Altitude
Restaurant Menu
TASMANIA PACIFIC OYSTERS
| Natural | lemon | 24/45 |
| Killpatrick | crispy bacon & worcestershire | 25/46 |
| Thermidor | light mustard cheese sauce finished with reggiano | 25/46 |
| Oyster platter | 2 ½ dozen hot and cold oysters | 110 |
ENTREE
| Smoked fish chowder | selection of fresh Tasmanian seafood & artisan bread | 23 |
| Grilled tiger prawn | smoked trevally croquette, pine nut, romesco, charred cos & chorizo mousse | 24 |
| Cajun roast cauliflower | brown butter puree cauliflower, baby herbs & tempura cauliflower | 23 |
| Fennel salt and pepper calamari | paprika saffron aioli & dressed rocket | 22 |
| Heirloom Beetroots | goats curd, raspberry & walnut crumb | 23 |
| Baked double king island brie | caramelized fig, cayenne pepper oil & artisan bread | 24 |
SEAFOOD PLATTER
| 1 dozen mixed oysters, chargrilled Tasmanian salmon, pickled octopus, prawns, smoked fish chowder, salt and pepper calamari, Tasmanian scallops & choice of two sides | 140 |
MAIN
| Duck breast | beetroot sherry puree, baked beetroot, pear, red wine jus | 39 |
| Daily market fish | | mp |
| Sri lankan barramundi curry | jasmine rice, mango chutney, fricadel & papadum | 36 |
| 400gm Cape Grim rib eye on the bone | tiger prawns, scallops, béarnaise sauce & pressed potato | 56 |
| Braised meander valley pork belly | palm sugar master stock, bacon & maple jam, tempered sweet potato timbale & pickled green tea fennel | 34 |
| Seafood Paella | Local fish, moreton bay bugs, tiger prawns, scallops, calamari & mussels, chilli & coriander | 39 |
| Vegetable linguine | caramelised onion, artichoke, sweet potato, pine nuts, rocket, pomodoro sauce & pecorino | 32 |
| Potato gnocchi | pumpkin puree, maple roasted pumpkin sage butter, enoki mushroom & reggiano | 32 |
| Tasmanian atlantic Salmon Fillet | pea puree, salmon roe, baby herbs, pressed potato & orange reduction | 38 |
| Pesto chicken breast | caramelised kipfler potato, roasted heirloom carrots, confit tomato & baby spinach | 34 |
SIDE
| Caramelised kipfler potato | 10 |
| Fries & burnt garlic aioli | 10 |
| Edamame & chilli peanuts | 10 |
| Market greens, roasted garlic & lemon oil | 10 |
| Garden salad & cider vinaigrette | 10 |
DESSERT
| passionfruit crème brûlée | cointreau macerated strawberries & almond biscotti | 16 |
| Spiced sour cherry and date pudding | salted caramel anglaise & vanilla bean ice cream | 15 |
| Poached Pear in espresso | vanilla bean ice cream | 14 |
| Lemon myrtle ginger panna cotta | honey tuile, lime syrup & lemon balm | 15 |
| Chocolate mousse | praline cream, tangy orange ice cream, vanilla sponge & mint dust | 15 |
| Selection of Australian and International Cheeses, Lavosh & Preserve | 24 |
| Affogato | vanilla bean ice cream, espresso, shot of liquor & biscotti | 18 |
Kids
| Steak, chips & tomato sauce | 17 |
| Three cheese & mac | 17 |
| Panko crumbed chicken tenders, chips & tomato sauce | 17 |
| Panko crumbed market fish, chips & tomato sauce | 17 |
| All kids meals are served with a warm bread roll & soft drink of choice |
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