Portuguese-born Chef de Cuisine Ricardo Ferreira has worked at top restaurants across the Iberian Peninsula. His heritage and approach to food, bringing together distinguished flavours and Australian produce, are evident on his menu. Altitude Restaurant’s location on the 36th floor of the Shangri-La Hotel – overlooking Sydney Harbour – certainly offers stunning views, while formal table settings and interior design and decor add to the fine dining experience.
Chef Ferreira’s contemporary menu features European influences. As an entree, the tempura soft-shell crab, saffron risotto, lobster bisque foam and trout roe is a full-flavoured dish. The main course of toothfish, carrot, saffron, orange, rhubarb, Blue Mountain radish, basil and parmesan is a delightful and refreshing dish. The fish fillet is cooked to perfection and the parmesan cheese crust gives an extra level of texture.
PSST! The outstanding wine list features a wide selection of Australian and overseas wines, and there’s an exceptional cheese menu with matching wines.