September Lunch Menu

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Leon Wade
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1 September Lunch Menu

T H E R O A D T O T A J I M A Stel l a r a t 1 - A l ti t u d e i s p ro u d t o b e t h e fi r st re s t aurant i n Si ngap ore t o rear i t s own wagyu cat t le at Aus t ral ia s prem i u m Wa gy u

2 T H E R O A D T O T A J I M A Stel l a r a t 1 - A l ti t u d e i s p ro u d t o b e t h e fi r st re s t aurant i n Si ngap ore t o rear i t s own wagyu cat t le at Aus t ral ia s prem i u m Wa gy u fa r m Ti a n a Pa rk, locat ed i n t h e Ri veri na regi on of Ne w Sout h Wales. Stea df a s t in its o n go i n g p ro m i se o f so u rc i n g a nd s er v i ng only t h e bes t i ngredi ent s from around t h e world, Ste l l ar a t 1 - A lt i t u d e i s n ow e xc lu si ve ly se r v i ng Taj i ma Wagyu beef s ourced from i t s own cat t le. Wo rk in g direc tl y w i t h t h e St ro n g fa m i ly, w h o owns t h e Taj i ma Farm at Ti ana Park, gi ves us a s p eci al i ns i g ht into wha t it ta k es to p ro d u c e su c h a p re m i u m i n gredi ent, wh i ch i n t urn i ns p i res our culi nar y ap p roach, ult i mate l y res ul tin g in a n e le va t e d ga st ro n o m i c e x p eri ence for our di ners. - Execut i ve Ch ef Ch ri s t op h er Mi llar. IN TAJIMA W E TRUST Reputed f o r its re m a rk a b le qu a li t y, t h e Ta j i m a cros s bred Wagyu recent ly clai med t op h onours i n t h e 2017 Wagyu Bra n ded Beef C o m p e t i t i o n, sc o r i n g Go ld i n t h e clas s of Cros s bred Wagyu, Bronze for Commerci al Wagyu Ste ak, a n d w a s a w a rd e d Gr a n d Ch a m p i o n Wagyu Brand by t h e Aus t rali an Wagyu As s oci at i on.

Ingredients of the Season GAMBERI PRAWNS STURIA CAVIAR LAVENDER SORREL TAJIMA WAGYU Rosso Di Mazara wild red prawns are

With an intense taste and lightly sweet flavour, they are the only prawns in the world Sustainably produced in the Bordeaux

A delicate salting process enables a Stellar now has its very own living herb garden.

Stellar is the first restaurant in Singapore to have its own Tajima cattle reared in northern Victoria, Australia.

of a long hazelnut 400 days and is renowned for its Friend of the sea certification. flavour on the palate.

AUSTRALIAN BLACK WINTER TRUFFLE LIVE JADE TIGER ABALONE Sustainable abalone from Victoria DUME CESARI SAUCISSON FROM CORSICA

Kept alive in tanks in Located in the middle of the delicious flavour and versatile the kitchen, these exquisite Singapore

rich in umami. farms his pigs on a diet of barley is Australia's best white fish.

3 Ingredients of the Season GAMBERI PRAWNS STURIA CAVIAR LAVENDER SORREL TAJIMA WAGYU Rosso Di Mazara wild red prawns are fished in the Mediterranean sea, from the South-West coast of Sicily. With an intense taste and lightly sweet flavour, they are the only prawns in the world 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 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. Stellar is the first restaurant in Singapore to have its own Tajima cattle reared in northern Victoria, Australia. This Tajima wagyu has a specially formulated Japanese diet for being sulphates free and awarded with the robust expression of a long hazelnut 400 days and is renowned for its Friend of the sea certification. flavour on the palate. distinctive marbling and flavour. AUSTRALIAN BLACK WINTER TRUFFLE LIVE JADE TIGER ABALONE Sustainable abalone from Victoria DUME CESARI SAUCISSON FROM CORSICA SUSTAINABLE MURRAY COD Known for its firm texture, Known as the black diamond of Australia. Kept alive in tanks in Located in the middle of the delicious flavour and versatile the kitchen, these exquisite Singapore these abalone are tender Corsican mountains, Dume Cesari cooking qualities, the Murray cod Périgord origin truffles are and rich in umami. farms his pigs on a diet of barley is Australia's best white fish. Once harvested in Australia during and cereals in the summer and listed as critically endangered due summer. The aroma is robust with natural acorns and chestnuts in the to over-fishing, the Australian essences of nuts, earth and garlic. winter. The dry aging of up to 24 Native fish is now produced only The flavor is equally rich, savory months creates a unique character through sustainable practices. and sweet. and taste.

