The Sicilian-born foodie has put a fresh spin on his Mediterranean roots to create a delicate, finger-sized menu to be eaten high above the harbour.

The menu features savoury delights such as Greek spanakopita with ricotta and spinach, and the Sicilian pizza known as sfincione with onion, white anchovy and pecorino.

Sweets include indulgent classics such as panna cotta and tiramisù.

The high tea can be booked in a private, table-laden Luna Park Ferris Wheel carriage for two to four people.

During the experience, the Ferris Wheel will run at a comfortable set speed ensuring a relaxed experience for all.

The current head chef at Altum Restaurant, Palermo-born Randazzo has an “uncomplicated approach” to cooking, sourcing local ingredients which are prepared cleverly and served simply.

He has an extensive portfolio behind him, and has appeared behind the stoves as senior sous chef at The Star’s Balla Restaurant, and before that working the pans at high-end eateries in London, including Gordon Ramsay’s Michelin-starred Pétrus and Italian joint Ristorante Semplice.

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

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