Perched above Sydney’s spectacular harbour at the top of the Shangri-La Hotel Sydney, Altitude Restaurant is among the city’s most iconic dining experiences. Boasting magnificent views from its giant floor-to-ceiling windows, Altitude brings an atmosphere of awe, not only to it’s patrons eyes but to their taste buds as we.
A delicious little amuse bouche to tantalise the taste buds.
These oysters were amazingly plump and fresh, served al natural so we could really enjoy that clean ocean taste I’ve come to love about oysters.
Cured yellow fin tuna, confit quail egg yolk, black sesame, grapefruit textures
Hello decadence! Our first dish of the night was this amazing yellow fin tuna. Cured and covered in black sesame, the tuna was given a lovely nutty flavour by the crust. Add to that the rich creaminess of the egg yolk and you’re in heaven.
Tasmanian salmon, compressed apple, horseradish, granola
More amazing and fresh fish, the salmon was wrapped in what looked like wafer thin seaweed that gave a subtle umami taste. Countering this were the sweet pearly of apple, adorning the top and the sharp horseradish cream, while the granola added a nice change in texture.
Western Australian swordfish loin, white balsamic charred sweet corn, puffed wild rice, coconut
This dish was a real winner. Having the feel of a deconstructed green curry, the separation of the flavours made this dish even more exciting. The fish held together well with a balanced flavour that went hand in hand with the exotic flavours on the plate.
Glenloth duck, burnt apple puree, cider braised endive, glazed figs, nashi pear
My favourite of the night. The duck was exquisitely cooked, being pink and tender, and went so well with the sweet flavours in the dish. I really loved the presentation, edible art.
Riverina lamb, braised savoy cabbage, sprouts, roasted almonds, eggplant
The Greek in me always feels a pull towards any lamb dish and I’m really glad I went with it. The flavour was absolutely moreish from the different cuts of meat each cooked to showcase their own unique flavour and texture.
Blueberry sorbet, white chocolate, basil gel, sugar glass
A nice refreshing dessert after all those rich savoury flavours. The sorbet was fresh, natural and tart, balancing the sweet white chocolate and sugar glass.
Altitude Restaurant’s Chef de Cuisine, Nathan Griffin, has created an inspirational modern Australian menu with subtle European influences. In addition to a superb a-la-carte menu, Chef Griffin has designed a new degustation menu showcasing the best local produce and international flavours.
The Epi-curious menu costs $150 or $215 with matching wines. I would definitely recommend adding the matching wines, as Altitude boasts an extensive and unique wine selection (over two hundred and sixty wines) governed by their very knowledgeable executive sommelier.
2 Hungry Guys dined as a guest of The Shangri-la Hotel Sydney