Altitude Restaurant Reviews; Sydney, Australia
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Altitude Restaurant, Sydney

176 Cumberland Street, Sydney NSW 2000, Australia
Altitude Restaurant Review
 
5 Star Rating
8 June 2015Altitude Restaurant
Tags: Sydney, Australia, Fine Dining reviewsThe Bill: £86 per head
 

Altitude is a fine dining restaurant situated on the 36th floor of the Shangri-La Hotel in Sydney. If you have a window seat you have breath taking views over Sydney Harbour and the Sydney Opera House, it’s well worth requesting. We decided to sample the tasting menu which failed to disappoint.

The First course was Cured Yellow Fin Tuna, served with Quail Egg Yolk, Black Sesame, and Grapefruit textures. A deliciously fresh dish and a great way to begin our dining experience, this was paired with a glass of 2014 Milton ‘Te Arai Vineyard’, Chenin Blanc, Gisborne, New Zealand.

Our next dish was Tasmanian Salmon, served with compressed Apple, Horseradish, and Granola. Another superb dish, well presented and well executed. Paired with 2013 Frankland Estate, Isolation Ridge Riesling, Frankland River, Western Australia. An incredibly aromatic wine that complimented the Salmon perfectly.

This was followed by Swordfish Loin, served in a curry with Coconut. The curry was mild while being incredibly flavoursome. This was paired with 2012 Oakdene Chardonnay, Bellaine Penisula, Victoria.

Our forth dish was Redgate Farm Spatchcock, with Butternut Pumpkin, Braised Chestnuts, Confit Leg and Hazelnuts. Spatchcock can be hit or miss, but this dish was perfection and the Pumpkin was a fine accompaniment. This was paired well with 2014 Unico Zelo Grenache, Adelaide Hills, South Australia.

"Every dish was well executed and presented to a very high standard."

Next was the Glenloth Duck, served with a burnt Apple puree, with Cider braised Endive, glazed Figs, and Nashi Pear. I adore Duck when it's tender and flavoursome, and indeed no complaints with this dish. It was paired perfectly with a glass of 2011 Curly Flat Pinot Noir, Macedon Ranges, Victoria.

For our next course, we were treated to Riverina Lamb. Which came with braised Savoy Cabbage, Sprouts, Roasted Almonds, and Eggplant. Served with a deliciously refreshing wine, namely 2013 Inkwell ‘Infidels’ Primitivo, McLaren Vale, South Australia.

Next we sampled Braised Short Rib Wagyu with Onion puree, Bone Marrow, and Heirloom Carrots. The Wagyu was cooked exactly how I enjoy it, and like all the previous courses the dish was very well presented. It was married with a glass of 2012 Vasse Felix Cabernet Sauvignon, Margaret River, Western Australia, a lovely intense wine with a strong body.

Finally, for dessert we were served Blueberry Sorbet with White Chocolate, Basil Gel and Sugar Glass, this was paired with a glass of 2013 Saracco Moscato, d’Asti, Piedmont, Italy. This capped off a splendid evening of fine dining. Altitude took us on a culinary journey encompassing a variety of flavours which were well executed and presented to a very high standard.

 
Photos courtesy of Altitude Restaurant
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