Dinner Menu - Stellar at 1-Altitude
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Dinner Menu
Ch e f Mi lla r’s ap p reci at i on of t h e bes t , fres h es t and out s t andi ng i ngredi ents inspire s him
a n d h i s t e am t o creat e fl avours , t ex t ures and di ni ng ex p eri ences for Ste l l ar ’s gu e sts.
A lw a y s se a rch i ng for di rect relat i ons h i p s wi t h ar t i s anal p roducers and f arme rs su ch as
si n gle-s ource full blood Mayura Wagyu i n L i mes t one Coas t of s ou th Au stral ia,
Fr a n c e’s St uri a v i nt age Cav i ar and Mons Ch ees e as well as Scot land’s Loch Fyne
Se a fo o d , St e llar bri ngs t o t h e t able s ome of t h e mos t covet ed i ngredi ents sou rce d from
s ome of t h e bes t regi ons around the worl d.
SOURCING
FOR THE BEST
INGREDIENTS
T H E PLÉ NITUDE SUITE
Created in collaboration with the ‘king’ of champagnes, Dom Perignon, Stellar unveils the
Plenitude Suite - a progressive ‘secret’ private dining space tucked away in a discreet area of
Stellar is the first of its kind in Singap ore and also the world’s first permanent Plenitude Suite.
Through visits to the abbey and conversations with Dom Perignon Oenologist,
Vincent Chaperon, Chef Chris impar ts his understanding and knowledge of the philosophy of
the three Plenitudes to the guests each night in the suite; combined with an immersive
one-of-a-kind multi-sensorial dining ex perience abound with a series of video vignettes of chef ’s
journey to so me of the world’s best farms in the search of the ultimate ingredients that would go
into ten-course tasting menu; projections on the dining table and the use of aroma,
touch and music.
Nine-Course Elements Menu
$278++
Dom Pérignon champagne is available by the glass and bottle
Last seating is at 9.30pm.
All prices are still subjected to 10% ser vice charge & prevailing gover nment taxes.Constellations
3 - C O URSE
$98 + + ( ONE AP PETI S E R + O N E M AIN + O N E D E SSE RT )
V E GE TA R I A N O P T I ONS ARE AVAI L A B L E UP O N RE QUE ST
WI N E PA I R I N G R E C O MME ND E D B Y O UR SO MME L I E R
$48 ++
• FIRST APPETISERS •
Rangers Valley Wagyu bresaola | cauliflower | red berries | seeds and nuts | refrito dressing
Beetroot cured Tasmanian Petunia ocean trout | Ikura | avocado | sesame tuile
Burrata | pickled cherries | vine ripe tomatoes | fresh shaved macadamia | buckwheat puff
Ar tichoke | ricotta | smoked eel | fennel pollen | verjus
Scallops | celeriac | turmeric | endives | balsamic glaze
• MAINS •
Hiramasa Kingfish | zucchini | Cambodian Kampot peppercorns | lime beurre noisette | green olive
anchovy | blood orange | pistachio
Duck leg confit | garlic | rosemar y | lemon | barley | caramelised yoghur t | kale | parsnip | honey
Iberico Pork jowl | br ussels sprout | grapes | Chitose white corn | walnut puree
Dorper baby lamb | saltbush | kumquat jelly | Jer usalem ar tichokes
Sanchoku r ump cap | bone marrow | pickled banana shallots | Romanesco | smoked mash | cher vil oil
• DESSERTS •
Roasted corn ice cream | brown butter espuma | honeycomb | salty fingers
Chocolate cloud | soil | parsley & mint sponge | green gooseberr y | wood smoke
Floral-infused meringue | kafir lime leaf curd | beurre noisette | coconut sable wheel
Last seating is at 9:30pm.
All prices are still subjected to 10% ser vice charge & prevailing gover nment taxes.Elements
BY CHEF CHRISTOPHER MILLAR &
CHEF ISAAC HENRY
In a world of elements the culinary team at Stellar creates a creates a six and nine-course gastronomic journey.
Through layers of elements, a story unfolds about ingredients, flavours and technique.
“Come into my kitchen”
It all starts with ingredients so the first step in this journey starts with a visit to the kitchen where the chef
will introduce the ingredients of the day and details on the chef ’s
direct relationship with farmers and producers.BY CHEF CHRISTOPHER MILLAR
Elements &
CHEF ISAAC HENRY
6-COURSE ELEMENTS 9-COURSE ELEMENTS
$168 ++ $228 ++
THE FOREST IN THE OCEAN UNI AND CAVIAR
Abalone | Foie gras | Forest berries | Morel Sea urchin | Iberico | Sturia vintage caviar
SEA & TEA SEA & TEA
Fremantle octopus | Japanese flying squid | Fennel | Paprika | Camomile
Fremantle octopus | Japanese flying squid | Fennel | Paprika | Camomile
A FLOATING DAISY
UMAMI CRUSTACEAN
Artichoke | Hazelnuts | Saltbush
Sri Lankan mud crab | Pink garlic | Seaweed | Furano Japanese melon
TEXTURAL ME DAI
TEXTURAL ME DAI
Japanese butterfish | Rainbow chard | Tobiko | Finger lime
Japanese butterfish | Rainbow chard | Tobiko | Finger lime
A SAUCY PIG
5J pork pluma | Carrot | Yogurt | Cranberry | Allium | Heirloom beetroot RABBIT IN A BLANKET
Rabbit | Scallop | Tomato | Pine nuts | Citrus | Valrhona chocolate
or
A SAUCY PIG
A COW IN THE GARDEN 5J pork pluma | Carrot | Yogurt | Cranberry | Allium | Heirloom beetroot
Mayura full blood wagyu oyster blade MBS 9+ | Bone marrow
Naruto sweet potato | Legumes | Truffles A COW IN THE GARDEN
( $20 supplement )
Mayura full blood wagyu oyster blade MBS 9+ | Bone marrow
Naruto sweet potato | Legumes | Truffles
MONS CHEESE SELECTION
A selection of artisanal cheeses served at the table
MONS CHEESE SELECTION
A selection of artisanal cheeses served at the table
or
DESSERT ART
DESSERT ART
Elegantly crafted creations specially curated Elegantly crafted creations specially curated
by our pastry chefs at your table by our pastry chefs at your table
PETIT FOUR PETIT FOUR
WINE PAIR ING R E C O M M EN D ED B Y O UR S O M M EL I ER
6 - COU R SE $ 8 8 + + • 9 - C O URS E $ 1 0 8 + +
Last seating for Elements menu is at 9pm. Minimum 2 persons to dine.
All prices are still subjected to 10% ser vice charge & prevailing gover nment taxes.Dessert Art
WI N E PA I R I N G R ECO MME ND E D B Y O UR SO MME L I E R
O UR ‘BANOFFEE’
Dulce de leche | Ba nana | Pecan nuts | Chocolate | Lime
RO LLING IN FLOW ERS
Coconut | Kaffir lime leaves | Burnt butter | Honey | Wildflowers
TH E FRUIT Y LEMON
Meyer lemon | Nectarine | Coconut | Olive oil | Passionfr uit
ISAAC ’S BANE
Japanese corn | Salty fingers | Honeycomb | Buckwheat | Butter
/VAIS/ W EIß IS NIC E
Almond | Caramel | Chocolate | Cornflower
INSIDE A TERRARIUM
Green gooseberr y | Smoked chocolate | Parsley | Mint | Nuts
Last seating is at 9:30pm. All prices are still subjected to 10% ser vice charge & prevailing gover nment taxes.You can also read
