June 8, 2017

Singapore’s highest gastronomic destination, is proud to be the first restaurant in Singapore to rear its own wagyu cattle at Australia’s premium Wagyu farm Tiana Park, located in the Riverina region of New South Wales.

Steadfast in its ongoing promise of sourcing and serving only the best ingredients from around the world, Stellar at 1-Altitude is now exclusively serving Tajima Wagyu beef sourced from its own cattle.

“Working directly with the Strong family, who owns the Tajima Farm at Tiana Park, gives us a special insight into what it takes to produce such a premium ingredient, which in turn inspires our culinary approach, ultimately resulting in an elevated gastronomic experience for our diners,” said Executive Chef Christopher Millar.


In Tajima We Trust

Originating from the Hyogo prefecture in Japan and first introduced into Australia in 1991,
 the Tajima crossbred Wagyu is the most famous of all Wagyu bloodlines. It is fed a specially formulated Japanese diet for a minimum of 400 days and is described as the highest quality beef in the world, renowned for its sought after tenderness, distinctive marbling and favour.

Reputed for its remarkable quality, the Tajima crossbred Wagyu recently claimed top honours in the 2017 Wagyu Branded Beef Competition, scoring Gold in the class of Crossbred Wagyu, Bronze for Commercial Wagyu Steak, and was awarded Grand Champion Wagyu Brand by the Australian Wagyu Association.


A Cut Above

In addition to premium cuts such as tenderloin, rib eye and strip loin, diners are now presented the rare opportunity to taste over 20 unique cuts from every part of the Wagyu—such as the tri-tip, oyster blade, intercostal and karubi cuts—transformed through quintessential progressive Australian cooking by Chef Millar.

Start off the a la carte three-course menu (S$110++ per person) with a Spicy Tajima Wagyu Tartare topped with Japanese rice snow—flake and caper gel; or partake in A Tasting of Specialty Tajima Wagyu Cuts (MS 7-8) that features a distinctively beefy Josper-grilled tri-tip that is balanced with heirloom carrot puree and shimeiji mushrooms; a melt-in-your-mouth chuck rib braised in red wine; and a tender, favourful oyster blade that’s sous vide and grilled to perfection.

From the six-course Constellations menu (S$130++ per person), diners can opt for a beautifully marbled Tajima Wagyu oyster blade—blushed in shades of beetroot and truffle—as a prelude to dessert.

For a truly indulgent experience, The Antipodes menu (S$190++ per person)—a bona de reflection of Chef Millar’s Australian heritage, experiences and culinary adventures—puts forth A Flight of Three Cuts of Tajima Wagyu—a seasonal selection of specialty cuts sourced from our own cattle.