness of Kokuou Wagyu, Japan’s only free-grazing cattle from Kumamoto. Raised in a stress-free environment with Mount Aso water and grain-fed for over 840 days, this highly marbled, buttery beef is truly exceptional.

Our Duo features tender Rump and Brisket, paired with B**r Mustard and Wild Mushroom Sauce — the perfect combination.

Experience the true art of Japanese Wagyu like never before.

19/08/2026

Delight in the textures and layers of flavour in our A5 Kokuou Wagyu Beef Tartare. Silky, tender wagyu, topped with luxurious Osetra caviar, and enriched with wagyu tallow’s fatty depth, all cooled by smoked Stracciatella ice cream.

Served alongside La Coca bread, this dish is a dance of smooth, rich, and crisp elements.

Your table awaits, make your reservations today.

12/08/2026

Sourced from the pristine waters of Qiandao Lake, China, discover one of the world’s most prestigious caviar — Kaluga Queen Osetra caviar.

Kaluga Queen caviar comes from the Kaluga sturgeon, native to the Amur River basin, and is farmed responsibly to help preserve wild populations. Its medium to large eggs range in colour from amber to deep brown, offering a rich, complex taste that connoisseurs love. Recognised with numerous international awards, it remains a symbol of luxury and excellence in seafood delicacies.

The caviar's large, glossy pearls boast a buttery texture and nuanced flavour, making it an exceptional addition to any dish.

05/08/2026

Relish in our expertly grilled Sablefish, where every bite unfolds a delicate balance of smoky richness and tender perfection. Known as Black Cod, this luscious fish boasts a buttery texture and a subtle umami flavour, thanks to its origins in the cold, pristine waters of the North Pacific.

The melt-in-your-mouth fillet is complemented by the earthy notes of sautéed kale, while black garlic salsa and burnt green chili cream add richness, depth, and a touch of heat.

Immerse yourself in this masterpiece.

29/07/2026

Some places make it easier to be present with someone.

At VUE, the outdoor bar sits high above the water, with city lights shimmering in the distance, making it the ideal setting for a date night.

Unlock an evening of romance today.

16/07/2026

Savour the unparalleled silky texture of our A5 Kokuou Wagyu Steak Haché, crafted from beef of exceptional quality, graded above Grade 4 with a Marbling Standard of 5 or higher. Raised in Kumamoto by a dedicated network of 70 farmers, Kokuou Wagyu is the only free-grazing cattle in Japan, embodying its name — “Delicious Emperor.”

Fed in a stress-free environment with Mount Aso’s natural water and carefully fattened over 28 months using the Matsuo Feeding method, it develops intense buttery flavours, exceptional tenderness, and rich marbling.

Topped with a perfectly fried egg and finished with chives, sesame, ginger, and yuzu soy dressing, it offers a refined and indulgent experience.

Book an experience at VUE Bar & Grill

10/07/2026

As the waterfront settles, the view draws into focus.

The sky slowly deepens from amber to blue, the air carrying just enough warmth to make the night feel inviting.

Relax into the evening atmosphere with glasses in hand while admiring the stunning skyline.

Book an experience at VUE Bar & Grill

03/07/2026

Allow your senses to be entranced by the velvety texture of our A5 Kokuou Wagyu.

Raised in a stress-free environment with natural clear water from Mount Aso,the cattle are grain-fed for a minimum of 840 days and carefully fattened for over 28 months. Through the specialised Matsuo Feeding method, Kokuou Wagyu develops intense buttery flavours and exceptional marbling that whispers sweet richness and melts with tender ease on the palate.

Complemented by the smoothness of truffle potato purée and the crisp freshness of heirloom cauliflower, every element melds into a dance of flavour and finesse.

Experience the art of A5 Kokuou Wagyu.

Book an experience at VUE Bar & Grill

27/06/2026

Start your weekend right with our decadent Saturday lunch menu.

From the char of Grilled Spanish Octopus set in saffron butter with pistachio chimichurri, to the slow warmth of Foie Gras Risotto layered with porcini, chestnut mushrooms and parmigiano — every plate is carefully composed to leave a lasting impression.

Reserve your seats now.

Book an experience at VUE Bar & Grill