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| Altitude Restaurant, Shangri-La Hotel Sydney |
Altitude Restaurant, Shangri-La Hotel Sydney
After drinks inwards Blu Bar on 36 (and if you’re inwards Sydney, you lot must get got a cocktail or 2 here), my darling friend Mel as well as I proceed side past times side door to about other stunning location, Altitude. There’s non much to depict the décor wise, as the flooring to ceiling windows steal all attending amongst their postcard perfect capture of Sydney’s dazzling harbour at night. From Luna Park as well as the Harbour Bridge on our left, to the softly lit Opera House on our right, the waters are a bevy of activity. Providing hours of amusement nosotros discovery nosotros must consciously drag our eyes from the persuasion as well as give about attending to the menu.
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| Altitude Restaurant |
An extensive vino listing offers no less than 25 vintages past times the glass, amongst Australian labels dominating the collection. Food tin forcefulness out live ordered either as a vii course of educational activity Epi-Curious card or iv course of educational activity à la carte selection. The bulk of dishes are marked amongst a leaf, which agency the ingredients are “rooted inwards nature,” featuring ethically sourced local ingredients. After the cocktails we’ve luxuriated inwards Blu Bar on 36, at that spot are way likewise many choices here, therefore nosotros run out decisions to the experts past times choosing to percentage the Epi-Curious card amongst vino pairing, amongst a distich of chef’s specials recommendations thrown inwards – they’re pocket-size plates we’re assured…
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View from Altitude Restaurant, Shangri-La Hotel Sydney |
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| Amuse Bouche |
Cured Yellow Fin Tuna amongst a confit of quail egg yolk, dark sesame as well as grapefruit continues the body of body of water fresh theme. Two pieces of fish, the initiative of all to a greater extent than naked amongst only the dark sesame acting as a coat, the instant smothered inwards the egg yolk, create a contrast to the bitterness inwards the yuzu gel that sits below 2 petite celery one-half moons. It’s a pretty plate, resembling random jigsaw pieces, but comes together amongst a well-thought vino pairing.
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| Cured Yellow Fin Tuna |
A 2014 Millton “Te Arai Vineyeard” Chenin Blanc, from Gisborne New Zealand smells similar jump as well as furnishes corking texture, long viscous legs as well as sufficient acidity to partner amongst the fresh fish, but also to cutting through the creamy yolk. It’s crisp inwards the initiative of all but goes downward amongst syrupy ease.
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| 2014 Millton “Te Arai Vineyeard” Chenin Blanc |
Tasmanian Salmon comes amongst compressed apple, horseradish as well as granola. “It looks as well as tastes pretty good,” smiles our waiter as he lays it on our tabular array confirming our looks of admiration. “That’s beautiful, I’m taking a photograph too,” declares my dining buddy, Mel. Cucumber powder, a paintbrush stroke of squid ink, apple tree caviar, yuzu gel, crème fraiche as well as granola that has a distinctive liquorice flavour, provide a merry-go-round of vivacity that serves to both complement as well as contrast the buttery fish.
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| Tasmanian Salmon |
We movement to Frankland River, Western Commonwealth of Australia for this vino tally of a 2013 Franklin Estate Isolation Ridge Riesling. H5N1 stiff mineral presence on the olfactory organ is reflected inwards the palate amongst a crispness that acts as a instant knife slicing cleanly through the buttery salmon. Try a toothful of granola followed past times a sip of the vino to actually pick out out the fennel presence.
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| 2013 Franklin Estate Isolation Ridge Riesling |
We diverge from the Epi-Curious line-up amongst ane of chef’s recommendations from the à la carte menu, the Seared Scallops. These succulent Novoscocian shellfish come upwards amongst an Iberico ham crumb, braised abalone, salsify as well as dried persimmon. H5N1 bonita gel as well as foam contribute a saltiness to the dish, balanced past times the oyster mushrooms as well as sweetness paper-thin dried persimmons. The verdict: delicious.
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| Seared Scallops |
“France, Alsace, as well as therefore I started thinking almost Alsations,” Mel distracts as the side past times side vino is poured. The Domaines Schlumberger, Pinot Gris, Les Princes Abbés of 2013 has a mild sweetness inwards the palate, which seesaws amongst the overall salty profile of the plate. Alongside a flake to a greater extent than texture, it also complements the golden caramelization of the scallops.
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| 2013 Domaines Schlumberger, Pinot Gris, Les Princes Abbés |
A let out of people get got spoken to us of the Swordfish Loin therefore nosotros get got an elevated expectation of this plate. Served amongst corn, curry as well as kokosnoot it’s an odd combination. The flesh of the sous vide fish is moist as well as meaty contained past times the crispy seared outer edges. Charred sweetness corn inwards white balsamic vinegar contributes juiciness to the overall profile as well as the puffed wild rice is a distinct variance inwards texture. Thai dark-green curry foam as well as kokosnoot pulverization impart involvement as well as ensure all remaining corners of the rima oris are filled amongst flavour.
