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The essence of progressive Australian cooking can be savoured in every dish of Stellar at 1-Altitude’s signature ‘Elements’ Menu, with the exceptional six or nine-course gastronomic adventure.

While the menu evokes a sense of global influences – epitomising the heart of Progressive Australian cooking – and flavours brought about by the fresh seasonal ingredients featured in each dish, the underlying tone is distinctly Australian.

Stellar

Each course of the ‘Elements’ Menu reflects Stellar at 1-Altitude’s chefs’ dedication to elevating the guests’ experience, showcasing their different personal styles of cooking, utilising modern techniques to get the most of the best seasonal ingredients available.

Diners can expect to experience unfolding palatable sensations through layers of ingredients, flavours and technique, balanced by the four universal elements of earth, air, water and fire.

Stellar

At Singapore’s highest restaurant, texture, purity of flavour and quality of ingredients are paramount when it comes to crafting unique dishes that represent quintessential, progressive Australian cooking. 

Stellar at 1-Altitude’s culinary team draws inspirations from Australia’s rich diversity of multiculturism - taking all this influence - and combining it in a delicious, surprising and clever way, to deliver innovative creations, whilst maintaining the search for direct relationships with artisanal producers and farmers.

Stellar

The essence of progressive Australian cooking can be savoured in every dish of the restaurant’s signature ‘Elements’ Menu, with the six or nine-course gastronomic adventure that is beyond compare.

Guests will be introduced to the ingredients of the day along with the chefs’ conviction of working directly with some of the world’s best farmers and producers.

A Cow in the Garden

A Cow in the Garden by Stellar at 1-Altitude

This forms the prime source of inspiration for the signature six-course and nine-course ‘Elements’ Menu. Diners can expect to experience unfolding palatable sensations through layers of ingredients, flavours and technique, balanced by the four universal elements of earth, air, water and fire.

Each course of the Stellar at 1-Altitude ‘Elements’ Menu reflects our chefs’ dedication to elevating the guests’ experience, showcasing their different personal styles of cooking, utilising modern techniques to get the most of the best seasonal ingredients available.

While the menu evokes a sense of global influences – epitomising the heart of Progressive Australian cooking – and flavours brought about by the fresh seasonal ingredients featured in each dish, the underlying tone is distinctly Australian.

Diners embark on their gastronomic journey with whimsically named courses, like Sea & Tea, Umami Crustacean, Rabbit in a Blanket, A Saucy Pig, and A Cow in the Garden, amongst others.

The other star-studded course is A Cow in the Garden which utilises the recently crowned Australia's Delicious Produce Awards in 2018 - Mayura wagyu beef.

This course evokes the imagery of cattle grazing on the earthiness of the land, with the cut of oyster blade encrusted in bone marrow crumbs infused with herbs. Served on a puree of Naruto sweet potato with legumes glazed with house-made wagyu beef fat.

Stellar at 1-Altitude brings to the table some of the most coveted ingredients sourced from some of the best regions around the world, with the available for dinner only six-course Elements Menu priced at $168++ per person, and the nine-course priced at $228++.

A wine-pairing experience of carefully hand-picked wines with each course can be enjoyed at an additional $88++ and $108++ for the six-course and the nine-course respectively.

A. 1 Raffles Place, #62-02 048616

Reservations can be made through +65 3138 8453 or at [email protected]

