Dining at new heights
The ever-changing menu at Infinity will celebrate the diversity of contemporary Australian cuisine, combining the finest local produce with international ingredients and flavours.
For lunch and dinner, choose between the à la carte menu or our tasting menu, which includes a guaranteed window table.
Make a reservationLunch a la carte
TO START
EAST 33 SYDNEY ROCK OYSTERS
Minimum of 4
Natural $7.5 each
Cucumber, aged sherry vinegar, finger lime, dill oil $8 each
Compressed rum pineapple, coconut, Thai basil oil $8 each
Black river Imperial caviar Uruguay $8 each
C AV I A R
$8 each
$8 each $22 each
Gourmet house caviar bump $32 Add frozen belvedere vodka $8
Darya Imperial Beluga Iran 10g $125
Gourmet house Imperial caviar Poland 20g $160 Baerii Mallosol Greece 10g $6
ENTREE
Whipped soy tofu, roasted onion, black fungus & shiitake, dashi, radish, nasturtium (vg) $28 Goat cheese parfait, Australian asparagus, rolled slaw, confit tomato (v) $32
Abrolhos island scallops, peas, Australian asparagus, vegetables, scampi caviar, Coppa $36 Albany Akoya, brioche, lobster essence, soy & sesame, karkalla, sea grapes $36
Bay bugs, pea, broccolini, Norikuro butter, woodland sorrel $39
Glazed Arcadia spatchcock, pickled bitter leaves, goat curd, kumara, orange, yeast, puffed grains $31
MAINS
Smooth polenta, ratatouille, Brussel sprout, charred pickling onions, almond, basil oil (vg) $42
Rocky Point grouper, spring vegetables, baby cos, white wine hollandaise sauce, pickle daikon $62
Dry aged roasted Hawkesbury duck breast, brussel sprouts, carrot, bitter leaves, grapes $64
Gippsland veal tenderloin, beetroot, pickling onions, labneh, pan juices $62
Northern Rivers Berkshire pork cutlet, butter poached, flame finished $62
PREMIUM STEAKS FROM THE GRILL
Served with house mustard, smoked salt & horseradish crème fraîche
Darling Downs Angus beef tenderloin fillet 200g $79
Little Joe grass fed premium scotch fillet 300g $84
SIDES
Duck fat roasted potatoes, confit garlic, thyme $17
Mix leaf salad, aged sherry vinegar (vg) $17
Grilled Australian asparagus, romesco, lemon, pecorino (v) $17
DESSERTS
Caramelia mousse, passion fruit, chocolate ice cream $25
Spiced grilled pineapple, white chocolate yoghurt, caramelised milk skin, yuzu and poppy seed ice cream $25
Frozen limoncello sabayon, basil meringue, sablé $25
Spiced mixed berries, tapioca tuile, vanilla cream (vg) $25
PREMIUM CHEESE PLATE
A selection of carefully aged and ripened cheese matched with dates, pastes, honeycomb & seeded lavosh
Three cheeses – Serves 1 – 2 ($38) Six cheeses – Serves 2 – 4 ($60)
TO FINISH
Affogato $9 Espresso, vanilla ice cream
Affogato & liqueur $14 frangelico | baileys | kahlúa | amaretto
Cat’s Pyjamas by 7 Miles $6
T2 Tea Special Selection $6
english breakfast | earl grey | jasmine gorgeous geisha | sencha | peppermint
Selection of homemade Petit Fours $6
Lunch
TWO COURSE $95
entree, main or dessert
THREE COURSE $110
entree, main and dessert
FOUR COURSE $125
2 x entrees, main and dessert
CAVIAR TO START
Gourmet house caviar bump $32 add frozen Belvedere Vodka $8
Darya Imperial Beluga Iran 10g $125
Gourmet house Imperial caviar Poland 20g $160
Baerii Mallosol Greece 10g $60
East 33 Sydney Rock Oysters
Minimum of 4
Natural $7.5 each
Cucumber, aged sherry vinegar, finger lime, dill oil $8 each
Compressed rum pineapple, coconut, Thai basil oil Black river Imperial caviar Uruguay $8
ENTREE
Whipped soy tofu, roasted onion, black fungus & shiitake, dashi, radish, nasturtium (vg)
Goat cheese parfait, Australian asparagus, rolled slaw, confit tomato (v)
Abrolhos island scallops, peas, Australian asparagus, vegetables, scampi caviar, Coppa
Albany Akoya, brioche, lobster essence, soy & sesame, karkalla, sea grapes
Bay bugs, pea, broccolini, Norikuro butter, woodland sorrel
Glazed Arcadia spatchcock, pickled bitter leaves, goat curd, kumara, orange, yeast, puffed grains
MAINS
