Sydney: Gourmet Three-Course or Chef's Signature Five-Course Dinner with Wine Pairing Upgrade

Start your 28-day Free Preview of our brand-new VIP Travel Club.

4.7/5

4.8/5

Local Sales & Support

+65 6690 5451

International Support

+61 3 7032 3381

Experiences
The Rocks
Sydney: Gourmet ...

The Rocks • Fine dining

Sydney: Gourmet Three-Course or Chef's Signature Five-Course Dinner with Wine Pairing Upgrade

Book up until 30 June 2025

Indulge in an unforgettable dinner high above Sydney’s streets at Shangri-La Sydney’s award-winning Altitude Restaurant. Prepare for a gastronomic adventure that unveils the richness of native Australian ingredients and celebrates the passionate artisans behind every plate. Executive Sous Chef Michele Menegazzi and his team curate an ever-evolving seasonal menu, allowing you to select from a three- or five-course culinary journey. Opt for the five-course menu, and you’ll enjoy a glass of wine with each course along with a special gift to take home.

Inclusions

Valid for one adult (18+)
Gourmet three-course dinner at Altitude Restaurant at Shangri-La Sydney
UPGRADE to the chef’s signature five-course dinner with a glass of wine per course and a take-home gift
Available: Monday – Saturday: Sittings from 5.30pm–10pm (final booking)

Sample Menu Highlights

Three-Course Menu:
- Course One: Aburi Ora king salmon with water chestnut, daikon, katsuobushi, lemon myrtle togarashi, nashi pear, perilla
- Course Two: Vialone nano chestnut and goat’s cheese risotto with chestnut, shiitake, pickled shimeji, smoked goat’s cheese, puffed grains, pepperberry
- Course Three: Tangelo mousse with lemon myrtle meringue crisp, tangelo sorbet, dessert lime
Five-Course Menu:
- Course One: Kurrmine coral trout with compressed jalapeno, cucumber, avocado, honeydew, Geraldton wax, scampi caviar
- Course Two: Tempura Yamba prawn with curry apple syrup, shallot, sesame, lime mayo, pickled apple
- Course Three: Shangri-La honey-glazed duck breast with confit duck leg croquette, caramelised witlof, chestnut puree, muntries & fig jam, anise myrtle, sage jus
- Course Four: Wagyu MBS 8+ with Guinness braised beef cheek, savoy cabbage, sugarloaf, Kipfler fondant, wattleseed jus
- Course Five: Caramel mont blanc with mascarpone chantilly, Valrhona dulcey crisp, chestnut