February Dinner Menu - 1-Altitude
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February 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 ri-
e 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
LOCH F YN E S A LMO N RO CK RO SE GIN L AVENDER TA JIMA
Ethically sourced and harvested from cool, Nestled in a quiet village deep in SORREL WAGY U
the Highlands of Scotland is Stellar is the first restaurant in
clear waters of Scotland’s West Coast, Stellar now has its very own living
Dunnet Bay Distillery. Its highly Singapore to have its own Tajima
Loch Fyne salmon is smoked using herb garden. Try a ‘trip to the
acclaimed Rock Rose Gin is cattle reared in northern
generations-old artisanal methods and is garden’ and taste a selection of
flavoured with botanicals such as Victoria, Australia.
renowned for its quality. Loch Fyne oysters herbs including lemon meringue
sweet cicely, which brings lovely This Tajima wagyu has a specially
are individually size graded, purified in liquorice and aniseed notes, bog scraped with Lavender sorrel. formulated Japanese diet for
filtered seawater and dispatched live. myrtle for its herbal flavour and 400 days and is renowned for its
The flavour of the oysters vary from salty finally apple mint with a slightly distinctive marbling and flavour.
sweeter mint to taste.
to almost sweet between seasons.
AU S T RA L I A N LIVE JAD E T IGER FROM AGES M ON SUSTAINA B L E
since 1960
B L AC K W I N T ER ABALO NE Hervé Mons is a third generation
RED SNA P PE R
T RU F F L E Sustainable abalone from Victoria affineur, and one of France’s most
Locally farmed red snapper are
respected and award-laden cheese sourced from the floating coastal
Known as the “black diamond” of Australia. Kept alive in tanks in
experts. He sources French and Swiss sea cages off Singapore where the
the kitchen, these exquisite Singapore these abalone are tender
cheeses from specialist regional sea waters have an ideal
Périgord origin truffles are and rich in umami. producers then carefully matures temperature of between 23°C to
harvested in Australia during them at his facility Tunnel de la 28°C, perfect conditions for the
Collonge, a converted railway tunnel growth of the snappers. These
summer. The aroma is robust with
in nearby Ambièrle, France to snappers are fed on a diet carefully
essences of nuts, earth and garlic. produce a wide ranging and formulated with vitamins, minerals,
The flavor is equally rich, savory ever-changing array of spectacular
amino acids to ensure fish’s
artisanal cheeses.
and sweet. optimal growth.Constellations
BY CHEF CHRISTOPHER MILLAR
CHEF ’ S ‘ O M AKASE ’ E XPE RI ENC E $190++
A spe cially curated 8 course tasting experience prepared by our chefs featuring the
best ingredients of the day from the Stellar farms
6 CO URS E C ONSTE LL ATI ON $140 + +
WI NE PAI RI NG $98++
Se a re d Ho k k a i d o sca l l o p | m o rci l l a a n d p a n ce t t a p uré e
2 0 1 6 Fatto r ia le Pupille Po ggio
or
Ta j i m a w a gy u t r i - t i p | b l a ck r a d i s h | t r uffl e m a s ca r p o n e | o l i ve s o i l
2 0 1 6 Fatto r ia le Pupille Po ggio
Ta s te o f Lo ch Fy n e | Ro c k Ro s e Gi n m a r i n a t e d L o ch Fy n e Ki n g l a s s a l m o n | L o ch Fy n e oyst e r
| Au s t r a l i a n a vo ca d o | i k u r a | s e s a m e cr a ck e r
2 0 1 4 Vi e di Ro m a n s De s se mis Pino t Gr igio 2014 (Skin Co ntact), Italy
or
Deep fr ied pur pl e fig | Tosi go rgo nzo la | Mad agascan h o ney | Iberico crisp
2 0 1 4 Vi e di Ro m a n s De s se mis Pino t Gr igio 2014 (Skin Co ntact), Italy
Po rc i n i ve l o u t é | wi n t e r t r u ffl e co n fit | m us hro o m ch i p
2 0 1 2 Co l l o so r bo Br une llo di Mo ntalcino
Tr i p t o t h e Gard e n | Ni t ro p o a che d l e m o n m e r i n g ue | f re s h h e r b d us t
Su s t ai n ab l e re d s n a p p e r | oy s t e r | um a m i | a s p a r a g us
2 0 1 4 Franz Haas Pino t Ne ro
