Upcoming: Good Food Month Indigenous Degustation Dinner at Altair
Altair Restaurant, famous for its innovative use of native ingredients, is hosting an exclusive and one off degustation experience for Good Food Month on November 10 2015.
Head chef Kelvin Shaw presents a seven-course dining experience showcasing indigenous ingredients from our sunburnt land paired with local produce. The value is amazing; a 7 course degustation for only $70! This is to be enjoyed on November 10 from 7pm to 11.30pm - plenty of time for the culinary journey to evolve. (Book your table for this outstanding degustation.)
Good Food Month is the world’s largest food festival - with everything from fine-dining dinners to free, family-friendly outdoor gatherings. Eating, writing, cooking: it doesn’t matter what side of the fork you’re on, there’s no better time to be in food in Australia. Good Food Month is a premium foodie event in Melbourne and a standout on the culinary calendar.
Altair Restaurant recently received 14.5 rating from The Age Good Food Guide making it the highest rated restaurant in the eastern suburbs of Melbourne and no 2 when compared to Yarra Valley restaurants. Comments in the Good Food Guide included Head Chef Kelvin Shaw's "flavour combinations are playful and forward thinking." The Good Food Guide also described Altair as a "haven of culinary ambition." A playful comment was that it is worth "leaving zone one" for!
Apart from innovative dining from the ever evolving menu Altair is well known for it's stunning events; with the recent Crab Dinner sold out and attracting rave reviews.
Kelvin (Head Chef) and Michelle (Manager, Front of House) Shaw are a crack team, who exude innovation and hospitality. Altair has built up a large following of locals and regulars from across Melbourne. The dining experience is such that there is a lot of repeat customers, passionate about the food, ambience and service. Kelvin is also famous for his brilliant use of native ingredients - from berries to saltbush, Warrigal greens and native river mint, to the use of bush tomatoes.
The food at Altair is top notch; this is fine dining in the eastern suburbs. They destroy the myth that you have to travel into the city of Melbourne for fine dining. Think loads of technique and innovative dishes such as the Goat and charred vegetable pie, or the Carpaccio entrees...
The Corned lamb, carrot, quinoa, celeriac, lavender jus is a perennial favourite.
New dishes on the menu include Green olive & white bean tortellini, eucalypt & pine needle. Or check out the Black Angus rump cap, fried tongue, tendon crisp, roast bone marrow, horseradish, pomegranate, native pepperberry jus, or indeed the Seared marlin, coffee cured marlin belly, sesame, pickled seaweed, fermented pepper & finger lime for example.
Altair Restaurant recently received an excellent review from leading Melbourne bloggers Gastrology, who wrote they "left spellbound - from the amazingly tender lamb to the enticing smoked eel. Each course was well thought out, complex, delightfully balanced and impeccably executed."