Gary Marshall experiences Sydney fine dining with an iconic view.
Altitude is a lofty word, often used to convey both height and aspiration. Altitude Restaurant at Sydney’s Shangri-La Hotel has both in abundance; it presents diners with an awe-inspiring view from high above the skyline and some of most refined Australian cuisine.
Through the restaurant’s full-height glass windows from 36 storeys up, Sydney Harbour acts as the perfect backdrop for Chef Nathan Giffin’s masterful creations. He and his team utilise local and organic ingredients to craft an ever-changing menu. The focus is on a European cooking style that provides inventive yet hearty dishes, combining contrasting and complementary tastes to stunning effect.
With everything on the menu from freshly shucked Sydney rock oysters to a Glenloth duck with burnt apple purée, cider-braised endive, figs and pear, there is something for all tastes and moods. To finish, the desserts are traditional, yet explorative, and there is a selection of fine cheeses that is truly impressive.
The combined immersive ambience, spectacular dishes and handpicked wine from local producers has paid off. Altitude Restaurant is not just the talk of the town in Sydney; it’s also the recipient of Three Chef Hats in 2013 and Tourism Australia’s Best Restaurant award, both of which recognise the restaurant’s experience and sense of culinary adventure. From a special occasion to a place to seal a deal, Altitude Restaurant is one of the world’s finest, truly worthy of its lofty title.