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The Vault Bistro’s spanking new menu

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The Vault Bistro, occupying the historic shophouse premises of the former OCBC bank in Chinatown, has launched a new menu by new executive chef Dean Bush formerly of Ku De Ta.

With the launch of its new menu, you can now taste more of it and create your own favourite combo for just $35++ nett from now till 19 October 2013. Mix and match your choice of one appetiser, one salad and one pasta or main for a varied balance hearty meal treat.

Grilled Ribeye Steak

Grilled Ribeye Steak

Highlights of the new menu include Chopped Salad ($20) of char-grilled chicken, bacon, tomatoes, mixed salad leaves all hopped and bound with a pesto emulsion and new appetizer Chicken Liver Parfait ($16), a silky smooth pate of chicken liver or the Shaking Beef ($26), its take on the Vietnamese shaking beef dish. For the main, go for the slow cooked Lamb Shank ($32) or the unusual Fish Pie ($24) with Salmon and dory fillets in white wine fish sauce topped with cheddar cheese mashed potato baked until golden.

Seared Tuna Nicoise

Seared Tuna Nicoise

The Vault Bistro is an all-day diner in an industrial chic communal setting with an open-concept kitchen. Using only the freshest ingredients and artisan-style cooking, it’s the perfect pitstop for bites in a unique setting to visit with friends.

The Vault
237 South Bridge Road, Singapore 058786
Tel: (65) 6222 5001

Author: Rebecca Tan

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