[News] – The Plenitude Suite (Singapore) opens at Stellar at One Altitude

Plenitude Suite at Stellar @ One Altitude

Champagne lovers who want to splash out on an immersive dining experience paired with Dom Perignon Champagnes now has The Plenitude Suite (“Plenitude”), a “secret” suite stashed away in Stellar at One Altitude, where an eight-seat communal table awaits.

P2, one of three types of Dom Perignon Champagnes served

Here, you dine with seven strangers (although for S$1,500 minimum spend, you could have the whole suite to yourself) and tuck into a seasonal-changing 10-course menu (S$350++ a head) designed by executive chef, Chris Millar, to pair with Dom Perignon Champagnes (full pairing costs S$550++ per head including P1, P2 and Rose). It does not stop here.

Charcoal Bread

Since most of us may not necessarily have visited the birthplace of the world-famous vintage champagne, the dinner opens with a flute of P1 by Dom Perignon and an armchair visit to the Abbey of Saint Peter of Hautvillers in north-eastern France with Millar. As you sip your Champagne, you graze on a parade of snacks and watch the video that has been distilled as a short clip and projected on a wall-mounted screen as well as on the dining table. At this point, you’re served the bread course and this is interpreted by Millar as charcoal bread dipped in olive oil and truffle oil snow alongside balsamic vinegar encapsulated in a cocoa butter ball that you drop from a 20-centimetre height so that it shatters to unveil the vinegar.

Saffron Mud Crab Broth with Razor Clam

As the dinner progresses, so do the projections – an oceanic clip of schools of fish to go with an opening sea-inspired course of saffron and mud crab broth with kombu butter served alongside razor clam topped with garlic crumbs and mandarin aioli. In case you’re wondering, Millar does not appear in this clip.

Egg Custard, Uni, Iberico Crisp, Sturia Caviar

To showcase Sturia caviar, you are served an egg custard with uni butter, chorizo crumbs and a tongue of Hokkaido uni to go with a stick of Iberico crisp supporting a mound of Sturia caviar. As you savour it, you are given a glimpse of the sustainable Sturia caviar farm in Burgundy where Millar personally patted a sturgeon ripe for caviar harvesting.

Aged Comte Cheese Espuma and Comte Crackers

During his big trip to France last year, Millar also visited third generation affineur (a person who ages cheese), Herve Mons Fromager Affineur, one of France’s most respected cheese experts who matures regional French and Swiss cheeses at his facility in St Haon-le-Chatel in the Loire, France. Naturally, the clip of his visit to Mons’ cheese caves is projected as Millar serves Mons’ 20-month aged Comté as a dense cloud of espuma alongside yoghurt foam sandwiched between two slices of roasted Comté crackers.

Sanchoku Wagyu

Not all courses are synched with projections though. If they were, Millar would be busy travelling and filming instead of helming the Plenitude production and explaining each of the courses personally. Case in point is the main course of Sanchoku wagyu from Australia served with heirloom carrot and its puree, grilled leeks and shavings of Manjimup winter truffles.

If Plenitude brings to mind the famed Ultraviolet in Shanghai, let’s just say that we don’t at all blame you. But projections aside, Plenitude does not try to be what it’s not. It is not quiet as pricey as Ultraviolet, service is not at all synchronised with the projections and wall projections mostly reflect the source of the ingredients you’re eating. Most of all, it’s all about Dom Perignon Champagnes.

For those who prefer wines, a full wine list is available to Plenitude guests although the you are required to order at least a glass of Dom Perignon Champagne.

Level 62, 1 Raffles Place, Singapore 048 616; +65-6438 0410; 1-altitude.com/

© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.
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