When it comes to eating out, it’s difficult to tell if your confit duck has had a pampered life of spa treatments or has been subjected to stack n quack battery breeding. Dining out really is pot luck for any of us who care about food origin, so you’ll be waving your heirloom carrots in celebration to know one international brand has taken a step further, not just in Sydney but globally.
It may have started with beehives on its rooftops, but the high rise glamour girl of Sydney’s hotel scene, the Shangri-la has just launched its “Rooted in Nature” programme partnering with local farmers, suppliers and wine producers to deliver sustainable, organic and local produce. Just look for the green leaf symbol on the menu.
Altitude’s Head Chef Nathan Griffin is leading the charge having worked across Europe in Michelin restaurants. Thirty six stories up, this is no spot for anyone with a fear of heights. With floor to ceiling glass its the spot to fall in love with Sydney all over again. Kick off your evening with a glass of Perrier-Jouet champagne at Blu Bar 36 or ask bar manager Patrick Pena for locally sourced cocktails to match your mood. Marvel as the Harbour Bridge turns into rivers of white and red illuminated commuter streams, ferries sparkle in a way they never do when you are on them and the city skyline reminds you why this is one of the best cities in the world.
Enter the stunning dining room. Charlie and Carolyn Scott of Redgate farm provide the chemical free quail, which is pan roasted on a bed of organic beetroot puree and black pudding. Sails of potato glass showcase an heirloom beetroot salad, dotted with flowers, foams and house made sheeps milk yoghurt on a soil of olive fennel. The majority of the mains from Hapuka to Glenoth duck are sustainable. Cone Bay barramundi and octopus is crispy and luscious with peas done two ways. Rangers Valley tenderloin and braised short rib contrasts beautifully with pickled carrots from Epic Harvest, Blue Mountains. Dessert lovers maybe speechless for a few minutes if they try ‘Chocolate’ a magic trio of peanut snow, praline, ice cream with chocolate gel paired with a Rutherglen Muscat.
176 Cumberland Street, Sydney NSW 2000