Ingredients of the Season

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Ashlyn Harrell
6 years ago
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1 May Dinner Menu

Ingredients of the Season C A R A B I N E ROS P R AW N S STU R IA CAVIAR L AVENDER SORREL Firm texture,

prawn species known to the Spanish and Portuguese as Carabineros, to the English as Bordeaux region of France,

restaurant in Singapore to have its own Tajima cattle reared in northern Victoria, Australia.

the French as the Crevette Imperiale, robust expression of a long hazelnut 400 days and is renowned for its

and are renowned for their striking scraped with Lavender sorrel.

WHITE AS PA RAG U S LIVE JAD E TIGER ABALO N E Sustainable abalone from Victoria DU M E CES A R I S AU CIS S O

2 Ingredients of the Season C A R A B I N E ROS P R AW N S STU R IA CAVIAR L AVENDER SORREL Firm texture, beautiful Carabineros are a Sustainably produced in the Stellar now has its very own living large deep-sea prawn species known to the Spanish and Portuguese as Carabineros, to the English as Bordeaux region of France, Sturia caviar is meticulously selected grain by grain and tasted at every stage of the production process. herb garden. Try a trip to the garden and taste a selection of herbs including lemon meringue Stellar is the first restaurant in Singapore to have its own Tajima cattle reared in northern Victoria, Australia. This Tajima wagyu has a specially Scarlet Shrimp or Cardinal Prawns, A delicate salting process enables a to the French as the Crevette Imperiale, robust expression of a long hazelnut 400 days and is renowned for its flavour on the palate. distinctive marbling and flavour. and are renowned for their striking scraped with Lavender sorrel. TA JIMA WAGY U formulated Japanese diet for bright red color. WHITE AS PA RAG U S LIVE JAD E TIGER ABALO N E Sustainable abalone from Victoria DU M E CES A R I S AU CIS S O N FRO M COR S ICA PURP L E ARTIC HOKE S FROM I TA LY More tender and delicate in flavour than green asparagus. Australia. Kept alive in tanks in Located in the middle of the These seasonal globe artichokes White Asparagus from Germany Singapore these abalone are tender Corsican mountains, Dume Cesari are at their best during the is at its best during the and rich in umami. farms his pigs on a diet of barley summer months with a tender and cereals in the summer and nutty character Spring months. natural acorns and chestnuts in the winter. The dry aging of up to 24 months creates a unique character and taste.

3 Constellations BY CHEF CHRISTOPHER MILLAR 6 COURSE CONSTELLATION $ WINE PAIRING $98++ Seared Hokkaido scallop Belon oyster morcilla and pancetta purée 2015 Domaine Faiveley Chablis, France or Live Jade Abalone foie gras morel 2015 Domaine Faiveley Chablis, France Three textures of Carabineros prawn roe mousse quinoa prawn consommé (supplement $10) 2015 La Prova Fiano, Adelaide Hills, Australia or Heirloom baby carrot smoked yoghurt caviar yoghurt hollandaise 2015 Domaine Les Bruyeres Viognier, France Seasonal organic white asparagus soup in two styles veloute and gazpacho 2013 Josmeyer Riesling, Alsace, France Trip to the Garden Nitro poached lemon meringue fresh herb dust Line caught Dutch Brill paper bark nori salt spring vegetables 2015 Stonier Chardonnay, Mornington Peninsula, Australia Tajima wagyu oyster blade MS 7-8 beetroot hummus truffle 2014 Te Mata Syrah, Hawkes Bay, New Zealand or Maine lobster truffle risoni girolle pancetta pine nuts (supplement $20) 2015 Ochota Barrels Grenache, McLaren Vale, Australia 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.

4 Constellations BY CHEF CHRISTOPHER MILLAR THE ANTIPODES An tip o des ( ăn-tĭp ə-dēz ) 8 COURSE CONSTELLATION $ WINE PAIRING $115++ THREE IMPRESSIONS OF STURIA CAVIAR Iberico crisp crème fraîche 2011 Chapel Down Blanc de Blancs Brut, Kent, UK CARABINEROS PRAWN Roe mousse quinoa prawn consommé 2015 La Prova Fiano, Adelaide Hills, Australia SEASONAL ORGANIC WHITE ASPARAGUS SOUP In two styles veloute and gazpacho 2013 Josmeyer Riesling, Alsace, France FOIE GRAS Foie gras terrine corn butter rhubarb popcorn 2015 Domaine Les Bruyeres Viognier, France TRIP TO THE GARDEN Nitro poached lemon meringue fresh herb dust LINE CAUGHT DUTCH BRILL Paper bark nori salt spring vegetables 2015 Stonier Chardonnay, Mornington Peninsula, Australia BUTTER POACHED POULET DE BRESSE Morels turnips 2015 Ochota Barrels Grenache, McLaren Vale, Australia A FLIGHT OF THREE CUTS OF TAJIMA WAGYU MS 7-8 Beetroot hummus truffle 2014 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.

5 Constellations BY CHEF CHRISTOPHER MILLAR VEGETARIAN CONSTELLATION $ WINE PAIRING $98++ Braised fennel pastis candied burnt orange 2014 Vie Di Romans Dessimis Pinot Grigio, Friuli, Italy Heirloom baby carrot smoked yoghurt caviar yoghurt hollandaise 2015 Domaine Les Bruyeres Viognier, France Seasonal organic white asparagus soup in two styles veloute and gazpacho 2013 Josmeyer Riesling, Alsace, France Wood fired potato charcoal burnt potato consommé soil 2015 Ochota Barrels Grenache, McLaren Vale, Australia Porcini ravioli zucchini blossom 2014 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 STYLES OF CITRON Passionfruit mousseline Yuzu sorbet confit of pink grapefruit finger lime tahitian vanilla sponge BACON & EGGS Sheep s milk yoghurt elderflower honey bacon soil VOLCANIC PAVLOVA Mara de bois chamomile ice cream salted dulcey honeycomb crumbs ARTISANAL CHEESES 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 All prices are still subjected to 10% service charge & prevailing government taxes

Ingredients of the Season

May Dinner Menu Ingredients of the Season C A R A B I N E ROS P R AW N S STU R IA CAVIAR L AVENDER SORREL Firm texture, beautiful Carabineros are a Sustainably produced in the Stellar now has its very