Smooth polenta, ratatouille, Brussel sprout, charred pickling onions, almond, basil oil (vg)
Rocky Point grouper, spring vegetables, baby cos, white wine hollandaise sauce, pickle daikon
Northern Rivers Berkshire pork cutlet, butter poached, flame finished
Dry aged roasted Hawkesbury duck breast, brussel sprouts, carrot, bitter leaves, grapes
Gippsland veal tenderloin, beetroot, pickling onions, labneh, pan juices
PREMIUM STEAKS FROM THE GRILL
Served with house mustard, smoked salt & horseradish crème fraîche
Darling Downs Angus beef tenderloin fillet 200g (+ $37)
Little Joe grass fed premium scotch fillet 300g (+ $39)
Pinnacle grass fed Rib eye 500g MB2+ (+ $49)
SIDES (+$17)
Duck fat roasted potatoes, confit garlic, thyme
Mix leaf salad, aged sherry vinegar (vg)
Grilled Australian asparagus, romesco, lemon, pecorino (v)
DESSERTS
Caramelia mousse, passion fruit, chocolate ice cream
Spiced grilled pineapple, white chocolate yoghurt, caramelised milk skin, yuzu and poppy seed ice cream
Frozen limoncello sabayon, basil meringue, sablé
Spiced mixed berries, tapioca tuile, vanilla cream (vg)
PREMIUM CHEESE PLATE
A selection of carefully aged and ripened cheese matched with dates, pastes, honeycomb & seeded lavosh
Three cheeses – Serves 1 – 2 (+ $38) Six cheeses – Serves 2 – 4 (+ $60)
TO FINISH
Affogato $9 Espresso, vanilla ice cream
Affogato & liqueur $14 frangelico | baileys | kahlúa | amaretto
Cat’s Pyjamas by 7 Miles $6
T2 Tea Special Selection $6
english breakfast | earl grey | jasmine gorgeous geisha | sencha | peppermint
Selection of homemade Petit Fours $6
View Menu
Dinner
THREE COURSE
hot or cold entree, main and dessert
Monday to Thursday $140
Friday to Sunday $150
FOUR COURSE
cold entree, hot entree, main and dessert
Monday to Thursday $155
Friday to Sunday $165
CAVIAR TO START
Gourmet house caviar bump $32 add frozen Belvedere Vodka $8
Darya Imperial Beluga Iran 10g $125
Gourmet house Imperial caviar Poland 20g $160
Baerii Mallosol Greece 10g $60
East 33 Sydney Rock Oysters
Minimum of 4
Natural $7.50 each
Cucumber, aged sherry vinegar, finger lime, dill oil $8 each
Compressed rum pineapple, coconut, Thai basil oil $8 each
Black river Imperial caviar Uruguay $22 each
COLD ENTREE
Whipped soy tofu, roasted onion, black fungus & shiitake, dashi, radish, nasturtium (vg)
Goat cheese parfait, Australian asparagus, rolled slaw, confit tomato (v)
Albany Akoya, brioche, lobster essence, soy & sesame, karkalla, sea grapes
Grilled Fremantle octopus, corn, confit tomato, carrot, chorizo
Phoenix Wagyu MB6+ beef tartare, egg emulsion, lemon myrtle speculoos,
Darya Imperial Beluga caviar Iran (+$45)
HOT ENTREE
Roasted Kent pumpkin, black quinoa, kombu, pickled daikon, coconut labneh, sugarloaf cabbage (vg)
Abrolhos island scallops, pea, Australian asparagus, vegetable, scampi caviar, coppa
Bay bugs, pea, broccolini, Norikuro butter, woodland sorrel
Manjimup marron, split, grilled, charred lemon, orange & citrus soy butter (+ $39)
Glazed Arcadia spatchcock, pickled bitter leaves, goat curd, kumara, orange, yeast, puffed grains
Crispy Byron Bay pork belly, celeriac remoulade, green apple, yuzu koshu
MAINS
Smooth polenta, ratatouille, Brussel sprout, charred pickling onions, almonds, basil oil (vg)
Rocky Point grouper, spring vegetables, baby cos, white wine hollandaise, pickle daikon
Northern Rivers Berkshire pork cutlet, butter poached, flame finished
Dry aged roasted Hawkesbury duck breast,
Brussel sprouts, carrot, bitter leaves, grapes
Gippsland veal tenderloin, beetroot, pickling onions, labneh, pan juices
PREMIUM STEAKS FROM THE GRILL
Served with house mustard, smoked salt & horseradish crème fraîche
Darling Downs Angus beef tenderloin fillet 200g (+ $37)
Little Joe grass fed premium scotch fillet 300g (+ $39)
Pinnacle grass fed Rib eye 500g MB2+ (+ $49)
Little Joe T bone 800 g MB2+ for 2 people (+ $79)
SIDES (+$17)
Duck fat roasted potatoes, confit garlic, thyme
Mix leaf salad, aged sherry vinegar (vg)
