Dining at new heights

Dine at the edge of the sky, with the very best of Australia on your plate and in your glass.
At Infinity by Mark Best, every dish is crafted exclusively from Australian produce — sourced from our land, coast, and regions — paired with a wine and beverage list celebrating Australia’s finest makers.

Mark Best, one of Australia’s most awarded chefs, brings his signature precision and creativity to this elevated dining experience, honouring the farmers, fishers, and artisans who shape our country’s culinary identity.

Here, every bite and every sip tells a story of Australian excellence — all served high above Sydney with panoramic views to match.

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SNACKS AND SIDES

SNACKS

Rye & Caraway Sourdough, Cultured Butter 12

Caviar with Rye Blinis

Calsivius White Sturgeon 30g | 50g 190 | 290

Black Pearl Oscietra Black 30g | 50g 235 | 373

Black Pearl Beluga 10g | 30g 160 | 450

Freshly Shucked Oysters (6 | 12) — 54 | 92

Warm Olives, Citrus & Spices 12

Hot Spiced Macadamia 14

Sea Urchin Crumpets with Clotted Cream (each) 16

Salt Cod Croquettes & Aioli (two per serve) 22

Buffalo Fried Mushrooms 18

Prawn & Black Vinegar Dumpling (two per serve) 26

Potato & Duck Liver Fritter (two per serve) 24

SIDES

Leaf Salad 17

Seasonal Vegetables 18

Hand Cut Chips, Salt & Vinegar 17

WEEKDAY LUNCH MENU

Monday to Friday à la Carte

Starters

Winter Salad with Mandarin & Cheddar Custard 32

Zucchini Tart with Hummus, Feta, Curry & Almonds 34

Abrolhos Island Scallops with Parmesan Gnocchi, Hot & Sour Sauce 38

Blue Fin Tuna, Brioche, Faux Gras & Pork Crackling 46

Pork Wonton with Pumpkin Dashi & Globe Artichoke 38

Lolligo Squid & Stinging Nettle Risotto 38

Stir Fried Marron with Salted Duck Egg 86

Main Course

Lion’s Mane Dosa with Vadouvan 48

Grilled Snowy River Trout, Cultured Cream & Horseradish 56

Steamed Hapuka, Fish Milk, Sorrel & Fermented Potatoes 58

Roast Lamb Saddle with Onions, Wakame & Pickled Radish 59

Dry Aged Duck, Smoked Plum Sauce & Baby Corn 64

Slow Braised Short Rib with Javanese Pepper, Truffle & Celeriac 68

7+ Wagyu Rib Eye on the Bone 500g with Shiitake & Sunchokes 170

Dessert

Murray Bridge Cheddar $25
Persimmon and pepper berry

Profiteroles $24
Coffee and lemon myrtle

Quince Tart $24
Clotted cream

Single Origin Chocolate Tart $26
Poached cumquats

Sauternes Custard $26
Osmanthus crostoli

Frozen Orange Curd $18
Sherbet

St Agnes and Blue Mountains Honey Canelé $12 each

WEEKEND LUNCH MENU

Saturday & Sunday Lunch
Three Course à la Carte $160
Includes bread & cultured butter, and seasonal side.

Starters

Winter Salad with Mandarin & Cheddar Custard

Zucchini Tart with Hummus, Feta, Curry & Almonds

Abrolhos Island Scallops with Parmesan Gnocchi, Hot & Sour Sauce

Blue Fin Tuna, Brioche, Faux Gras & Pork Crackling

Pork Wonton with Pumpkin Dashi & Globe Artichoke

Lolligo Squid & Stinging Nettle Risotto

Stir Fried Marron with Salted Duck Egg

Main Course

Lion’s Mane Dosa with Vadouvan

Grilled Snowy River Trout, Cultured Cream & Horseradish

Steamed Hapuka, Fish Milk, Sorrel & Fermented Potatoes

Roast Lamb Saddle with Onions, Wakame & Pickled Radish

Dry Aged Duck, Smoked Plum Sauce & Baby Corn

Slow Braised Short Rib with Javanese Pepper, Truffle & Celeriac

7+ Wagyu Rib Eye on the Bone 500g with Shiitake & Sunchokes +110

Dessert

Murray Bridge Cheddar
Persimmon and pepper berry

Profiteroles
Coffee and lemon myrtle

Quince Tart
Clotted cream

Single Origin Chocolate Tart
Poached cumquats

Sauternes Custard
Osmanthus crostoli

Frozen Orange Curd
Sherbet

St Agnes and Blue Mountains Honey Canelé

DINNER MENU

Monday – Thursday Dinner
Three Course à la Carte $160
Includes bread and cultured butter, and a seasonal side

Friday – Sunday Dinner
Three Course à la Carte $190
Includes bread and cultured butter, and a seasonal side

Starters

Winter Salad with Mandarin & Cheddar Custard

Zucchini Tart with Hummus, Feta, Curry & Almonds

Abrolhos Island Scallops with Parmesan Gnocchi, Hot & Sour Sauce

Blue Fin Tuna, Brioche, Faux Gras & Pork Crackling

Pork Wonton with Pumpkin Dashi & Globe Artichoke

Lolligo Squid & Stinging Nettle Risotto

Stir Fried Marron with Salted Duck Egg

Main Course

Lion’s Mane Dosa with Vadouvan

Grilled Snowy River Trout, Cultured Cream & Horseradish

Steamed Hapuka, Fish Milk, Sorrel & Fermented Potatoes

Roast Lamb Saddle with Onions, Wakame & Pickled Radish

Dry Aged Duck, Smoked Plum Sauce & Baby Corn

Slow Braised Short Rib with Javanese Pepper, Truffle & Celeriac

7+ Wagyu Rib Eye on the Bone 500g with Shiitake & Sunchokes +110

Dessert

Murray Bridge Cheddar
Persimmon and pepper berry

Profiteroles
Coffee and lemon myrtle

Quince Tart
Clotted cream

Single Origin Chocolate Tart
Poached cumquats

Sauternes Custard
Osmanthus crostoli

Frozen Orange Curd
Sherbet

St Agnes and Blue Mountains Honey Canelé

TASTING MENU

Tasting menu $230

Oyster with Grilled Sea Foam

Stir Fried Beetroot with Hot Bean Paste and Caviar +$35

Goat Cheese Anolini and Pumpkin Dashi

Steamed Bass Grouper
Fish milk, sorrel and fermented potatoes

Dry Aged, Lacquered Wollemi Duck
Smoked plum and baby corn

Salad of Winter Greens

Murray Bridge Cheddar
Persimmon and pepper berry

Single Origin Chocolate Ganache
Poached cumquats

Wine & Beverage list

Infinity by Mark Best’s beverage menu is a celebration of exclusively Australian craftsmanship, showcasing the depth and diversity of the nation’s wine, spirits, and non-alcoholic creations. Curated to highlight both iconic producers and emerging innovators, every pour reflects the unique terroirs, climates, and creativity of Australia. It’s a journey through the country’s most exciting vineyards and distilleries, served with the same precision and passion as the cuisine.

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Experience Infinity by Mark Best

Renowned for his visionary approach to modern Australian cuisine, Mark Best has spent decades shaping the nation’s dining scene. From his award-winning Sydney restaurant Marque to leading kitchens around the globe, Best champions Australia’s finest produce with creativity, precision, and a deep respect for seasonality. At Infinity by Mark Best, his signature style meets breathtaking views, offering guests a uniquely Australian fine-dining experience.