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 | 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
addRuinart Blanc de Blanc 375ml $700

SYDNEY ROCK OYSTERS
minimum of 4

Natural $7.50 each
Raspberry, vinegar, micro sorrel $8 each
Coconut pearl, Thai basil oil $8 each
Black river Imperial caviar Uruguay $22 each

TASTING OYSTERS $70
2 Raspberry | 2 Coconut | 2 Black River Caviar

ENTREE

Soy tofu, freekeh, carrot, corn, ice plant, radish, green dashi (vg) $32
Ancient grains, yellow romesco, stone fruit, kombu (vg) $34
Stracciatella tartlet, broad bean, pea, sugar snap, radish, kombu vinaigrette $38
Albany Akoya brioche, lobster essence, soy, karkalla, sea grape $39
Abrolhos scallops, pea, Lardo di Colonnata, vegetable crumb $39
Arcadia spatchcock, carrot, pickle bitter leaves, lemon labneh, toasted seed $33

MAINS

Japanese eggplant, cauliflower, pomegranate, coriander, tahini (vg) $48
Hiramassa kingfish, cauliflower, pumpkin, salsa, red cos $62
Hawkesbury duck, kumera, radicchio, cherry $64
Lamb backstrap, grains, kombu, charred stone fruit $58

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

O’Connor Angus beef tenderloin fillet 200g Gippsland VIC $ 79
O’Connor premium scotch fillet MB+5 300g Gippsland VIC $86
Swordfish steak 200g $52

SIDES $17

Mix leaf salad, chive, aged sherry vinegar (vg)
Compressed watermelon, Szechuan, fetta, mint (v)
Ox heart tomato, basil, pinenut (vg)
Wagyu fat potato, confit garlic, rosemary

DESSERTS $27

Hibiscus stone fruit, vermouth jelly, basil tapioca (vg)
Lemon tart, mango, meringue, yuzu poppy seed ice cream
Caramelia, Raspberry, sponge cake, gold powder
Saffron crème brulee, Blue Mountain honey, yoghurt ice cream

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 $150

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 | Beluga gold line Vodka $18
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 $7.50 each
Raspberry, vinegar, micro sorrel $8 each
Coconut pearl, Thai basil oil $8 each
Black river Imperial caviar Uruguay $22 each

TASTING OYSTERS
2 Raspberry | 2 Coconut | 2 Black River Caviar

COLD ENTREE

Soy tofu, freekeh, carrot, corn, ice plant, radish, green dashi (vg)
Stracciatella tartlet, broad bean, sugar snap, pea, radish, kombu vinaigrette(v)
Albany akoya, brioche, lobster essence, soy, karkalla, sea grape
Fremantle octopus, caulifloret, chorizo, togarashi, walnut romesco
Wagyu MB7+ beef tartare, egg, lemon myrtle, speculoos
Darya Imperial Beluga caviar Iran (+$45)

HOT ENTREE

Ancient grains, yellow romesco, stone fruit, kombu (vg)
Abrolhos scallops, pea, Lardo di Colonnata, vegetable crumb
Moreton Bay bug, broccoli, bisque, radish, citrus, karkalla
Manjimup marron, norikuro butter, chive, fingerlime, tomberry (+ $39)
Arcadia spatchcock, carrot puree, pickle bitter leaves, lemon labneh, toasted seed
Byron Bay pork belly, remoulade, apple, yuzu koshu

MAINS

Japanese eggplant, cauliflower, pomegranate, coriander, tahini (vg)
Hiramassa Kingfish, cauliflower, pumpkin, salsa, red cos
John Dory, clam, prawn, fumet, potato, fennel, saffron, black garlic
Hawkesbury duck, kumera, radicchio, cherry
Lamb backstrap, grains, charred stone fruit, kombu
Rangers Valley Crossbred Wagyu Striploin MB7+, millefeuille, king brown, foie gras, beef jus (+$65)

PREMIUM STEAKS FROM THE GRILL

Served with house mustard, red wine salt & horseradish crème fraîche
O’Connor Angus beef tenderloin fillet 200g Gippsland VIC (+ $37)
O’Connor premium scotch fillet MB+5 300g Gippsland VIC (+ $42)
O ‘Connor Angus beef T bone 800 g MB2+ for 2 people Gippsland VIC (+ $79)
Swordfish steak 200g

SIDE (+$17)

Mixed leaf salad, chive, aged sherry vinegar (vg)
Compressed watermelon, Szechuan, fetta, mint (v)
Ox heart tomato, basil, pinenut (vg)
Wagyu fat potato, confit garlic, rosemary

DESSERTS

Hibiscus stone fruit, vermouth jelly, basil tapioca (vg)
Lemon tart, mango, meringue, yuzu poppy seed ice cream (v)
Caramelia, raspberry, sponge cake, gold powder (v)
Saffron crème brulee, Blue Mountain honey, yoghurt ice cream (v)

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

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

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

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

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

QLD Moreton Bay bug tartlet, stracciatella, pea, broad bean, kombu vinaigrette

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, king brown, foie gras beef jus

Valrhona white chocolate, mango, 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

Soy tofu, freekeh, carrot, corn, ice plant, radish, green dashi

Pea & broad bean tartlet, sugar snap, radish, kombu vinaigrette

Ancient grains, yellow romesco, stone fruit, kombu

Japanese eggplant, cauliflower, pomegranate, coriander, tahini

Hibiscus stone fruit, vermouth jelly, basil tapioca

Download menu to view matching wines

Shell We Crustacean Tasting Menu

$290 pp
Matching Wines +$80 pp

WA Scampi tartare, lobster consommé, cognac, mascarpone, chive, black river caviar

Moreton Bay bug tartlet, stracciatella, pea, broad bean, kombu vinaigrette

Grilled WA Marron, Norikuro butter, fingerlime, tomberry

Pan fried Lobster tail, yellow romesco, cauliflower blossom, nectarine, garlic butter

Saffron crème brulee, Blue Mountain honey, yoghurt ice 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.