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 •
Burrata | Yuzu pickled strawberries | Apples | Celer y | Buckwheat puff
Cured Hiramasa kingfish | Blood orange | Pickled daikon | Pistachio | Dill
Charred ar tichoke | Smoked duck | Verjus | Feta cr umble | Thyme dust
Ranger’s Valley Wagyu bresaola | Cauliflower | Red berries | Seeds | Honey dressing
Scallops | Sweet potatoes | Turmeric | Endive | Balsamic glaze
• MAINS •
Tasmanian Petunia ocean trout | Cambodian Kampot peppercorns | Zucchini
Pickled red cabbage | Beurre blanc
Sustainable red snapper | Allium | Bonito | Anchovy | Japanese tea broth
Duck leg confit | Barley | Caramelised yogur t | Kale | Parsnip | Smoked jus
Iberico pork jowl | Baked celeriac | Chorizo | Harissa oil | Reduced glaze
Sanchoku r ump cap | Bone marrow | Eggplant | Miso | Broccoli | Cher vil | Red wine glaze
• DESSERTS •
Charred Nagasaki corn | 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
$168 ++
THE FOREST IN THE OCEAN
Abalone | Foie gras | Forest berries | Morel
SEA & TEA
Fremantle octopus | Japanese flying squid | Fennel | Paprika | Chamomile
HEART OF DAISIES
Heart of palm | Artichoke | Hazelnuts | Saltbush
A GROUNDED BASS
Sustainable line caught sea bass | Cherry | White asparagus | Beurre blanc | Chive
A SAUCY PIG
5J pork pluma | Carrot | Yogurt | Cranberry | Allium | Heirloom beetroot
or
A COW IN THE WOODS
Mayura full blood Wagyu oyster blade MBS 9+ | Bamboo shoots | Spring mushrooms | Red spinach | Olive
( $20 supplement )
MONS CHEESE SELECTION
A selection of artisanal cheeses served at the table
or
DESSERT ART
Elegantly crafted creations specially curated by our pastry chefs at your table
PETIT FOUR
WINE PAIR ING R EC O M M EN D ED B Y O UR S O M M EL I ER
6 - C O URS E $ 8 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.BY CHEF CHRISTOPHER MILLAR
Elements &
CHEF ISAAC HENRY
9-COURSE ELEMENTS
$228 ++
UNI AND CAVIAR
Hokkaido sea urchin | Iberico | Sturia vintage caviar
SEA & TEA
Fremantle octopus | Japanese flying squid | Fennel | Paprika | Chamomile
UMAMI CRUSTACEAN
Australian rock lobster | Miso | Daikon | Beetroot | Dill
A GROUNDED BASS
Sustainable line caught sea bass | Cherry | White asparagus | Beurre blanc | Chives
RABBITS IN A BLANKET
Rabbit | Scallop | Tomato | Pine nuts | Citrus | Valrhona chocolate
A SAUCY PIG
5J pork pluma | Carrot | Yogurt | Cranberry | Allium | Heirloom beetroot
A COW IN THE WOODS
Mayura full blood Wagyu oyster blade MBS 9+ | Bamboo shoots | Spring mushrooms | Red spinach | Olive
MONS CHEESE SELECTION
A selection of artisanal cheeses served at the table
DESSERT ART
Elegantly crafted creations specially curated by our pastry chefs at your table
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
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
