Born in Winnipeg Canada, I immigrated to Australia in 1999,

working at a number of Sydney’s award winning restaurants before moving to Altitude.

I am passionate about using local and regional ingredients, by using classical northern
European techniques.
I have created this menu to showcase the best seasonal produce from some of Australia’s
premier growers.

Here at Altitude, my aim is to serve dishes that will leave a lasting impression, as lasting as the
incredible view.

I hope that your experience here is a memorable one.

Steven Krasicki

Altitude Chef de Cuisine

Starters

Freshly shucked Sydney Rock or Pacific oysters ½ Dozen 22

Shallot and red wine dressing or seaweed and cider sorbet

Basil cured yellow fin tuna 27

Celeriac remoulade Granny Smith apple and elderflower granita

Steamed King George whiting 28

School prawns, baby zucchini, riesling and lemon-thyme froth

Pressed game bird terrine 26

Lyonnaise onion, foie gras and salsify

Tortellini of scallop and Mark Ether’s balmain bug meat 28

Confit garlic purée, creamed Jerusalem artichoke and shellfish bisque

Blackmore wagyu beef pithivier 27

Roasted root vegetables
Mains

Palmers Island mulloway with sauté cuttlefish 36

Roasted onions and pumpkin purée

Poached black king fish 38

White asparagus, morel mushrooms and barigoule emulsion

Crispy skin snapper 39

Serrano ham, confit tomatoes and peas

Almond crusted Castricum lamb 38

Date purée and quinoa jus

Rare roasted Hahndorf venison 40

Braised baby beetroot, burnt cinnamon jus and nasturtium leaves

Roasted and braised suckling pig 38

Apple, baby turnips and barley jus

Rangers Valley beef fillet 42

Smoked aubergine ragout, potato fondant, braised shank jus

Sides All Sides 10

“Alto” olive oil roasted kipfler potatoes

Mixed leaf salad and fresh herbs

Young local broccoli with semi dried tomatoes and shallots

Desserts All Desserts 18

Vanilla rice pudding

Muscovado mousse and jasmine tea ice cream

Warm chocolate fondant

Chocolate mousse and coconut sorbet

Raspberry, white chocolate ripple

Fromage frais, poached rhubarb and ice cream

Mascarpone semifreddo
Stewed figs, muscat and brick pastry crisps

Poached pears
Burnt butter ice cream and hazelnut soup

Cheese
Select one, three or five cheeses from our cheese menu
Fresh fruit, home made bread and truffle honey comb

Five types 26

Three types 20

Individual 15

Cheese flight

A selection of three cheeses 30

Each expertly paired with a different wine for a unique tasting experience
Cheeses

Hard

Maffra Cloth Matured Cheddar Australia Victoria

L’Empereur France Corse
Fromart Snakebite Switzerland Northern Switzerland
Bianco Sotto Bosco Italy Cuneo

Blue

Tarago River Shadows of Blue Australia Victoria

Valdeon Spain Leon
St Agur France Rhône Alpes
Papillon Roquefort France Midi Pyrénées

Washrind

Petit Munster France Lorraine

Old Telegraph Road Fire Engine Red Australia Victoria
Barossa Valley Washington Australia South Australia
Woodside Pompeii Australia South Australia

White Mould

Affineur ‘’Baby’’ Trio Italy Piedmont

Old Telegraph Road Brie Australia Victoria
Fromage d’Affinois France Lyon
Rouzaire Brillat Savarin - Triple cream France Normandie
Vegetarian Menu

Starters
Salad of green asparagus and toasted almonds 25
Confit tomatoes

Crisp potato mille-feuille of glazed baby beetroot 24

Lamb’s tongue lettuce and horseradish chantilly cream

Black garlic linguini 25

Baby courgettes and fresh oregano

Feuilleté of celeriac and green asparagus 27

Potato and truffle emulsion

Mains
Spring onion risotto 30
Cavolo nero and soft poached organic hen’s egg

Slow roasted tomato and glazed onion tarte tatin 30

Salad of baby rocket

Open saffron and vegetable ravioli 32

Celeriac nage

Sautéed parmesan gnocchi 32

Confit fennel, fresh basil and aubergine caviar