You're spinning. Literally.
If you’ve ever looked up at the north end of the Strip and seen that giant concrete needle poking the clouds, you’ve seen the Strat. And if you’ve seen the Strat, you’ve probably wondered if the food at the top is actually any good or if you’re just paying a premium to watch the traffic on I-15 look like tiny ants. It’s a fair question. Vegas is a city built on smoke, mirrors, and overpriced shrimp cocktails. But the top of the world vegas menu is a bit of a different beast because the restaurant physically rotates 360 degrees every 80 minutes.
Most people think "tourist trap" the second they hear "revolving restaurant." Usually, they're right. But under the direction of the culinary team at The STRAT, the menu has tried desperately to move away from the "frozen steak" reputation of the 1990s. It’s expensive. Let's get that out of the way. You aren't coming here for a budget bite. You're coming here because you want to see the Bellagio fountains from 800 feet up while tucking into a piece of Wagyu.
What’s actually on the Top of the World Vegas menu right now?
It’s a steakhouse at its heart. If you go in expecting avant-garde molecular gastronomy, you’re in the wrong tower. They lean heavily into the classics, but with enough of a modern twist to keep it from feeling like your grandpa's country club.
The starters set the tone. You’ve got the Blue Shell Mussels, which are honestly surprisingly good for being in the middle of a desert. They use a leek cream and grilled sourdough that actually has some crunch to it. Then there’s the Chilled Seafood Tower. It’s the quintessential Vegas flex. You get lobster, shrimp, oysters, and king crab. It costs a small fortune, but if you’re trying to impress a date while the city glows beneath your feet, it does the trick.
One thing people miss is the "Hudson Valley Foie Gras." It’s served with a toasted brioche and a seasonal fruit compote. It's rich. It’s heavy. It’s exactly what you want when you’re high enough to feel the building sway slightly in a high wind.
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The Steaks and the Chops
This is the core of the top of the world vegas menu. They source their beef from reputable Midwestern farms, and you can tell. The 8oz Center Cut Filet Mignon is the most popular seller, mostly because it’s the "safe" choice, but the real winner is the 20oz Bone-in Ribeye.
- The Ribeye: It’s got that high fat content that handles the char well.
- Wagyu Options: They usually have a Japanese A5 or a domestic Wagyu flight.
- The Toppings: You can "Oscar" any steak—which basically means they pile crab meat, asparagus, and béarnaise on top. It’s overkill. It’s delicious.
Dinner here isn't just a meal; it's a marathon. If you order the Tomahawk, be prepared for a spectacle. They carve it tableside, and the smell of the rendered fat hits the table just as you’re rotating past the bright lights of the Sphere.
Surprising details most diners overlook
Everyone talks about the steak, but the sea bass is arguably the best thing on the menu. It’s a Miso Glazed Sea Bass served with a ginger-shiitake dashi. It’s lighter than the steaks, which is nice because the altitude and the rotation can sometimes make a heavy 20oz ribeye feel like a lead weight in your stomach.
There’s also a vegetarian side to the menu that isn't just a sad salad. They do a Roasted Root Vegetable Wellington that’s actually thoughtful. It’s got a mushroom duxelles that provides that earthy, savory "umami" hit you usually only get from meat.
The "Hidden" Costs of the View
Here is the thing nobody tells you until you get the bill. There is a "minimum spend" requirement per person for dinner. Usually, it’s around $60, but check the current listing because Vegas prices fluctuate faster than the temperature in July.
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Also, if you just want the view without the $300 dinner bill, you can sometimes snag a spot at the 107 SkyLounge. But honestly, if you’re already up there, the full top of the world vegas menu experience is what makes the memory stick.
Why the Bread Basket Matters
It sounds stupid. Who cares about bread? But the bread service here features a variety of house-made rolls and salted butters that are dangerous. You’ll want to fill up on them. Don't. You have five more courses coming, and the dessert menu is where things get weirdly creative.
The "24k Chocolate Evolution" is exactly what it sounds like. It’s dark chocolate mousse, caramel, and actual edible 24k gold leaf. It’s tacky. It’s brilliant. It’s Vegas.
The Nuance of the Wine List
A lot of "view" restaurants phone it in with a generic wine list. Top of the World doesn't. Their sommelier has curated a list that covers everything from Napa Cabs to obscure Italian whites.
They have a significant collection of "Library" wines—older vintages that have been aged properly. If you have the budget, pairing a 2012 Silver Oak with that Ribeye while looking down at the Wynn is a vibe you can't replicate anywhere else in the world.
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But be careful. Alcohol hits a little harder when you're 100 stories up and the floor is moving. It’s a slow rotation—you won't get motion sickness unless you’re incredibly sensitive—but three glasses of Malbec can make the world spin a little faster than intended.
Logistics: How to actually get a table
You can’t just walk in. Well, you can, but you’ll be standing in the casino lobby looking disappointed. You need a reservation weeks in advance, especially for "Magic Hour" (sunset).
- Book the 5:30 PM slot. You get to see the city in the daylight, watch the sun set over the Red Rock mountains, and see the neon lights flicker on.
- Dress the part. They have a dress code. No flip-flops. No tank tops. It’s "Upscale Casual," which in Vegas means "wear a blazer or a nice dress if you don't want to feel underdressed."
- Check the weather. If there’s a high wind warning, the tower can occasionally close or the rotation might be paused for safety. It’s rare, but it happens.
The service is generally top-tier. These servers are used to high-stakes dining. They know how to time the courses so you aren't finishing your dessert just as you're seeing the same view you saw during your appetizer.
Is the Top of the World Vegas menu a "One and Done"?
For many, yes. It’s a "bucket list" item. You go for the anniversary, the proposal, or the "we just won big at the craps table" celebration. But for foodies, the menu actually holds up. It isn't just a gimmick.
The complexity of the sauces, the quality of the butchery, and the sheer audacity of running a high-end kitchen at that altitude is impressive. Most restaurants struggle to get a medium-rare steak right on the ground. Doing it while spinning in the air is a feat of engineering and culinary skill.
Practical Next Steps for Your Visit
If you're planning to tackle the top of the world vegas menu, don't go in blind.
- Review the menu online 24 hours before you go. Prices change, and seasonal specials like the Alaskan King Crab Legs often disappear or double in price based on market availability.
- Request a "Window Table" in your reservation notes. All tables have a view because of the tiered seating, but being right against the glass is a completely different experience.
- Budget for the "Elevator Fee." Usually, dining at the restaurant waives the fee to go up the tower, which is a $20-$30 value per person right there.
- Skip the heavy lunch. You’re going to want the four-course tasting menu if it’s available. It’s the best way to see the range of the kitchen without having to make too many difficult choices.
Ultimately, you’re paying for the memory. The food just happens to be good enough to justify the price tag. Just remember to look up from your plate every once in a while—the view changes every few minutes, and you don't want to miss the moment the Strip fully wakes up for the night.