The 11th Floor has introduced a selection of new dishes, giving regular guests something different to discover and first-time visitors a taste of the Bedfordview restaurant’s Mediterranean-inspired cooking.
Expect smoky grilled meats, deeply savoury sauces and desserts with layers of creaminess, chew and crunch.
Under Executive Chef Kyle Marshall, the food draws on Italian influences, with pasta, seafood and flame-grilled dishes at its heart. The rooftop setting brings skyline views, live music and cocktails to a leisurely lunch or an evening out.
Arriving in time for summer, Oysters, Mignonette & Chimichurri are served six at a time. The cool, briny oysters are dressed two ways: half with a sharp shallot and red wine mignonette, half with the restaurant’s herbaceous chimichurri. For something richer, Agnello Brasato brings slow-braised lamb rack to the pasta selection, with beef jus, Napoletana sauce and a silky Parmigiano-Reggiano emulsion.
Among the new mains:
- Fire-Grilled Beef Fillet: A charred exterior gives way to tender beef, with glossy chocolate butter, braised baby cabbage and a crisp Gorgonzola tuile adding a sharp, savoury finish.
- Rib-Eye: Smoky beef paired with bone marrow chimichurri and velvety potato, punctuated by the salty crunch of deep-fried capers.
- Lamb Rack: Roasted cutlets with potato fondant, smoky aubergine purée and grilled baby marrow, balanced by sweet date gel and a lamb kofta skewer.
There is plenty to pause over on the dessert menu, too:
- Amber Alchemy: Buttery pastry holds smooth brown sugar caramel custard, airy whipped caramel and a chewy salted caramel centre, finished with Italian meringue and house-made vanilla gelato.
- Orchard’s Embrace: Almond frangipane and juicy blueberries baked in delicate pastry, with blueberry chantilly, jam and gelato.
- Shards of Sicily: Crisp fried phyllo and toasted kataifi give way to soft pistachio, chocolate and whipped salted caramel mousses, topped with vanilla chantilly.
- Rose Quartz: Silken lychee panna cotta with lychee and rose Turkish delight, preserved watermelon and the tart bite of pickled rind, finished with coconut and Callebaut Gold soil.
Come for the food, then settle in as the city lights come on and the music carries through the evening. There is no need to rush the last spoonful. For updates, please visit: World-Class Dining in Bedfordview | The 11th Floor
