September Dinner Menu sat print · Stellar at 1-Altitude is proud to be the ˜rst restaurant in...
Transcript of September Dinner Menu sat print · Stellar at 1-Altitude is proud to be the ˜rst restaurant in...
Ste l lar a t 1-Alt i tude i s proud to be the �rs t res taurant in Singapore to rear i t s own wagyu cat t le a t
Austra l ia’s premium Wagyu farm located in the River ina reg ion of New South Wales . Steadfas t in i t s ongoing
promise of sourc ing and ser v ing only the best ingredients f rom around the wor ld, Ste l lar a t 1-Alt i tude i s now
exc lus ive ly ser v ing Taj ima Wagyu beef sourced f rom i t s own cat t le .
“Working direct ly with Taj ima wagyu farms g ive us a spec ia l ins ight into what i t takes to produce such a premium
ingredient , which in turn inspires our cul inary approach, u l t imate ly resul t ing in an e levated gast ronomic exper i -
ence for our diners .” - Execut ive Chef Chri s topher Mil lar.
IN TAJIMA WE TRUST
Reputed for i t s remarkable qual i ty, the Taj ima crossbred Wagyu recent ly c la imed top honours in the
2017 Wagyu Branded Beef Compet i t ion, scor ing Gold in the c las s of Crossbred Wagyu, Bronze for
Commercia l Wagyu Steak, and was awarded Grand Champion Wagyu Brand by the Austra l ian Wagyu Associat ion.
• T H E R O A D T O T A J I M A •
Ingredients of the Season
GAMBERIPRAWNS
Rosso Di Mazara wild red prawns are
�shed in the Mediterranean sea, from the
South-West coast of Sicily. With an
intense taste and lightly sweet �avour,
they are the only prawns in the world
being sulphates free and awarded with the
“Friend of the sea” certi�cation.
STURIACAVIAR
Sustainably produced in the
Bordeaux region of France, Sturia
caviar is meticulously selected
grain by grain and tasted at every
stage of the production process.
A delicate salting process enables a
robust expression of a long hazelnut
�avour on the palate.
LAVENDER SORREL
Stellar now has its very own living
herb garden. Try a ‘trip to the
garden’ and taste a selection of
herbs including lemon meringue
scraped with Lavender sorrel.
TAJIMAWAGYU
Stellar is the �rst restaurant in
Singapore to have its own Tajima
cattle reared in northern
Victoria, Australia.
�is Tajima wagyu has a specially
formulated Japanese diet for
400 days and is renowned for its
distinctive marbling and �avour.
AUSTRALIANBLACK WINTER
TRUFFLEKnown as the “black diamond” of
the kitchen, these exquisite
Périgord origin tru�es are
harvested in Australia during
summer. �e aroma is robust with
essences of nuts, earth and garlic.
�e �avor is equally rich, savory
and sweet.
LIVE JADE TIGER ABALONE
Sustainable abalone from Victoria
Australia. Kept alive in tanks in
Singapore these abalone are tender
and rich in umami.
SUSTAINABLEMURRAY CODKnown for its �rm texture,
delicious �avour and versatile
cooking qualities, the Murray cod
is Australia's best white �sh. Once
listed as critically endangered due
to over-�shing, the Australian
Native �sh is now produced only
through sustainable practices.
DUME CESARI SAUCISSON FROM
CORSICALocated in the middle of the
Corsican mountains, Dume Cesari
farms his pigs on a diet of barley
and cereals in the summer and
natural acorns and chestnuts in the
winter. �e dry aging of up to 24
months creates a unique character
and taste.
Seared Hokkaido sca l lop | Fine De Cla i re oyster | morc i l la and pancetta purée2015 Bil laud-Simon Chablis , France
or
Live Jade Abalone | fo ie gras | more l2015 Bil laud-Simon Chablis , France
Gamberi prawn crudo | �nger l ime | b lack o l ive o i l | t ru�e( supplement $10)
2016 Scott "La Prova" Fiano, Adelaide Hil l s , Australia
orHeir loom baby carrot | smoked yoghurt cav iar | yoghur t hol landaise
2015 Domaine Les Bruyeres Viognier, France
Green pea ve louté | l apsang souchong | l emon myrt le2015 Domaine A.Cailbourdin Pouil ly-Fumé, Loire , France
Trip to the Garden | Nitro poached lemon meringue | f resh herb dust
Susta inable Murray cod | oyster | umami | t ru�e2014 Vie Di Romans Dessimis Pinot Grigio, Friuli , Italy
Taj ima wagyu oyster b lade MS 7-8 | beetroot hummus | t ru�e2015 Te Mata Syrah, Hawkes Bay, New Zealand
orOtoro | Risoni | pancetta | haze lnuts
( supplement $10)
2015 Stonier Pinot Noir, Mornington Peninsula, Australia
DESSERT ARTElegant ly cra f ted creat ions spec ia l ly curated by our pastr y chefs a t your table
Paired by the Sommelier accordingly
Constellations6 COURSE CONSTELLATION $130 ++
WINE PAIRING $98++
B Y C H E F C H R I S T O P H E R M I L L A R
Minimum 2 pax order s o f Cons te l la t ions menu per tab le . Las t order for Cons te l la t ions i s a t 9 .15pm.To enjoy your ga s t ronomic exper i ence p l ea se a l low a minimum of two hour s .
