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