Ingredients of the Season

C A R A B I N E ROS P R AW N S

JAPANE S E SNOW CRAB

L AVENDER SORREL

Firm texture, beautiful Carabineros are a

The snow crab is found in the

Stellar now has its very own living

large deep-sea prawn species known to the Spanish and Portuguese as “Carabineros”, to the English as “Scarlet Shrimp” or “Cardinal Prawns”, to the French as the

deepest and coldest waters in the Sea of Japan. They are only allowed to be fished 4 months a year and prized for their

herb garden. Try a ‘trip to the garden’ and taste a selection of herbs including lemon meringue scraped

W ES TH O L ME WAGY U R I B EYE Westholme pristine

Wagyu

Mitchell

grazes

on

grasslands

Queensland together with grain fed to develop a rich marbling.

delicate sweet meat.

with Lavender sorrel.

LO C H F Y N E SALMON

LIVE JAD E T IGER ABALO NE

This salmon is produced in the

Sustainable abalone from Victoria

DU M E CES A R I S AU CIS S O N FRO M COR S ICA

PURP L E ARTIC HOKE S FROM I TA LY

pristine deep sea waters of

Australia. Kept alive in tanks in

Located in the middle of the

These seasonal globe artichokes

Loch Fyne in Scotland.

Singapore these abalone are tender

Corsican mountains, Dume Cesari

are at their best during the

The salmon is dry cured and then

and rich in umami.

farms his pigs on a diet of barley and

summer months with a tender

lightly smoked using wood chips

cereals in the summer and natural

nutty character

from retired whisky barrels.

acorns and chestnuts in the winter.

“Crevette Imperiale”, and are renowned for their striking bright red color.

The dry aging of up to 24 months creates a unique character and taste.

in

Constellations

BY CHEF CHRISTOPHER MILLAR

AUTUMN GASTRONOMIC 6 CO URS E C ONSTE LL ATI ON $120 + + WI NE PAI RI NG $98++

Sea Sa l t L o c h Fy n e Oy s t e r s s m o k e d wi t h Hi b i s cus | oy s t e r j e l l y | s e a s p a r a g us 2 0 1 2 Gi n za So u m e i, Extra Br ut Re se r ve , Pe ne de s, Spain

or L i ve Jad e Ab a l o n e | f o i e g r a s | m o re l ( s up p le m en t $ 1 0 )

2 0 1 5 So u m e i , Ginza, Granach a, Pe ne de s, Spain

C ar ab i n e ro s p r aw n | p a r m e s a n cre a m | e g g yo l k i n s m o k e d o i l | b a co n a s h ( s up p le m en t $ 1 0 )

2 0 1 5 L a Prova Fiano , A de laide Hills, Australia

or ‘ Vacherin’ of fromage de Chèvre | ca r a m e l i s e d b l a ck m i s s i o n fig s 2 0 1 4 Fra n z Ha a s Ge w ur tztramine r, Alto A dige , Italy

Tr u ffle l a t t e | t r u ffl e m a ca ro n 2 0 1 5 Pa zo de Se no rans Albar ino , Rias Baixas, Spain

Tr i p t o t h e Ga rd e n | Ni t ro p o a ch e d l e m o n m e r i n g u e | f re s h he r b d u s t Frenc h w i l d s k a t e w i n g | k o h l r a b i re m o ul a d e | co n fit p o t a t o | ha ze l n ut a n d ca p e r s 2 0 1 3 Pu y Redo n, Ch ardo nnay, So uth we st France

Po a c h e d Ve n i s o n l o i n | b u r n t c e l e r i a c | p i ck l e d p a r s n i p | m us hro o m v i n a i g re t t e 2 0 1 5 Sto n i er Pi n o t No ir, Mo r ningto n Pe ninsula, Australia

or Mai n e l o b s t e r | t r u ffle r i s o n i | g i ro l l e | p a n ce t t a | p i n e n ut s ( s up p le m en t $ 2 5 )

2 0 1 4 Sto n i er C h a rdo nnay, Mo r ningto n Pe ninsula, Australia

D E S S E RT A RT ( se l e ct 1 p e r p e r s o n ) 2 0 1 3 De B o r to l i No b l e One , Bo tr y tis Se millo n, Rive r ina, Australia

Minimum 2 pax orders of Constellations menu per table. Last order for Constellations is at 9.15pm. To enjoy your gastronomic experience please allow a minimum of two hours. All prices are still subjected to 10% ser vice charge & prevailing gover nment taxes.

