October Lunch 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

GAMBERIPRAWNS

Rosso Di Mazara wild red prawns are

�shed in the Mediterranean sea, from the

South-West coast of Sicily. With an

intense taste and lightly sweet �avour,

they are the only prawns in the world

being sulphates free and awarded with the

“Friend of the sea” certi�cation.

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.

AUSTRALIANBLACK WINTER

TRUFFLEKnown as the “black diamond” of

the kitchen, these exquisite

Périgord origin tru�es are

harvested in Australia during

summer. �e aroma is robust with

essences of nuts, earth and garlic.

�e �avor is equally rich, savory

and sweet.

LIVE JADE TIGER ABALONE

Sustainable abalone from Victoria

Australia. Kept alive in tanks in

Singapore these abalone are tender

and rich in umami.

SUSTAINABLEMURRAY CODKnown for its �rm texture,

delicious �avour and versatile

cooking qualities, the Murray cod

is Australia's best white �sh. Once

listed as critically endangered due

to over-�shing, the Australian

Native �sh is now produced only

through sustainable practices.

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.

S E T L U N C H M E N U

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

Menu du Jour3 COURSE LUNCH $48 ++ / 4 COURSE LUNCH $58 ++

A se lect ion of seasonal snacks

APPETISERS

Sal ted baked beetroot | goat cheese | young leaves

Cured Hamachi | sea urchin | l emon myrt le

Caramel i sed fo ie gras | juniper berry | orange | br ioche (Supplement $5)

SOUP

Miso soup | lotus root | baby spinach tempura

Roasted tomato soup | burrata | oregano

THE STELLAR SEAFOOD SALAD(AS HOT OR COLD SALAD / APPETISER OR MAIN)

CREATE YOUR OWN SEASONAL SEAFOOD SALAD

Tiger prawns | poached norwegian sa lmon | c lams | musse l s

Arugula | baby spinach | baby romaine

Fennel | beetroot | cherry v ine tomato | p ickled Japanese cucumber

Quinoa | sun�ower seeds | walnuts

Lime and cor iander v inaigret te | pomegranate and a lmond v inaigret te

S E T L U N C H M E N U

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

Menu du Jour

MAINS

Basi l gnocchi | Jerusa lem ar t ichoke | bra i sed leek | smoked papr ika butter

Seared grouper | burnt orange | ce ler iac | smoked potato

Iber ico pluma | he i r loom carrot | fur ikake | apple c ider

Gri l led Taj ima wagyu tops ide | caramel i sed sha l lot | bordela i se sauce | potato sou�é

(Supplement $10)

STELLAR CHEESE

Select ion of 4 ar t i sanal cheeses | pear | muscate l s | bread | crackers

(Supplement $8)

STELLAR DESSERT

Yoghurt crème brulee | grapefrui t con�t | a lmond co�ee crumble

Cucumber sorbet | yuzu s t rawberr ies | mint

À L A C A R T E

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

Charcoal Bread $10

Smoked French Butter | Brandade | Ol ives | French radishes

• S T A R T E R S •

SPICY TAJIMA WAGYU TARTARE 35Japanese r ice snow �ake | caper ge l

FRESHLY SHUCKED FINE DE CLAIRE OYSTERS 45 Gazpacho sorbet | kombu ge l

FOIE GRAS 25Foie gras terr ine | corn butter | rhubarb | popcorn

SEARED HOKKAIDO SCALLOP 35 Fine de Cla i re oysters | Morci l la and pancetta puree

GAMBERI PRAWN 35Gamberi prawn crudo | �nger l ime | b lack o l ive o i l | t ru�e

DEEP FRIED PURPLE FIG 25 Tosi gorgonzola | Madagascan honey | Iber ico cr i sp

TWICE BAKED GRUYERE SOUFFLÉ 25Tru�e sa lad

GREEN PEA VELOUTÉ 25Lapsang souchong | l emon myrt le

CHARCUTERIE ($50 for 2 pax)Jamon Serrano Gran Reserva | Joseph Cesar i sauci s son f rom Cors ica

Ri l le t tes | Chri s’ fo ie gras par fa i t

Served with accoutrements

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

• M A I N S •

FROM THE WOOD FIRED JOSPER

Sanchoku Wagyu Striploin MS6 (220g) $75Tajima Wagyu Tri t ip MS7-8 (220g) $70

Stanbroke Augustus Angus Tenderloin MS2 (220g) $50Kobe Cuisine Wagyu Onglet (220g) $60

Victorian ‘Tomahawk’ of Lamb $50Westholme Wagyu Ribeye MS3-5 (220g) $75

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) $80Josper Grilled Tri Tip | Braised Chuck rib | Sous vide and gril led oyster blade

Heirloom carrot puree | Pickled shimeji mushrooms | Mango ketjap

LEMON TORTELLI 50Homemade tor te l l i | smoked crème f ra iche | l emon | cav iar | garden broth

SUSTAINABLE MURRAY COD 50Murray cod | oyster | umami | t ru�e

BRAISED TAJIMA WAGYU CHUCK RIB MS 7-8 IN STOUT 70Char lot te potatoes | Girol le s mushrooms

OTORO 75Risoni | pancetta | haze lnuts

TRUFFLE GNOCCHI 50Summer greens | smoked gnocchi | b lack t ru�e

POULET DE BRESSE 50 Butter poached poulet de bresse | s tar anise | t ru�e | p ickled radicchio

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

• D E S S E R T •

SWEET WOOD FIRED NAGASAKI CORN 20

Roasted corn ice cream | Brown butter espuma | honeycomb | sa l ty �ngers

VALRHONA CREMEUX 20

Caramel i sed chocolate cremeux | a lmond pra l ine | corn�ower b lossoms

WHITE PEACH 20

Peach and lychee sorbet | compressed peach | sauternes | berr ies

STYLES OF CITRON 20

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

RHUBARB ROSE 20

Con�t of rhubarb | sa l ted l icor ice cream | honeycomb yoghurt | rose tui le

VOLCANIC PAVLOVA 20

Mara de bois | chamomile ice cream | sa l ted dulcey | honeycomb crumbs

ARTISANAL CHEESES 25

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