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| Swordfish Loin |
A 2012 Oakdene Chardonnay from the Bellarine Peninsula inwards Victoria is the partner for this signature dish. The bouquet is especially pleasant, as well as the torso high inwards acid but leaves the rima oris amongst an oaky comport upon that does peculiarly good amongst the charred sweetness corn, but also amongst the mildly oily fish.
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| 2012 Oakdene Chardonnay |
Redgate Farm Spatchcock is upwards side past times side amongst the pectus roasted as well as the leg done as a confit. Butternut pumpkin puree, braised chestnuts, hazelnuts, sheep’s milk yoghurt as well as feijoa provide an abundance of exotic companions. The nutty pastes are delectably morish as well as the poultry decadently rich. This dish has us both moaning. Even though our tummies are coming nigh their filling points, it’s a recipe that leaves us wanting more.
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| Redgate Farm Spatchcock |
Macedon Ranges inwards Victoria pick out us the vino pairing of a 2011 Curry Flat Pinot Noir. Normally inwards Commonwealth of Australia pinot noir is grown closer to the sea, this ane nevertheless comes from farther inland therefore is to a greater extent than of a challenge to produce, but a successful ane despite the obstacles.
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| 2011 Curry Flat Pinot Noir |
A fine-grained ginger as well as yuzu sorbet, icy, mutual frigidness as well as fresh, as well as does its project good as a refresher of the palate.
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| Palate Cleanser |
We’ve chosen 2 mains from the Epi-Curious menu: scarlet meat as well as poultry, both locally sourced. The initiative of all sees juicy forkfuls of Riverina Lamb, escorted past times braised savoy cabbage, Brussels sprouts, roasted almonds, eggplant as well as goats’ curd. Two dissimilar cuts of lamb create a duo of textures: soft fleshy braised lamb shoulder, as well as the other, a lamb fillet rolled inwards white onion powder. Both provide a total wallop of flavour.
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| Riverina Lamb |
A 2013 Inkwell ‘Infidel’ Primitivo from McLaren Vale, South Australia, plays nicely amongst the lamb. It’s glides downward all likewise easily amongst a medium torso as well as lingering finish.
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| 2013 Inkwell ‘Infidel’ Primitivo |
Glenloth Duck is our instant main, as well as comes amongst burnt apple tree puree, cider braised endive, glazed figs as well as nashi pear. Mel says, “That’s goodness duck,” I get got to agree. It’s cooked 2 ways - pan roasted pectus as well as confit leg - as well as both attempt out moist as well as soft. The sweetness fruit sauces supplement the hedonistic richness, piece the faintly bitter endive cuts through the overall intensity.
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| Glenloth Duck |
Another fantastic red, both saucy as well as heroic, is flora inwards the 2014 Frederick Stevenson Vine Vale Grenache from the Barossa Valley, South Australia. Pleasant aromas are followed past times a bulging mouthful of juicy berries amongst undertones of chocolate, ending amongst a savoury finale.
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| 2014 Frederick Stevenson Vine Vale Grenache |
Just when nosotros recall our delicious sense is almost to end, we’re presented amongst a “pre-dessert dessert.” Mel’s of the heed that this concept of pre-dessert dessert should live much to a greater extent than widely promoted – where has this pre-dessert dessert concept been all of her life? It’s served inwards a Bodum double glazed drinking glass featuring a bottom puddle of apple tree jelly, followed past times passionfruit sorbet as well as lastly topped amongst apple tree foam. Moving from dense to lighter inwards a trio of layers – jelly, sorbet, foam – it’s but yum.
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| Pre Dessert |
Presented inwards a multitude of flavours as well as textures is the dessert dessert, Blueberry. Blueberries, huckleberry sorbet, white chocolate, basil gel as well as saccharide drinking glass are arranged inwards a pretty composition that is as delicious to the natural language as it is to the eye.
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| Blueberry |
Apparently Kanye West drinks our sweetness pairing dessert wine, a 2013 Saracco Moscato d’Asti from Piedmont, Italy. I’m unclear as to whether our sommelier is a West fan or mayhap thinks (mistakenly) that nosotros mightiness be, but either way he says it’s arguably ane of the best of its kind. It does aroma wonderful. It’s low-cal as well as sweetness inwards the rima oris without existence sticky, as well as is always therefore slightly effervescent.
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| 2013 Saracco Moscato d’Asti |
Tea as well as java come upwards amongst petite fours, which nosotros declare nosotros can’t mayhap consume, but unquestionably do.
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| Petite Fours |
The Epi-Curious card is priced at $150 per person, as well as $215 amongst vino pairing. The wines get got indeed been expertly matched as well as nosotros figure that if you’re going to pay this cost for a meal, you lot may as good brand the most of it as well as become whole Sus scrofa amongst the vintage mates as well. Spectacular views, beautiful local create prepared past times goodness hands, fine service as well as splendid wines – it’s a special eve worth saving about fourth dimension for.
Reasons to visit: stunning views; splendid vino pairings; the Epi-Curious menu; gracious service.
Altitude
Shangri-La Hotel Sydney
176 Cumberland Street
The Rocks
Sydney
NSW 2000
Australia
+61 (0)2 9250 6000
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