Al l pr i ce s are s t i l l subjec t ed to 10% ser v ice charge & prevai l ing government taxe s .
Constellations
FRESHLY SHUCKED FINE DE CLAIRE OYSTER Gazpacho sorbet | kombu ge l
NV Francois Pinon Vouvray Brut, Loire , France
GAMBERI PRAWNGamberi prawn crudo | �nger l ime | b lack o l ive o i l | t ru�e
2016 Scott "La Prova" Fiano, Adelaide Hil l s , Australia
GREEN PEA VELOUTÉ Lapsang souchong | l emon myrt le
2015 Domaine A.Cailbourdin Pouil ly-Fumé, Loire , France
FOIE GRASFoie gras par fa i t | white peach | l avender | t ru�e
2013 Josmeyer Gewurtztraminer, Alsace , France
TRIP TO THE GARDENNitro poached lemon meringue | f resh herb dust
OTORORisoni | pancetta | haze lnuts
2015 Stonier Pinot Noir, Mornington Peninsula, Australia
SUSTAINABLE MURRAY CODMurray cod | oyster | umami | t ru�e
2014 Vie Di Romans Dessimis Pinot Grigio, Friuli , Italy
TAJIMA OYSTER BLADELow temperature Taj ima oyster b lade | beetroot hummus | potato nest | t ru�e
2015 Te Mata Syrah, Hawkes Bay, New Zealand
DESSERT ARTElegant ly cra f ted creat ions spec ia l ly curated by our pastr y chefs a t your table
Paired by the Sommelier accordingly
T H E A N T I P O D E SA n · t i p · o · d e s ( ăn- t ĭp ′ə -dēz ′ )
8 COURSE CONSTELLATION $190 ++
WINE PAIRING $115++
B Y C H E F C H R I S T O P H E R M I L L A R
Minimum 2 pax order s o f Cons te l la t ions menu per tab le . Las t order for Cons te l la t ions i s a t 9 .15pm.To enjoy your ga s t ronomic exper i ence p l ea se a l low a minimum of two hour s .
Al l pr i ce s are s t i l l subjec t ed to 10% ser v ice charge & prevai l ing government taxe s .
Constellations
Braised fennel | pas t i s | candied burnt orange
2014 Vie Di Romans Dessimis Pinot Grigio, Friuli , Italy
Heir loom baby carrot | smoked yoghurt cav iar | yoghur t hol landaise
2015 Domaine Les Bruyeres Viognier, France
Green pea ve louté | l apsang souchong | l emon myrt le
2015 Domaine A.Cailbourdin Pouil ly-Fumé, Loire , France
Wood �red potato | charcoal | burnt potato consommé | so i l
2015 Ochota Barrels Grenache, McLaren Vale , Australia
Porcini rav io l i | zucchini b lossom
2015 Te Mata Syrah, Hawkes Bay, New Zealand
DESSERT ART
Elegant ly cra f ted creat ions spec ia l ly curated by our pastr y chefs a t your table
Paired by the Sommelier accordingly
VEGETARIAN CONSTELLATION $130 ++
B Y C H E F C H R I S T O P H E R M I L L A R
WINE PAIRING $98++
Minimum 2 pax order s o f Cons te l la t ions menu per tab le . Las t order for Cons te l la t ions i s a t 9 .15pm.To enjoy your ga s t ronomic exper i ence p l ea se a l low a minimum of two hour s .
Al l pr i ce s are s t i l l subjec t ed to 10% ser v ice charge & prevai l ing government taxe s .
All prices are s t i l l subjected to 10% service charge & prevai l ing government taxes
SWEET WOOD FIRED NAGASAKI CORN
Roasted corn ice cream | Brown butter espuma | honeycomb | sa l ty �ngers
VALRHONA CREMEUX
Caramel i sed chocolate cremeux | a lmond pra l ine | corn�ower b lossoms
WHITE PEACH
Peach and lychee sorbet | compressed peach | sauternes | berr ies
STYLES OF CITRON
Pass ionfrui t mousse l ine | Yuzu sorbet | con�t of p ink grapefrui t | �nger l ime | tahi t ian vani l la sponge
RHUBARB ROSE
Con�t of rhubarb | sa l ted l icor ice cream | honeycomb yoghurt | rose tui le
VOLCANIC PAVLOVA
Mara de bois | chamomile ice cream | sa l ted dulcey | honeycomb crumbs
ARTISANAL CHEESES
Served with quince paste , pear, ce ler y, crackers and country bread
Brie De Meaux | Manchego | Taleggio | King Is land Roar ing For t ies Blue | Livarot | Reblochon
Select three cheeses
• D E S S E R T •