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 reservation

Lunch a la carte

THREE COURSE- VEGAN $90
THREE COURSE $115
FOUR COURSE $125

CAVIAR TO START

Gourmet house caviar bump $32
add frozen Belvedere Vodka $8

Baerii Mallosol Greece 10g $60

Gourmet house Imperial caviar Poland 20g $160

Darya Imperial Beluga Iran 10g $125

Darya Imperial Beluga Iran 50g $575
with Ruinart Blanc de Blanc 375ml $700

SYDNEY ROCK OYSTERS

Minimum of 4
Natural $8.50 each
Raspberry, vinegar, micro sorrel $9.50 each
Coconut pearl, Thai basil oil $9.50 each
Black river Imperial caviar Uruguay $23 each

TASTING OYSTER $75
2 Raspberry | 2 Coconut | 2 Black River caviar

ENTREE

Gazpacho Muciano, capsicum, togarashi, celery (vg) $33

Confit leek, hazelnut, sunchoke, onion soubise, basil oil (vg) $35

Stracciatella, beetroot, pear, pistachio, kombu vinaigrette (v) $38

Abalone, shimeji, macadamia cream, vegetable crumb $43

Abrolhos scallop, celeriac, Jerusalem artichoke, pancetta, green peppercorn oil $42

Arcadia quail, bok choi, shitake, rose petal jus, soy $40

MAINS

Vegetable tartlet, pumpkin, oyster mushroom (vg) $49

Coppa rolled Monkish, charred cos, ponzu butter $60

Hawkesbury duck, kumera, radicchio, blackberry $66

Lamb noisette, grain, capsicum, onion, kombu $60

PREMIUM STEAKS FROM THE GRILL

Served with house mustard, red wine salt & horseradish crème fraîche

Pinnacle MB+2, Grass Fed beef tenderloin fillet 200g Gippsland VIC $80

O’Connor premium scotch fillet MB+5 300g Gippsland VIC $90

Gippsland VIC $90 Swordfish steak 200g $60

SIDES

Mix leaf salad, chive, aged sherry vinegar (vg) $16

Broccolini, yellow romesco, pinenut (v) $18

Sugarloaf cabbage, labneh, parmesan (v) $18

Wagyu fat potato, confit garlic, rosemary $17

DESSERTS

Hibiscus apple, vermouth jelly, basil tapioca (vg) $27

Baba, citrus, grand marnier, chantilly $27

Poached pear & chestnut tart, crème patissiere, honey thyme ice cream $30

Caramelia, chocolate tuile, hazelnut, cocoa, hazelnut white chocolate ice cream $32

PREMIUM CHEESE PLATE

A selection of carefully aged and ripened cheese matched with dates, pastes, honeycomb & seeded lavosh

Three cheeses – Serves 1 – 2 (+ $40) | Six cheeses – Serves 2 – 4 (+ $60)

TO FINISH

Affogato $9
Espresso, vanilla ice cream

Affogato & liqueur $14
Frangelico | Baileys | Mr Black | Amaretto

Selection of homemade Petit Fours $6

Dinner

THREE COURSE
hot or cold entree, main and dessert
Monday to Thursday $140
Friday to Sunday $155

FOUR COURSE
cold entree, hot entree, main and dessert
Monday to Thursday $155
Friday to Sunday $165

CAVIAR TO START

Waffle, crème fraiche, caviar, chive $26

Gourmet house caviar bump $32
add frozen Belvedere Vodka $8

Baerii Mallosol Greece 10g $60

Gourmet house Imperial caviar Poland 20g $160

Darya Imperial Beluga Iran 10g $125

Darya Imperial Beluga Iran 50g $575
with Ruinart Blanc de Blanc 375ml $700

Sydney Rock Oysters
(Min of 4)
Natural $8.50 each
Raspberry, vinegar, micro sorrel $9.50 each
Coconut pearl, Thai basil oil $9.50 each
Black river Imperial caviar Uruguay $23 each

Tasting Oysters $75
2 Raspberry | 2 Coconut | 2 Black River Caviar

COLD ENTREE

Gazpacho Muciano, capsicum, togarashi, celery (vg)

Stracciatella, beetroot, pear, pistachio, kombu vinaigrette (v)

Abalone, shimeji, macadamia cream, vegetable crumb

Galicians octopus, XO chorizo, potato, sweet paprika, olive, coriander

Wagyu MB6+ beef tartare, egg, lemon myrtle, speculoos, Darya Imperial Beluga caviar Iran (+$45)

HOT ENTREE

Confit leek, hazelnut, sunchoke, onion soubise, basil oil (vg)

