At Stellar at 1-Altitude, you’ll find yourself swinging amongst the stars of gastronomy heaven.
Award-winning executive chef Christopher Millar’s Constellations Summer Gastronomic dinner menu allows diners to not only enjoy the breathtaking view of the Singapore skyline, but also enter a world of gastronomy where food and the senses collide. The main idea is to take diners on a gastronomic journey, by designing their own six to eight-course meals.
Diver Caught Scallop. Photo courtesy of Stellar at 1-Altitude.
I recently had the chance to go on this gastronomic journey, which kicked off with the Diver Caught Scallop with Parmesan – a scallop nestled amidst deconstructed carbonara. The scallop was plump and tender, a testament to the level of perfection it was cooked.
King Prawn with Tarama Clouds and Wild Asparagus. Photo courtesy of Stellar at 1-Altitude.
King Prawn with Tarama Clouds and Wild Asparagus was simply delicious. The prawn was sweet and juicy which complemented the light and smokey tamara clouds and wild asparagus.
Wood Fired Cauliflower with Tahini and Mint. Photo courtesy of Stellar at 1-Altitude.
“A Fine Swine” – Suckling Pig, Iberico Pluma, Kurobuta Pork Belly. Photo courtesy of Stellar at 1-Altitude.
“A Fine Swine” found its way to my heart. It was difficult not to be tantalised, especially for a meat lover. The suckling pig was juicy and succulent. And, the Iberica pluma (a slice of the shoulder from an Iberico pig) was rich and delicious. With each bite, it was an explosion of porcine goodness. Pork belly is my all-time favourite cut of meat, and the Kurobuta pork belly was beautiful. Its melt-in-your-mouth texture had me at the first bite, and the crackling brown skin sealed the deal.
The highlight was definitely the Japanese Hida Wagyu Beef A5, served with Bone Marrow. The Hida Wagyu is beef from a Japanese black-haired cattle breed (also called the Japanese Black) from the Hida region, and A5 is the highest grade given only to the finest beef. This was clearly evident in this dish. The meat was cooked to medium rare, retaining its juice and fat. The flavour lingered in my mouth. And the bone marrow gave the dish that extra richness.
After the luxurious mains, we were presented an intricate dessert art platter by Chef Jasmin Chew.
Frozen Strawberry Parfait. Photo courtesy of Stellar at 1-Altitude.
Vanilla Blacnmange. Photo courtesy of Stellar at 1-Altitude.
Valrhona Macaé Chocolate Ganache. Photo courtesy of Stellar at 1-Altitude.
The Varlhona Macaé Chocolate Ganache and Orange Rum Baba was a dream. The delicate bittersweet chocolate balanced beautifully with the orange rum baba. That was a beautiful ending to my journey at Stellar@1-Altitude.
The Summer Gastronomic Menu at Stellar@1-Altitude will run till 31 August 2015 (only applicable for dinner). Prices are $120++ for 6 courses, $140++ for 7 courses, $160++ for 8 courses; optional Krug pairing menu, $400++ a person.
Stellar@1-Altitude
One Raffles Place,
1 Raffles Place, Level 62
Singapore 048616
Tel: +65 6438 0410
