Set 57 levels high above the city lights, Singapore’s iconic rooftop destination CÉ LA VI welcomes guests back from Wednesday, 23 June for a new dining experience across the Restaurant, SkyBar and Sky Lounge. This menu revolution presents an abundance of playful, sharing-friendly dishes, all incorporating flavours and ingredients from across Asia. 

Building on CÉ LA VI’s renowned interpretation of traditional Asian flavours, Group Executive Chef Joey Sergentakis has reconceptualised the menu with regional inspiration. “After a year of travel restrictions, we wanted to reinvent and perfect our locally inspired offerings for this refreshed menu, with Singapore residents in mind,” says Sergentakis. “We’ve maintained the use of Peranakan ingredients and flavours whilst also integrating dishes from CÉ LA VI’s global destinations in Dubai, Taipei, Shanghai and Tokyo to feed our wanderlust.”

A diverse array of small, large and premium sharing plates is on offer for guests to enjoy in the Restaurant. Highlights from the Small Sharing Plates include Marinated Big Eye Tuna (small $30, large $50) accented with Sudachi ponzu, orange segments, pistachio and avocado, the fresh and creamyMomotaro Tomato & Burrata Salad ($26) drizzled with XO sauce and opal basil vinaigrette and served with furikake focaccia and Grilled Freemantle Octopus ($32) with Taiwanese glaze and green chilli-coriander coulis.

Moving onto the Large Sharing Plates, highlights include the 300g Cast Iron Roasted Tuwinga Black Angus Beef Ribeye ($78) served with salted Kampot peppercorns, grilled pineapple and topped with a refreshing mint-basil salad, the Thai-style Binchōtan Tiger Prawns with Coconut Clams ($56) steamed with chorizo in a spiced lemongrass-coconut broth, and the hearty BBQ Chicken with Smoked Chili Sambal Glaze (half $38, whole $62) served with roasted potatoes, garlic, thyme and rosemary.

The Premium Sharing Plates will take the dining experience to the next level with indulgent dishes for two. Highlights include the 1kg Rice Flake Crusted Whole Lobster ($228) accompanied by bell pepper and pineapple fricassee with Chinese Sausage and sour-spicy ginger reduction, or the Crown Roast of Maimoa Lamb ($260), an impressive 1.5kg serving of premium New Zealand-sourced lamb served with spicy tomato compote and roast potatoes & rosemary.

Guests can conclude their dining experience on a sweet note with the elegantly composed dessert offerings by Pastry Chef Kelvin Chia. “The new dessert menu is all about showcasing our contemporary interpretation of traditional desserts using new techniques to present regional ingredients like hibiscus, pandan and key lime to celebrate much-loved local flavours,” says Chia.

Features of the dessert menu include the beautifully assembled Hibiscus Opera ($22) layered with almond joconde, earl grey cremeux, hibiscus jelly and hibiscus cacao sorbet, Pandan Gāteau ($22) served with pandan frangipane, coconut rice pudding, pandan mousse and soursop sorbet, and the refreshing Key Lime Pearls (1 pc $10, 3 pc $26) served with vanilla almond cake, coconut crumble, key lime curd and Margarita gel & foam. As with the savoury menus, sharing-style platters are available with the Chef’s Selection, a celebratory presentation of any dessert item served with fresh fruit and dry ice for theatre.

The new menus across the Sky Lounge and SkyBar offer a scaled-back version of the Restaurant menu, with indulgent sharing options such as the Singapore signature Hokkaido Scallop & Oyster Ceviche ($13 for 1 piece / $35 for 3 pieces) with pomelo, jicama and a lemongrass-coriander vinaigrette,Avocado Sushi Roll ($20) served with nori powder and radish, and Fine De Claire Oysters (half-dozen $40, dozen $72) served with green apple ponzu & horseradish. For a more casual bar bite, guests can still enjoy favourites such as the renowned Grilled Wagyu Beef Bao (S$26) with cheddar cheese, caramelised onion, bacon and barbeque sauce accompanied by the Truffle Fries ($18) with parmesan and truffle dip. 

In view of the COVID-19 situation, guests are required to check in via the Safe Entry app upon arrival and will be ushered to their seats. Guests can browse through the QR code menu and place all orders with CÉ LA VI staff to enjoy at their table.

Reservations are suggested and tables are limited to a maximum of 2 pax within the limits of the current government regulations. Reservations can be made via the website, https://www.celavi.com/en/singapore, by phone at +65 6508 2188 or email at reservation-sg@celavi.com.