Stellar at 1-Altitude, on level 62 of One Raffles Place, has a new menu of progressive Australian, produce-driven dishes.
Fine dining lovers are spoilt for choice in Singapore (it’s an expensive hobby though, mind you!).
There are award-winning restaurants, Michelin-starred restaurants and chefs that come with long lists of accomplishments. Amidst all this, it’s always a pleasure to treat yourself to a meal at an establishment that does not take its diners for granted. One that reinvents its menus, and continues to dish out surprises. A meal at Stellar at 1-Altitude is a feast for the senses, both for its unparalleled view and for the exciting food. While the decor could use a bit of an upheaval, we hear that is in the offing.
Having recently introduced an eight-course degustation known as the Antipodes menu ($190++ per person, an additional $115 for wine pairing), chef Christopher Millar is serving up a few tongue-in-cheek dishes, some sophisticated renditions and even a little ‘show and tell’; all of which use seasonal ingredients and his progressive Australian style of cooking and presentation.
Have a special occasion coming up? This is the menu to treat yourselves to mama!
The chef promises uber-fresh, season-driven ingredients, and boy does he deliver. One of the initial courses is a Japan-imported snow crab parfait, where souffle-like crab sits on a sheet of braised leek and droplets of grape mustard and pea sized globules of cured egg yolk are added in for both flavour and texture.
There is a foie gras course, but its accompaniments are far from the usual — clouds of buttery brioche bread, an oyster tartare and mild horseradish. We loved the clever juxtaposition of buttery foie, cake-like bread and tart tartare.
In the middle of your meal, a palate cleanser is served with much fanfare. The chefs invite you to walk over to Stellar’s ‘herb garden’; where fresh, seasonal herbs are planted in an indoor mini garden. Here, the chefs use liquid nitrogen to create ‘herb snow’ and serve it atop a nitro-poached icy blob of lemon meringue. So much fun!
Our main of skate fish’s wing was served with a kohlrabi slaw with confit potatoes (cooked with caper butter) and hazelnuts are freshly sliced one. This was our first time trying the boneless, cartilage-rich fish and Stellar’s version does great justice to its unique texture.
When dessert arrives, it is truly as though they have saved the best for last. We had heard good things about Stellar’s pastry chef, Jasmin Chew’s exemplary dessert art, and the ‘Bacon & Eggs’ is the proof in the pudding. There is sheep’s milk yogurt, elderflower honey and bacon “soil”. Its served in an ice orb which when smashed onto your dessert plate, resembles a runny, sunny side up.
The menu is here to stay, but the dishes within will change with the availability of ingredients and seasons. Go now, thank us later.
The eight-course Antipodes Menu is priced at $190++ per person, available for dinner only. Wine pairing with the dinner is priced at an additional $115++.