Altum, A Sydney Venue With Mediterranean Flavours, Docks At Milsons Point

 
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Sydney has a new harbourside dining venue in Altum opening this week at Milsons Point, adjacent to Luna Park Sydney. Altum, meaning tide in Latin, boasts spectacular views over Sydney Harbour to the Opera House and debuts with a summer menu that draws on the flavours of the Mediterranean coastline, and all served in a smart casual dining room just metres from the shore.

Delivered by new Head Chef, Dionisio Randazzo, formerly Sous Chef at Pyrmont’s Balla, Altum’s approach is uncomplicated: source amazing local ingredients, prepare cleverly and serve simply.

Randazzo who hails from Sicily says: “It’s hard not to compare Australia with the beautiful Mediterranean especially when I come from its heartland, Sicily. Both lifestyles and food share a melting pot of flavours and how I like to eat and cook – great produce, cooked simply.”

Local and seasonal produce is given the star treatment so expect entrees such as burrata with grilled and marinated eggplant, mint and currants, grilled scampi with tarragon citrus, confit and smoked duck with celeriac and mandarin, and White River veal with anchovy and capers.

Mains straddle ‘the sea’, ‘the pasture’ and ‘the garden’ and include Moreton Bay bugs with crumbled amaretti and grilled citrus, a simple bistecca of Riverina beef chargrilled with rosemary or ravioli of broad beans, sheep’s cheese and black garlic. Altum’s dessert heroes include the ‘Snickers’, a play on the childhood favourite and the stunning fior di latte glace, with raspberry and rhubarb.

Randazzo has come on board under the watchful eye of experienced Executive Chef, Gavin Berrecloth (ex-Neil Perry Food Design, the UK’s Mark Hix and Raymond Blanc). Together they will orchestrate the roll-out of Altum.

Altum, which was more recently known as The Deck Sydney, has views from just about every aspect and is a spectacular place to enjoy a drink or a shared meal on the water’s edge. In the adjacent bar area, which maintains The Deck Bar name, guests can choose from an edited menu that includes smaller plates such as arancini or a charcuterie board or bigger dishes such as a wagyu burger with pickles and jack cheese on a milk bun.

The wine list (awarded two ‘glasses’*) has always been a drawcard and celebrates the diversity of the Australian wine scene in particular with many styles and varieties by the glass. Classic styles sit side by side with more modern winemaking so expect chardonnay from the Yarra Valley and the Basket Ranges. There’s plenty of wines from overseas plus an excellent list of Champagne and sparkling wines.

Groups are welcome at Altum and can choose from a shared menu starting at just $75 per person (minimum 10 people).

This festive season Altum guests are encouraged to enjoy Happy Hour from 5 – 7pm daily with 30% off tap beers and sparkling wine. Also enjoy a Seafood Platter with prime water views, available throughout the festive season for $150 for two people, with no advance ordering required on weekends.

Tuesday – Sunday from 12 pm

Open late Friday & Saturday

reservations@altumrestaurant.com

1 Olympic Drive

Milsons Point NSW

02 90337670