LeVeL33

Perched up 33 levels high, the microbrewery’s unique views are this restaurant’s drawcard. With a new menu, executive chef Jimi Tegerdine has shaken up European grub a little bit.

The pork hock sitting on the Celeriac Taco ($18) is made with the in-house India Pale Ale and hay reduction, combined butternut slaw, a sweet chili sauce made with LeVeL33’s blond lager and crumbled bits of red Leicester cheese – don’t attempt to eat the crispy celeriac taco skins with cutlery.

Fans of beetroot will have a vegetarian treat with Beetroot ($19.50). Sitting with some crispy ice plant, goat curd and dill pesto is a medley of seven different beetroot creations, from pickled slices to sorbet – the latter I never thought would be nice until now.

The Pig & Snail ($26.50), a crumbed sous-vide Ibérico jowl and cheek, has a soft outside crunch, an almost French rillettes consistency inside, and escargot on top that could be mistaken for a garlic mushroom. Pair it with the 33.4 House Porter for a smooth, malty match.