September Dinner Menu

Ste l lar a t 1-Alt i tude i s proud to be the �rs t res taurant in Singapore to rear i t s own wagyu cat t le a t

Austra l ia’s premium Wagyu farm located in the River ina reg ion of New South Wales . Steadfas t in i t s ongoing

promise of sourc ing and ser v ing only the best ingredients f rom around the wor ld, Ste l lar a t 1-Alt i tude i s now

exc lus ive ly ser v ing Taj ima Wagyu beef sourced f rom i t s own cat t le .

“Working direct ly with Taj ima wagyu farms g ive us a spec ia l ins ight into what i t takes to produce such a premium

ingredient , which in turn inspires our cul inary approach, u l t imate ly resul t ing in an e levated gast ronomic exper i -

ence for our diners .” - Execut ive Chef Chri s topher Mil lar.

IN TAJIMA WE TRUST

Reputed for i t s remarkable qual i ty, the Taj ima crossbred Wagyu recent ly c la imed top honours in the

2017 Wagyu Branded Beef Compet i t ion, scor ing Gold in the c las s of Crossbred Wagyu, Bronze for

Commercia l Wagyu Steak, and was awarded Grand Champion Wagyu Brand by the Austra l ian Wagyu Associat ion.

• T H E R O A D T O T A J I M A •

Ingredients of the Season

GAMBERIPRAWNS

Rosso Di Mazara wild red prawns are

�shed in the Mediterranean sea, from the

South-West coast of Sicily. With an

intense taste and lightly sweet �avour,

they are the only prawns in the world

being sulphates free and awarded with the

“Friend of the sea” certi�cation.

STURIACAVIAR

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

robust expression of a long hazelnut

�avour on the palate.

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.

TAJIMAWAGYU

Stellar is the �rst restaurant in

Singapore to have its own Tajima

cattle reared in northern

Victoria, Australia.

�is Tajima wagyu has a specially

formulated Japanese diet for

400 days and is renowned for its

distinctive marbling and �avour.

AUSTRALIANBLACK WINTER

TRUFFLEKnown as the “black diamond” of

the kitchen, these exquisite

Périgord origin tru�es are

harvested in Australia during

summer. �e aroma is robust with

essences of nuts, earth and garlic.

�e �avor is equally rich, savory

and sweet.

LIVE JADE TIGER ABALONE

Sustainable abalone from Victoria

Australia. Kept alive in tanks in

Singapore these abalone are tender

and rich in umami.

SUSTAINABLEMURRAY CODKnown for its �rm texture,

delicious �avour and versatile

cooking qualities, the Murray cod

is Australia's best white �sh. Once

listed as critically endangered due

to over-�shing, the Australian

Native �sh is now produced only

through sustainable practices.

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.

Seared Hokkaido sca l lop | Fine De Cla i re oyster | morc i l la and pancetta purée2015 Bil laud-Simon Chablis , France

or

Live Jade Abalone | fo ie gras | more l2015 Bil laud-Simon Chablis , France

Gamberi prawn crudo | �nger l ime | b lack o l ive o i l | t ru�e( supplement $10)

2016 Scott "La Prova" Fiano, Adelaide Hil l s , Australia

orHeir loom baby carrot | smoked yoghurt cav iar | yoghur t hol landaise

2015 Domaine Les Bruyeres Viognier, France

Green pea ve louté | l apsang souchong | l emon myrt le2015 Domaine A.Cailbourdin Pouil ly-Fumé, Loire , France

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

Susta inable Murray cod | oyster | umami | t ru�e2014 Vie Di Romans Dessimis Pinot Grigio, Friuli , Italy

Taj ima wagyu oyster b lade MS 7-8 | beetroot hummus | t ru�e2015 Te Mata Syrah, Hawkes Bay, New Zealand

orOtoro | Risoni | pancetta | haze lnuts

( supplement $10)

2015 Stonier Pinot Noir, Mornington Peninsula, Australia

DESSERT ARTElegant ly cra f ted creat ions spec ia l ly curated by our pastr y chefs a t your table

Paired by the Sommelier accordingly

Constellations6 COURSE CONSTELLATION $130 ++

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

FRESHLY SHUCKED FINE DE CLAIRE OYSTER Gazpacho sorbet | kombu ge l

NV Francois Pinon Vouvray Brut, Loire , France

GAMBERI PRAWNGamberi prawn crudo | �nger l ime | b lack o l ive o i l | t ru�e

2016 Scott "La Prova" Fiano, Adelaide Hil l s , Australia

GREEN PEA VELOUTÉ Lapsang souchong | l emon myrt le

2015 Domaine A.Cailbourdin Pouil ly-Fumé, Loire , France

FOIE GRASFoie gras par fa i t | white peach | l avender | t ru�e

2013 Josmeyer Gewurtztraminer, Alsace , France

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

OTORORisoni | pancetta | haze lnuts

2015 Stonier Pinot Noir, Mornington Peninsula, Australia

SUSTAINABLE MURRAY CODMurray cod | oyster | umami | t ru�e

2014 Vie Di Romans Dessimis Pinot Grigio, Friuli , Italy

TAJIMA OYSTER BLADELow temperature Taj ima oyster b lade | beetroot hummus | potato nest | t ru�e

2015 Te Mata Syrah, Hawkes Bay, New Zealand

DESSERT ARTElegant ly cra f ted creat ions spec ia l ly curated by our pastr y chefs a t your table

Paired by the Sommelier accordingly

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++

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

Braised fennel | pas t i s | candied burnt orange

2014 Vie Di Romans Dessimis Pinot Grigio, Friuli , Italy

Heir loom baby carrot | smoked yoghurt cav iar | yoghur t hol landaise

2015 Domaine Les Bruyeres Viognier, France

Green pea ve louté | l apsang souchong | l emon myrt le

2015 Domaine A.Cailbourdin Pouil ly-Fumé, Loire , France

Wood �red potato | charcoal | burnt potato consommé | so i l

2015 Ochota Barrels Grenache, McLaren Vale , Australia

Porcini rav io l i | zucchini b lossom

2015 Te Mata Syrah, Hawkes Bay, New Zealand

DESSERT ART

Elegant ly cra f ted creat ions spec ia l ly curated by our pastr y chefs a t your table

Paired by the Sommelier accordingly

VEGETARIAN CONSTELLATION $130 ++

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

WINE PAIRING $98++

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 .

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

SWEET WOOD FIRED NAGASAKI CORN

Roasted corn ice cream | Brown butter espuma | honeycomb | sa l ty �ngers

VALRHONA CREMEUX

Caramel i sed chocolate cremeux | a lmond pra l ine | corn�ower b lossoms

WHITE PEACH

Peach and lychee sorbet | compressed peach | sauternes | berr ies

STYLES OF CITRON

Pass ionfrui t mousse l ine | Yuzu sorbet | con�t of p ink grapefrui t | �nger l ime | tahi t ian vani l la sponge

RHUBARB ROSE

Con�t of rhubarb | sa l ted l icor ice cream | honeycomb yoghurt | rose tui le

VOLCANIC PAVLOVA

Mara de bois | chamomile ice cream | sa l ted dulcey | honeycomb crumbs

ARTISANAL CHEESES

Served with quince paste , pear, ce ler y, crackers and country bread

Brie De Meaux | Manchego | Taleggio | King Is land Roar ing For t ies Blue | Livarot | Reblochon

Select three cheeses

• D E S S E R T •