Altus Rooftop, Bar & Lounge

golden fried squid dusted with kombu salt, served alongside its own squid ink dip (I)

warm polenta bread, toasted to a gentle char with truffle butter and parmesan

boneless chicken wings crisped and seasoned with toasted rice and citrus sumac

hand cut beef seasoned with shio kombu rests in a crisp cone layered with cool chilli crème and crowned with caviar (I)

tiger prawn wrapped in noodle spring roll and fried until shatter crisp (A)

lump crab folded with mustard mayo, accented by aromatic yellow curry and chive (A)

charcoal grilled beef ribs glazed to a lacquered finish with chilli and crisp puff rice

Patron Reposado, Cointreau, tomato water, fennel-saffron cordial, orange bitters

Tequila Patron Silver, mezcal, maraschino, chartreuse, lime juice, ancho Reyes verde

jasmine infused Citadelle Gin, maraschino liqueur, honey syrup, lime juice

parmesan infused Citadelle Gin, cornichon, Martini Riserva Ambrato, pisco

pineapple rum Planteray, white rum Planteray, zest cordial, cinnamon syrup

Grey Goose, Cointreau, cola cordial, lime juice, Pommery Champagne

Dry Gin Citadelle, balsamic grenadine, elderflower syrup, lemon juice