The first thing you notice about Altitude at Foresters is the view. From a sixth-floor outdoor perch on Brunswick Street, the panorama extends from the Valley’s heritage brick buildings in the east to the towers of the CBD in the south. If rooftop bars are defined by what you look at once you’re up there, Altitude offers something distinctive.
“While there are a lot of other venues in the area that have that rooftop element, I think we capture a broader part of the Brisbane city as well as Fortitude Valley,” says Simon Barnes, Altitude’s general manager.
Altitude at Foresters opened in July on top of the heritage-listed Foresters’ Hall on Brunswick Street, which itself now acts as a street-level facade for the enormous FV Peppers hotel and residences that sit above. It follows the July opening of the 140-seat Foresters Restaurant and Bar on the ground floor. Together, the two venues are intended to help catalyse a rapidly developing corner of the Valley. “We’ve seen a bit more development and progress around the area,” Barnes says. “With an immediate audience within the [FV by Peppers hotel] towers, there was definitely an opportunity to raise the stakes in terms of the local offering.”
Barnes says the focus with Altitude at Foresters is to capture the spirit and colour of the Valley but packaged in a space that is inclusive and approachable. Melbourne interior design firm Hot Black has put together a simple, sophisticated rooftop lounge with half-circle booths, timber tables, sleek black seating and clusters of greenery.
Foresters’ creative cocktail list extends upstairs to Altitude, with a blend of classic and original drinks. There's a If You Musk, with Absolut vodka shaken with musk syrup, elderflower liquor and lemon juice. Other drinks put a decadent twist on old classics and include an Amaretto Brulee and a Salted Caramel Espresso Martini served with a salted popcorn garnish.
Altitude’s straightforward food menu is designed to be shared, taking a much more relaxed approach than its downstairs counterpart. There’s salt and pepper calamari garnished with finger lime, grazing plates with Australian cheeses alongside cured meats, pickles and bread, and stone-baked pizzas with toppings such as parmigiana, margherita, Hawaiian and more.