Skyline Lunch Experience: A Unique Dining Adventure at the Singapore Flyer

Update: From 23 August, the Skyline Lunch Experience will be available daily until 25 November 2024, rather than just on Fridays to Mondays. However, it will not be available from 19 to 23 September.

The Singapore Flyer has introduced a new lunchtime sky dining experience called the Skyline Lunch Experience. This revolving dining option takes guests up to 165 meters high aboard one of the world’s largest observation wheels, offering a unique view of the city. The experience features a five-course Cantonese-style set menu, catering to couples, families, and corporate groups.

The Skyline Lunch Experience is suitable for various occasions, including casual lunch dates, family gatherings, and business meetings. The menu, crafted by the culinary team from the award-winning Sky View Pavilion, includes a specially curated dim sum trio platter, double-boiled chicken soup, osmanthus-smoked cod, lotus leaf rice with 10-head South African abalone, and lemongrass jelly with assorted fruits. Guests will enjoy a 60-minute dining experience across two rotations on the Singapore Flyer, with attentive service from a dedicated in-capsule host.

Available from 26 July to 25 November 2024, every Friday through Monday, the Skyline Lunch Experience costs $300 nett for two persons in a shared capsule. The experience accommodates only 20 guests each day with one seating at 12:30 pm, ensuring exclusivity and comfort in spacious capsules that seat up to 10 persons. Guests receive escorted priority boarding from the VIP Lounge and complimentary admission to the immersive Time Capsule exhibit after the meal. Tickets can be purchased through the Singapore Flyer’s website and the WeChat Mini Programme.

For those seeking a more private setting, the Private Skyline Lunch Experience offers exclusive dining for up to 10 persons at $1,500++. This package provides an intimate lunch with breathtaking city views from a private capsule.

Menu

• Dim Sum Trio Platter: Chicken Dumpling “Siew Mai” with Abalone Sauce and Tuna Flakes, Cheesy Lychee Prawn Ball, Barbecued Chicken Puff Pastry
• Double-boiled Chicken Soup: Morel Mushrooms, Dried Conch, Bamboo Fungus
• Osmanthus-smoked Cod: Pumpkin Puree, Tomatoes, Broccoli
• Mini Lotus Leaf Rice with 10-head South African Abalone: Prawns, Dried Scallops, Shiitake Mushrooms
• Lemongrass Jelly with Assorted Fruits: Served with Tea