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Mar Dinner 2019 Menu Web

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Mar Dinner 2019 Menu Web March Dinner Menu Ingredients of the Season LOCH FYNE ROCK ROSE GIN LAVENDER MAYURA Salmon and Oysters Nestled in a quiet village deep in SORREL WAGYU Ethically sourced and harvested from cool, Award-winning Mayura Full blood the Highlands of Scotland is Stellar now has its very own living clear waters of Scotland’s West Coast, Dunnet Bay Distillery. Its highly Wagyu beef is from the pristine herb garden. Try a ‘trip to the Lime Stone Coast in South Loch Fyne salmon is smoked using acclaimed Rock Rose Gin is garden’ and taste a selection of Australia. Mayura is a single source generations-old artisanal methods and is avoured with botanicals such as farm which means the Wagyu herbs including lemon meringue renowned for its quality. Loch Fyne oysters sweet cicely, which brings lovely remain there for all their lives. e are individually size graded, puried in liquorice and aniseed notes, bog scraped with Lavender sorrel. feed is also all grown on the farm ltered seawater and dispatched live. myrtle for its herbal avour and and they have a special grain mix which includes chocolate. All this e avour of the oysters vary from salty nally apple mint with a slightly contributes to this Wagyu achieving sweeter mint to taste. to almost sweet between seasons. the highest possible marbling score of 9 plus. KAMPOT GREEN STURIA FROMAGES MON HOKKAIDO UNI since 1960 PEPPERCORNS e ban on harvesting sea urchins CAVIAR Hervé Mons is a third generation Kampot pepper corns from Sustainably produced in the aneur, and one of France’s most in the Shakotan area of Hokkaido is Cambodia grow best at foot of the Bordeaux region of France, Sturia respected and award-laden cheese usually lifted in June. e time to caviar is meticulously selected experts. He sources French and Swiss mountains because of the quartz in enjoy fabulous fresh sea urchin is grain by grain and tasted at every cheeses from specialist regional the soil. Due to the policies of the producers then carefully matures June to August. e uni from stage of the production process. Khmer regime they went into a them at his facility Tunnel de la Hokkaido is the most prized A delicate salting process enables a Collonge, a converted railway tunnel decline. However now there is a because of the kombu, or kelp, robust expression of a long hazelnut in nearby Ambièrle, France to resurgence. One of the world’s best avour on the palate. produce a wide ranging and that they feed on, and the clean peppers they are highly perfumed ever-changing array of spectacular water where they live. artisanal cheeses. and fragrant. THE PLÉNITUDE SUITE Follow our culinary team as they source for the world’s ultimate ingredients to pair perfectly with the Dom Pérignon Plénitudes. Ten courses served omakase style featuring the very best of the season. Paired with three dierent Plénitudes, Dom Pérignon Vintage 2009 Dom Pérignon Rosé Vintage 2005 Dom Pérignon P2 2000 Ten-course sensorial menu $350++ e Plénitude Pairing $550++ Last order for 10-Course Sensorial menu is at 9:30pm. All prices are still subjected to 10% service charge & prevailing government taxes. Constellations BY CHEF CHRISTOPHER MILLAR 6-COURSE CONSTELLATION $160++ VEGETARIAN OMAKASE $140++ WINE PAIRING RECOMMENDED BY OUR SOMMELIER $98++ Steamed sea urchin custard | Iberico cracker | Sturia vintage caviar ($10 supplement) or Tajima ank tartare | cured egg yolk | egg cont | grape mustard Taste of Loch Fyne | Rock Rose Gin marinated Loch Fyne Kinglas salmon | Loch Fyne oyster Australian avocado | ikura | sesame cracker or Deep fried purple g | Tosi gorgonzola | Madagascan honey | Iberico crisp Mud crab, vongole clam and saron broth | bamboo clam | garlic mandarin crumble or Lautrec Pink garlic velouté | snails | basil Crispy skinned baby Japanese Amadai | Tarama beurre noisette | zucchini | Cambodian kompot or Charred Japanese octopus | umami broth | bonito akes | fresh green pea Mayura Full Blood Wagyu Oyster Blade 9+ | Bone marrow crust | Trued chervil root | Crispy Dutch cream potatoes in Wagyu dripping or Roast Dorper baby lamb | Salt bush | Jerusalem artichoke | Kumquat jelly or Seared lemon sole “meuniere” | beurre noisette | capers | charlotte potato | clam emulsion Last order for Constellations menu is at 9:30pm. All prices are still subjected to 10% service charge & prevailing government taxes. Elements BY CHEF ISAAC HENRY 9-COURSE ELEMENTS $220++ WINE PAIRING RECOMMENDED BY OUR SOMMELIER $108++ In a world of elements the culinary team at Stellar creates a 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. BURRATA AND MUESLI Burrata | white nectarine | muesli | almond THE BEETROOT Heirloom beetroot textures | apples | cream CHEESE AND HAM Brie De Meaux | carrot | Ibérico SEA AND SPICE Squid | geoduck | fennel | smoked paprika BUDDHA AND CHARD WALK OUT OF THE BAR Japanese butter sh | swiss chard | yellowfoot chanterelles | Buddha hand citrus PIG ON A LOTUS Pork Jowl | lotus seeds | garlic custard STEAK AND POTATOES Japanese Kagoshima Wagyu Ribeye MBS A5 | Naruto sweet potatoes | hay | Peruvian yam | true MONS CHEESE SELECTION Table service DESSERT ART Elegantly crafted creations specially curated by our pastry chefs at your table PETIT FOUR Last order for Elements menu is at 9:30pm. All prices are still subjected to 10% service charge & prevailing government taxes. • DESSERT ART • WINE PAIRING RECOMMENDED BY OUR SOMMELIER SWEET WOOD FIRED NAGASAKI CORN Roasted corn ice cream | brown butter espuma | honeycomb | salty ngers VALRHONA CREMEUX Caramelised chocolate cremeux | almond praline | cornower blossoms WHITE PEACH Peach and lychee sorbet | compressed peach | sauternes | berries HONEYCOMB Golden yuzu pudding | spiced mango wafer | local raw honey | yuzu cont WILDFLOWERS Floral-infused meringue | kar lime leaf curd | beurre noisette | coconut sable wheel CHOCOLATE TERRARIUM Chocolate cloud | soil | parsley & mint sponge | green gooseberry | wood smoke Last order is at 9:30pm. All prices are still subjected to 10% service charge & prevailing government taxes..
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