Ingredients of the Season
CARABINEROSPRAWNS
Firm texture, beautiful Carabineros are a
large deep-sea prawn species known to the
Spanish and Portuguese as “Carabineros”,
to the English as “Scarlet Shrimp” or
“Cardinal Prawns”, to the French as the
“Crevette Imperiale”, and are renowned
for their striking bright red color.
JAPANESESNOW CRAB
�e snow crab is found in the
deepest and coldest waters in the
Sea of Japan.
�ey are only allowed to be �shed
4 months a year and prized for their
delicate sweet meat.
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.
WESTHOLME WAGYU RIB EYE
Westholme Wagyu grazes on
pristine Mitchell grasslands in
Queensland together with grain fed
to develop a rich marbling.
LOCH FYNE SALMON
�is salmon is produced in the
pristine deep sea waters of
Loch Fyne in Scotland.
�e salmon is dry cured and then
lightly smoked using wood chips
from retired whisky barrels.
LIVE JADE TIGER ABALONE
Sustainable abalone from Victoria
Australia. Kept alive in tanks in
Singapore these abalone are tender
and rich in umami.
PURPLEARTICHOKESFROM ITALY
�ese seasonal globe artichokes
are at their best during the
summer months with a tender
nutty character
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.
Sea Sa l t Loch Fyne Oysters smoked with Hibiscus | oyster je l ly | sea sparagus2012 Ginza Soumei, Extra Brut Reserve, Penedes , Spain
orLive Jade Abalone | fo ie gras | more l
( supplement $10)
2015 Soumei, Ginza, Granacha, Penedes , Spain
Carabineros prawn | parmesan cream | egg yolk in smoked oi l | bacon ash( supplement $10)
2015 La Prova Fiano, Adelaide Hil l s , Australia
or‘Vacher in’ of f romage de Chèvre | caramel i sed black miss ion �gs
2014 Franz Haas Gewurtztraminer, Alto Adige , Italy
Tru�e lat te | t ru�e macaron2015 Pazo de Senorans Albarino, Rias Baixas , Spain
Trip to the Garden | Nitro poached lemon meringue | f resh herb dust
French wi ld skate wing | kohlrabi remoulade | con�t potato | haze lnut and capers2013 Puy Redon, Chardonnay, Southwest France
Poached Venison lo in | burnt ce ler iac | p ickled parsnip | mushroom vinaigret te2015 Stonier Pinot Noir, Mornington Peninsula, Australia
orMaine lobster | t ru�e r i soni | g i ro l le | pancetta | p ine nuts
( supplement $25)
2014 Stonier Chardonnay, Mornington Peninsula, Australia
DESSERT ART( se lect 1 per person )
2013 De Bortol i Noble One, Botr yti s Semil lon, Riverina, Australia
ConstellationsA U T U M N G A S T R O N O M I C
6 COURSE CONSTELLATION $120 ++
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
SNOW CRABSeasonal Japanese snow crab par fa i t | bra i sed leek | cured egg yolk | grape mustard
2010 PengWine Magel lan Chardonnay Sauvignon Blanc, Maipo, Chile
LANGOUSTINES TARTARELangoust ines | green apple | p i s tachio cav iar | l avender sorre l
2015 Pazo de Senorans Albarino, Rias Baixas , Spain
GREEN PEAGreen pea ve louté | baby back r ib spheres
2015 La Prova Fiano, Adelaide Hil l s , Australia
FOIE GRASPan-fr ied fo ie gras | oyster tar tare | horseradish | nor i butter br ioche
2014 Franz Haas Gewurtztraminer, Alto Adige , Italy
TRIP TO THE GARDENNitro poached lemon meringue | f resh herb dust
POACHED VENISON LOINBurnt ce ler iac | p ickled parsnip | mushroom vinaigret te
2015 Stonier Pinot Noir, Mornington Peninsula, Australia
FRENCH WILD SKATE WING French wi ld skate wing | kohlrabi remoulade | con�t potato | haze lnut and capers
2013 Puy Redon, Chardonnay, Southwest France
WESTHOLME WAGYU RIBEYE MB3-5Josper gr i l l ed Westholme wagyu | sha l lot espuma | b lack currant ketchup | wi ld mushroom blue foot | g i ro l le
2009 Chateau de Pibarnon, Bandol , France
BACON & EGGSSheep’s mi lk yoghurt | Elder�ower honey | bacon soi l
Scanavino Moscato d’Asti , Italy
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
Wood-�red Sa l s i fy | bas i l ge l | green tea dust | tu i le dente l le
2015 Chateau Bel Air Blanc, Bordeaux, France
Heir loom tomatoes | bas i l
2015 La Prova Fiano, Adelaide Hil l s , Australia
White Gazpacho | grapes | marcona a lmonds
2014 Stonier Chardonnay, Mornington Peninsula, Australia
Gnocchi | a sparagus | winter t ru�e
2015 Stonier Pinot Noir, Mornington Peninsula, Australia
Porcini rav io l i | zucchini b lossom
2013 Chateau Bel Air Rouge, Bordeaux, France
DESSERT ART
( se lect 1 per person )
2013 De Bortol i Noble One, Botr yti s Semil lon, Riverina, Australia
A U T U M N G A S T R O N O M I CVEGETABLE CONSTELLATION $120 ++
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 .
