May 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 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 C A R A B I N E ROS P R AW N S STU R IA CAVIAR L AVENDER SORREL TA JIMA WAGY U Firm texture, beautiful Carabineros are a Sustainably produced in the Stellar now has its very own living Stellar is the first restaurant in large deep-sea prawn species known to the Bordeaux region of France, Sturia herb garden. Try a trip to the Spanish and Portuguese as Carabineros, to the English as Scarlet Shrimp or caviar is meticulously selected grain by grain and tasted at every stage of the production process. garden and taste a selection of herbs including lemon meringue scraped with Lavender sorrel. Singapore to have its own Tajima cattle reared in northern Victoria, Australia. This Tajima wagyu has a specially Cardinal Prawns, to the French as the A delicate salting process enables a Crevette Imperiale, and are renowned robust expression of a long hazelnut 400 days and is renowned for its for their striking bright red color. flavour on the palate. distinctive marbling and flavour. WHITE AS PA RAG U S LIVE JAD E T IGER ABALO NE More tender and delicate in flavour formulated Japanese diet for 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 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 and summer months with a tender cereals in the summer and natural nutty character Spring months. acorns and chestnuts in the winter. The dry aging of up to 24 months creates a unique character and taste.
Menu du Jour SET LUNCH MENU 3 CO URS E LUNCH $48 + + / 4 C OURSE LUNC H $58 + + A selection of seasonal snacks APPETISERS Tomato buff alo mozzarella compressed melon basil Katsuobushi cured salmon dashi chawanmushi red miso Caramelised foie gras blueberr y aged balsamic toasted sourdough (Supplement $5) SOUP Cream of charred fennel pastis foam Gazpacho Verde Pickled Cucumber baguette TH E STE LL AR SEAFOOD SAL AD (AS HOT OR COLD SAL AD / APPETISER OR MAIN) C R E AT E YOU R OW N S E A S O NA L S E A FO O D S A L A D Tiger prawns poached nor wegian salmon clams mussels Ar ugula baby spinach baby romaine Fennel beetroot cherr y vine tomato pickled Japanese cucumber Quinoa sunflower seeds walnuts Lime and coriander vinaigrette pomegranate and almond vinaigrette Al l p r ice s a re stil l su bje cte d to 10% s er v i c e c h ar g e & prevai l i n g g over n m en t t axes
Menu du Jour SET LUNCH MENU MAINS Open lasagna scallops white asparagus beurre noisette Charred duck breast figs thyme confit potato Sustainable seabass lemon capers ginger Wood fired Tajima Wagyu Flat Iron (MS7) coffee smoked paprika confit potato (Supplement $10) STELL AR C HEESE Selection of 4 ar tisanal cheeses pear muscatels bread crackers (Supplement $8) STEL L AR DESSERT BLONDIE Yoghur t Strawberr y, Caramelized White Chocolate CUCUMBER SORBET Compressed Orange, Grapefr uit Foam, Nitrogen Cucumber COFFEE OR TEA Choice of Espresso, Long Black or Flat White & daily selection of tea $4.50 each WINE OF THE MONTH Prosecco or Moscato $10 per glass Al l p r ice s a re stil l su bje cte d to 10% s er v i c e c h ar g e & prevai l i n g g over n m en t t axes
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 WAGY U TARTARE 35 Japanese rice snow flake caper gel THR E E IM P R E S SIONS OF STURIA C AVIAR 45 Iberico crisp Crème fraîche FOIE GRAS 25 Foie gras terrine corn butter rhubarb popcorn SE AR E D HOKKAIDO SC AL LOP 35 Belon and Fin de Claire oysters Morcilla and pancetta puree CAR ABINEROS PRAW N 35 Roe mousse quinoa prawn consommé BR A ISED FENNEL 25 Pastis candied burnt orange T WICE BAKED GRUY ERE SOUFFLÉ 25 Tr uffle salad SE ASO NAL O RG AN IC W HITE ASPARAGUS SOUP 25 In two styles veloute and gazpacho CHARCUTERIE ( $50 for 2 pax ) Jamon Serrano Gran Reser va Joseph Cesari saucisson from Corsica Rillettes Chris foie gras par fait Ser ved with accoutrements Al l p r ice s a re stil l su bje cte d t o 10% s er v i c e c h ar g e & prevai l i n g g over n m en t t axes
M A I N S LE MON TORTEL L I 50 Homemade tor telli smoked crème fraiche lemon caviar garden broth TURBOT 50 Ar tichokes Barigoule radicchio aged balsamico B R AISE D SANCHO K U WAGY U SHORT RIB MS5 IN STOUT 70 Charlotte p otatoes Girolles mushrooms M AINE LOBSTER 75 Tr uffle risoni girolle pancetta pine nuts TRU FFL E GNOCCHI 50 Summer greens smoked gnocchi black tr uffle BU T TE R P OACHED POULET DE BRESSE 50 Morels turnips FROM THE WOOD FIRED JOSPER Sanchoku Wagyu Striploin MS6 (220g) $75 Rangers Valley Black Onyx Angus Ribeye MS3+ (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 Al l p r ice s a re stil l su bje cte d to 10% s er v i c e c h ar g e & prevai l i n g g over n m en t t axes
D E S S E R T SWE E T WO O D FIRED NAGASAKI CORN 20 Roasted corn ice cream Brown butter espuma honeycomb salty fingers VALR HONA C REMEUX 20 Caramelised chocolate cremeux almond praline cornflower blossoms WHITE PEAC H 20 Pe a c h a n d l yc h e e s o r b e t co m p re s s e d p e a ch s a ut e r n e s b e r r i e s ST YL ES OF CITRON 20 Pa ssionfr uit mousseline Yuzu sorbet confit of pink grapefr uit finger lime tahitian vanilla sponge BACON & EGGS 20 Sheep s milk yoghur t Elderflower honey bacon soil VO LC ANIC PAVLOVA 20 Mara de bois chamomile ice cream salted dulcey honeycomb cr umbs ARTISANAL CHEESES 25 Ser ved with quince paste, pear, celer y, crackers and countr y bread Brie De Meaux Manchego Taleggio King Island Roaring For ties Blue Livarot Reblochon Select three cheeses Al l p r ice s a re stil l su bje cte d to 10% s er v i c e c h ar g e & prevai l i n g g over n m en t t axes