Dinner Menu

Chef Mil lar’s apprec iat ion of the best , f reshest and outs tanding ingredients inspires h im

and his team to create �avours , textures and dining exper iences for Ste l lar ’s guest s .

Always searching for d i rect re la t ionships with ar t i sanal producers and farmers such as

s ingle- source fu l l b lood Mayura Wagyu in Limestone Coast of south Austra l ia ,

France’s Stur ia v intage Caviar and Mons Cheese as wel l a s Scot land’s Loch Fyne

Seafood, Ste l lar br ings to the table some of the most coveted ingredients sourced f rom

some of the best reg ions around the wor ld.

SOURCING

FOR THE BEST

INGREDIENTS

THE PLÉNITUDE SUITE

Created in col laborat ion with the ‘k ing’ of champagnes , Dom Per ignon, Ste l lar unvei l s the Pleni tude Suite - a progress ive ‘secret’ pr ivate dining space tucked away in a d i screet area of

Ste l lar i s the �rs t of i t s k ind in Singapore and a l so the wor ld’s �rs t permanent Pleni tude Suite . �rough v i s i t s to the abbey and conversat ions with Dom Per ignon Oenologis t ,

Vincent Chaperon, Chef Chri s impar ts h i s unders tanding and knowledge of the phi losophy of the three Pleni tudes to the guest s each night in the sui te ; combined with an immers ive

one-of-a-kind mult i - sensor ia l d ining exper ience abound with a ser ies of v ideo v ignettes of chef ’sjourney to some of the wor ld’s bes t farms in the search of the u l t imate ingredients that would go

into ten-course tas t ing menu; project ions on the dining table and the use of aroma,touch and music .

Nine-Course Elements Menu$228++

Dom Pér ignon champagne i s ava i lable by the g las s and bott le

Las t s ea t ing i s a t 9 .30pm.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 .

3-COURSE$98 ++ ( ONE APPETISER + ONE MAIN + ONE DESSERT )

VEGETARIAN OPTIONS ARE AVAILABLE UPON REQUEST

WINE PAIRING RECOMMENDED BY OUR SOMMELIER$48 ++

Las t s ea t ing i s a t 9 :30pm.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 .

• F I R S T A P P E T I S E R S •

Rangers Val ley Wagyu bresaola | caul i�ower | red berr ies | seeds and nuts | re f r i to dress ing

Beetroot cured Tasmanian Petunia ocean t rout | Ikura | avocado | sesame tui le

Burrata | p ickled cherr ies | v ine r ipe tomatoes | f resh shaved macadamia | buckwheat pu�

Art ichoke | r icotta | smoked ee l | fennel pol len | ver jus

Sca l lops | ce ler iac | turmer ic | endives | ba l samic g laze

• M A I N S •

Hiramasa King�sh | zucchini | Cambodian Kampot peppercorns | l ime beurre noiset te | green o l iveanchovy | b lood orange | p i s tachio

Duck leg con�t | gar l ic | rosemary | l emon | bar ley | caramel i sed yoghurt | ka le | parsnip | honey

Iber ico Pork jowl | brusse l s sprout | grapes | Chitose white corn | walnut puree

Dorper baby lamb | sa l tbush | kumquat je l ly | Jerusa lem ar t ichokes

Sanchoku rump cap | bone marrow | p ickled banana sha l lots | Romanesco | smoked mash | cherv i l o i l

• D E S S E R T S •

SWEET WOOD FIRED NAGASAKI CORNRoasted corn ice cream | brown butter espuma | honeycomb | sa l ty �ngers

CHOCOLATE TERRARIUMChocolate c loud | so i l | pars ley & mint sponge | green gooseberry | wood smoke

WILDFLOWERSFlora l - infused mer ingue | ka�r l ime lea f curd | beurre noiset te | coconut sable wheel

Constellations

UNI AND CAVIAR

Sea urchin | Iber ico | Stur ia v intage cav iar

THE FOREST IN THE OCEAN

Abalone | Foie gras | Fores t berr ies | More l

SEA & TEA

Fremant le octopus | Japanese �ying squid | Fennel | Papr ika | Camomile

UMAMI CRUSTACEAN

Sri Lankan mud crab | Pink gar l ic | Seaweed | Furano Japanese melon

TEXTURAL ME DAI

Japanese butter�sh | Rainbow chard | Tobiko | Finger l ime

RABBIT IN A BLANKET

Rabbit | Sca l lop | Tomato | Pine nuts | Citrus | Valrhona chocolate

A SAUCY PIG

5J pork pluma | Carrot | Yogur t | Cranberry | Al l ium | Heir loom beetroot

A COW IN THE GARDEN

Mayura fu l l b lood wagyu oyster b lade MBS 9+ | Bone marrow | Naruto sweet potato | Legumes | Tru�es

( $20 supplement )

MONS CHEESE SELECTION

A se lect ion of ar t i sanal cheeses ser ved at the table

DESSERT ART

Elegant ly cra f ted creat ions spec ia l ly curated by our pastr y chefs a t your table

PETIT FOUR

ElementsIn a world of elements the culinary team at Stellar creates a creates a six and nine-course gastronomic journey. �rough layers of elements, a story unfolds about ingredients, �avours and technique.

“Come into my kitchen”It all starts with ingredients so the �rst 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.

Las t s ea t ing for Element s menu i s a t 9pm. Minimum 2 per sons to d ine .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 .

B Y C H E F C H R I S T O P H E R M I L L A R & C H E F I S A A C H E N R Y

WINE PAIRING RECOMMENDED BY OUR SOMMELIER6- COURSE $88++ • 9- COURSE $108++

6-COURSE ELEMENTS$168 ++

Includes choice of Mons Cheese Se lect ion or Desser t

9 -COURSE ELEMENTS$228 ++

WINE PAIRING RECOMMENDED BY OUR SOMMELIER

Dessert Art

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

NECTARINE

Nectar ine cubes | nectar ine g in sorbet | �owers & herbs je l ly

HONEYCOMB

Golden yuzu pudding | sp iced mango wafer | loca l raw honey | yuzu con�t

WILDFLOWERS

Flora l - infused mer ingue | ka�r l ime lea f curd | beurre noiset te | coconut sable wheel

CHOCOLATE TERRARIUM

Chocolate c loud | so i l | pars ley & mint sponge | green gooseberry | wood smoke

Las t s ea t ing i s a t 9 :30pm. 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 .