Summit Restaurant, Sydney

The best thing about the Summit Restaurant is definitely the view. Take the lift to the ear-popping 47th floor and then marvel at the 360 degree city views that rotate for your dining pleasure.

It's the kind of place you take international visitors to, but at the same time it's a great excuse for locals to act like a tourist and really appreciate the beautiful city Sydney really is.

ENTREES

Beef carpaccio
Grain-fed Black Angus, crumbled Persian fetta,
roasted mushrooms, horseradish and black pepper oil

We were fairly pleased with our meals, but the menu (and food) was nowhere near as wondrous as it was on my last encounter about six months ago (a corporate lunch that unfortunately precluded any photos--trust me, it was torturous having to eat without taking photos).

I had the beef carpaccio for a starter, a single slice of raw beef beaten to a wafer-thin consistency and trimmed to a perfect circle.


Tasmanian salmon two ways
Japanese five pepper roll, bonito jelly,
citrus spiked tataki, scorched orange


Spiced prawns and miso-glazed ocean trout
Spiced coconut slaw, green papaya, three green fragrant leaves,
crushed peanut and palm sugar dressing

The salad here has been covered with a sheet of cooked banh trang rice paper. I'm not sure I like the alien filmy look it gives, but I do remember an entree on our last visit was served in a similar fashion.

MAINS

Roasted Riverina lamb rack
New season flowering garlic, potato galette, sweet jam,
citrus endive tart, pedri ximenez caramel


Grilled aged beef fillet
Fire roasted onion confit, foie gras brioche, caramelised carrots,
watercress and shiraz jus


Pan seared Hiramasa kingfish
Organic soy glaze, steamed lobster gyoza and hot shiitake salad


Double baked goats cheese soufflé
Hazelnut crust, sautéed pine forest mushrooms,
Hiedi gruyere glaze, sweet onion veloute, asparagus

I had the goats cheese souffle for mains, not quite the ramekin-contained puff I'd imagined, but still excellent comfort food with its crusty outside and rich, gooey interior. The pine mushrooms were incredibly tasty and the asparagus spears were crisp and crunchy.

DESSERT

Glazed winter pears
Lavender honey syrup, spiced roasted almonds,
Poire William chiboust

I had a taste of the glazed winter pears, a wonderful combination with the lavendar honey and crystallised lavender buds.


Messidor by Lenotre pattisier Mark Stone
Chocolate and berry mousse, vanilla custard, chocolate velvet


Hot passionfruit souffle
Sweet red jam, double cream, warm raspberry custard

I also scored a taste of the passionfruit souffle which was much tarter than I'd expected. We weren't quite sure what was in the shot glass but it tasted like warm chocolate milk.


Valrhona chocolate slice
Pistachio ice cream, pistachio praline, pistachio sauce

I opted to finish with the Valrhona chocolate slice, a heavy moist dessert rich with bittersweet dark chocolate. The pistachio complements were enjoyed but with the overwhelming taste of cocoa coating my tastebuds, I really had a pining for the cleansing acidity of raspberries. The buttery sweetness of the pistachio praline only added to the overwhelming decadence.

A lovely experience regardless and our overseas guests were suitably delighted with the views. They even took food photos. I felt right at home.


Summit Restaurant
Level 47, Australia Square
264 George Street, Sydney
Tel: +61 (02) 9247 9777

Restaurant open
Lunch Sunday to Friday 12pm - 3pm
Dinner Monday to Sunday from 6pm

Orbit Lounge Bar open
Monday to Sunday from 5pm

Dinner 2 courses $75
Dinner 3 courses $93
Current dinner menu