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Altitude Restaurant

Apple Crumble

Apple Crumble

Ingredients for apple preparation 

  • 4 large pink lady apples
  • 50g butter
  • 50g sugar
  • 20ml condensed milk

Method for apple preparation 

  1. Peel apple and core.
  2. Cut into four, keep aside.
  3. In a heavy based pan, melt sugar with butter and condensed milk.
  4. Bring to a boil, continue to stir.
  5. Place apples face down and cook slowly until caramelised.
  6. Leave on the side in liquor.

Ingredients for liquorice puree 

  • 50g liquorice
  • 2ml liquorice extract
  • 200ml sparkling water

Method for liquorice puree 

  1. Place all ingredients into a pan.
  2. Gently melt. 
  3. Blend in a bar blender until smooth. 
  4. Pass. 

Ingredients for crumble 

  • 50g hazelnuts
  • 30g almonds
  • 30g macadamia
  • 100g oats
  • 200g butter unsalted

Method for crumble  

  1. Roast nuts separately until all golden, crush in mortar and pestle. 
  2. Mix nuts together. 
  3. Roast oats with butter in a low heat oven until golden. 
  4. Mix all ingredients together. 

Ingredients for Bailey's gelato 

  • 300ml double cream
  • 20g trimoline
  • 100ml Bailey's liqueur

Method for Bailey's gelato 

  1. Boil cream with the trimoline and Bailey's liqueur.
  2. Place into a paco jet canister and freeze.
  3. Pacotize and serve.

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(61 2) 9250 6123


Level 36

Operating Hours

6pm - 10pm
Closed on Sunday and Public Holidays

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Altitude Restaurant.