Altitude Restaurant
Level 36, Shangri-La Hotel, 176 Cumberland Street,
92506123
Canapes menu
Canapes menu $5.00 per piece
Freshly shucked Sydney rock oysters with red wine and shallot vinaigrette
Cold
$
Hiramasa kingfish tartare with coriander and fresh chili
Cold
$
Herb crusted seared tuna with blue swimmer crab salad
Cold
$
Californian rolls with black sesame seeds
Cold
$
Wagyu fillet with mushroom duxelle
Cold
$
Stuffed wagyu bresaola with apple
Cold
$
White rabbit rillette with peach
Cold
$
Citrus cured salmon with pickled ginger
Cold
$
Seared scallops on a lemongrass brochette with coriander cream
Hot
$
Rolled chicken and ginger arancini with balsamic dipping sauce
Hot
$
Seared venison with roasted beetroot and olive
Hot
$
Confit pork belly with apple chutney
Hot
$
Salt and pepper prawn with chilli and lime
Hot
$
Kervella goats cheese zucchini parcel with smoked tomato compote
Egetarian
$
Roasted tomato and basil soup
Egetarian
$
Candied radicchio and Roquefort tartlet
Egetarian
$
Roasted pumpkin with pine nuts and parmesan
Egetarian
$
Canapes menu $8.00 Per piece
Fish “N” Chips with anchovy tartare sauce
$
Wagyu beef burger with sliced gherkins and ranch salsa
$
Lamb kofta kebabs with Moroccan spiced Tagine sauce
$
Grilled prawns served with nam jim
$
Singapore noodle boxes
$
Fried prawn dumplings with fish dipping sauce
$
Chicken satay with red Thai curry coconut sauce
$
Baked button mushroom with taleggio and iberico
$
A- La-Carte Menu
Starters
Freshly shucked Sydney rock or Pacific oysters
Shallot and red wine dressing
$22 ½ Dozen
Cured yellow fin tuna
Radish, fennel, lemon curd, crème fraîche
$29.00
River trout
Caramelized yogurt, star anise, bottarga
$27.00
Scallops
Black pudding, apple, Mt. Buffalo hazelnuts
$28.00
Caviar
9+ wagyu tongue, crab, ponzu
$28.00
Squab
Cuttlefish, ginger, radish
$40.00
Mains
Skate wing
Corn, curry, chicken wafer
$38.00
Hapuka
Iberico ham, white bean, nectarine
$39.00
Barramundi
Chorizo, orange, broccoli
$42.00
Riverina lamb
Date, black currant, saffron
$40.00
Kurobuta pork
Vanilla-peach, peas, crackling
$42.00
Wagyu beef
Cocoa, baby beetroot, pencil leek, short rib jus
$46.00
Sides
Roasted potato, sheep’s milk yoghurt
$
Baby leaves, ranch dressing
$
Peas, bacon
$
Desserts
Strawberry bavoir
White balsamic, basil, mint
$
Cherries
Chocolate, verbena, basil, hazelnuts
$
White Chocolate
Artichoke, elderflower, apricot
$
Cheese cake
Pistachio, strawberries, macaroon
$
Cheeses
Pyengana Clothbound Cheddar Australia Tasmania
Hard
$
Petit Brebis Pimento France Basque Country
Hard
$
Marcel Petite Comte Le Fort France Franche-Comté
Hard
$
Casa Madaio Paglierino Italy Cilento Campania
Hard
$
Ubriaco di Capra al Traminer Italy Veneto
Hard
$
Bleu des Basques France Midi-Pyrénées
Blue
$
Old Telegraph Road Baw Baw Blue Australia Gippsland
Blue
$
Queso Valdeon Spain Castilla y Leon
Blue
$
Cropwell Bishop Stilton England Nottinghamshire
Blue
$
Petit Munster France Franche-Comté
Washrind
$
Tarago River Jensen’s Red Australia Gippsland
Washrind
$
Fromager des Clarines France Franche Comte
Washrind
$
Yarra Valley Yering Australia Victoria
White Mould
$
Le Conquerant Grand Camembert France Normandy
White Mould
$
Lincet Brillat Savarin France Champagne
White Mould
$
Woodside Monet Australia Adelaide Hills
Fresh Curd
$
Vegetarian Menu
Beetroot
Starters; Olive, pickled shallots, watermelon, manchego
$26.00
Heirloom tomato
Starters; Goat cheese cigar, olive liquorice
$27.00
Fresh pappardelle
