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Sydney’s Luna Park Venues has relaunched its signature dining venue, bringing a new Mediterranean food offering to the harbourside venue.

Formerly known as The Deck Sydney, the new Altum Restaurant features stunning views of Sydney Harbour and is located adjacent to Luna Park.

At the helm is the restaurant’s new head chef, Dionisio Randazzo, who was previously sous chef at Italian restaurant Balla at The Star Sydney.

Head chef Dionisio Randazzo

Randazzo’s food philosophy is to source local ingredients, prepare cleverly and serve simply.

“It’s hard not to compare Australia with the beautiful Mediterranean especially when I come from its heartland, Sicily,” he said.

“Both lifestyles and food share a melting pot of flavours and how I like to eat and cook – great produce, cooked simply.”

Highlights of the debut menu include burrata with grilled and marinated eggplant, mint and currants, grilled scampi with tarragon citrus, confit and smoked duck with celeriac and mandarin, and White River veal with anchovy and capers.

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