Comments

Rated
8
Sylvia
INFLUENCER
59 comments
23 October 2019
As the lift climbed to Stellar @ 1-Altitude I felt my sense of excitement heightening. Positioned in the prime location on Level 62 of One Raffles Place, I was about to taste the signature nine-course “Elements” menu. A bit unsure of my eating ability to see a nine-course menu through, I was certain that I didn’t want to miss a thing on this stunning culinary ride. Chef Isaac a man who exudes passion for his work, was very enthusiastically serving his creations to the many patrons around. An avid progressive Australian cuisine fan, I savour the freshness of produce which shouts out at Stellar. Chefs Millar and Isaac take pains to derive the finest seasonal ingredients from farmers at source. From the first dish “Uni and Caviar” I could taste the light, fresh ingredients. Sea urchin with a strip of crunchy Iberico this custard-like dish was full of flavor. A great start to the nine-course menu! I had a Katnook, Founder’s Block chardonnay in hand. Dry and crisp to the palette it was a super accompaniment to the next dish “Sea & Tea” – Fremantle octopus with Japanese flying squid. At Stellar I noticed the names were rather ingenious. Coined almost metaphorically, they were easier to recall. This was the most creamy and tender octopus I had ever tasted. If this was offered as a main meal I would take it. The slice of fennel grilled to perfection added to the light spice of paprika. This dish was obviously a combination of fresh produce and experience of the chef. Too good to be true! The “Umami Crustacean” arrived. Sri Lankan mud crab with pink garlic, seaweed and Japanese melon. I gorged every bit of this delicious crab meat on ginger custard and sesame seeds. I loved the Japanese flavours so this was certainly a dish up my alley. For those of you reading this who are already feeling full to the brim, there is the option of a three course menu at Stellar. You get to choose a starter, main and dessert from a list provided on the menu. So there’s something for everyone! For diners like me who were comfortable to carry on, I decided to switch wines to the Toscana 2016 Ruffino. Smooth on my palette I thought this would pair perfectly for the next dish – Textural Me Dai. A rather large piece of butterfish, very flaky and meaty this was accompanied with rainbow chard, tobiko and finger lime. I commented to Chef Isaac of Stellar that his sauces were outstanding. Layered with flavour, I could see the amount of work that went into making a sauce like this. He went on to explain the process which pretty much confirmed my suspicions. To break the eating sequence I loved the trip to the garden to meet Debbie who was waiting to introduce me to a variety of micro-herbs. From Cressida which had an after flavour of wasabi, to red amaranth that tasted like beetroot and finally cinnamon basil that had liquorice written all over it. This little saunter to the micro-herb garden is part of the six and nine-course menu which I think is a great idea. It got my body moving and re-focusing on something outside the food sequence. Back in my seat, The “Rabbit in a Blanket” was so creative. Wrapped in a scallop sheet it sat on Valrhona chocolate and was accompanied by hazelnut shavings. Much like the texture of pulled pork, the rabbit meat was well marinated with cumin and other spices to give it a beautiful all-rounded taste. While this was good my favourite main dish was definitely “A Saucy Pig” which was prepared with 5J pork pluma. This is premium pork fillet taken from the shoulder, the part of a pig that is marbled liberally with fat that melts and suffuses the meat with tender, succulent flavour. So full of taste Chef Isaac of Stellar encouraged me to cut a slice of meat and slide it through the various colourful blobs of sauce that were carrot, yogurt, cranberry, allium and beetroot. Heavenly to say the least – a must try! I am sure you already know that these palatable sensations through layers of ingredients, flavours and techniques are the order of the day at Stellar. This takes a full life cycle of deep experience, from sourcing ingredients to serving the dish that is reserved only for culinary expertise. “A Cow in the Garden” was my last main for the night. Mayura full blood wagyu oyster blade MBS 9+ was succulent and full to the palette. An outstanding piece of meat I devoured the lot shamelessly, unwilling to waste even a tiny morsel. Rich with bone marrow, sweet potato, broad beans and shaved truffle, it was a rich dish. I found the red wine a great companion to this dish. Another stunner at Stellar! For cheese lovers a variety of five amazing cheeses arrived. Aged to perfection they were served with a dessert wine that was perfect, yet again. I have to say wines served at Stellar are really fantastic and well picked for the food served. The end of my night saw a demonstration of petit four prepared right in front of my eyes. I love drama at the table so there I was right in the middle of it. Watching the experienced dessert maker do her thing. Like a sharing platter for all to tuck in, I found the four desserts wonderful to pick on. That’s the great thing about sharing platters. I can eat as much or as little. If you’ve not been to Singapore’s highest restaurant Stellar at 1-Altitude then it is a must. Very popular at lunch too, there are three, four and five-course menus on offer. With stunning views as you dine this is a one of a kind experience. When a restaurant sources butter from Bordier that is exclusive to it, then you know this is truly special. So for that next special occasion, venture up to the rooftop bar for a drink then down to this relaxed fine dining restaurant for a culinary journey that is second to none!
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Rated
7.5
Richard
ELITE
789 comments
16 October 2019
While the menu evokes a sense of global influences – epitomising the heart of Progressive Australian cooking – and flavours brought about by the fresh seasonal ingredients featured in each dish, the underlying tone is distinctly Australian.
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Rated
8
John
ELITE
193 comments
11 October 2019
Chef Chris Millar od Stellar explains "Artisanal producers and farmers such as single-source full blood Mayura Wagyu in Limestone Coast of South Australia, Petuna Ocean Trout from Tasmania, Hiramasa King Fish from South Australia, Sustainable Jade Abalone from Victoria to name a few are featured on the Elements menu." The Elements of air and fire are presented right and centre to diners with the chefs perfectly balanced flavours with Sea & Tea which sees the Fremantle Octopus charred after being poached in camomile tea broth, paired with sashimi style Japanese Flying Squid, served in a delectable soy honey emulsion sauce, with Baby Fennel cooked in orange juice. Another prodigious course is the previously unknown pluma, which is a tasty and aromatic cut, considered the most authentic flavour coming from acorn-fed 100% ibérico meat. This cut of ibérico, the 5J pork pluma, is given the spotlight in “A Saucy Pig”, and is exclusive to Stellar. The pluma is char grilled heavily on the outside and served medium rare on carrot gel, with caramelised yogurt, allium puree, and finished off with red wine jus, pickled beetroot and shallot crumbs for texture.
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