Located in the heart of Singapore’s Central Business District since 2019, VUE Bar & Grill, the city’s premier rooftop grill and wine bar, is launching its 2026 Spring Menu, available from March 23 to June 20, highlighting premium ingredients from New Zealand and Australia.
In an exclusive collaboration with Orca Singapore, the region’s leading supplier of world-class ingredients, VUE Bar & Grill continues its tradition of culinary excellence by showcasing the season’s finest harvests. Led by Executive Chef Sam Chin, who brings over 15 years of modern culinary expertise, the Spring menu reimagines grilling techniques to transform peak-season produce into flavorful masterpieces.
A testament to the long-standing partnership between Executive Chef Sam Chin and Orca Singapore, the team has curated a selection of ingredients that prioritize ethical sourcing and unparalleled quality, focusing on two stars of the Southern Hemisphere.
Representing New Zealand is the Akaroa Salmon, sourced from the pristine, fast-flowing waters of Akaroa Harbor. This sustainably raised “Wagyu of the sea” is featured in several expressions through lunch and dinner. During the day, guests can enjoy a delicate appetizer, Salmon Crudo; featuring ikura, ginger mirin dressing, crispy shredded ginger, and herb oil. As a main ingredient, the Akaroa Salmon is presented with cauliflower florets, melted leek, and white wine sauce, demonstrating that there is more than one way to enjoy its rich flavor, buttery texture and exceptional quality.
In the evening, guests can indulge in the clean and delicate taste of New Zealand’s natural environment through two different appetizers. The cold option, Cured Akaroa Salmon is served with ikura, smoked nori oil, soybean and kombu sauce. The hot appetizer, Akaroa Salmon Mi-Cuit, comes with cauliflower purée, hazelnut oil and balsamic glaze.
From Australia comes the Stone Axe Wagyu Beef, distributed exclusively by Orca Singapore. The premium full-blooded wagyu comes from several herds across New South Wales and Victoria, situated over 1000m above sea level. Free from artificial growth hormones and grain-fed for a minimum of 400 days, quality is the highest priority from pasture to plate. The beef is renowned for its intricate marbling and buttery depth, earning a marble score of 8/9. At VUE Bar & Grill, the multi-award-winning Full-blood Wagyu takes center stage as the Stone Axe Wagyu Beef Duo, boasting a cut of striploin and braised beef cheek, finished with beer mustard and wild mushroom sauce.
A dining experience at VUE Bar & Grill is defined by the food but also by its signature first-class hospitality, an unwavering attention to detail that elevates every visit. To complement the nuanced flavors of the Spring menu, guests are invited to explore a world-class wine program featuring modern labels and highly sought-after terrestrial vintages. The collection is meticulously curated to offer the perfect pairing for every dish, ensuring a holistic and sophisticated dining journey high above the city.