Shangri-La Hotel Restaurant
176 Cumberland St, The Rocks, NSW
02 9250 6000
Sydney’s Shangri-La isn’t just another hotel. The towering structure, smack bang in the middle of Sydney’s historical centre, has a few aces up its sleeves when it comes to dining options that deal out spectacular views and fantastic fare.
Run by the Kuok Group, the Shangri-La is a global brand, with 90 hotels in places like Singapore, Hong Kong and London. Its Sydney namesake offers various dining options, including the fine dining restaurant Altitude on the 36th floor, and the all-day diner, Cafe Mix.
Executive Chef, Steve Krasicki, heads all of the hotel’s food and beverage operations, while Chef de Cuisine, Nathan Griffin, is in charge of Altitude Restaurant. Hotel Head Chef, Bo Sorensen, leads the team at Cafe Mix, with its exciting new Asian hawker-style street food concept: Shayan Quarter.
Executive Pastry Chef, Anna Polyviou, pulls in crowds via her ever-growing profile and her famous High Teas in the Lobby Lounge. She also provides delicious sweet treats for the hotel’s breakfasts, functions and Horizon Club lounge on Level 30.
For fine dining with flair, it’s hard to look past Altitude. Sitting 36 floors above the ground, it boasts views that sweep across the Blue Mountains to The Heads, taking in full views of the Sydney Harbour Bridge and Opera House along the way. It also boasts a shelf load of awards, including Three Chefs Hats in the Gault&Millau Sydney Restaurant Guide for 2015 and ‘Best Restaurant’ in the Tourism Accommodation Australia National Awards for Excellence in 2013.
Before indulging in the food, start your night right with a drink at Blu Bar on level 36, the New York–inspired cocktail lounge. Sip on a Harbourside Rose, a heady mix of Bombay gin, Martini rosato, rose syrup, grapefruit, lychee and egg white. When you’ve exhausted your options, Altitude is ready and waiting.
Nathan has created a menu full of modern Australian flavours with subtle European influences. If you’re visiting Monday to Thursday, the setting is a la carte, so you can start your culinary adventure with blood orange cured Hiramasa kingfish or rare roast Cervena venison before moving onto the mains. Dishes include Riverina lamb with braised savoy cabbage, sprouts, roasted almonds and celeriac, or Hapuka with squid ink, miso, leeks, purple daikon, clams and prawn cracker.
Pair your plates with a glass of wine from the comprehensive list. Designed by Executive Sommelier, John MacKinnon, it features both Australian and international options, with a particular focus on small, quality-driven producers. If you’re visiting on the weekend, or just fancy a little more variety, a four-course menu and degustation are also on offer.
If fine dining isn’t up your alley, Cafe Mix is an all-day dining restaurant that lets fresh produce drive the menu. Steve and Bo recently introduced Shayan Quarter to the space, offering Asian-inspired snacks, shared plates, noodles and charcoal barbecue. It also regularly features a full buffet with the restaurant’s signature dessert station and chocolate fountain.