Set against the backdrop of one of the world’s most iconic views, with its timeless design and beautiful natural landscape, Altitude’s Modern Australian menu draws on Australia’s distinct ingredients, flavours and perspective for inspiration. Executive Chef Michael Elfwing handpick only the best, seasonally grown domestic produce and prepares distinct native flavours with his global culinary flare.

 

Three Course 165

Sommelier Wine Pairing 65

Iconic Wine Pairing 110

ENTREE
OYSTERS (6PC), native pepperberry mignonette, dill oil

HIRAMASA KINGFISH SASHIMI, fennel pollen, cucumber, avocado, pomelo segment

LOCAL ASPARAGUS, champagne sabayon, air dried tuna, lemon thyme, chervil

WAGYU TATAKI, coriander, glazed ponzu, chives, grana padano

CHICKEN LIVER PARFAIT, rhubarb chutney, crispy globe artichoke, pistachio

Supplementary

OSCIETRA x BLACK CAVIAR 30g + crème fraiche + blini + chive add 160

OSCIETRA BLACK CAVIAR 50g + crème fraiche + blini + chive add 220 

 

MAIN COURSE

ROASTED PORK FILLET capsicum, almond, yogurt

OLIVE OIL POACHED BLUE EYE COD, mussel kaffir lime emulsion, spicy tomato jam, olive, fennel

RICOTTA GNOCCHI, chicken, green peas, basil, heirloom tomato

WHITE ROCKS VEAL, brisket, lobster bisque, fried school prawns, asparagus, Blue mountain turnip, bronze fennel

RIVERINA LAMB, smoked feta, broad beans, mint

“PRIMAVERA”, blue mountains turnip & radishes, sugar snap peas, fennel, citrus vinaigrette, spring greens

 

From the Grill

CUBE ROLL 250g Black Onyx | Glen Innes, NSW

TENDERLOIN 220g Ebony Black Angus | Kilcoy, QLD

 

Sides to Share

MASH POTATO | garlic butter

FRENCH FRIES | caper salt, gochujang mayonnaise

BROCCOLINI | sesame yogurt, sumac, almond

SUGAR SNAP PEAS | prosciutto, ricotta cheese, mint

MIXED SPRING LEAF SALAD | apple cider vinaigrette, goat curd, spring herbs

 

Supplementary

MB9 WAGYU STRIPLOIN 250g | All States | 80 for one

“TOMAHAWK” DRY AGED grain fed rib on the bone 1.5kg | Jack’s Creek, NSW 90 share between two

DRY AGED AYLESBURY DUCK black garlic, nashi pear | Hawkesbury River, NSW share for two

 

Sauces

Mountain Pepper BBQ | Beef Red Wine Jus | Chimichurri Café de Paris Butter

 

DESSERT

Includes tea or coffee and petit fours

CLOUD 36 cream cheese mousse, blueberry compote, blue pea flower gel, vanilla

TROPICANTS passionfruit, pineapple jelly, macadamia daqcuise, wild green ants

BERRY TARTLET, almond frangipane, vanilla crème, lychee pearls, strawberry ice cream

15% Surcharge applies for Sundays and Public Holidays Book your next event with us in our private room, Please ask our team for more details. We understand that dietary requirements form part of our lives. We also understand that people have different reactions to different food types. Whilst we do our best to deliver every request possible, we cannot rule our cross contamination of nuts, sesame, eggs, gluten and dairy as we do not operate allergen free kitchens. We also advise that consuming raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.