Thanks to Altair, Warrandyte’s dining scene has been taken to new and unexpected heights. The menu is designed to surprise and delight over perfectly executed dishes that retain your interest from start to finish.
There was an incredible precision to Head Chef Kelvin Shaw's cooking that spoke volumes about his calibre. It is absolutely no surprise that the restaurant is the highest ranked restaurant in the Eastern Suburbs by the 'Age Good Food Guide'.
The ambience of Altair is comfortable and relaxed, providing the perfect canvas for the culinary art. The dining room is marshalled by excellent service staff, led admirably by Michelle, who ensures your experience is a memorable one.
Crab cracker with miso mayonnaise
Matched with: NV Laurent Perrier Brut, Champagne, France
Our meal started with a beautiful amuse bouche. The acid balance of the miso mayonnaise was perfect and the crab cracker had a wonderful textural edge.
Rose tofu, soy, coriander, prickly ash, chilli & edamame
Simply stunning. This dish was well balanced, loaded with umami and complex, due in part to the skilfully balanced flavour combinations. The creamy melt in your mouth tofu cradled the fragrant rose elements while the soy reduction brought the whole dish together. Both beautiful and beautifully prepared.
The mackerel was cooked to perfection. The almond gazpacho provided a delectably unique and refreshing accompaniment to the Mackerel. We could not fault this dish.
Smoked eel, den miso, Japanese mustard, shiitake, pork floss & green tea
Matched with: 2013 Helens Hill ‘Long Walk’ Pinot Noir, Yarra Valley VIC
Presented beautifully, this dish was yet another highlight. The earthy mushrooms were cooked perfectly giving them a wonderful texture. Combined with the dispersed miso, Japanese mustard and pork floss, this dish was restrained and elegant.
Venison carpaccio, raspberry, liquorice, wild bush olive, anchovy bavarois
Matched with: 2011 Leconfield Merlot, Coonawarra SA
Matched with: 2010 Tim Adams Cabernet Malbec, Clare Valley SA
The centrepiece course of lamb continued the trend of stunning dishes that preceded it. The lamb was moist and melted in our mouths while the quinoa was perfectly crispy and accentuated by subtle but very much present lavender jus. Our favourite wine match for the evening, the Cabernet Malbec was a perfect match with its hints of violet which echoed the lavender jus and fresh blackcurrant and vanilla which provided a delicious backdrop for this intense meaty dish.
Mimolette Vieille, France, Cow’s Milk
Matched with: 2014 the Darling Pinot Gris, Marlborough NZ
Blackcurrant, ginger, honey & myrrh trifle
Matched with: NV Bethany Old Quarry Fronti White Port, Barossa Valley SA
This striking dessert was a playful take on the traditional trifle. A sweet end to a decadent evening.
Altair is an extremely capable restaurant that offers a wonderful dining experience. We left spellbound - from the amazingly tender lamb to the enticing smoked eel. Each course was well thought out, complex, delightfully balanced and impeccably executed.