June 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 Tiana Park, 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 the Strong fami ly, who owns the Taj ima Farm at Tiana Park, g ives 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 ience 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

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.

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.

WHITEASPARAGUS

More tender and delicate in �avour

than green asparagus.

White Asparagus from Germany

is at its best during the

Spring months.

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.

Seared Hokkaido sca l lop | Be lon 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

�ree textures of Carabineros prawn | roe mousse | quinoa | prawn consommé( supplement $10)

2015 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

Mushroom consommé | Tru�e Caviar | p ickled leek | haze lnut & ce ler iac tor te l l in i2015 Stonier Pinot Noir, Mornington Peninsula, Australia

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

Line caught Dutch Br i l l | paper bark | nor i sa l t | spr ing vegetables2015 Stonier Chardonnay, Mornington Peninsula, Australia

Taj ima wagyu oyster b lade MS 7-8 | beetroot hummus | t ru�e2014 Te Mata Syrah, Hawkes Bay, New Zealand

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

( supplement $20)

2015 Ochota Barrels Grenache, McLaren Vale , 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

THREE IMPRESSIONS OF STURIA CAVIARIber ico cr i sp | c rème f ra îche

2011 Chapel Down Blanc de Blancs Brut , Kent, UK

CARABINEROS PRAWN Roe mousse | quinoa | prawn consommé

2015 La Prova Fiano, Adelaide Hil l s , Australia

MUSHROOM CONSOMMÉ Tru�e Caviar | p ickled leek | haze lnut & ce ler iac tor te l l in i

2015 Stonier Pinot Noir, Mornington Peninsula, Australia

FOIE GRASFoie gras terr ine | corn butter | rhubarb | popcorn

2015 Domaine Les Bruyeres Viognier, France

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

LINE CAUGHT DUTCH BRILL Paper bark | nor i sa l t | spr ing vegetables

2015 Stonier Chardonnay, Mornington Peninsula, Australia

BUTTER POACHED POULET DE BRESSEMorels | turnips

2015 Ochota Barrels Grenache, McLaren Vale , Australia

A FLIGHT OF THREE CUTS OF TAJIMA WAGYU MS 7-8 Beetroot hummus | t ru�e

2014 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

Mushroom consommé | Tru�e Caviar | p ickled leek | haze lnut & ce ler iac tor te l l in i

2015 Stonier Pinot Noir, Mornington Peninsula, Australia

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

2014 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 .

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 •

SPICY TAJIMA WAGYU TARTAREJapanese r ice snow �ake | caper ge l

THREE IMPRESSIONS OF STURIA CAVIAR Iber ico cr i sp | Crème f ra îche

($15 supplement)

FOIE GRASFoie gras terr ine | corn butter | rhubarb | popcorn

SEARED HOKKAIDO SCALLOP Be lon and Fin de Cla i re oysters | Morci l la and pancetta puree

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 Roe mousse | quinoa | prawn consommé

BRAISED FENNEL Past i s | candied burnt orange

TWICE BAKED GRUYERE SOUFFLÉTru�e sa lad

MUSHROOM CONSOMMÉ Tru�e Caviar | p ickled leek | haze lnut & ce ler iac tor te l l in i

$110 ++ ( ONE MAIN + ONE APPETISER + ONE SOUP OR DESSERT )

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

FROM THE WOOD FIRED JOSPER

Sanchoku Wagyu Striploin MS6 (220g) ($25 supplement)*Tajima Wagyu Tri t ip MS7-8 (220g) ($20 supplement)*

Stanbroke Augustus Angus Tenderloin MS2 (220g)Kobe Cuisine Wagyu Onglet (220g)

Victorian ‘Tomahawk’ of LambWestholme Wagyu Ribeye MS3-5 (220g) ($25 supplement)*

THE ROAD TO TAJIMAA �rst in Singapore, Stellar is the �rst 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)Josper Grilled Tri Tip | Braised Chuck rib | Sous vide and gril led oyster blade

Heirloom carrot puree | Pickled shimeji mushrooms | Mango ketjap($25 supplement)*

*additional supplements on these items

• M A I N S •

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 TAJIMA WAGYU CHUCK RIB MS 7-8 IN STOUTChar lot te potatoes | Girol le s mushrooms

($15 supplement)

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

($20 supplement)

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

BUTTER POACHED POULET DE BRESSE Morels | turnips

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

BACON & EGGS

Sheep’s mi lk yoghurt | e lder�ower honey | bacon soi l

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 •