Vue Bar & Grill's Spring Collaboration Brings Premium Wagyu and Salmon to Singapore's Skyline

Singapore's rooftop dining scene gets a serious upgrade this spring with Vue Bar & Grill's exclusive limited-time menu, developed in collaboration with Orca Singapore. Perched high above the city with sweeping panoramic views, Vue Bar & Grill has long been one of Singapore's most visually striking dining destinations — and now it's matching that visual drama with a menu that sources two of the Southern Hemisphere's most prized proteins: Australian Stone Axe Wagyu and New Zealand King Salmon. This is not a permanent fixture, which means the window to experience it is deliberately narrow and the urgency to book is very real.

What Makes This Collaboration Different From the Usual Seasonal Menu?

The partnership with Orca Singapore is what sets this menu apart from typical seasonal rotations. Orca Singapore is known for its rigorous sourcing standards, working directly with producers who prioritise sustainable and traceable supply chains. The Australian Stone Axe Wagyu featured here is among the most decorated Wagyu programs in the world — Stone Axe cattle are full-blood Wagyu raised on a minimum 650-day grain-fed program in Victoria, Australia, producing intensely marbled beef that rivals Japanese A5 in richness and depth of flavour. The New Zealand King Salmon, meanwhile, is prized for its high fat content and clean, ocean-fresh taste, farmed in the cold, fast-moving waters of the Marlborough Sounds. Together, these two ingredients form the backbone of a menu that is as geographically ambitious as it is culinarily focused.

The collaboration also reflects a broader trend among Singapore's top-tier rooftop venues to move beyond generic fine-dining tropes and instead anchor their seasonal menus to specific, story-driven ingredients. Vue Bar & Grill's decision to partner with a specialist supplier like Orca Singapore rather than sourcing through conventional channels signals a commitment to provenance that increasingly sophisticated Singapore diners are beginning to demand.

What's on the Limited-Time Spring Menu?

The menu is structured to let both hero ingredients shine without overshadowing each other. The Stone Axe Wagyu is presented in multiple preparations, allowing diners to appreciate the complexity of the cut across different cooking techniques and temperatures. The New Zealand King Salmon appears in lighter, more delicate preparations that complement rather than compete with the richness of the beef courses. Expect precise plating, restrained seasoning, and a kitchen philosophy that trusts the quality of the raw ingredient to do the heavy lifting.

• Hero protein: Australian Stone Axe Full-Blood Wagyu, 650-day grain-fed, Victoria, Australia
• Featured seafood: New Zealand King Salmon from Marlborough Sounds
• Menu format: Curated spring collaboration courses
• Sourcing partner: Orca Singapore
• Availability: Limited-time spring menu only

Vue Bar & Grill
📍 Level 39, InterContinental Singapore Robertson Quay, 1 Nanson Road, Singapore 238909
🗓 Opened: Spring 2025 (Limited-Time Menu)
🌐 Website | 🗺 Google Maps

Why the Setting Matters as Much as the Food

Vue Bar & Grill occupies the 39th floor of the InterContinental Singapore Robertson Quay, a hotel that itself only opened in recent years and quickly established itself as one of the most design-forward luxury properties along the Singapore River corridor. The rooftop position means unobstructed views across the city skyline, the river, and on clear evenings, well into the horizon. Dining here at dusk — when the city transitions from golden hour to the electric glow of the financial district — is one of those experiences that justifies the price point before a single dish arrives at the table. The interiors are clean and contemporary, with a layout that prioritises sightlines over capacity, meaning the room never feels crowded even when fully booked.

The bar programme at Vue is equally considered, with a cocktail list that leans into citrus-forward and botanical profiles designed to pair with the richness of the food menu. For guests who prefer wine, the list skews towards cool-climate expressions from Australia and New Zealand — a deliberate thematic echo of the menu's Southern Hemisphere sourcing focus.

The Verdict

This is a limited-time menu with a clear expiry date, which means procrastination will cost you the experience entirely. Vue Bar & Grill's spring collaboration with Orca Singapore is one of the more thoughtfully constructed seasonal menus to land in Singapore this quarter — anchored by two exceptional proteins, backed by credible sourcing, and served in a setting that few rooftop venues in the city can genuinely rival. If you are serious about Wagyu, curious about what New Zealand's best salmon tastes like at altitude, or simply want one of the more memorable dinner settings in Singapore right now, book before the menu rotates out.

Frequently Asked Questions

What is Australian Stone Axe Wagyu?

Stone Axe is a full-blood Wagyu program based in Victoria, Australia, where cattle are grain-fed for a minimum of 650 days. The result is intensely marbled beef that is widely considered among the finest Wagyu produced outside Japan, with a rich, buttery flavour profile and exceptional tenderness.

How long is the limited-time spring menu available at Vue Bar & Grill?

The menu is a seasonal spring collaboration with Orca Singapore and is available for a limited period only. Exact end dates have not been publicly confirmed, so early booking is strongly recommended to avoid missing out.

Who is Orca Singapore?

Orca Singapore is a specialist food supplier known for sourcing premium, traceable proteins from sustainable producers across the Asia-Pacific region. The company works directly with farms and fisheries to maintain quality and provenance standards, and has become a trusted partner for high-end restaurants in Singapore.

Where exactly is Vue Bar & Grill located?

Vue Bar & Grill is on the 39th floor of the InterContinental Singapore Robertson Quay, located at 1 Nanson Road along the Singapore River. The venue is accessible via taxi, ride-hailing apps, or a short walk from Fort Canning MRT station.

Is a reservation required for the spring collaboration menu?

Given the limited-time nature of the menu and the popularity of the venue, advance reservations are strongly advised. Walk-ins may be accommodated at the bar, but full menu access is best secured with a table booking made directly through the hotel or via the restaurant's reservations page.