Taj ima w a g y u fl a t i ro n M S 7 - 8 c o o k e d ove r co a l s | s e a urch i n | f re s h w a s a b i | s m o k e d p o t a t o e sp u ma
2 0 1 4 Mo n tre so r Amaro ne de lla Valpo llice lla
or
Ot o ro | r i s o n i | p a n ce t t a | ha ze l n ut s
2 0 1 4 Mo n tre so r Amaro ne de lla Valpo llice lla
D E S S E RT A RT
Elegantly crafted creations specially curated by our pastr y chefs at your table
2 0 1 5 Ca r l o Pe lle gr ino Passito di Pante lle r ia
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% ser vice charge & prevailing gover nment taxes.Constellations
BY CHEF CHRISTOPHER MILLAR
V EGETARIAN C ONSTELL ATION $130 + +
W I NE PA I RI NG $98++
Br ai s e d f e n n e l | p a s t i s | ca n d i e d b u r n t o r a n g e
2 0 1 5 Do m a i n e A . Ca libo urdin Po uilly -Fume , Lo ire , France
Deep fr ied pur pl e fig | To si go rgo nzo la | Mad agascan h o ney
2 0 1 4 Vi e di Ro m a n s De s s e mis Pino t Gr igio 2014 (Skin Co ntact), Italy
Po rc i n i ve l o u t é | w i n t e r t r u ffl e co n fit | m us hro o m ch i p
2 0 1 5 Am e l i a Pa rk Es ta te R ange , Ch ardo nnay, Mar gare t Rive r, Australia
Wo o d fi re d p o t at o | c h a rco a l | b ur n t p o t a t o co n s o m m é | s o i l
2 0 1 5 Sto n i e r, Pi n o t No ir, Mo r ningto n Pe ninsula, Australia
Wa r m b u r r at a ‘ r a v i o l i’ | p o rci n i | m u s h ro o m k e t chu p | wi n t e r t r u ffl e
2 0 1 6 Te Ma ta Sy rah , Haw ke s Bay, Ne w Ze aland
D E S S E RT A RT
Elegantly crafted creations specially curated by our pastr y chefs at your table
Pa i red b y th e So mme lie r acco rdingly
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% ser vice charge & prevailing gover nment taxes.THREE COURSE MENU
$110 ++
( O N E AP PET IS ER + ONE MAIN + ONE SOUP OR DESSERT )
Charcoal Bread $10
Smoked French Butter | Brandade | Olives | French radishes
• S T A R T E R S •
TAST E OF LOC H FY NE
Rock Rose Gin marinated Loch Fyne Kinglas Salmon | Loch Fyne oyster | Australian avocado
| ikura | sesame cracker
TAJIMA WAGY U TRI- TIP
Black radish | tr uffle mascarpone | olive soil
SE AR E D HOKKAIDO SCALLOP
Morcilla and pancetta puree
D E E P FRIED PURPL E FIG
Tosi gorgonzola | Madagascan honey | Iberico crisp
T WICE BAKED GRUY ERE SOUFFLÉ
Tr uffle salad
P O RC INI VELOUTÉ
Winter tr uffle confit | mushroom chip
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• M A I N S •
SU STAINABL E RED SNAPPER
Oyster | umami | asparagus
WAR M BURRATA ‘RAVIOLI’
Porcini | mushroom ketchup | winter tr uffle
ROASTED GUINEA FOW L
Morels | leek | heritage carrot
LOW TE M PERATURE IBERICO PLUMA
Chorizo jam | jere z vinegar | burnt onion crisp
STANBRO K E AU G USTUS ANGUS TENDERLOIN MS2
Cauliflower cream | porcini sauce | mushrooms of the season
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.
TAJIMA WAGYU “LE POT-AU -FEU GRANDE FETE”
Beef broth for a special occasion
Poached stuffed flank | pickled tongue | bone marrow | crumbed oxtail
($25 supplement)
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
Roasted corn ice cream | brown butter espuma | honeycomb | salty fingers
VALRHONA C REMEUX
Caramelised chocolate cremeux | almond praline | cornflower blossoms
W HITE PEACH
Peach and lychee sorbet | compressed peach | sauternes | berries
SAB L E OF MANGO
Lime curd | mango ice cream | cr umble | raspberr y
R HUBARB ROSE
Confit of rhubarb | salted licorice cream | honeycomb yoghur t | rose tuile
MIKAN ROC HER
Roasted almond milk glaze | mikan mousse | mikan segments | sea salt caramel sponge
MONS CHEESE SELECTION
A d a i ly se le c t i o n o f c h e e s e from France’s p remi er fromageri e Mons .
Lo c a ted n ea r Lyo n , t h e Mo n s Ca ve s c a re fu lly mat ure ch ees es from over 130 ch ees e makers around Fran ce .
The Mo n s c h e e se se le c t i o n i s se r ve d w i t h qui nce p as t e, mus cat els , p ear, crackers and walnut bread.
($10 sup p le m e nt )
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 axesYou can also read
