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| Tajima ribeye MS 9 |
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| Tajima chuck rib |
Wagyu lovers listen up!
With immediate effect, Stellar @ 1 Altitude launches the The Road to Tajima, a programme where the restaurant uses the F1 wagyu reared exclusively for the 1 Group from Tajima’s farm at Tiana Park, New South Wales.
A crossbreed between a wagyu full blood 100% bull with an Angus cow, the F1 wagyu/angus is fed on a diet of both grass and grains, and exclusively on grains during its end stage, so that its meat has a beefy flavour, yet yields the buttery texture of a fullblood wagyu.
While beef from other farms will continue to make an appearance on the menu, Stellar’s Tajima drive aims to showcase a mix of both classic and offcuts from the Tajima F1 cattle.
Executive chef Christopher Millar has put together a number of Tajima F1 beef dishes throughout the restaurant’s array of menus: the six-course Constellation menu at S$130++, the eight-course The Antipodes menu at S$190++ and the three-course pre-fixe menu at S$110++.
For starter, Tajima tri-tip arrives as a mound of steak tartare tossed in horseradish, mustard and olive oil, and served with micro cress on toasted sour dough.
The Tajima chuck rib is brined for three days, then braised, grilled in the Josper oven and served with heirloom carrot puree alongside garden peas.
A highlight for wagyu lovers is the Tajime ribeye MS 9 – the buttery strip of meat is cooked a la plancha and served with crusted gnocchi as well as cranberry and girolle-stuffed pickled banana shallot in a pool of foie gras sauce.
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| Gamberi prawn crudo, finger lime, Oscietra caviar |
But all wagyu and no seafood makes Stellar a dull boy. Thankfully, Stellar’s menu beams with seafood options that won’t pale in comparison to its meaty brethren, not least the Sicilian gamberi prawn crudo dressed in black olive oil and finger lime topped with Oscietra caviar and shavings of Australian winter truffles.
Level 62, 1 Raffles Place, Singapore 048 616; +65-6438 0410; 1-altitude.com/
BIBIK GOURMAND 