VUE Singapore, perched high atop OUE Bayfront, is famed for its commanding views of Marina Bay, refined ambience and a culinary philosophy rooted in the art of the grill. So when the restaurant announced a collaboration with New Zealand’s Silere to present a spring menu showcasing Alpine Merino Lamb, expectations naturally soared. After all, this was not just any lamb—it’s a premium breed, free-roaming through New Zealand’s wild alpine meadows, imbued with the delicate herbaceous flavours of golden tussocks and wild mountain thyme. Alpine Merino Lamb is a breed renowned not only for its luxurious wool but also for its subtly nuanced, fine-grained meat.
With a strong narrative behind the provenance of the lamb and a menu promising dishes from tartare to pithivier, one would expect an indulgent exploration of flavour and finesse. The reality was, however, a little more uneven.
Eager to savour this much-lauded lamb, I was especially looking forward to beginning the meal with the Silere Alpine Merino Lamb Tartare, described on the menu as a sophisticated interplay of Oscietra caviar, pickled sakura leaves and egg yolk gel. Unfortunately, the tartare was unavailable on the day of my visit. It was a disappointment, as this dish seemed the ideal starting point for a menu designed around showcasing the unique qualities of the Merino lamb.
Instead, I opted for the Zeeland Kingfish Confit. While not lamb-centric, the dish was beautifully composed—delicate slices of kingfish served with pickled kabu (Japanese turnip), grilled mussel and a smoky bonito vinegar. Light and bright, it made for a pleasing start to the meal, even if it did feel like a detour from the main theme of Merino lamb.
Zeeland Kingfish Confit. Photo © Katherine Goh
The next course, Scallop and Pearls, proved to be one of the highlights of the afternoon. Perfectly cooked scallops met a bed of silky cauliflower purée, while the addition of Oscietra caviar and a gently aromatic curry cream provided just enough richness and complexity. A dining companion remarked that the Oscietra caviar was tasteless, but that was not a concern for me. Overall, the dish was harmonious and well-judged—luxurious, without tipping into excess.
Scallop and Pearls. Photo © Katherine Goh
For the risotto course, I selected the Signature Uni Risotto, which was, quite simply, a delight. Rich with the briny sweetness of Hokkaido sea urchin and topped with sea urchin foam, the dish struck an indulgent balance of umami and creaminess, grounded by the gentle texture of Japanese multi-grain rice. It’s no surprise this remains a popular mainstay on VUE’s menu. My only gripe was the inconsistent portioning of uni; mine was meagre while a dining companion had a more generous helping.
Signature Uni Risotto. Photo © Katherine Goh
On the other hand, one of my dining companions opted for the Silere NZ Alpine Lamb Risotto, featuring grilled lamb neck, Ras El Hanout and pomodoro, of which I took a sampling. While the lamb infused the dish with a smoky depth, the balance was tipped too far toward saltiness, overpowering the natural sweetness of the lamb. It was a missed opportunity to showcase the depth and subtlety for which Silere lamb is reputed.
The main course—the Silere NZ Alpine Lamb Rack Pithivier—should have been the pièce de résistance. On paper, it sounded like a showstopper: tender lamb encased in golden pastry, finished with a chilli and cumin pesto, spring pea purée and a herbaceous buttermilk sauce. In practice, however, the dish faltered. The pastry, rather than being golden and flaky, was disappointingly soggy, and the lamb itself lacked the tenderness and juiciness that the Merino cut was supposed to be known for. Instead of a celebration of texture and bold flavour, it came across as rather dry and muted.
Silere NZ Alpine Lamb Rack Pithivier. Photo © Katherine Goh
Dessert arrived in the form of the Shizuoka Musk Melon—a wise and simple finale. Light, refreshing, and visually pleasing, the dish featured air-flown melon, seasonal sorbet, and fresh berries. It required no particular culinary technique beyond thoughtful plating, but after the heaviness of the previous course, it provided a sweet, cooling conclusion.
Overall, the seasonal menu at VUE Singapore was a mixed bag. There were undeniable highlights—the Scallop and Pearls and the Uni Risotto stand out as polished and memorable. However, these moments were overshadowed by a broader inconsistency, especially in the treatment of the star ingredient – the Merino lamb. With the tartare unavailable and the lamb dishes that were served falling short, it felt as though the main narrative arc of the menu remained untold.
Service, unfortunately, also did not rise to the level one might expect of a restaurant of VUE’s stature. During the main course, all my companions were served promptly—except for me. The waiter moved on to serve other tables entirely, and I had to flag down a different restaurant staff to enquire about my dish. Later, when I ordered tea with milk and sugar, it arrived without the accompaniments. Despite polite reminders, I had to request the milk multiple times before it finally arrived, long after the tea had cooled. While not egregious, these lapses detracted from the overall sense of polish and occasion.
At S$128++ for three courses, S$168++ for four, and S$198++ for five, this is a premium experience in a premium setting—and one expects the food to meet that standard. While the view remains reliably impressive, the execution of this seasonal menu needs refining if it is to do justice to the story of Silere lamb and its alpine pedigree.
VUE
50 Collyer Quay
OUE Bayfront,
Rooftop Level 19,
Singapore 049321
Editor’s note: This was an invited tasting, but opinions expressed are solely my own.
