Why You Need To Visit Stellar At 1-Altitude's Dom Pérignon Plénitude Suite
It’s a romantic account, no doubt, but is probably best shared during a gleeful partaking of a decadent feast, complete with some of the most prized bubbly money can buy. Fact is, this partnership isn’t so much a product of chance but the prudence of the restaurant’s executive chef, Christopher Millar, who found inspiration in Dom Pérignon’s unique search for perfection. In short, the vintage-only champagne is celebrated for its ability to evolve while “resting on the lees”, allowing each vintage to develop better textures and flavours over specific time frames, or “plénitudes”. At least seven years is required to reach the first Plénitude, or complete maturation, followed by at least 12 years for Plénitude 2 and a minimum of 20 years for Plénitude 3.
“Having visited the Abbaye Saint-Pierre d’Hautvillers (where Dom Pierre lived and is buried) a few times, I have learnt something different each time, and that has really inspired me to want to share this experience with our diners at Stellar,” Millar shares. This led to the creation of the Plénitude Suite, which is not only a fully immersive expression of the different plénitudes but also an expression of the highest luxury.
This is, quite literally, an elevated experience. Perched 282m above ground, the exclusivity of the Plénitude Suite experience is punctuated by the fact that it’s hidden. After taking a private lift up to the restaurant, guests are escorted to the “secret” suite, which boasts a unique panorama of the cityscape and seats up to eight diners comfortably.
The pomp is palpable, for obvious reasons, but it’s not what the experience is truly about. Gourmands, in particular, would appreciate it for the rare exploratory celebration of some of gastronomy’s best—after all, beautiful wine and fine food are fated companions.
“At the heart of Dom Pérignon lies the importance of ingredients,” Millar affirms, pointing out how a vintage Dom Pérignon is made with only the best grand cru grapes each year under satisfactory conditions. “Great dishes require the same level of integrity and attention to detail. By marrying the two, we create an ultimate experience in the Plénitude Suite,” he adds. Part of this experience is a privileged encounter with Millar’s cuisine, the ingredients that inspire him and his favourite farmers. So, periodically, when a farmer or producer is in town, this dinner will be preceded by a masterclass led by the guest producer, as part of the restaurant’s ongoing Meet Your Farmer series.
“Our objective has been to search for the world’s best and most coveted ingredients to pair with the champagnes,” Millar elaborates, explaining how a farm visit for chefs inevitably leads to a whole new understanding and respect for the ingredients they use in their dishes.
“Last year, when I visited leading caviar producer Sturia and premium fromager Hervé Mons of feted Fromagerie Mons in France, I also learnt how important it is to protect small artisanal producers, who are preserving their culinary heritage,” he stresses.
“I recently went to Mayura Station, located on the Limestone Coast of South Australia. They are a single-source full-blood Wagyu farm; and from the pristine, lush environment to the locally grown grain feed, I was amazed by the progressive farming techniques utilised by the team. Mayura Station is definitely going to be part of our Meet Your Farmer activities in the future.”
Previous events included a masterclass by Simon Briggs of Scottish seafood producer Loch Fyne Oysters, recipient of the Queen’s Awards for Enterprise, that preceded a dinner showcasing Millar’s progressive culinary style using Loch Fyne ingredients such as its famed salmon and oysters, as well as beef by Mey Selections (which is managed by Loch Fyne Oysters).
(Related: 5 Of The Best Champagne Brunches In Singapore)
The clever multisensory elements of the dinner also heightens the experience. Specially commissioned animations reimagine the setting to appropriately reflect the season and seasonal produce being showcased. Suffice it to say, the curated list of Dom Pérignon champagnes available is crave‑worthy, and includes the current vintage 2009, a wine that has reached the first Plénitude, achieving perfect equilibrium after eight years in the cellars.
There is also a range of rosé that lend precision when pairing bubbly with the changing menu. While these alone are enviable experiences, the Plénitude Suite’s exclusive selection of rarities such as the Dom Pérignon Oenothèque Rosé 1993, Dom Pérignon P2 1995 and Dom Pérignon Rosé 1988 Magnum shine the brightest. And while the allocation remains very small, the restaurant also has the P3 Rose Magnum as part of its rarities list.
There is certainly much to savour and even more to look forward to, as Millar is already looking at hosting a series of four‑hands collaborations in the Plénitude Suite next year.