October Lunch Menu
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Stel l a r a t 1 - A l ti t u d e i s p ro u d t o b e t h e fi r st re s t aurant i n Si ngap ore t o rear i t s own wagyu cat t le at Aus t ral ia’s prem i u m Wa gy u fa r m Ti a n a Pa rk , locat ed i n t h e Ri veri na regi on of Ne w Sout h Wales . Stea df a s t in its o n go i n g p ro m i se o f so u rc i n g a nd s er v i ng only t h e bes t i ngredi ent s from around t h e world, Ste l l ar a t 1 - A lt i t u d e i s n ow e xc lu si ve ly se r v i ng Taj 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 t h e St ro n g fa m i ly, w h o owns t h e Taj i ma Farm at Ti ana Park, gi ves us a s p eci al i ns i g ht into wha t it ta k es to p ro d u c e su c h a p re m i u m i n gredi ent , wh i ch i n t urn i ns p i res our culi nar y ap p roach , ult i mate l y res ul tin g in a n e le va t e d ga st ro n o m i c e x p eri ence for our di ners .” - Execut i ve Ch ef Ch ri s t op h er Mi llar.
IN TAJIMA W E TRUST Reputed f o r its re m a rk a b le qu a li t y, t h e Ta j i m a cros s bred Wagyu recent ly clai med t op h onours i n t h e 2017 Wagyu Bra n ded Beef C o m p e t i t i o n , sc o r i n g Go ld i n t h e clas s of Cros s bred Wagyu, Bronze for Commerci al Wagyu Ste ak, a n d w a s a w a rd e d Gr a n d Ch a m p i o n Wagyu Brand by t h e Aus t rali an Wagyu As s oci at i on.
Ingredients of the Season
G A M BE R I P R AW N S
STU R IA CAVIAR
L AVENDER SORREL
Rosso Di Mazara wild red prawns are
Sustainably produced in the
Stellar now has its very own living
fished in the Mediterranean sea, from the South-West coast of Sicily. With an intense taste and lightly sweet flavour,
Bordeaux region of France, Sturia caviar is meticulously selected grain by grain and tasted at every stage of the production process.
herb garden. Try a ‘trip to the garden’ and taste a selection of herbs including lemon meringue scraped with Lavender sorrel.
TA JIMA WAGY U Stellar is the first restaurant in Singapore to have its own Tajima cattle reared in northern Victoria, Australia. This Tajima wagyu has a specially
they are the only prawns in the world
A delicate salting process enables a
being sulphates free and awarded with the
robust expression of a long hazelnut
400 days and is renowned for its
“Friend of the sea” certification.
flavour on the palate.
distinctive marbling and flavour.
AU S T RA L I A N B L AC K W I N T ER T RU F F L E
LIVE JAD E T IGER ABALO NE
formulated Japanese diet for
SUSTAINA B L E MURRAY COD
Sustainable abalone from Victoria
DU M E CES A R I S AU CIS S O N FRO M COR S ICA
Known as the “black diamond” of
Australia. Kept alive in tanks in
Located in the middle of the
delicious flavour and versatile
the kitchen, these exquisite
Singapore these abalone are tender
Corsican mountains, Dume Cesari
cooking qualities, the Murray cod
Périgord origin truffles are
and rich in umami.
farms his pigs on a diet of barley
is Australia's best white fish. Once
harvested in Australia during
and cereals in the summer and
listed as critically endangered due
summer. The aroma is robust with
natural acorns and chestnuts in the
to over-fishing, the Australian
essences of nuts, earth and garlic.
winter. The dry aging of up to 24
Native fish is now produced only
The flavor is equally rich, savory
months creates a unique character
through sustainable practices.
and sweet.
and taste.
