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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.
26/06/2026
This summer, experience the exquisite taste of Eyrewoolf Abalone, showcased in our seasonal menu.
With almost 40 years of experience, the Woolford family-run business harvests this unique species from the pristine coastal waters around Flinders Island and the Eyre Peninsula. Besides being known for its vibrant, iridescent shell and tender, flavourful meat, these abalones also play a vital role in their ecosystem and hold cultural significance for Māori communities, with sustainable practices ensuring their future.
Discover the luxury of Australia’s coastal heritage.
26/06/2026
This National Day, we invite you to celebrate Singapore's birthday through the artistry of cuisine.
Our meticulously curated five-course prix fixe menu unfolds with dishes that harmonise refined flavours and exquisite textures — delicate Carrot Cake Croquettes crowned with Osetra caviar, luscious Black & White Pepper Blue Lobster Tail, Wagyu Tataki & Braised Cheek and more. The experience concludes with the indulgence of our Caviar Cake, a true expression of opulence.
Complementing this occasion are our seasonal drinks—refreshing Solero, aromatic Rose of Bandung, and the velvety “Kopi” Martin, available exclusively from 1st July through 9th August.
Secure your reservations today.
21/06/2026
Refresh yourself with a well-deserved midday break at VUE.
Our weekday lunch opens with Salmon Crudo; ikura and ginger mirin dressing lifting each bite with delicate warmth. Pan Seared Scallops follow, golden at the surface, with hazelnut oil settling into the cauliflower beneath.
Duck Leg Confit anchors the main; slow and richly rendered, grounded by truffle mash and shallot confit, before the Chocolate Torte closes with dark chocolate espuma and cookie ice cream.
Enjoy a scenic dining experience above the city, savoured at your own pace.
16/06/2026
Conclude the meal on a sweet note with our Strawberry Pistachio — a light and delicate lychee strawberry mousse that is harmoniously paired with honey mascarpone ice cream, offering a cool, velvety finish.
A dessert worth saving room for, come and savour it yourself.
15/06/2026
Beginning 26th June, we are excited to unveil our new Summer menu, an exquisite celebration of nature’s finest treasures - Kokuou Wagyu, Eyrewoolf Abalone and Kaluga Queen Caviar.
Kokuou Wagyu from Kumamoto Prefecture is a rare breed grazing freely beneath the serene shadows of Mount A*o. With the Matsuo Feeding method, this beef develops an intricate marbling that dissolves with each bite, revealing a sublime tenderness and a buttery, immersive richness that elevates the senses.
Eyrewoolf Abalone, harvested from the pristine waters of South Australia, embodies decades of family tradition and meticulous care. Its clean, sweet, and mildly briny profile is complemented by a firm yet tender texture.
Kaluga Queen Caviar from China’s Qiandao Lake is a delicacy where each pearl exemplifies refined craftsmanship and elegance. Encompassing a smooth, silky texture and a complex, nuanced flavour, this caviar exemplifies the pinnacle of luxury crafted sustainably for the discerning connoisseur.
Enjoy the best of the season with us.
09/06/2026
Some nights call for a seat that holds your attention.
At our al fresco bar, the skyline falls into view and the city hums quietly below. It is the kind of place where drinks arrive effortlessly, and time slips away unnoticed.
Our outdoor bar awaits you.
05/06/2026
Few names carry a reputation quite like Gevrey-Chambertin.
The 2020 Dominique Gallois lives up to it — dark cherry and earthy depth on the nose, a whisper of spice that builds through the palate and a finish that stays long after the glass is set down.
A Pinot Noir that asks nothing of you except the time to appreciate it properly.
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.
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
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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.