T H R E E C O U R S E M E N U
All prices are s t i l l subjected to 10% service charge & prevai l ing government taxes
Charcoal Bread $10Smoked French Butter | Brandade | Ol ives | French radishes
• S T A R T E R S •
SNOW CRABSeasonal Japanese snow crab par fa i t | bra i sed leek | cured egg yolk | grape mustard
($10 supplement)
FOIE GRASPan-fr ied fo ie gras | oyster tar tare | horseradish | nor i butter br ioche
DAILY LIVE OYSTERSFour f reshly shucked oysters
Fine de Cla i re oysters with sake je l ly & Paci�c oysters with tamarind and turmeric(Addi t ional oy s t e r s $6 per p iece )
CHARCUTERIE( se lect ion for 2 pax)
Jamon Serrano Gran Reserva | Joseph Cesar i sauci s son f rom Cors icaRi l le t tes | Chri s’ fo ie gras par fa i t
Served with accoutrements
CARABINEROS PRAWN ‘CARBONARA’Parmesan cream | egg yolk in smoked oi l | bacon ash
($10 supplement)
WOOD -FIRED SALSIFYSals i fy | bas i l ge l | green tea dust | tu i le dente l le
TWICE BAKED GRUYERE SOUFFLÉTru�e sa lad
TRUFFLE LATTÉHot leek and potato soup | b lack t ru�e | t ru�e macaron
$95 ++ ( ONE MAIN + ONE APPETISER + ONE SOUP OR DESSERT )
Autumn
All prices are s t i l l subjected to 10% service charge & prevai l ing government taxes
FROM THE WOOD FIRED JOSPER
Sanchoku Wagyu Striploin MS6 (220g) ($25 supplement)*Rangers Valley Black Onyx Angus Ribeye MB3+ (220g) ($20 supplement)*
Stanbroke Augustus Angus Tenderloin MS2 220gKobe Cuisine Wagyu Onglet (220g) ($10 supplement)*Hida Prefecture A4 Ribeye (180g) ($85 supplement)*
Victorian ‘Tomahawk’ of LambWestholme Wagyu Ribeye MB3-5 (220g) ($25 supplement)*
WAGYU PLATTER FOR TWO CARVED AT THE TABLESanchoku Wagyu Striploin | Kobe Cuisine Onglet | Hida Prefecture A4 Ribeye
(Supplement $130 per platter)
*additional supplements on these items
• M A I N S •
Autumn
LEMON TORTELLIHomemade tor te l l i | smoked crème f ra iche | l emon | cav iar | garden broth
TURBOTArt ichokes Bar igoule | radicchio | aged ba l samico
BRAISED SANCHOKU WAGYU SHORT RIB MB SCORE 5 IN STOUTChar lot te potatoes | Girol le s mushrooms
($25 supplement)
MAINE LOBSTERTru�e r i soni | g i ro l le | pancetta | p ine nuts
($25 supplement)
TRUFFLE GNOCCHISummer greens | smoked gnocchi | b lack t ru�e
POULET NOIRPoached French chicken | fo ie gras | ce ler iac | e spe let te butter
All prices are s t i l l subjected to 10% service charge & prevai l ing government taxes
CRAB APPLE
Crab apple tar t in | green apple sorbet | ca lvados
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
BACON & EGGS
Sheep’s mi lk yoghurt | Elder�ower honey | bacon soi l
LICHU CHOCOLATE PARFAIT
Bee pol len | honey grand marnier | l emon balm
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 •
Autumn
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