4 Menu du Jour SET LUNCH MENU 3 COURSE LUNCH $48 ++ / 4 COURSE LUNCH $58 ++ A selection of seasonal snacks APPETISERS Warm Japanese pumpkin soufflé dashi daikon wakame Ocean trout tartare yuzu caramelized yoghurt dried cranberry Caramelised foie gras poached strawberry pickled French radish pistachio pound cake (Supplement $5) SOUP Silky wild mushroom velouté parmesan whole meal toast French onion soup gruyere thyme THE STELLAR SEAFOOD SALAD (AS HOT OR COLD SALAD / APPETISER OR MAIN) CREATE YOUR OWN SEASONAL SEAFOOD SALAD Tiger prawns poached norwegian salmon clams mussels Arugula baby spinach baby romaine Fennel beetroot cherry vine tomato pickled Japanese cucumber Quinoa sunflower seeds walnuts Lime and coriander vinaigrette pomegranate and almond vinaigrette

5 Menu du Jour SET LUNCH MENU MAINS Slow roasted stuffed pork belly porcini sweet corn Pan seared sustainable seabass passion fruits malted béarnaise espuma Capellini smoked tomato charred pepper tiger prawn Braised Tajima intercostal green salsa wasabi baby vegetables (Supplement $10) STELLAR CHEESE Selection of 4 artisanal cheeses pear muscatels bread crackers (Supplement $8) STELLAR DESSERT Strawberry shortcake white chocolate sphere hot strawberry sauce Elderflower yoghurt sorbet grapefruit confit orange foam

6 À L A C A R T E Charcoal Bread $10 Smoked French Butter Brandade Olives French radishes S T A R T E R S SPICY TAJIMA WAGYU TARTARE 35 Japanese rice snow flake caper gel FRESHLY SHUCKED FINE DE CLAIRE OYSTERS 45 Gazpacho sorbet kombu gel FOIE GRAS 25 Foie gras terrine corn butter rhubarb popcorn SEARED HOKKAIDO SCALLOP 35 Fine de Claire oysters Morcilla and pancetta puree GAMBERI PRAWN 35 Gamberi prawn crudo finger lime black olive oil truffle BRAISED FENNEL 25 Pastis candied burnt orange TWICE BAKED GRUYERE SOUFFLÉ 25 Truffle salad GREEN PEA VELOUTÉ 25 Lapsang souchong lemon myrtle CHARCUTERIE ($50 for 2 pax) Jamon Serrano Gran Reserva Joseph Cesari saucisson from Corsica Rillettes Chris foie gras parfait Served with accoutrements

7 M A I N S LEMON TORTELLI 50 Homemade tortelli smoked crème fraiche lemon caviar garden broth SUSTAINABLE MURRAY COD 50 Murray cod oyster umami truffle BRAISED TAJIMA WAGYU CHUCK RIB MS 7-8 IN STOUT 70 Charlotte potatoes Girolles mushrooms OTORO 75 Risoni pancetta hazelnuts TRUFFLE GNOCCHI 50 Summer greens smoked gnocchi black truffle POULET DE BRESSE 50 Butter poached poulet de bresse star anise truffle pickled radicchio FROM THE WOOD FIRED JOSPER Sanchoku Wagyu Striploin MS6 (220g) $75 Tajima Wagyu Tri tip MS7-8 (220g) $70 Stanbroke Augustus Angus Tenderloin MS2 (220g) $50 Kobe Cuisine Wagyu Onglet (220g) $60 Victorian Tomahawk of Lamb $50 Westholme Wagyu Ribeye MS3-5 (220g) $75 THE ROAD TO TAJIMA A first in Singapore, Stellar is the first restaurant to have its own cattle at the esteemed Tajima Wagyu farm in Australia. Stellar clients will have the unique opportunity to taste unique cuts from every part of the Wagyu. A TASTING OF SPECIALTY TAJIMA WAGYU CUTS (MS 7-8) $80 Josper Grilled Tri Tip Braised Chuck rib Sous vide and grilled oyster blade Heirloom carrot puree Pickled shimeji mushrooms Mango ketjap

8 D E S S E R T SWEET WOOD FIRED NAGASAKI CORN 20 Roasted corn ice cream Brown butter espuma honeycomb salty fingers VALRHONA CREMEUX 20 Caramelised chocolate cremeux almond praline cornflower blossoms WHITE PEACH 20 Peach and lychee sorbet compressed peach sauternes berries STYLES OF CITRON 20 Passionfruit mousseline Yuzu sorbet confit of pink grapefruit finger lime tahitian vanilla sponge RHUBARB ROSE 20 Confit of rhubarb salted licorice cream honeycomb yoghurt rose tuile VOLCANIC PAVLOVA 20 Mara de bois chamomile ice cream salted dulcey honeycomb crumbs ARTISANAL CHEESES 25 Served with quince paste, pear, celery, crackers and country bread Brie De Meaux Manchego Taleggio King Island Roaring Forties Blue Livarot Reblochon Select three cheeses

prem i u m Wa gy u fa r m Ti a n a Pa rk, locat ed i n t h e Ri veri na regi on of Ne w Sout h Wales.

prem i u m Wa gy u fa r m Ti a n a Pa rk, locat ed i n t h e Ri veri na regi on of Ne w Sout h Wales. November Lunch Menu T H E R O A D T O T A J I M A Stel l a r a t 1 - A l ti t u d e i s p ro u d t o b e t h e fi r st re s t aurant i n Si ngap ore t o rear i t s own wagyu cat t le at Aus t ral ia s