Altitude Restaurant, Shangri-La Hotel
Editorial
Views! When you first take the elevator to the 36th floor of the Shangri-La Hotel and walk into the super stylish Altitude Restaurant that is the first thought, and quite likely the first word, you will utter (and perhaps even repeat for some time). Through five-metre-high floor-to-ceiling glass windows, the restaurant shows off a one-of-a-kind Sydney cityscape, so you’d better prepare to dine with the Harbour Bridge, Opera House or – if you are headed for the sleek, curved private dining room – both. The restaurant itself is styled in light cream colours, with clean lines and intricate glass chandeliers lending subtle regality.
The menu will depend on the night you come to dine – Monday to Thursday offers the “epi-curious” (degustation) or a la carte menu, while on Friday and Saturday nights a four-course weekend menu takes charge. The one thing that remains a constant is chef de cuisine, Steven Krasicki. Weaving his work together with the strength of local produce, he creates a seasonally-evolving selection of modern Australian dishes that resonate with diners as well as with the fine-dining elements of their spectacular setting. On his menu you may spy entrees like tortellini of spanner crab and sea scallops with peas, confit tomato and shellfish bisque, while inventive mains may include terracotta-clay baked beef which is actually cracked at your table. Each menu also has a vegetarian counterpart and finds a soul mate in the wine list. Exceeding more than 260 varieties, this follows the commitment to Australia with a strong focus on local (particularly NSW), boutique wine. It doesn’t lack in international flavours either, boasting drops from as far as France, Italy and South America. Altitude has also recently introduced cheese wine flights (a selection of cheeses paired with wine) that make a delightful end, or beginning, to a meal.
Agnes Gajewska, March 2010
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Ej Webb
March 18, 2011
The 8 course meal was rocked. The view to die for, and the service; Amazing
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