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
with frozen Belvedere Vodka +$8 | with Beluga gold line Vodka +$18

Baerii Mallosol Greece 10g $60

Darya Imperial Beluga Iran 10g $125

Gourmet house Imperial caviar Poland 20g $160

Darya Imperial Beluga Iran 50g $575

with Ruinart Blanc de Blanc 375ml $700

OYSTERS

Minimum of 4

Natural – East 33 Sydney Rock Oysters $7.5 each

Gala apple, apple cider vinegar, micro radish, dill $8 each

Passion fruit, coriander oil, baby coriander $8 each

Black river Imperial caviar Uruguay $22 each

Tasting Oysters $70

2 x Gala apple | 2 x Passion fruit | 2 x Black River Caviar

ENTREE

Tofu, onion, shiitake, dashi, nasturtium (vg) $28

Vannella stracciatella, beets, orange, pistachio, sunchokes (v) $35

Albany Akoya, brioche, lobster essence, soy, karkalla, sea grapes $39

Almond polenta, cauliforets, Brussel sprout, onions, basil (vg) $31

Abrolhos scallops, leeks, norikuro, guanciale$39

Arcadia spatchcock, bitter leaves, goat curd, kumara, orange, yeast, puffed grains $34

MAINS

Sugarloaf cabbage, shimeji, coconut, tahini, nasturtium (vg) $49

Hiramassa Kingfish, parsnip, pumpkin, salsa, red cos $62

Hawkesbury duck, Brussel sprout, carrot, bitter leaves, grapes $64

Gippsland veal tenderloin, beetroot, pickling onion, labneh, pan juices $62

Northern Rivers Berkshire pork cutlet, butter poached, flame finished $62

PREMIUM STEAKS FROM THE GRILL

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

Darling Downs Angus beef tenderloin fillet 200g $79

Little Joe grass fed premium scotch fillet 300g $84

SIDES $17

Wagyu fat potatoes, confit garlic, parsley

Mix leaf salad, aged sherry vinegar, chives (vg)

Pumpkin, cashew, fetta, seeds (v)

DESSERTS $25

Caramelia, passion fruit, chocolate, sponge cake

Safran crème brulee, blue mountain honey, yoghurt ice cream

Pear, red wine, dark chocolate, meringue, nitro matcha sponge

Spiced berries, tapioca, 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 | Mr Black | 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

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 $160
Friday to Sunday $165

CAVIAR TO START

Gourmet house caviar bump $32
with frozen Belvedere Vodka +$8 | with Beluga gold line Vodka +$18

Baerii Mallosol Greece 10g $60

Darya Imperial Beluga Iran 10g $125

Gourmet house Imperial caviar Poland 20g $160

Darya Imperial Beluga Iran 50g $575

with Ruinart Blanc de Blanc 375ml $700

East 33 Sydney Rock Oysters

Minimum of 4

Natural – East 33 Sydney Rock Oysters $7.5 each

Gala apple, apple cider vinegar, micro radish, dill $8 each

Passion fruit, coriander oil, baby coriander $8 each

Black river Imperial caviar Uruguay $22 each

Tasting Oysters $70
2 x Gala apple | 2 x Passion fruit | 2 x Black River Caviar

COLD ENTREE

Tofu, onion, shiitake, dashi, nasturtium (vg)

Vannella stracciatella, beets, orange, pistachio, sunchokes (v)

Albany Akoya, brioche, lobster essence, soy, karkalla, sea grapes

Fremantle octopus, walnuts romesco, cauliflorets, chorizo, togarashi

Wagyu beef tartare, egg “emulsion”, lemon Myrtle, speculoos, served with Darya Imperial Beluga caviar Iran (+$45)

HOT ENTREE

Almond polenta, cauliforets, Brussel sprout, onions, basil (vg)

Abrolhos scallops, leeks, norikuro, guanciale

Northern NSW Moreton Bay bug, broccoli, bisque, radish, citrus, karkalla

Live Manjimup marron, lemon, Kakadu plum, citrus soy (+ $39)

Arcadia spatchcock, bitter leaves, goat curd, kumara, orange, puffed grains

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

MAINS

Sugarloaf cabbage, shimeji, coconut, tahini, nasturtium (vg)

Hiramassa Kingfish, parsnip, pumpkin, salsa, red cos

Aquna Murray cod, cauliflower, swiss brown, barley, wasabi

Hawkesbury duck, Brussel sprout, carrot, bitter leaves, grapes

Gippsland veal, beetroot, pickling onion, labneh, pan juices

Phoenix Wagyu striploin MB+6, millefeuille, king brown, foie gras beef jus (+$65)

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

Darling Downs Angus beef tenderloin fillet 200g (+ $37)

Little Joe grass fed premium scotch fillet 300g (+ $45)

Little Joe T-bone 800 g for 2 people (+ $79)

Northern Rivers Berkshire pork cutlet, butter poached, flame finished

SIDES (+$17)

Wagyu fat, potatoes, confit garlic, parsley

Mix leaves, aged sherry vinegar, chives (vg)

Pumpkin, cashew, fetta, seeds

DESSERTS

Caramelia, passion fruit, chocolate, sponge cake

Safran crème brulee, blue mountain honey, yoghurt ice cream

Pear, red wine, dark chocolate, matcha sponge, nitro meringue

Spiced berries, tapioca, 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

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 East 33 Sydney rock oyster, karkalla,

Black river Imperial Oscietra caviar

WA Live Manjimup marron, lemon, Kakadu plum, citrus soy

NSW Aquna murray cod, cauliflower, swiss brown, barley, wasabi

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

QLD Phoenix Wagyu Striploin MB+6, millefeuille, king brown, foie gras beef jus

NT Valrhona white chocolate, mango and passion fruit, lemon curd, lemon myrtle sorbet

Download menu to view matching wines

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

Tataki courge, chipotle

Tofu, onion, shiitake, black fungus, dashi, nasturtium

Pumpkin, cashew, hazelnut, fried sage

Almond polenta, caulifloret, Brussel sprouts, onions, basil

Sugarloaf cabbage, shimeji, coconut, tahini, nasturtium

Spiced berries, tapioca, vanilla cream.

Download menu to view matching wines

Meet the chef

Head Chef Guillaume Gritteret, a talented chef from the French Riviera in Nice, has been shaped by Europe’s finest Michelin-starred establishments. With two decades of experience in culinary hotspots like Bordeaux, Mont Blanc, Monaco, and most recently Australia, Guillaume masterfully combines traditional cuisine with innovative new world flavors, bringing an exceptional dining experience directly to your table.