Back

Menu Altitude Restaurant

à la carte

Menu

2 course
$125
3 course
$145

To start

Oscietra Black Caviar 30gr | blini, egg, crème fraîche | 160 supplement
Citrus-Cured Sashimi of Hiramasa Kingfish, nasturtium leaves, sliced grapes & seaweed purée, finished with ponzu
Air-Dried Blackmore Wagyu, organic blue mountain turnip, endive & Grana Padano
Charred Side of Sweet Butternut Pumpkin, crisp puffed quinoa, labneh & toasted pumpkin seeds
Grilled Sugar Cabbage, with black garlic, crisp jerusalem artichoke, toasted almond
Charred Fremantle Octopus, roasted bone marrow, bread crumbs & chipotle mayonnaise
Butter-Poached Western Australian Marron, finely shaved fennel and herb salad | 20 supplement
Pan-Seared Loin Of King Island Wallaby with rich potato foam, plum, dehydrated leek & macadamia
Smoked Duck breast with orange infused white witlof, black garlic

Main course

300 Days Grain Fed Striploin House Smoked 300g Black Onyx | Glen Innes, NSW
100 Days Grain Fed Tenderloin 220g Ebony Black Angus | Kilcoy, QLD
100 Days Grain Fed Ribeye 250g Ebony Black Angus | Kilcoy, QLD
MB9 Full Blood Australian Wagyu Striploin 250g | Blackmore, VIC | 70 supplement
Clover Valley Lamb Rack | Central Western Plains, NSW
Triple Cooked Free-Range Half Chicken | charred baby gem, fig, corn purée | Gippsland, VIC
Roasted Heritage Berkshire Pork Cutlet 250g | crackling, pistachio, capsicum | Byron Bay, NSW
Roasted King Brown Mushrooms, Gippsland goat’s milk, native ice plant, polenta, pine nuts
Pink Snapper steamed and served in paper bark with zucchini, native samphire and blue swimmer crab sauce
Fish of the day, whole roasted and served with a seasonal herb sauce
Steamed Pippies & Clams, confit garlic, native karkalla, spinach and toasted sourdough | Eyre Peninsula, SA

To share

12-hour slow-roasted and smoked Clover Valley Lamb Shoulder with red wine sauce | Central Western Plains, NSW
The OP” 42 Days Dry-Aged Grain Fed Rib On The Bone 1.2kg Black Onyx | Glen Innes, NSW | 80 supplement for two
Charred Whole Eastern Rock Lobster, parsley butter | market price supplement

3 Course Lunch Set Menu

$95

Sommelier Wine Pairing

additional $55 per person

Iconic Wine Pairing

additional $55 per person

Please note: The main courses listed above are susceptible to change depending on market availabilty. All changes are will be indicated.
Please note Sunday (15%) and credit card (1.5%) surcharges will apply. Credit card details are required to secure your reservation. For groups of 8 or more guests, we require a $500 deposit and will be subject to a 10% group service fee. Drinks not included. Available on the booked timeslot.

Afternoon Tea

$55

with free-flow tea

and coffee

Please note: The main courses listed above are susceptible to change depending on market availabilty. All changes are will be indicated.
Please note Sunday (15%) and credit card (1.5%) surcharges will apply. Credit card details are required to secure your reservation. For groups of 8 or more guests, we require a $500 deposit and will be subject to a 10% group service fee. Drinks not included. Available on the booked timeslot.

3 Course A La Carte Choice Menu

$145

Sommelier Wine Paring

additional $65 per person

Iconic Wine Pairing

additional $110 per person

Please note: The main courses listed above are susceptible to change depending on market availabilty. All changes are will be indicated.
* 3 course vegetarian menu available $145 per person. Please note Sunday (15%) and credit card (1.5%) surcharges will apply. Credit card details are required to secure your reservation. For groups of 8 or more guests, we require a $500 deposit and will be subject to a 10% group service fee. Drinks not included. Available on the booked timeslot.
Prices and dishes may change.
These prices do not include offers.