Starters; Confit fennel, zucchini flower beignet and olives
$27.00
Velouté
Starters; Cauliflower, hazelnuts, truffle oil
$27.00
Quinoa
Mains; Endive, apple, dukkha
$32.00
Custard
Mains; Pumpkin, sage
$32.00
Risotto
Mains; Mushroom, truffle pecorino
$32.00
Gnocchi
Mains; Almond, lemon, olive oil, eggplant, ricotta
$35.00
Weekend menu
First Course
Freshly shucked oysters
Shallot and red wine dressing
$
Cured yellow fin tuna
Radish, fennel, lemon curd, crème fraîche
$
Velouté
Cauliflower, hazelnuts, truffle oil (v)
$
Heirloom tomato
Goat cheese cigar, olive liquorice (v)
$
Beetroot
Olive, pickled shallots, watermelon, manchego (v)
$
Second Course
River trout
Caramelized yogurt, star anise, bottarga
$
Scallops
Black pudding, apple, Mt. Buffalo hazelnuts
$
Caviar
9+ wagyu tongue, crab, ponzu
$
Fresh pappardelle
Confit fennel, zucchini flower beignet and olives (v)
$
Third Course
Skate wing
Corn, curry, chicken wafer
$
Hapuka
Iberico ham, white bean, nectarine
$
Kurobuta pork
Vanilla-peach, peas, crackling
$
Riverina lamb
Date, black currant, saffron
$
Quinoa
Endive, apple, dukkha (v)
$
Custard
Pumpkin, sage (v)
$
Risotto
Mushrooms, truffle pecorino (v)
$
Gnocchi
Almond, lemon, olive oil, eggplant, ricotta (v)
$
Sides
Roasted potato, sheep’s milk yoghurt
$
Baby leaves, ranch dressing
$
Peas, bacon
$
Desserts
Strawberry bavoir
White balsamic, basil, mint
$
Cherries
Chocolate, verbena, basil, hazelnuts
$
White Chocolate
Artichoke, elderflower, apricot
$
Cheese cake
Pistachio, strawberries, macaroon
$
Cheeses
Pyengana Clothbound Cheddar Australia Tasmania
Hard
$
Petite Brebis Pimento France Basque Country
Hard
$
Marcel Petite Comté Le Fort France Franche-Comté
Hard
$
Casa Madaio Paglierino Italy Cilento, Campania
Hard
$
Ubriaco di Capra al Traminer Italy Veneto
Hard
$
Old Telegraph Road Baw Baw Blue Australia Gippsland
Blue
$
Bleu des Basques France Midi-Pyrénées
Blue
$
Queso Valdeon Spain Castilla y Leon
Blue
$
Cropwell Bishop Stilton England Nottinghamshire
Blue
$
Tarago River Jensen’s Red Australia Gippsland
Washrind
$
Fromager des Clarines France Franche-Comté
Washrind
$
Petit Munster France Franche-Comté
Washrind
$
Yarra Valley Yering Australia Victoria
White Mould
$
Le Conquerant Grand Camembert France Normandy
White Mould
$
Lincet Brillat Savarin France Champagne
White Mould
$
Woodside Monet Australia Adelaide Hills
Fresh Curd; Additional cheese course 15 per plate
$
Epicurious Menu
Menu $135 With matching wines (75ml) $195; Matching wines (150ml) $235Cured yellow fin tuna
Radish, fennel, lemon curd, crème fraîche; 2011 Domaine Schlumberger ‘Les Princes Abbes’ Pinot Gris, Alsace, France
$
River trout ballottine
Caramelized yogurt, star anise, bottarga; 2011 Frankland Estate Isolation Ridge Riesling, Frankland River, Western Australia
$
Heirloom tomato
Goat cheese cigar, olive liquorice; 2011 Craggy Range ‘Avery Vineyard’ Sauvignon Blanc, Marlborough, New Zealand
$
Caviar
9+ wagyu tongue, cuttlefish, crab, ponzu; 2011 Paringa Estate PE Pinot Noir, Mornington Peninsula, Victoria
$
Kurobuta pork
Vanilla-peach, peas, crackling; 2009 Domaine Bernard Baudry Les Granges Cabernet Franc Chinon, France
OR$
Riverina lamb
Date, black currant, saffron; 2010 Gemtree ‘Uncut’ Shiraz, McLaren Vale, South Australia
$
Chef’s selection of three cheeses
Plate for 2 people
$15 supplement
Passionfruit with apple crème patisserie
$
White Chocolate
Artichoke, elderflower, apricot; 2011 Keith Tulloch Botrytis Sémillon, Hunter Valley, NSW
$