Constellations

BY CHEF CHRISTOPHER MILLAR

THE ANTIPODES An·tip·o·des ( ăn-tĭp′ə-dēz′)

8 CO URS E C ONSTELL ATI ON $190 + + WI NE PAI RI NG $115++

SNOW CRAB Seasonal Japanese snow crab par fait | braised leek | cured egg yolk | grape mustard 2 0 1 0 Pe n g Wi n e Ma g el l a n Ch ardo nnay Sauv igno n Blanc, Maipo , Ch ile

L A N G O U S T I N E S TA RTA R E L an g o u s t i n e s | gre e n ap p l e | p i s t a ch i o ca v i a r | l a ve n d e r s o r re l 2 0 1 5 Pa zo de Se no rans Albar ino , Rias Baixas, Spain

G R E E N PE A Gre e n p e a ve l o u t é | b a by b a ck r i b s p h e re s

2 0 1 5 L a Prova Fiano , A de laide Hills, Australia

FO I E G R A S Pa n - f r i e d f o i e g r a s | oy s t e r t a r t a re | h o r s e r a d i s h | n o r i b ut t e r b r i o ch e 2 0 1 4 Fra n z Ha a s Ge w ur tztramine r, Alto A dige , Italy

T R I P TO T H E G A R D E N Ni t ro p o ac h e d l e m o n m e r i n g ue | f re s h h e r b d us t P OAC H E D V E N I S O N LO I N Bu r n t c e l e r i a c | p i c k l e d p a r s n i p | m us hro o m v i n a i g re t t e 2 0 1 5 Sto n i er Pi n o t No ir, Mo r ningto n Pe ninsula, Australia

F R E N C H W I L D S K AT E W I N G Frenc h w i l d s k at e w i n g | k o h l r a b i re m o ul a d e | co n fit p o t a t o | ha ze l n ut a n d ca p e r s 2 0 1 3 Pu y Redo n , Ch ardo nnay, So uth we st France

W E S T H O LM E WAG Y U R I B EY E M B 3 - 5 Josper gr illed Wes th ol m e w ag y u | s h a l l o t e s p u m a | b l a ck cur r a n t k e t ch up | w i l d m u s h ro o m b l u e f oot | g i rol l e 2 0 0 9 C h a tea u de Pibar no n, Bando l, France

B ACO N & E G G S Sheep’s milk yoghur t | Elderflower honey | bacon soil Sc a n a vino Mo scato d’A sti, Italy

Minimum 2 pax orders of Constellations menu per table. Last order for Constellations is at 9.15pm. To enjoy your gastronomic experience please allow a minimum of two hours. All prices are still subjected to 10% ser vice charge & prevailing gover nment taxes.

Constellations

BY CHEF CHRISTOPHER MILLAR

AUTUMN GASTRONOMIC V EGETAB L E C ONSTE LL ATION $120 + + W I NE PA I RI NG $98++

Wo o d - fi re d Sa l s i f y | ba s i l g e l | g re e n t e a d us t | t u i l e d e n t e l l e 2 0 1 5 C h a te a u Be l Air Blanc, Bo rde aux, France

He i r l o o m t o m a t o e s | b a s i l 2 0 1 5 L a Prova Fiano , A de laide Hills, Australia

W h i t e Gaz p ac h o | g r a p e s | m a rco n a a l m o n d s 2 0 1 4 Sto n i e r C h a rdo nnay, Mo r ningto n Pe ninsula, Australia

Gn o c c h i | a s p a r a g u s | w i n t e r t r uffl e 2 0 1 5 Sto n i e r Pi n o t No ir, Mo r ningto n Pe ninsula, Australia

Po rc i n i r a v i o l i | z ucchi n i b l o s s o m 2 0 1 3 C h a tea u Be l Air Ro uge , Bo rde aux, France

D E S S E RT A RT ( se l e ct 1 p e r p e r s o n ) 2 0 1 3 De B o r to l i No b l e One , Bo tr y tis Se millo n, Rive r ina, Australia

Minimum 2 pax orders of Constellations menu per table. Last order for Constellations is at 9.15pm. To enjoy your gastronomic experience please allow a minimum of two hours. All prices are still subjected to 10% ser vice charge & prevailing gover nment taxes.

