Skyve Wine Bistro’s Revamped Menu

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Since April 2013, the menu at Skyve Wine Bistro has undergone a major revamp, with close to 20 new dishes to whet your interest.

Complementing the latest food menu is a comprehensive new wine list comprising good quality yet extremely affordable options, spanning across 70 labels, priced from $49++ a bottle. Diners can also order by the glass from a selection of 9 wines, across white, red and bubbly, priced from $11++ per glass.


Tuck into warm toasty breads that are baked in-house, while anticipating the forthcoming appetisers.


Crab & Tomato Momotaro ($22++)

Our meal commences on a high note with the awe-inspiring Crab & Tomato Momotaro. Tremendously selective about the quality of tomato, momotaro (one of Japan’s most popular tomato varieties) is brought into play, to ensure supreme juiciness and sweetness. The arresting combination of sweet and fresh chunks of crabmeat, confit of tomato momotaro, Thai-inspired basil pesto and yuzu sorbet is set to leave diners savouring each bite in silent bliss.


Sous Vide Egg & Spaghettini ($18++)

Skyve is best known for using the sous vide technique in cooking, hence despite the menu revamp, their specialty in this cooking method continues to pervade throughout the menu.

Soft poached egg, spaghettini in truffle salsa, iberico ham, truffle hollandaise

The egg is poached to precise softness, trembling with molten yolk. Give it a light poke and allow the yolk to flow into the crevices beneath. This dish will win the hearts of truffle lovers.


Vegetarian Pizza ($34++)

Sous vide and grilled seasonal vegetables, truffle salsa, arugula leaves, shaved Parmesan cheese

Extending their sous vide finesse to the vegetarian segment, the Vegetarian Pizza gratifies even the most ardent meat devotees. The truffle salsa definitely plays a part in bewitching the crowd.


Cereal Crusted Cod ($36++)

Cereal and spice crusted codfish, seasonal vegetables, soyu ginger vinaigrette

The cuisine at Skyve is decidedly modern European fare imbued with Asian accents.


Tongue in Cheeks’ ($36++)

Sous vide 6 hours wagyu beef cheeks, tempura of wagyu beef tongue, glazed baby carrots, garlic pomme puree

The Tongue in Cheeks’ comes highly recommended. Wagyu beef cheeks sous vide for 6 hours: one can only expect unsurpassed flavour and fork-tenderness. The tempura of wagyu beef tongue has potential of successfully abolishing one’s fear of consuming animals’ tongues with its delightfully crisp crust.


Lamb Rack ($40++)

The Lamb Rack presents a successful interplay of savoury, sweet, minty and spicy. The well-marinated lamb rack dons an endearing sweet glaze, accompanied by curry spiced roasted pumpkin on the side, a roulade of savoury cabbage, and a mint and mango chutney to complement.

In tandem with the menu revamp, the dessert menu has undergone a complete makeover.


Tiramisu ($12++)

The Tiramisu is composed of lady finger sponge infused with coffee liqueur, whipped mascarpone cream and kahlua granita. Irresistible!


Mango & Cheese Semifreddo ($12++)

The Mango & Cheese Semifreddo leaves a deep impression with the rippled frozen mousse and frozen lime foam, stacked atop a crunchy sable cookie.

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Skyve Wine Bistro
10 Winstedt Road
Block E, #01-17
Singapore 227977

Tel: (65) 6225 6690
Website: skyve.sg
Facebook: Facebook.com/SkyveEBB
Twitter: @SkyveSg
Instagram: @SkyveSg

Opening hours: 10am to 1am (all-day dining) daily