FOOD & WINE
Taste: New Dining Experiences to Try This October
by Priyanka Elhence
29 Sep 2026
29 Sep 2026
From new dishes and seasonal menus to weekend brunches and rooftop dining, these latest offerings provide plenty of reasons to explore Singapore’s restaurants and dining spots.
- VUE
- METT SINGAPORE RIVIERA CHAMPAGNE BRUNCH
- BAIA
- LEVEL33
VUE unveils its Autumn-Winter menu, showcasing a selection of premium Irish produce brought in by Classic Fine Foods, including award-winning Irish Beef by Véire, Ostral Regal Irish Oysters, MSC-certified Freshpack Langoustines, and rich Avonmore Whipping Cream.
The menu begins with Kochi Maguro Tartare featuring smoked ikura, grapefruit, lemongrass, and a Palermo pepper dressing, followed by the decadent Véire Irish F1 Wagyu Roll, complemented by Osetra caviar, pickled radish, pear, and sweet mustard soy. Véire, Irish by nature and Japanese by design, is premium beef raised exclusively in County Armagh with a dedicated 500-day feeding programme. It was recently awarded a Gold Medal at the World Steak Challenge.
Other highlights include the Véire Irish F1 Wagyu Flank Tataki with glazed fennel, Grilled Langoustine with sudachi soy, and the signature Premium Risotto with 5DO Langoustine, confit maguro, and Hokkaido sea urchin. For mains, the Véire Irish F1 Wagyu Duo pairs cube roll and short rib with wild mushroom sauce and beer mustard. Finish with Pecan Cream Cheese, cinnamon-spiced carrot sponge, brown butter streusel and cream cheese ice cream.
- VUE
- METT SINGAPORE RIVIERA CHAMPAGNE BRUNCH
- BAIA
- LEVEL33
METT Singapore Riviera Champagne Brunch
Set within the lush tropical greenery of Fort Canning, L’Amo Bistrò del Mare and Canning Bar & Lounge host the weekend Riviera Champagne Brunch, offering Mediterranean indulgence, free-flow prestige Champagne, live entertainment, and a vibrant sundown social scene.
The lively Mediterranean spread is curated by METT Singapore’s F&B Director, Chef Daniele Sperindio, through the culinary lens of L’Amo Bistrò del Mare. Reimagined as an elevated coastal celebration rather than a traditional seated brunch, it features freshly shucked oysters, Canadian lobster, Italian antipasti, artisanal pastas, charcoal-grilled specialties, butler-passed cocktails, and roaming bites designed for convivial sharing and social grazing.
Complementing the food is a free-flow Champagne programme. Choose from Boizel Brut Réserve ($228++ per person), Ruinart Rosé ($418++ per person), or Krug Grande Cuvée ($888++ per person), with pool access included. A non-alcoholic experience featuring food and free-flow non-alcoholic beverages is also available at $158++ per person.
For a complete weekend escape, the Weekend Riviera Experience ($1,188++ per person) includes Krug Grande Cuvée Champagne, pool access, and an overnight hotel stay with breakfast.
- VUE
- METT SINGAPORE RIVIERA CHAMPAGNE BRUNCH
- BAIA
- LEVEL33
Baia
Set against uninterrupted views of Marina Bay, Baia’s new menu features Mediterranean-inspired plates and cocktails, all under $30, alongside a rotating three-course weekday lunch set ($28++).
Highlights include Crispy Calamari with sumac aioli ($12), Freshly Shucked Oysters with Amalfi lemon ($22), and Hamachi Tartare topped with salmon pearls ($16). Sharing appetisers include Bellota Ham Catalan Pizza with onion marmalade ($18), Cod Fish Sliders with harissa slaw and mango relish ($14), and Duck Samosas with whipped foie gras and pistachios ($18).
For mains, choose from Wagyu Skirt Steak with truffle fries and smoky crema ($29), Pacific Halibut with maitake and pumpkin bisque ($26), Grilled Octopus ($29), or Tiger Prawns with Tuscan kale and chorizo suquet ($24). Desserts include Chocolate Churro Poppers ($12), Matcha Layer Cake ($12), and Knickerbocker Glory ($18).
The cocktail menu includes Salty Lips ($22), combining mezcal, bergamot, yuzu and koji-fermented honey, and The Scarlet ($20), blending Limone gin with Aperol, strawberry, basil and citrus. For something richer, Aegis ($18) features butter-washed bourbon with spiced cream, hazelnut, tiramisu and toasted sesame.
- VUE
- METT SINGAPORE RIVIERA CHAMPAGNE BRUNCH
- BAIA
- LEVEL33
LeVeL33
Executive Chef Jake Kowalewski unveils the next evolution of ContemBrewery Cuisine at LeVeL33, deepening the relationship between brewery and kitchen through ingredient-led cooking and circular gastronomy using brewing by-products and spent grain.
A new signature is the Perle Hops & Organic Coffee Dry-Aged Westholme Wagyu Bone-in Sirloin ($44/100g). Dry-aged for 33 days, the Wagyu is matured using Perle hops and organic coffee, chosen for their floral, herbal and gently spicy character. The hops add subtle aromatic complexity, while coffee contributes roasted depth that complements the Wagyu’s natural richness.
The brewery’s influence continues throughout the menu. The refreshed Seafood Platter celebrates sustainably sourced seafood, while the Fraser Isle Spanner Crab & Grain Risotto ($29 / $52) replaces traditional Arborio rice with barley, farro, and quinoa, drawing on barley’s central role in the brewing process. It is finished with a crustacean emulsion enriched with LeVeL33 Blond Lager for a subtle malt sweetness that complements the crab.
Back
