Exploring Singapore's Farm-to-Table Restaurant - Vineyard Hortpark in Singapore - Farm to Table, Locally-sourced Ingredients.
Even with Vineyard's weekday set lunch menus refreshed every two months, we remain committed to the farm to table movement. Priced at $35++ for a 2-Course Meal and $40++ for 3 Courses, our starters feature options like La Soupe de Moules, highlighting locally sourced Green Lip Mussels and Smoked Paprika, or the Salad Composée. For the main course, indulge in choices like the Provençal Roasted Barramundi or the Porcini Chicken Ragout, each showcasing the freshness and quality of locally procured ingredients. Next for dessert, the vegan Chocolate Banana Bar featuring House Caramel and Sunflower Seeds. Available on weekdays only from 11:30am to 3pm, our set lunch guarantees more than just convenience—it offers an opportunity to relish the unique flavours that define our restaurant.
Among our chef's recommendations from the main menu, you'll find exquisite options like our Bouillabaisse, brimming with fresh seafood including Clams sourced from Ah Hua Kelong, Snapper, and Prawn from Atlas Aquaculture, all simmered in a fragrant Seafood Broth. For a tantalising main course, delight in our Confit Duck Leg paired with Vadouvan Spiced Tomato Lentils and Pickled Pear. Pasta enthusiasts will adore our Vongole, showcasing Linguine Pasta and locally farmed Neck Clams from Ah Hua Kelong bathed in a savoury White Wine Garlic Sauce. Finally, for those with a penchant for sweets, savour our Almond Blancmange adorned with Almond Crumble, Hashima from Jurong Frog Farm, and garnished with Goji Berries and Fig—an indulgence for the senses.
Wine aficionados will delight in our extensive selection of wines sourced from renowned vineyards worldwide. Among our stars is the Masia Salat Cava Rose Organic, a sparkling gem hailing from Spain's Catalonia region. Indulge in the Georges Mingret Pouilly Fuisse, a distinguished white wine originating from France's Burgundy. And for those craving a bold red, savor the Montes Alpha Carmenere, a rich and velvety delight from Chile's Colchagua Valley.
Immerse yourself in the culinary journey of Vineyard Hort Park—a place where sustainability meets gastronomic excellence, and every bite tells a story of ethical sourcing and culinary innovation. Join us in celebrating the harmony between nature and cuisine, as we continue to redefine the dining experience in Singapore with our unwavering commitment to farm-to-table principles. Click here to make a reservation.
Since our reopening in September 2023, Vineyard has proudly embraced its Farm-to-table certification. Beyond merely serving delectable dishes, we endeavour to bring our guests closer to nature by responsibly sourcing our ingredients. This minimises our environmental footprint and builds meaningful connections with the local agricultural community, ensuring that we consistently use the freshest ingredients available. With local produce, we celebrate the exceptional quality and flavour - a true embodiment of the rich diversity and culinary heritage of our region. Through our commitment to the Farm-to-table ethos, we aim to encourage our guests to make informed decisions about their food choices, while also championing local farmers and sustainable practices. By fostering a more sustainable and ethical food ecosystem, we strive to reduce carbon footprint and promote environmental stewardship in Singapore.
Amongst the myriad dining destinations in Singapore, Vineyard shines as a French-inspired culinary sanctuary where ingredients are sourced from local farms, reinventing its menu to highlight the richness of our regional produce. From green-lip mussels and farm fresh clams sourced from Ah Hua Kelong to King Blue mushrooms from Golden Cap Farm, every dish weaves a narrative of sustainability and conscientious sourcing. Under the expert guidance of Chef Ip Jun Yat, a seasoned culinary virtuoso with more than 16 years of expertise, each creation is imbued with a wealth of culinary knowledge. Furthermore, Vineyard caters to a diverse range of dietary preferences by offering vegan and vegetarian options for diners.