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Press Release

Shangri-La Hotel, Sydney Prepares For Earth Hour 2013

Shangri-La Hotel, Sydney has been preparing for Earth Hour 2013 with a mission to source 100 per cent local ingredients for the hotel’s famous dinner-in-the-dark events.

The Shangri-La Hotel, Sydney team has selected two very important suppliers to partner with to deliver a 100 per cent sustainable and locally sourced meals for the hotel’s restaurants, Altitude on level 36 and Café Mix. 

Altitude restaurant’s Chef de Cuisine, Matthew McCool, visited Berridale organic farm in the Blue Mountains in February to sort his way through the 20-hectare organic oasis to develop a seven-course menu for the 23 March 2013 global event. 

“Our entire menu has been sourced within a 100-kilometre radius of the restaurant and most dishes have been inspired by organic vegetables and fruit we found at Berridale farm,” said Chef McCool. 

The restaurant is also making long-term changes to the menu by creating many items in-house to ensure the highest quality for guests and limit the impact transporting produce into the restaurant has on the environment.  Altitude Restaurant now bakes all its own bread, whips butter in-house and creates home-made ricotta and fresh mozzarella cheese. 

The hotel’s all-day dining restaurant, Café Mix, is also focusing on local produce, with Executive Chef Steven Krasicki striking a partnership with The Outback Pride Project.  Outback Pride’s mission is to promote native Australian foods by working closely with Aboriginal communities and together, they have created the largest bush food-growing organisation in Australia.  As Café Mix dims the lights on 23 March 2013, Chef Krasicki will present a sustainable seafood buffet and prepare classic Australian meats, which will be smoked in paper bark with native ingredients.

“Managing the impact our operation has on the environment is very important to us at Shangri-La Hotel, Sydney.  We are constantly finding ways, particularly in our kitchens, to reduce waste, make better use of our resources and minimise unnecessary energy consumption,” said Chef Krasicki. 

From 8:30 p.m. on Saturday 23 March 2013, the main lighting in the public areas at Shangri-La Hotel, Sydney will be turned off and the hotel will remain on minimal lighting for one hour.  Guests will be encouraged to participate by switching off the lighting and any power or devices in their guestrooms and suites.

In the area of environmental sustainability, Shangri-La Hotel, Sydney’s focus is primarily in five segments: stakeholder relations, the environment, health and safety, employees and the supply chain.  In addition to water-saving devices in guestrooms, LED lighting throughout the hotel and eco-friendly bathroom amenities, the hotel has also launched new initiatives in 2013, such as a battery-recycling programme and
cross-department material recycling, and an on-site organic herb garden will soon be launched. 

For restaurant reservations, please contact (61 2) 9250 6123, e-mail dine.slsn@shangri‑ or visit

Shangri-La Hotels and Resorts remains committed to operating in an economically, socially and environmentally responsible manner whilst balancing the interests of diverse stakeholders. In striving to be a leader in corporate citizenship and sustainable development, a corporate-level CSR Committee drives the company’s initiatives in the strategic areas of stakeholder relations, environment, health and safety, supply chain and employees. These focus areas are unified under the umbrella brand of “Sustainability”, together with  Shangri-La’s core CSR projects “Embrace” and “Sanctuary”.  Hotel-level Embrace programmes focus on Shangri-La’s Caring People Project, which aims to promote the highest level of education and health support in underprivileged communities.  Sanctuary programmes concentrate on Shangri-La’s Care for Nature Project, which promotes the conservation and restoration of biodiversity.  For more information, please visit the group’s CSR section on