Altitude's five metre high floor-to-ceiling windows, hexagonal glassed-in private dining area and floor plan are all designed to take in the sweeping views of Sydney Harbour and CBD. This exclusive restaurant showcases the talents of ex-Restaurant Balzac chef Steven Krasickie. Adjacent to the wine cellar is a communal table, which seats up to eight guests, purposely designed to host intimate chef's tables and wine dinners.
Open
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t
w
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f
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s
Breakfast
Lunch
Dinner
O
O
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Late
Mon-Sat 6pm-late
European and Modern Australian
Entree: $22-$28
Mains: $36-$42
Dessert: $18
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed with bar. Wine is available by the glass.
Vegetarian options available
This venue accepts bookings. It is essential to make a reservation ahead of time. Group bookings are supported.
Seats 110
Wheelchair access
and wheelchair-accessible toilets
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
Registered user - name withheld
|
4 March 2008, 12.58pm
Not a big fan
Altitude is a lovely restaurant, but I expected more, especially considering the price. The noise from the adjacent bar got really loud and ruined the atmosphere a bit, and the service was pretty substandard. They didnt pour our water, our table wasnt ready etc. THe food was nice, however I didnt finish any of it (I thought that four courses would mean they were smaller, but they were full size and it was all a bit much). Dessert was beautiful but an entree of beef carpaccio was sloppy. The amazing view saves it, but I wouldn't go back.
Food:
Visit: Tue 4 March 2008
Mealtime: dinner
Service:
Atmosphere:
Posted by:
Registered user - name withheld
|
10 February 2006, 11.06am
Amazing intensity of flavours, though service not quite on par
The food was incredibly intense in its flavours, with a wonderful array of textures and aromas. The service was OK, though for an establishment such as this I would have expected a tad more understanding or enthusiasm for what was coming out of the kitchen. Our waiter was pleasant enough, but he just didn't know much about food or wine! Somewhat disappointing, as those who work the floor can make or break an experience through the sheer energy and passion they can bring through their love of what they do. The atmosphere was strangely loud and pounding throughout most of the evening, as if they were trying to outdo the bar next door. That too meant quiet, intimate conversation was almost impossible.
Food:
Visit: Sun 11 December 2005
Mealtime: dinner
Service:
Atmosphere:
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