Dining at new heights

Dine at the edge of the sky, with the very best of Australia on your plate and in your glass.

From the first snack to the last glass, every single thing on our menu comes from Australia. The produce is sourced from growers and suppliers we trust, selected for quality and what is in season. The wine list is entirely Australian, curated by our in-house sommelier to showcase the country’s most interesting producers, from well-known names to smaller makers you might not have come across yet.

Our team is happy to work around dietary requirements. Please add them to your booking notes when making a reservation.

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Snacks

Caviar

Caviar with Rye Blini

Calsivius White Sturgeon Caviar, egg yolk jam (one per serve) | 28

Caviar with Accompaniments

Calsivius White Sturgeon 10g, 30g or 50g | 90 | 220 | 350

Black Pearl Oscietra Black 30g | 235

Black Pearl Beluga 10g or 30g | 160 | 450

Snacks

Rye & caraway sourdough, cultured butter | 12

Freshly shucked oysters 6 or 12 | 54 | 108

Roasted pumpkin, pumpkin XO, buckwheat tart (two per serve) | 22

Sea urchin crumpets, clotted cream (two per serve) | 28

Coral trout, prawn toast, fermented chilli (two per serve) | 24

Duck ham, potato doughnut, pickled mustard seeds (two per serve) | 26

Potato, duck liver fritter (two per serve) | 24

LUNCH MENU

À la Carte

Crumpet, oscietra caviar | 28

Rye & caraway sourdough, cultured butter | 12

Freshly shucked oysters | 9ea

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Fennel hummus, feta, curry, almonds | 34

Terrine of sunchoke, buttermilk, tarragon | 36

Pork wonton, pumpkin dashi, pickled melon | 38

Loligo squid, ink risotto | 38

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Lion’s mane dosa, vadouvan | 48

Spaghetti, pumpkin miso, sea urchin | 52

Steamed Murray cod, fish milk, sorrel, fermented potatoes | 58

Red cooked short rib, beetroot, garlic | 68

Line caught coral trout, globe artichoke | MP

Berkshire pork tomahawk 650g, sweet & sour onion, muntries | 120

7+ Wagyu sirloin on the bone 500g, peppercorn sauce | 170

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Winter leaf salad | 17

Roman beans, chestnuts, anchovy, yuzu | 17

Hand-cut chips, salt & vinegar | 17

–

Sweet wine custard, bitter caramel | 24

Gelato and sorbet | 18

Chocolate tart, amaretto | 26

Artisanal Australian cheese, sundried fruits & biscuits | 42

Liquid Desserts

Old Fashioned — 33
Starward ‘Two-Fold’ Whiskey, Archie Rose White Cane, Mr Black Amaro, Macadamia Liqueur, McHenry Peated Whiskey

Affogato — 30
Archie Rose ‘True Cut’ Vodka, Mr Black Coffee Liqueur, vanilla bean ice cream, fig amaro, fig

1.8% surcharge including GST applies to all card types (EFTPOS, debit, and Amex).
10% gratuity applies to parties of 8 or more.
10% surcharge applies on Sundays and 15% on public holidays.

DINNER MENU

Monday – Thursday dinner – 3-course – $165 per person
Includes bread, cultured butter and a side to share

Friday – Sunday dinner – 3-course – $195 per person
Includes bread, cultured butter and a side to share

Starters

Fennel hummus, feta, curry, almonds

Terrine of sunchoke, buttermilk, tarragon

Pork wonton, pumpkin dashi, pickled melon

Loligo squid, ink risotto

Western Australian marron, corn, almonds +39

Main Course

Lion’s mane dosa, vadouvan

Steamed Murray Cod
Fish milk, sorrel & fermented potatoes

Steamed Murray cod, fish milk, sorrel, fermented potatoes

Roast lamb, pickled radish, daikon

Dry-aged duck, smoked plum sauce, baby corn

Larger Mains

Line caught coral trout, globe artichoke | +MP

asture-raised lacquered chicken, prawn sauce, paprika | +25

Berkshire pork tomahawk 650g, sweet & sour onion, muntries +60

7+ Wagyu sirloin on the bone 500g, peppercorn sauce | +110

Sides | 17

Winter leaf salad
Roman beans, chestnuts, anchovy, yuzu
Hand-cut chips, salt & vinegar

Desserts

Gelato and sorbet

Sweet wine custard, bitter caramel

Poached rhubarb trifle, pear, muscat

Chocolate tart, amaretto

Cheese to Finish
Artisan Australian cheese, sundried fruits, biscuits | 42

All fresh produce served at Infinity by Mark Best is sourced from Australian growers and producers, selected for seasonality, quality and provenance.

1.8% surcharge (including GST) applies to all card payments (EFTPOS, debit and Amex).
10% gratuity applies to parties of 8 or more.
10% surcharge applies on Sundays and 15% on public holidays.

Wine & Beverage list

Award-winning Sommelier Polly Mackerel’s wine list & 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.

Please note our beverage list changes regularly due to availability & seasonality.

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.