Stellar at 1-Altitude Sunday 3 Hour, 3-course a la carte, free-flow Perrier-Jouet Champagne, Cocktails, Wine & Spectacular Views

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 flavor, 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 flavor 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 flavor.

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!

New gastro heights at Stellar’s Free-flow Sunday Brunch

It’s always a culinary experience at Singapore’s best rooftop restaurant, even more so now with their newly-launched Sunday brunch menu.

Chef Chris Millar and team have conjured up a premium, un-fussy and delectable range of dishes focusing on quality ingredients that highlight the straight- forward and global approach of Australian cuisine. Add free flow Ruinart champagne and gin-based cocktails to your meal and you’re all set for a supremely lovely Sunday brunch with a picture postcard view of Singapore’s famed bay area.

Must-try items on the menu include seasonal produce such as grilled asparagus with smoked eel, Parmesan cream and feta; Australian wagyu in red wine jus, smoked salmon with egg for that lusciously creamy egg yolk breaking moment. Simple yet so delicious!

Dessert is a spectacular presentation of sweet delights that will have you whipping your phone cameras out. Order all three desserts for an extravagant, wow-inducing moment. You will not be disappointed with the pavlova, chocolate cloud, parsley mint sponge, floral-infused marsh mellow, coconut sable wheel; truly a sight and taste to behold.

Stellar’s free-flow Sunday Brunch - features a free-flow of the lush Perrier-Jouet Champagne - BUBBLES AND BBQ IN THE SKY - that continues skyward to 1-Altitude. Diners can opt for a 3-hour free-flow of Perrier-Jouet Champagne, 2 specially concocted weekend cocktails and house pour wines, at $130++ and order from the à la carte menu, or go with the Communal Bubbles and BBQ Menu for $200++ per person which includes free-flow of the champagne, cocktails and wine. There is a full a la carte menu available as well as a food only communal brunch menu at $80++.

At 1-Altitude Gastro Lounge, wind-up the weekend with an altitudinous experience and continue round two of the bibulous brunch at 1-Altitude, at the refreshed indoor Gastro Lounge space on Level 61 from 2pm, and at the highest Alfresco bar in the world, from 4.30pm.

Light bites from the Gastro Lounge menu will be available with platters of delectable Shredded Roast Duck Spring Rolls with Caramelised Onion and Hot Sauce, Honey Rosemary marinated Chicken Wings and Drumlets, Pulled Pork Mantou Sliders, as well as Crumbed Calamari and Prawns at $55++. For a top up of $20++, Truffle Cheese ‘Toasties’ on Brioche and Smoky Spicy Fries with Sriracha and Parmesan Cheese will be added to the platter.

Only on Sundays, Perrier-Jouet Champagne is available “1-for-1” at the price of $220++ per bottle.

Also available is the specially concocted Singria at $18++ per glass and the La Dolcetini at $15++ per glass.