Grilled Australian asparagus, romesco, lemon, pecorino (v)
DESSERTS
Caramelia mousse, passion fruit, chocolate ice cream
Spiced grilled pineapple, white chocolate yoghurt, milk skin, yuzu, poppy seed ice cream
Frozen limoncello sabayon, basil meringue, sablé
Spiced mixed berries, tapioca tuile, vanilla cream (vg)
PREMIUM CHEESE PLATE
A selection of carefully aged and ripened cheese matched with dates, pastes, honeycomb & seeded lavosh
Three cheeses – Serves 1 – 2 (+ $38) Six cheeses – Serves 2 – 4 (+ $60)
TO FINISH
Affogato $9 Espresso, vanilla ice cream
Affogato & liqueur $14 frangelico | baileys | kahlúa | amaretto
Cat’s Pyjamas by 7 Miles $6
T2 Tea Special Selection $6
english breakfast | earl grey | jasmine gorgeous geisha | sencha | peppermint
Selection of homemade Petit Fours $6
View Menu
Around Australia Tasting menu
6 COURSE $220 PP
Around Australia Matching Wines +$100 pp
Around the World Matching Wines +$140 pp
Temperance Matching Beverage +$60 pp
NSW East 33 Sydney rock oysters, karkalla
Black River caviar, Oscietra
SA Yumbah green lip abalone, chawanmushi, enoki, baby corn, sea grapes, ikura, red vein sorrel
WA Manjimup marron, split, grilled, charred lemon, orange and citrus soy butter, kakadu plum powder
NSW Crispy Byron Bay pork belly, celeriac remoulade, apple gel, yuzu koshu
QLD Chargrilled Phoenix Wagyu striploin MB6+ shiro eggplant, potato fondant, peppers, pepperberry
NT Valrhona white chocolate, mango and passion fruit, lemon curd, lemon myrtle sorbet
Download menu to view matching wines
View Menu
Vegan tasting menu
6 COURSE $220 PP
Around Australia Matching Wines +$100 pp
Around the World Matching Wines +$140 pp
Temperance Matching Beverage + $60 pp
Leeks, kipfler, nasturtium pesto, miso, chives
Whipped soy tofu, roasted onions, black fungus & shiitake, dashi, radish, nasturtium
Celeriac remoulade, green apple, yuzu koshu, peas, asparagus
Roasted Kent pumpkin, black quinoa, kombu, pickled daikon, coconut labneh, sugarloaf cabbage
Smooth polenta, ratatouille, brussel sprout, charred pickling onions, almonds
Spiced mixed berries, tapioca tuile, vanilla cream
Download menu to view matching wines
View Menu
Caviar Tasting Menu
5 Courses $290 pp Matching Wines +$110 pp
East 33 Sydney rock oyster,
Black River Imperial Oscietra Caviar Uruguay
Imperial Oscietra offers a beautifully subtle, saline infused richness and nutty, delicate character
NV Perrier-Jouët ‘Grand – Brut’ Épernay, Champagne, FRA
Upgrade to 2013 Perrier-Jouët ‘Belle Epoque’ Épernay, Champagne, FRA +$50
°
Yumbah green lip abalone, chawanmushi, charred enoki, baby corn, red vein sorrel WA scampi Western Australia
Scampi caviar is known for its rich creaminess that melts on the tongue,
with a fresh salty flavour that pops on your palate
Kunizakari Saika Junmai Daiginjo Saké, Aichi Prefecture, JAP
°
Phoenix Wagyu MB6+ beef tartare, egg emulsion, lemon myrtle speculoos Darya Imperial Beluga Iran
Beluga caviar is renowned as one of the best caviars in the world, with an intense rich flavour 2009 Lis Neris Fiori de Campo Friulano, Venezia-Giulia, ITA
°
Bass grouper, cauliflower, Australian asparagus, caviar beurre blanc Gourmet House Oscietra Caviar Poland
Imperial caviar offers sublime buttery flavour with a complex hint of creamy briny notes
2021 Jean-Louis Chavy Bourgogne Blanc, Burgundy, FRA
Upgrade to 2021 Jean-Louis Chavy ‘Folatieres’ Puligny Montrachet, Burgundy, FRA +$40
°
Panna cotta, white chocolate, strawberry
Exquisite Baerii Malossol Greece
Baerri caviar is delicate and mild and yields a balanced hazelnut aftertaste NV Penfolds x Thiénot Rosé, Reims, Champagne, FRA
View Menu
Meet the chef
Head Chef Guillaume Gritteret, youthful, born and raised in the French Riviera, Nice, shaped by Europe’s Michelin’s best. Gathering his 2 decades of experience through regions such as Bordeaux, Mont Blanc, Monaco and most recently Australia, Guillaume delivers to bring traditional cuisine with a touch of the new world directly to your table.
