Stel l a r a t 1 - A lt i t u d e i s p ro u d t o b e t h e fi rs t res t aurant i n Si ngap ore t o rear i t s own wagyu cat t le at

Transcription

1 January Dinner Menu

2 T H E R O A D T O T A J I M A Stel l a r a t 1 - A lt i t u d e i s p ro u d t o b e t h e fi rs t res t aurant i n Si ngap ore t o rear i t s own wagyu cat t le at Aus tr a l ia s premi u m Wa gy u fa r m lo c a t e d i n t h e Ri veri na regi on of Ne w Sout h Wales. St eadfas t i n i t s ongoing p ro m is e o f s o urci n g a n d se r v i n g o n ly t h e b e st i ngredi ent s from around t h e world, St ellar at 1-A lt i t ude i s now e xc lu si ve ly se r v i n g Ta j 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 Ta j i m a w a gy u fa r m s gi ve us a s p eci al i ns i gh t i nt o wh at i t t akes t o p roduce s uch a pre miu m ing redien t, w hic h i n t u r n i n sp i re s o u r c u li n a r y ap p roach, ult i mat ely res ult i ng i n an elevat ed gas t ronomi c e xpe rie n c e fo r o u r d i n e r s. - Execut i ve Ch ef Ch ri s t op h er Mi llar. IN TAJIMA W E TRUST Reputed f or i t s re m a rk a b le qu a li t y, t h e Taj i ma cros s bred Wagyu recent ly clai med t op h onours i n t h e Wa g y u Br a n d e d Be e f Co m p e t i t i o n, s cori ng Gold i n t h e clas s of Cros s bred Wagyu, Bronze for Com m erc ia l Wa g y u St e a k, a n d w a s a w a rd e d Gr and Ch amp i on Wagyu Brand by t h e Aus t rali an Wagyu A s s oc iation.

3 Ingredients of the Season LOCH FYNE SALMON Ethically sourced and harvested from cool, ROCK ROSE GIN Nestled in a quiet village deep in LAVENDER SORREL TAJIMA WAGYU clear waters of Scotland s West Coast, Loch Fyne salmon is smoked using generations-old artisanal methods and is renowned for its quality. Loch Fyne oysters are individually size graded, purified in the Highlands of Scotland is Dunnet Bay Distillery. Its highly acclaimed Rock Rose Gin is flavoured with botanicals such as sweet cicely, which brings lovely liquorice and aniseed notes, bog 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 filtered seawater and dispatched live. myrtle for its herbal flavour and 400 days and is renowned for its The flavour of the oysters vary from salty finally apple mint with a slightly distinctive marbling and flavour. to almost sweet between seasons. sweeter mint to taste. AUSTRALIAN BLACK WINTER TRUFFLE Known as the black diamond of the kitchen, these exquisite Périgord origin truffles are LIVE JADE TIGER ABALONE Sustainable abalone from Victoria Australia. Kept alive in tanks in Singapore these abalone are tender and rich in umami. FROMAGES MON since 1960 Hervé Mons is a third generation affineur, and one of France s most respected and award-laden cheese experts. He sources French and Swiss cheeses from specialist regional producers then carefully matures SUSTAINABLE RED SNAPPER Locally farmed red snapper are sourced from the floating coastal sea cages off Singapore where the sea waters have an ideal temperature of between 23 C to harvested in Australia during summer. The aroma is robust with essences of nuts, earth and garlic. The flavor is equally rich, savory and sweet. them at his facility Tunnel de la Collonge, a converted railway tunnel in nearby Ambièrle, France to produce a wide ranging and ever-changing array of spectacular artisanal cheeses. 28 C, perfect conditions for the growth of the snappers. These snappers are fed on a diet carefully formulated with vitamins, minerals, amino acids to ensure fish s optimal growth.

4 Constellations BY CHEF CHRISTOPHER MILLAR CHEF S OMAKASE EXPERIENCE $190++ A specially curated 8 course tasting experience prepared by our chefs featuring the best ingredients of the day from the Stellar farms 6 COURSE CONSTELLATION $ WINE PAIRING $98++ Seared Hokkaido scallop morcilla and pancetta purée 2016 Fattoria le Pupille Poggio or Tajima wagyu tri-tip black radish truffle mascarpone olive soil 2016 Fattoria le Pupille Poggio Taste of Loch Fyne Rock Rose Gin marinated Loch Fyne Kinglas salmon Loch Fyne oyster Australian avocado ikura sesame cracker 2014 Vie di Romans Dessemis Pinot Grigio 2014 (Skin Contact), Italy or Deep fried purple fig Tosi gorgonzola Madagascan honey Iberico crisp 2014 Vie di Romans Dessemis Pinot Grigio 2014 (Skin Contact), Italy Porcini velouté winter truffle confit mushroom chip 2012 Collosorbo Brunello di Montalcino Trip to the Garden Nitro poached lemon meringue fresh herb dust Sustainable red snapper oyster umami asparagus 2014 Franz Haas Pinot Nero Tajima wagyu flat iron MS 7-8 cooked over coals sea urchin fresh wasabi smoked potato espuma 2014 Montresor Amarone della Valpollicella or Otoro risoni pancetta hazelnuts 2014 Montresor Amarone della Valpollicella DESSERT ART Elegantly crafted creations specially curated by our pastry chefs at your table 2015 Carlo Pellegrino Passito di Pantelleria Minimum 2 pax orders of Constellations menu per table. Last order for Constellations is at 9.15pm. To enjoy your gastronomic experience please allow a minimum of two hours. All prices are still subjected to 10% service charge & prevailing government taxes.

5 Constellations BY CHEF CHRISTOPHER MILLAR VEGETARIAN CONSTELLATION $ WINE PAIRING $98++ Braised fennel pastis candied burnt orange 2015 Domaine A. Calibourdin Pouilly-Fume, Loire, France Deep fried purple fig Tosi gorgonzola Madagascan honey 2014 Vie di Romans Dessemis Pinot Grigio 2014 (Skin Contact), Italy Porcini velouté winter truffle confit mushroom chip 2015 Amelia Park Estate Range, Chardonnay, Margaret River, Australia Wood fired potato charcoal burnt potato consommé soil 2015 Stonier, Pinot Noir, Mornington Peninsula, Australia Warm burrata ravioli porcini mushroom ketchup winter truffle 2016 Te Mata Syrah, Hawkes Bay, New Zealand DESSERT ART Elegantly crafted creations specially curated by our pastry chefs at your table Paired by the Sommelier accordingly Minimum 2 pax orders of Constellations menu per table. Last order for Constellations is at 9.15pm. To enjoy your gastronomic experience please allow a minimum of two hours. All prices are still subjected to 10% service charge & prevailing government taxes.

6 D E S S E R T SWEET WOOD FIRED NAGASAKI CORN Roasted corn ice cream brown butter espuma honeycomb salty fingers VALRHONA CREMEUX Caramelised chocolate cremeux almond praline cornflower blossoms WHITE PEACH Peach and lychee sorbet compressed peach sauternes berries SABLE OF MANGO Lime curd mango ice cream crumble raspberry RHUBARB ROSE Confit of rhubarb salted licorice cream honeycomb yoghurt rose tuile VOLCANIC PAVLOVA Mara de bois chamomile ice cream salted dulcey honeycomb crumbs MONS CHEESE SELECTION A daily selection of cheese from France s premier fromagerie Mons. Located near Lyon, the Mons Caves carefully mature cheeses from over 130 cheese makers around France. The Mons cheese selection is served with quince paste, muscatels, pear, crackers and walnut bread. ($10 supplement) All prices are still subjected to 10% service charge & prevailing government taxes