Dinner Menu
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.