Altura Bistro

The food was a little disappointing. We had Hamachi Collars as a started which was brilliant. For entrée we had scallops and halibut. The scallops were good but it's a bit of an unusual spin of a green curry. The part that disappointed us was the halibut which was very salty and unfortunately undercooked so we had to ask the kitchen to cook it a little longer. For the prices we would expect the food to be top notch without any complaints. For dessert we gave their crème brulé a chance and that was delicious. The interior of the restaurant is quite bare and doesn't feel expensive it was also a bit chilly inside. I don't think we'll ever come back but if we do we would only get hamachi collars and crème brulé.

Went for a company party of 14 people. Even though the restaurant was full, our service was prompt and attentive. The food was delicious. The foie gras milkshake was amazing. I had the octopus and the presentation -so beautiful

Awesome service and food for our anniversary! Tried the Brussels sprouts and pork belly apps, coconut curry, seasonal gnocchi, scallops, wagyu steak, and I can’t remember what was ordered for dessert (chocolate mousse cake and bread pudding maybe). Had a great experience and will def be returning!

Red King Crab Leg is excellent, especially when served together with the Sweet Prawn Bisque. We ordered one cocktail because we had to drive back to the hotel. It was so nice of them to split it into two glasses. The house made (free) bread was good too, especially with their special butter cream. One of the best dinner I’ve had in a while. Ohhh and don’t forget about the dessert Pear. It’s not too sweet (the cream, shortbread, and the wine-poached piece of pear), which makes it the perfect dessert for me.

Altura Bistro delivers a thoughtful, elevated dining experience that’s well worth a visit. While not every dish hit the mark, the highlights were memorable and the service was exceptional enough to make this a solid 5-star experience. We started with the Hamachi Collars, which were crispy on the outside and perfectly cooked within, fantastic opener. The Elk Tartare was another standout with its rich balance and refined texture. But the true surprise was the Sweet Prawn Bisque, which struck a superb harmony of flavor, fat, and mouthfeel, hands down a solid choice. The Poached Pear, gently done in white wine, had a lovely texture and made for a delicate interlude. We paired our meal with Louis Jadot Pouilly-Fuissé, a crisp Burgundy white that complemented the seafood and game beautifully.