September Dinner Menu

September Dinner Menu

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 2 0 1 7 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.

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.

Constellations BY CHEF CHRISTOPHER MILLAR 6 COURSE CONSTELLATION $130 ++ WINE PAIRING $98++ Seared Hokkaido scallop Fine De Claire oyster morcilla and pancetta purée 2015 Billaud-Simon Chablis, France or Live Jade Abalone foie gras morel 2015 Billaud-Simon Chablis, France Gamberi prawn crudo finger lime black olive oil truffle (supplement $10) 2016 Scott "La Prova" Fiano, Adelaide Hills, Australia or Heirloom baby carrot smoked yoghurt caviar yoghurt hollandaise 2015 Domaine Les Bruyeres Viognier, France Green pea velouté lapsang souchong lemon myrtle 2015 Domaine A.Cailbourdin Pouilly-Fumé, Loire, France Trip to the Garden Nitro poached lemon meringue fresh herb dust Sustainable Murray cod oyster umami truffle 2014 Vie Di Romans Dessimis Pinot Grigio, Friuli, Italy Tajima wagyu oyster blade MS 7-8 beetroot hummus truffle 2015 Te Mata Syrah, Hawkes Bay, New Zealand or Otoro Risoni pancetta hazelnuts (supplement $10) 2015 Stonier Pinot Noir, Mornington Peninsula, 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.

Constellations BY CHEF CHRISTOPHER MILLAR THE ANTIPODES An tip o des ( ăn-tĭp ə-dēz ) 8 COURSE CONSTELLATION $190 ++ WINE PAIRING $115++ FRESHLY SHUCKED FINE DE CLAIRE OYSTER Gazpacho sorbet kombu gel NV Francois Pinon Vouvray Brut, Loire, France GAMBERI PRAWN Gamberi prawn crudo finger lime black olive oil truffle 2016 Scott "La Prova" Fiano, Adelaide Hills, Australia GREEN PEA VELOUTÉ Lapsang souchong lemon myrtle 2015 Domaine A.Cailbourdin Pouilly-Fumé, Loire, France FOIE GRAS Foie gras parfait white peach lavender truffle 2013 Josmeyer Gewurtztraminer, Alsace, France TRIP TO THE GARDEN Nitro poached lemon meringue fresh herb dust OTORO Risoni pancetta hazelnuts 2015 Stonier Pinot Noir, Mornington Peninsula, Australia SUSTAINABLE MURRAY COD Murray cod oyster umami truffle 2014 Vie Di Romans Dessimis Pinot Grigio, Friuli, Italy TAJIMA OYSTER BLADE Low temperature Tajima oyster blade beetroot hummus potato nest truffle 2015 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.

Constellations BY CHEF CHRISTOPHER MILLAR VEGETARIAN CONSTELLATION $130 ++ 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 Green pea velouté lapsang souchong lemon myrtle 2015 Domaine A.Cailbourdin Pouilly-Fumé, Loire, France Wood fired potato charcoal burnt potato consommé soil 2015 Ochota Barrels Grenache, McLaren Vale, Australia Porcini ravioli zucchini blossom 2015 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.

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 RHUBARB ROSE Confit of rhubarb salted licorice cream honeycomb yoghurt rose tuile 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