Food tasting: The Stellar Gastronomic Menu

I was invited to a tasting at Stellar by the lovely Immelia some time ago. We had some time before the tasting and we decided to enjoy a cocktail at 1-Altitude before heading down.

Coupled with good music, a great view and a drink in hand, it is no wonder that 1-Altitude is a hit with dating couples and office executives. A great place to unwind after a stressful day at work!

We were soon ushered to Stellar at 1-Altitude and was immediately impressed by yet another gorgeous view. We were brought to The Private Dining Room where we enjoyed a well, private dining experience! I think it’s the perfect place to entertain business associates and vvvvvvips!

We were there to try The Stellar Gastronomic Menu which features a range of progressive food that stay rooted to the traditions of classic cooking techniques, except this time, providing diners with more flexibility. Diners get to choose from up to 19 items to make up a 4, 5 or 6-course tasting menu that includes the likes of Hokkaido Scallop, Truffle Gnocchi and the Yellow Fin Tuna.

Each dish features a star ingredient that comes with a cast of flavours, textures and aromas to create a unique yet varied dining experience.

While waiting for our food, we indulged in this lovely bread basket.

We first started with the Scallop ($28). It was basically an open ravioli of scallop and parmesan, custard, pear and zucchini paper. The whole sensation of the scallop was sensational. Personally, I’ll never think that scallop could go so well with parmesan AND custard. It blended well together and left a variety of flavours dancing on my tongue. Coupled with the zucchini paper, it left some texture in an otherwise mushy dish.

I was really looking forward to the Bone marrow. ($24). I’m half malay man, I love my Soup Tulang, marrow and all. This was a rather unique fushion take to an otherwise classical marrow dish. Bone marrow fritters was mixed with crispy pork bits, parsley salad and sauce gribiche. I never thought I was against parsley till today. Now I understand why Xiaxue dislikes parsley so much. The dish was nice though a tad oily and salty for my liking.

I tried resisting the Aglio Uni ($44) due to the sheer carbiness of it all but I totally succumbed. Wood fired king prawns was served with capellini, leek, ebi sakura with smoked sea urchin butter. I did think that the capellini was a tad overdone for my liking but the wood fired king prawns totally made up for it. One of my favourite dishes!

I was left really confused at the Yellow Fin Tuna ($44) which was a wood fired yellow fin tuna with rissoni, broadbeans, petit pois, mint, fromage blanc and pickled cucumber. The rissoni made me rather perplexed. Was it rice or was it pasta. In the end, I found out that it was pasta in the shape of rice. The yellow fin tuna was extremely delish.

We were extremely spoiled with this lovely meat platter (not offered with the normal Gastronomic Menu). We sampled various cuts of meat such as Rib Eye, Tenderloin and Wagyu Sirloin.

The dessert experience was extremely jaw dropping. A choice of sweets was offered where one will experience the “dessert art,” where the pastry chef comes to the table to prepare whichever sweet you fancy, be it the Amazing French Strawberries and Rhubarb Glacee, the Flaming Alaska Baked or the Valrhona Chocolate Bomb. Dessert with a showmanship. It is a MUST to order this. Watch the chef prep your dessert from start to finish.