Autumn THREE COURSE MENU $95

++

( O N E M AIN + O N E APPE TISER + ONE SOUP OR DESSERT ) Charcoal Bread $10 Smoked French Butter | Brandade | Olives | French radishes

•

S T A R T E R S

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SNOW C RAB Seasonal Japanese snow crab par fait | braised leek | cured egg yolk | grape mustard ($10 supplement)

FOIE GRAS Pan-fried foie gras | oyster tar tare | horseradish | nori butter brioche

D AILY L IVE OY STERS Four freshly shucked oysters Fine de Claire oysters with sake jelly & Pacific oysters with tamarind and turmeric (Additional oysters $6 per piece)

CHARC UTERIE (selection for 2 pax) Jamon Serrano Gran Reser va | Joseph Cesari saucisson from Corsica Rillettes | Chris’ foie gras par fait Ser ved with accoutrements

CAR ABINE ROS PRAW N ‘C ARBONARA’ Parmesan cream | egg yolk in smoked oil | bacon ash ($10 supplement)

WO OD - FIRED SALSIFY Salsify | basil gel | green tea dust | tuile dentelle

T WICE BAKED GRUY ERE SOUFFLÉ Tr uffle salad

TRUFFLE L AT TÉ Hot leek and potato soup | black tr uffle | tr uffle macaron

Al l p r ice s a re stil l su bje cte d to 10% s er v i c e c h ar g e & prevai l i n g g over n m en t t axes

Autumn •

M A I N S

•

LEMON TORTELL I Homemade tor telli | smoked crème fraiche | lemon | caviar | garden broth

TURBOT Ar tichokes Barigoule | radicchio | aged balsamico

BR A I SE D SANCH O K U WAGY U SHORT RIB MB SCORE 5 IN STOUT Charlotte potatoes | Girolles mushrooms ($25 supplement)

MAINE LOBSTER Tr uffle risoni | girolle | pancetta | pine nuts ($25 supplement)

TRUFFL E GNOCCHI Summer greens | smoked gnocchi | black tr uffle

POULET NOIR Poached French chicken | foie gras | celeriac | espelette butter

FROM THE WOOD FIRED JOSPER Sanchoku Wagyu Striploin MS6 (220g) ($25 supplement)* Rangers Valley Black Onyx Angus Ribeye MB3+ (220g) ($20 supplement)* Stanbroke Augustus Angus Tenderloin MS2 220g Kobe Cuisine Wagyu Onglet (220g) ($10 supplement)* Hida Prefecture A4 Ribeye (180g) ($85 supplement)* Victorian ‘Tomahawk’ of Lamb Westholme Wagyu Ribeye MB3-5 (220g) ($25 supplement)* WAGYU PLATTER FOR TWO CARVED AT THE TABLE Sanchoku Wagyu Striploin | Kobe Cuisine Onglet | Hida Prefecture A4 Ribeye (Supplement $130 per platter) *additional supplements on these items Al l p r ice s a re stil l su bje cte d to 10% s er v i c e c h ar g e & prevai l i n g g over n m en t t axes

Autumn •

D E S S E R T

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C RAB APPL E Crab apple tar tin | green apple sorbet | calvados

VALRHONA C REMEUX Caramelised chocolate cremeux | almond praline | cornflower blossoms

W HITE PEACH Pe a c h a n d l yc h e e s o r b e t | co m p re s s e d p e a ch | s a ut e r n e s | b e r r i e s

ST YL ES OF CITRON Pa ssionfr uit mousseline | Yuzu sorbet | confit of pink grapefr uit | finger lime | tahitian vanilla sponge

BACON & EGGS Sheep’s milk yoghur t | Elderflower honey | bacon soil

LICH U C HOCOL ATE PARFAIT Bee pollen | honey grand marnier | lemon balm

ARTISANAL CHEESES Ser ved with quince paste, pear, celer y, crackers and countr y bread Brie De Meaux | Manchego | Taleggio | King Island Roaring For ties Blue | Livarot | Reblochon Select three cheeses

Al l p r ice s a re stil l su bje cte d to 10% s er v i c e c h ar g e & prevai l i n g g over n m en t t axes