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Food Review: Stellar at 1-Altitude – Truffle Constellation Menu for month of July

 
When I found out Chef Christopher Millar had created a truffle constellation menu for the month of July, I was eager to find out how it would fare. The star of the eight-course degustation menu (S$190++ or additional S$95++ with wine pairing) is none other than the Manjimup winter (black) truffle from Western Australia, which apparently, is in season now.

photo credit: Stellar at 1-Altitude.

Manjimup winter truffle. Photo credit: Stellar at 1-Altitude.

Arriving at Stellar at 1-Altitude, it’s impossible not to be struck in awe by the glass windows overlooking the picturesque sight of the marina.

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One of the 3 amuse bouches.

One of the 3 amuse bouches.

3 amuse bouches later, my belly was ready for the jelly, or rather the truffles.

Loch Fyne salmon tartare wrapped in Corsican Valetta with wild asparagus, almond milk curd and black truffles

Loch Fyne salmon tartare wrapped in Corsican Valetta with wild asparagus, almond milk curd and black truffles.

Loch Fyne salmon tartare wrapped in Corsican Valetta with wild asparagus, almond milk curd and black truffles

Comprised of a delicate piece of sustainable Scottish salmon wrapped in an almost translucent pork jowl (cheek), the freshness of the ingredients definitely earned its stripes as one of my favorite dish of the night.

Truffle scrambled Japanese red egg with sevruga caviar.

Truffle scrambled Japanese red egg with sevruga caviar.

Truffle scrambled Japanese red egg with sevruga caviar

You might wonder: “Where is the scrambled egg?” Covered by a soft blanket of truffle milk skin, the perfectly cooked scrambled egg laced with finely chopped truffles is really what you would call “heaven on a bite”. I’m always wowed by chefs who manage to transform a humble ingredient into a five-star quality dish.

Truffle latte with truffle macaron

Truffle latte with truffle macaron.

Truffle latte with truffle macaron

Next, the truffle latte continued the trend of taking humble ingredients to the next level. The foamy silky broth is a combination of potato and chicken stock so triumphantly flavorful I had to take my time to savor every last drop.

Smoked gnocchi with black truffles and summer greens

Smoked gnocchi with black truffles and summer greens.

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Truffle risotto with poached Main lobster and shaved winter truffles.

 

Truffle risotto with poached Main lobster and shaved winter truffles

The best was reserved for the last. Chunks of super fresh lobster meat accompanied by risotto cooked to al dente perfection. The creaminess of the rice lingered in my mouth long enough for me to make out subtle hints of truffle essence.

 Madagascar honey truffle ice with chocolate shavings

Madagascar honey truffle ice with chocolate shavings.

Madagascar honey truffle ice with chocolate shavings

The grand finale to this close-to-perfect dinner came in the form of this truffle ice cream. This unusual flavor gave my tongue a 360° taste workout. In a good way that is. I could do without the chocolate shaving and enjoy this dessert on its own.

Each of the dishes focuses very much on the star ingredient and yet did not compete with the rest of the other flavors. Besides the culinary excellence, the service was commendable.

 

*This is a collaborated post in partnership with Stellar at 1-Altitude.

 

Stellar at 1-Altitude

Level 62, 1 Raffles Place Singapore 048616
Tel: +65 6438 0410 | Website

Opening hours:
Mon – Fri: 12:00 pm – 2:00 pm, 6:30 pm – 10:00 pm
Sat: 6:00 pm – 10:00 pm
Sun: 6:00 pm – 9:00 pm

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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