One of Brisbane’s newest and most iconic destinations, Aloria at Sky Deck, has revealed its first seasonal menu change, featuring 14 new refined, comforting flavour combinations.
Soaring 100 metres above the city, Sky Deck’s signature restaurant, Aloria, welcomes the first evolution of its sky-high dining experience, launching its Winter seasonal menu.
Aloria’s refined offering celebrates the cool change in Queensland, with seasonality, sustainability and fermentation, along with a woodfire and grill at the heart of the culinary experience.
Sky Deck’s Executive Chef, Shayne Mansfield, has collaborated with his team and local producers to curate dishes that reflect Aloria’s unique surroundings matched with seasonal flavours for an exceptional dining experience.
"This time of year is my favourite season; not just because it’s cooler, but the produce and ingredients we can play with is outstanding,” Shayne says. "We have worked with our local producers to source seasonally-led produce and ingredients to create a menu that feels like home; a warm hug from Grandma.”
Fourteen dishes will make their way onto Aloria’s first seasonal menu change, showcasing the State’s uncompromised quality and Mansfield’s passion for sustainability.
To start, guests can expect a combination of land and sea with stone fruit making an appearance in kingfish ceviche topped with yuzu kosho, grilled blood plums and smoked bonito consommé, along with beef tartare, tendon, mustard, soured onions and spent sourdough featuring on the entrée menu.
Seasonality and fermentation continue to shine throughout the main dishes with roast coral trout, potato, lemon aspen and oyster velouté and Margra lamb saddle, Jerusalem artichoke, sprouting brassica and a black garlic sauce served tableside.
Chef Mansfield’s Winter dessert creations also focus on sustainability, utilising produce from Sky Deck’s day-to-night venue, Babblers, to whip up a croissant ice cream to form one of Chef’s favourite desserts, urban honey cake with caramelised cream and croissant ice cream.
Brioche always has a place on a menu and, this time, it’s a brioche donut paired with blue cheese and pickled pepino melon for the intrigued palate.
"Queensland really only has two seasons, Summer and a cooler version of Summer. We have incorporated stone fruit reminiscent of the transition of seasons and non-offensive heat with homemade sauces to be served tableside to draw on the cooler days and evenings at Sky Deck.”
Guests looking to celebrate a milestone can consider Aloria’s shared banquet menu, which will feature leading dishes from the a-la-carte offering, including kingfish ceviche, smoked bonito consommé and a whole baked fish with fried curry leaves, pickled green tomatoes, finished with a caper butter.
Aloria’s Winter menu is on offer now, with guests able to experience a day or evening 100-metres above Brisbane’s City. Aloria is open Wednesday to Sunday for lunch from 12 pm-3 pm, snacks from 3 pm-5 pm, into dinner from 5.30 pm to late with a-la-carte and banquet offerings.
For more information and bookings, visit: https://www.star.com.au/brisbane/eat-and-drink/signature-dining/aloria.