Known for its firm texture,
Menu du Jour SET LUNCH MENU 3 CO URS E LUNCH $48 + + / 4 C OURSE LUNC H $58 + + A selection of seasonal snacks
APPETISERS Salted baked beetroot | goat cheese | young leaves Cured Hamachi | sea urchin | lemon myr tle Caramelised foie gras | juniper berr y | orange | brioche (Supplement $5)
SOUP Miso soup | lotus root | baby spinach tempura Roasted tomato soup | burrata | oregano
TH E STE LL AR SEAFOOD SAL AD (AS HOT OR COLD SAL AD / APPETISER OR MAIN) C R E AT E YOU R OW N S E A S O NA L S E A FO O D S A L A D
Tiger prawns | poached nor wegian salmon | clams | mussels Ar ugula | baby spinach | baby romaine Fennel | beetroot | cherr y vine tomato | pickled Japanese cucumber Quinoa | sunflower seeds | walnuts Lime and coriander vinaigrette | pomegranate and almond vinaigrette
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
Menu du Jour SET LUNCH MENU MAINS Basil gnocchi | Jer usalem ar tichoke | braised leek | smoked paprika butter Seared grouper | burnt orange | celeriac | smoked potato Iberico pluma | heirloom carrot | furikake | apple cider Grilled Tajima wagyu topside | caramelised shallot | bordelaise sauce | potato soufflé (Supplement $10)
STELL AR C HEESE Selection of 4 ar tisanal cheeses | pear | muscatels | bread | crackers (Supplement $8)
STEL L AR DESSERT Yoghur t crème br ulee | grapefr uit confit | almond coffee cr umble Cucumber sorbet | yuzu strawberries | mint
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
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L A
C A R T E
Charcoal Bread $10 Smoked French Butter | Brandade | Olives | French radishes
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S T A R T E R S
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SPICY TAJIMA WAGY U TARTARE 35 Japanese rice snow flake | caper gel
F R E SHLY SH U CK ED FINE DE C L AIRE OY STERS 45 Gazpacho sorbet | kombu gel
FOIE GRAS 25 Foie gras terrine | corn butter | rhubarb | popcorn
SE AR E D HOKKAIDO SC AL LOP 35 Fine de Claire oysters | Morcilla and pancetta puree
G AMBERI PRAW N 35 Gamberi prawn cr udo | finger lime | black olive oil | tr uffle
D E E P FRIED PURPLE FIG 25 Tosi gorgonzola | Madagascan honey | Iberico crisp
T WICE BAKED GRUY ERE SOUFFLÉ 25 Tr uffle salad
G R E EN PEA VELOUTÉ 25
Lapsang souchong | lemon myr tle
CHARCUTERIE ( $50 for 2 pax ) Jamon Serrano Gran Reser va | Joseph Cesari saucisson from Corsica Rillettes | Chris’ foie gras par fait Ser ved with accoutrements Al l p r ice s a re stil l su bje cte d t o 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
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M A I N S
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LE MON TORTEL L I 50 Homemade tor telli | smoked crème fraiche | lemon | caviar | garden broth
SU STAINABLE MURRAY COD 50 Murray cod | oyster | umami | tr uffle
B R AISE D TAJIM A WAG Y U C HUCK RIB MS 7- 8 IN STOUT 70 Charlotte p otatoes | Girolles mushrooms
OTORO 75 Risoni | pancetta | hazelnuts
TRU FFL E GNOCCHI 50 Summer greens | smoked gnocchi | black tr uffle
P O U LET DE BRESSE 50 Butter poached poulet de bresse | star anise | tr uffle | pickled radicchio
FROM THE WOOD FIRED JOSPER Sanchoku Wagyu Striploin MS6 (220g) $75 Tajima Wagyu Tri tip MS7-8 (220g) $70 Stanbroke Augustus Angus Tenderloin MS2 (220g) $50 Kobe Cuisine Wagyu Onglet (220g) $60 Victorian ‘ Tomahawk’ of Lamb $50 Westholme Wagyu Ribeye MS3-5 (220g) $75 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.
A TASTING OF SPECIALTY TAJIMA WAGYU CUTS (MS 7-8) $80 Josper Grilled Tri Tip | Braised Chuck rib | Sous vide and grilled oyster blade Heirloom carrot puree | Pickled shimeji mushrooms | Mango ketjap
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
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D E S S E R T
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SWE E T WO O D FIRED NAGASAKI CORN 20 Roasted corn ice cream | Brown butter espuma | honeycomb | salty fingers
VALR HONA C REMEUX 20 Caramelised chocolate cremeux | almond praline | cornflower blossoms
WHITE PEAC H 20 Pe a c h a n d l yc h e e s o r b e t | co m p re s s e d p e a ch | s a ut e r n e s | b e r r i e s
ST YL ES OF CITRON 20 Pa ssionfr uit mousseline | Yuzu sorbet | confit of pink grapefr uit | finger lime | tahitian vanilla sponge
R HUBARB ROSE 20 Confit of rhubarb | salted licorice cream | honeycomb yoghur t | rose tuile
VO LC ANIC PAVLOVA 20 Mara de bois | chamomile ice cream | salted dulcey | honeycomb cr umbs
ARTISANAL CHEESES 25 Ser ved with quince paste, pear, celer y, crackers and countr y bread Brie De Meaux | Manchego | Taleggio | King Island Roaring For ties Blue | Livarot | Reblochon Select three cheeses
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