Abrolhos scallop, celeriac, Jerusalem artichoke, pancetta, green peppercorn oil

Moreton Bay bug, cauliflower, bisque, radish, citrus, karkalla

Manjimup marron, norikuro butter, chive, finger lime, tomato (+ $40)

Arcadia quail, bok choi, shitake, rose petal jus, soy

Byron Bay pork belly, remoulade, apple, yuzu koshu

MAINS

Vegetable tartlet, pumpkin, oyster mushroom (vg)

John Dory, clam, prawn, fumet, potato, fennel, safran, black garlic

Coppa rolled monkfish, charred cos, ponzu butter

Hawkesbury duck, kumera, radicchio, blackberry

Lamb noisette, grain, capsicum, onion, kombu

Rangers Valley Crossbred Wagyu Striploin MB7+, millefeuille, baby vegetable, foie gras beef jus (+$65)

PREMIUM STEAKS FROM THE GRILL
Served with house mustard, red wine salt & horseradish crème fraîche

Pinnacle MB+2, Grass Fed beef tenderloin fillet 200g Gippsland VIC (+$40)

O’Connor premium scotch fillet MB+5 300g Gippsland VIC (+$90)

O ‘Connor Angus beef T bone 800 g MB2+ for 2 people Gippsland VIC (+$90)

Swordfish steak 200g

SIDES

Mixed leaf salad, chive, aged sherry vinegar (vg) $16

Broccolini, yellow romesco, pinenut (v) $18

Sugarloaf cabbage, labneh, parmesan (v) $18

Wagyu fat potato, confit garlic, rosemary $17

DESSERTS

Hibiscus apple, vermouth jelly, basil tapioca (vg)

Baba, citrus, grand marnier, chantilly

Poached pear & chestnut tart, crème patissiere, honey thyme ice cream

Caramelia, chocolate tuile, hazelnut, cocoa, hazelnut white chocolate ice cream $32

PREMIUM CHEESE PLATE

A selection of carefully aged and ripened cheese matched with dates, pastes, honeycomb & seeded lavosh
Three cheeses – Serves 1 – 2 (+ $40) Six cheeses – Serves 2 – 4 (+ $60)

TO FINISH

Affogato $9
Espresso, vanilla ice cream

Affogato & liqueur $14
Frangelico | Baileys | Mr Black | Amaretto

Selection of homemade Petit Fours $6

Around Australia Tasting Menu

6 COURSE $225 PP

Around Australia Matching Wines +$100 pp

Around the World Matching Wines +$140 pp

Temperance Matching Beverage +$60 pp

NSW Sydney rock oyster, karkalla, Black river Imperial Oscietra caviar

Millefeuille, bugs, bisque, salmon roe

Grilled WA Marron, Norikuro butter, fingerlime, tomberry

NSW Byron Bay Berkshire pork belly, remoulade, apple, yuzu koshu

NSW Rangers Valley Crossbred Wagyu Striploin MB7+, millefeuille, baby vegetables, foie gras, beef jus

Caramelia, chocolate tuile, hazelnut, cocoa, hazelnut white chocolate ice cream

Download menu to view matching wines

Vegan tasting menu

6 COURSE $175 pp

Around Australia Matching Wines +$100 pp

Around the World Matching Wines +$140 pp

Temperance Matching Beverage + $60 pp

Tataki courge, chipotle

Gazpacho Muciano, capsicum, togarashi, celery

Confit leek, hazelnut, sunchoke, onion soubise, basil oil

Ancient grains, yellow romesco, cauliflower blossom, kombu

Vegetable tartlet, pumpkin, oyster mushroom

Hibiscus apple, vermouth jelly, basil tapioca

Download menu to view matching wines

Shell We Crustacean Tasting Menu

$290 Per Person
$80 matching wines

WA Scampi tartare, lobster consommé, cognac mascarpone, chive, black river caviar
NV Perrier-Jouët ‘Grand – Brut’ Épernay, Champagne, FRA

Millefeuille, bugs, bisque, salmon roe
2022 Domaine Mosnier Petit Chablis, Burgundy, FRA

Grilled WA Marron, Norikuro butter, fingerlime, tomberry
2022 Voyager Estate Chardonnay, Margaret River, WA

Pan fried Lobster tail, yellow romesco, cauliflower blossom, capsicum, garlic butter
2020 Giovanni Rosso Nebbiolo, Langhe, PIedmont, ITA

Caramelia, chocolate tuile, hazelnut, cocoa, hazelnut white chocolate ice cream
2015 Château Filhot Sauternes, Bordeaux, FRA

Meet the chef

Experience Infinity by Mark Best

Infinity at Sydney Tower is being reimagined from the 13th of August as a world-class destination under the leadership of Mark Best, one of Australia’s most visionary chefs. From 81 floors above the city, Infinity delivers an elevated dining experience shaped by story, precision, and place.