ingredients of the season€¦ · are at their best during the summer months with a tender nutty...

Ingredients of the Season

CARABINEROSPRAWNS

Firm texture, beautiful Carabineros are a

large deep-sea prawn species known to the

Spanish and Portuguese as “Carabineros”,

to the English as “Scarlet Shrimp” or

“Cardinal Prawns”, to the French as the

“Crevette Imperiale”, and are renowned

for their striking bright red color.

JAPANESESNOW CRAB

�e snow crab is found in the

deepest and coldest waters in the

Sea of Japan.

�ey are only allowed to be �shed

4 months a year and prized for their

delicate sweet meat.

LAVENDER SORREL

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.

WESTHOLME WAGYU RIB EYE

Westholme Wagyu grazes on

pristine Mitchell grasslands in

Queensland together with grain fed

to develop a rich marbling.

LOCH FYNE SALMON

�is salmon is produced in the

pristine deep sea waters of

Loch Fyne in Scotland.

�e salmon is dry cured and then

lightly smoked using wood chips

from retired whisky barrels.

LIVE JADE TIGER ABALONE

Sustainable abalone from Victoria

Australia. Kept alive in tanks in

Singapore these abalone are tender

and rich in umami.

PURPLEARTICHOKESFROM ITALY

�ese seasonal globe artichokes

are at their best during the

summer months with a tender

nutty character

DUME CESARI SAUCISSON FROM

CORSICALocated in the middle of the

Corsican mountains, Dume Cesari

farms his pigs on a diet of barley and

cereals in the summer and natural

acorns and chestnuts in the winter.

�e dry aging of up to 24 months

creates a unique character and taste.

Sea Sa l t Loch Fyne Oysters smoked with Hibiscus | oyster je l ly | sea sparagus2012 Ginza Soumei, Extra Brut Reserve, Penedes , Spain

orLive Jade Abalone | fo ie gras | more l

( supplement $10)

2015 Soumei, Ginza, Granacha, Penedes , Spain

Carabineros prawn | parmesan cream | egg yolk in smoked oi l | bacon ash( supplement $10)

2015 La Prova Fiano, Adelaide Hil l s , Australia

or‘Vacher in’ of f romage de Chèvre | caramel i sed black miss ion �gs

2014 Franz Haas Gewurtztraminer, Alto Adige , Italy

Tru�e lat te | t ru�e macaron2015 Pazo de Senorans Albarino, Rias Baixas , Spain

Trip to the Garden | Nitro poached lemon meringue | f resh herb dust

French wi ld skate wing | kohlrabi remoulade | con�t potato | haze lnut and capers2013 Puy Redon, Chardonnay, Southwest France

Poached Venison lo in | burnt ce ler iac | p ickled parsnip | mushroom vinaigret te2015 Stonier Pinot Noir, Mornington Peninsula, Australia

orMaine lobster | t ru�e r i soni | g i ro l le | pancetta | p ine nuts

( supplement $25)

2014 Stonier Chardonnay, Mornington Peninsula, Australia

DESSERT ART( se lect 1 per person )

2013 De Bortol i Noble One, Botr yti s Semil lon, Riverina, Australia

ConstellationsA U T U M N G A S T R O N O M I C

6 COURSE CONSTELLATION $120 ++

WINE PAIRING $98++

B Y C H E F C H R I S T O P H E R M I L L A R

Minimum 2 pax order s o f Cons te l la t ions menu per tab le . Las t order for Cons te l la t ions i s a t 9 .15pm.To enjoy your ga s t ronomic exper i ence p l ea se a l low a minimum of two hour s .

Al l pr i ce s are s t i l l subjec t ed to 10% ser v ice charge & prevai l ing government taxe s .

Constellations

SNOW CRABSeasonal Japanese snow crab par fa i t | bra i sed leek | cured egg yolk | grape mustard

2010 PengWine Magel lan Chardonnay Sauvignon Blanc, Maipo, Chile

LANGOUSTINES TARTARELangoust ines | green apple | p i s tachio cav iar | l avender sorre l

2015 Pazo de Senorans Albarino, Rias Baixas , Spain

GREEN PEAGreen pea ve louté | baby back r ib spheres


FOIE GRASPan-fr ied fo ie gras | oyster tar tare | horseradish | nor i butter br ioche

2014 Franz Haas Gewurtztraminer, Alto Adige , Italy

TRIP TO THE GARDENNitro poached lemon meringue | f resh herb dust

POACHED VENISON LOINBurnt ce ler iac | p ickled parsnip | mushroom vinaigret te

2015 Stonier Pinot Noir, Mornington Peninsula, Australia

FRENCH WILD SKATE WING French wi ld skate wing | kohlrabi remoulade | con�t potato | haze lnut and capers

