Dom Pérignon Plenitude Suite At Stellar 1-Altitude

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The long awaited launch of Dom Pérignon Plenitude Suite at Stellar 1-Altitude does not disappoint with a dining experience unlike any other. The first of its kind in the whole of Asia, the celebrated opening in gastronomic hot spot Singapore leaves even the most discerning of gourmets speechless at the spell-binding sensory journey.

Dom Pérignon Plenitude Suite Entrance

The culinary team led by veteran chef Christopher Millar has a combined kitchen experience of many years that makes even Michelin starred restaurants envious. Using only premium produce and seasonal ingredients to ensure diners gets the very best, no matter how often they dine at the Dom Pérignon Plenitude Suite and of course all dishes comes perfectly paired with the spectacular range of Dom Pérignon champagne carried by Stellar at 1-Altitude.

Cured Tomato

 

Start your meal with a glass of Dom Pérignon Vintage 2009, refreshing with a fruity body of white peach and lovely notes of citrus, a good palate opener and exceptional choice to begin. The iconic vintage goes well with the amuse bouche of Charcoal Bread, served with aromatic truffle snow and a green ball filled with balsamic. The ball is dropped onto the plate by the well trained staff for that engaging experience prior to consumption.

Dom Pérignon Vintage 2009

Cured Tomato that is hay smoked is a treat for the senses, a whole tomato is used, placed carefully onto a bed of hay in a clear glass. A sublime mix of natural sweetness from the vegetable and smokiness from the hay engulf your inner palate as you savour this rustic looking dish, tantalizing one’s sight, smell and finally taste.

The Beach

 
Champagne connoisseurs would agree that the Dom Pérignon P1 Vintage 2009 embodies the taste of the ripest and richest grapes in their prime. Amazing with The Beach, a course that comes in two parts, grilled bamboo clam served in its own shell with garlic sand, best eaten with the flavourful crab broth filled with delightful chucks of starchy potatoes.

Artistic Projections

Not only does the plating becomes a feast for the eyes so does the artistic projections on the table with moving images of sea animals in their natural habitat that sets the ideal ambiance for the courses to come. During your meal, different videos will also be played to showcase what goes behind the scenes from a first hand perspective by none other than Chef Millar. The videos will take guests away to faraway plantations and even river sides where the freshest and top quality farm to table produce are selected for the special Dom Pérignon Plenitude Suite.

Dom Pérignon P2 Vintage 2000

 

For mains, protein fans will be astonished at the Wagyu that is charred grilled, accompanied with pickled shallot and red wine reduction. The ribeye used is a rich and flavourful cut from the rib portion of the cow, tender with slight marbling. Wine from the Burgundy region of France (typically dry red wines made from pinot noir grapes) is reduced for the sauce finished with seasonal winter truffle.

Wagyu

Savour BlackBookAsia’s favourite Dom Pérignon for the evening is the P2 Vintage 2000. A remarkable selection reserved for those who enjoy the finer things in life. A champagne that has evolved over the years into a beautiful expression, full bodied with intensity and depth in both notes and taste. Exquisite bergamot and toasted malt flavours can be detected as the distinguished liquid makes its way down your tongue and throat. If the words “foodporn” and “foodgasm” came from an experience, it probably originated from someone drinking this superb Dom Pérignon. 

The Blindfold Experience

Desserts aptly named Art is an interactive one, with the chef making the assorted desserts liken to a painter drawing a masterpiece. The central theme is the transformation from Winter to Spring with elements that are floral and herbaceous taking the lime light.


Culinary Team Lead By Chef Christopher Millar

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