Chef Matthew McCool started his career in Sydney, gained experience in Michelin star restaurants in London, and joined Shangri-La Group in Beijing, China. He won a couple of awards for his work at Aria Restaurant then took the lead here. His cuisine is a creative melting pot of European, Japanese and local influences and products.
Dining at Altitude is experiencing luxury. Located at the top of the Shangri-La Hotel, the restaurant and its glass walls offer an unequalled view of Sydney Harbour. Even if the Bridge and Opera are likely to grab all your attention, you will also probably notice the elegant and refined décor and tableware.
No fancy wording on the menu, but only the star ingredients of each dish. Once you have made your choice, the story begins with (warm) bread, vanilla butter, and house-made ricotta. Then comes an amuse-bouche followed by the entrée. The Chicken – Consommé, truffle, organic vegetables, with the soup served at the table as a jus, features a perfectly cooked roulade with crispy skin and a scattering of truffle breakings. The Kurobuta suckling pig – Abalone, apple, pea, ponzu is an unmissable main enhancing the tender juicy meat characteristic of heritage pork breeds. Cracklings, crunchy apple dices and ponzu create a surprisingly harmonious variety of flavours and textures in that dish. If the extensive and international cheese selection convinces you to opt for the Cheese flight, it will come with matching wines. But the desserts, such as the Burnt Honey Mousse – Lemon, sheep’s milk, thyme, are equally tempting.
After sunset, the restaurant is only lightly lighted to limit reflections in the windows and preserve the view. The ambience becomes intimate, making the place ideal for celebrating a special event, especially if you book the glass enclosed private dining room for up to 18 guests.
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