2013 Puy Redon, Chardonnay, Southwest France

WESTHOLME WAGYU RIBEYE MB3-5Josper gr i l l ed Westholme wagyu | sha l lot espuma | b lack currant ketchup | wi ld mushroom blue foot | g i ro l le

2009 Chateau de Pibarnon, Bandol , France

BACON & EGGSSheep’s mi lk yoghurt | Elder�ower honey | bacon soi l

Scanavino Moscato d’Asti , Italy

T H E A N T I P O D E SA n · t i p · o · d e s ( ăn- t ĭp ′ə -dēz ′ )

8 COURSE CONSTELLATION $190 ++

WINE PAIRING $115++




Constellations

Wood-�red Sa l s i fy | bas i l ge l | green tea dust | tu i le dente l le

2015 Chateau Bel Air Blanc, Bordeaux, France

Heir loom tomatoes | bas i l


White Gazpacho | grapes | marcona a lmonds

2014 Stonier Chardonnay, Mornington Peninsula, Australia

Gnocchi | a sparagus | winter t ru�e

2015 Stonier Pinot Noir, Mornington Peninsula, Australia

Porcini rav io l i | zucchini b lossom

2013 Chateau Bel Air Rouge, Bordeaux, France

DESSERT ART

( se lect 1 per person )

2013 De Bortol i Noble One, Botr yti s Semil lon, Riverina, Australia

A U T U M N G A S T R O N O M I CVEGETABLE CONSTELLATION $120 ++


WINE PAIRING $98++



T H R E E C O U R S E M E N U

All prices are s t i l l subjected to 10% service charge & prevai l ing government taxes

Charcoal Bread $10Smoked French Butter | Brandade | Ol ives | French radishes

• S T A R T E R S •

SNOW CRABSeasonal Japanese snow crab par fa i t | bra i sed leek | cured egg yolk | grape mustard

($10 supplement)

FOIE GRASPan-fr ied fo ie gras | oyster tar tare | horseradish | nor i butter br ioche

DAILY LIVE OYSTERSFour f reshly shucked oysters

Fine de Cla i re oysters with sake je l ly & Paci�c oysters with tamarind and turmeric(Addi t ional oy s t e r s $6 per p iece )

CHARCUTERIE( se lect ion for 2 pax)

Jamon Serrano Gran Reserva | Joseph Cesar i sauci s son f rom Cors icaRi l le t tes | Chri s’ fo ie gras par fa i t

Served with accoutrements

CARABINEROS PRAWN ‘CARBONARA’Parmesan cream | egg yolk in smoked oi l | bacon ash

($10 supplement)

WOOD -FIRED SALSIFYSals i fy | bas i l ge l | green tea dust | tu i le dente l le

TWICE BAKED GRUYERE SOUFFLÉTru�e sa lad

TRUFFLE LATTÉHot leek and potato soup | b lack t ru�e | t ru�e macaron

$95 ++ ( ONE MAIN + ONE APPETISER + ONE SOUP OR DESSERT )

Autumn


FROM THE WOOD FIRED JOSPER

Sanchoku Wagyu Striploin MS6 (220g) ($25 supplement)*Rangers Valley Black Onyx Angus Ribeye MB3+ (220g) ($20 supplement)*

Stanbroke Augustus Angus Tenderloin MS2 220gKobe Cuisine Wagyu Onglet (220g) ($10 supplement)*Hida Prefecture A4 Ribeye (180g) ($85 supplement)*

Victorian ‘Tomahawk’ of LambWestholme Wagyu Ribeye MB3-5 (220g) ($25 supplement)*

WAGYU PLATTER FOR TWO CARVED AT THE TABLESanchoku Wagyu Striploin | Kobe Cuisine Onglet | Hida Prefecture A4 Ribeye

(Supplement $130 per platter)

*additional supplements on these items

• M A I N S •

Autumn

LEMON TORTELLIHomemade tor te l l i | smoked crème f ra iche | l emon | cav iar | garden broth

TURBOTArt ichokes Bar igoule | radicchio | aged ba l samico

BRAISED SANCHOKU WAGYU SHORT RIB MB SCORE 5 IN STOUTChar lot te potatoes | Girol le s mushrooms

($25 supplement)

MAINE LOBSTERTru�e r i soni | g i ro l le | pancetta | p ine nuts

($25 supplement)

TRUFFLE GNOCCHISummer greens | smoked gnocchi | b lack t ru�e

POULET NOIRPoached French chicken | fo ie gras | ce ler iac | e spe let te butter

ingredients of the season€¦ · are at their best during the summer months with a tender nutty...

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