FROM NOSE TO TAIL
By Chef Christopher Millar
EXECUTIVE CHEF | STELLAR AT 1-ALTITUDE
“Having spent time at the farms talking with the farmers has given me a fresh perspective and respect for this spectacular ingredient. I am excited to share these experiences and knowledge as part of Chefs Day Off.” - Chef Christopher Millar
Learn about some of the world’s most prized beef cuts with a chef who has forged direct relationships with some of the most highly respected Wagyu farms. Presented as a 7-course tasting menu with optional pairing of wines from the Barossa Valley, uncover the finest techniques to preserve, marinate, slow cook, grill and roast Wagyu cuts. To top off the experience, an intriguing blind tasting session will be conducted with Chef Christopher Millar walking you through the distinctive flavour profiles of the beef cuts.
BEFORE YOU BOOK
Terms & Conditions
Each booking requires a minimum of 10 pax, up to a maximum of 20 pax.
A minimum spend of $1250++ is required for all bookings.
The location of the dinner will be revealed upon confirmation of the booking. (Hint: South of Singapore)
All reservations have to be confirmed at least 7 days in advance and a 50% deposit is required to confirm the booking.
Any customisations, allergies or dietary requirements must also be finalised at least 7 days in advance.
Kindly note that all cancellations should be made at least 3 days before the booking, otherwise the following charges apply:
- Cancellation within 2 Days - 50% of deposit
Cancellation within 1 Day - 100% of deposit
Corkage fees will be WAIVED (BYOW).
Adults-only policy: Children below 12 are not allowed at this adults-only property.
For further enquiries, please contact firstname.lastname@example.org