Offers - 36 Levels Above the Rocks

36 levels above the rocks Shangri-la hotel Sydney

Lobby Lounge & Terrace

Scones by Executive Pastry Chef Anna Polyviou

Scones by Executive Pastry Chef Anna Polyviou

Nothing says High Tea like freshly baked scones with clotted cream and strawberry jam by Executive Pastry Chef AnnaPolyviou. 


400g Plain Flour
50g Caster Sugar
25g Baking Powder
120g Unsalted Butter
3 Eggs
160ml Butter Milk
A pinch of Sea Salt
Tea Bag
50g Sultanas
Vanilla paste
Little extra flour, jam, cream 


1. Pre-Heat Oven 185c
2. Boil water, pour over Sultanas add tea bag infuse for 5-10minutes
3. Electric Machine paddle crumb together Butter, Flour, Sugar plus salt
4. Add in Butter milk, 2 eggs & Vanilla
5. Divide dough into two half plain half sultanas
6. Rest 15min, roll, cut
7. Plain dust flour, Raisins Egg wash
8. Bake for 8-10mins 

TRIPLE CHOC CHIP COOKIE by Executive Pastry Chef Anna Polyviou

TRIPLE CHOC CHIP COOKIE by Executive Pastry Chef Anna Polyviou

Satisfy your sweet tooth with this irresistible twist on a classic bite-size cookie treat.

80g unsalted butter
80g caster sugar
80g brown sugar
1 egg
200g plain flour
15g baking powder
50g white chocolate
50g milk chocolate
50g dark chocolate
10g vanilla paste
Pinch sea salt

Pre-heat oven to 165c. Beat the butter and sugars together with vanilla paste.
Once combined add in the egg. Once combined add in sifted flour and baking powder. Once combined, weigh to 40g and place 15 dough onto two lined trays. Bake for 10 minutes. Once removed, sprinkle a little sea salt and decorate with choc chips.

Blu bar on 36

Blu Bar on 36 Staytini

<strong>Blu Bar on 36 Staytini<br /><br /></strong>

Fancy a Staytini? Make haste to your bar cart and create our twist on a classic martini, the perfect drink for your night in.   

Ingredients :

- Martini glass

- 50ml Absolut Elyx

- 10ml Mancino Secco Vermouth infused with peach & Nectarine

- 2 dashes Orange Bitters   

Garnish : 3 Olives on a pick or a lemon twist   

Method: This is a stirred down cocktail and a twist on the classic martini. Add the ingredients into a cocktail mixing glass and top with high quality ice. After stirring for approximately 20 seconds, double strain into a chilled martini glass and finish with a garnish of your choice. Best enjoyed 36 levels above the spectacular Sydney Harbour views.

Lobby Lounge & Terrace

BAN-ANNA CARAMEL by Executive Pastry Chef Anna Polyviou

<strong>BAN-ANNA CARAMEL by Executive Pastry Chef Anna Polyviou</strong>

Create a delicious French Toast with caramelised bananas and salted vanilla caramel sauce. 


4 slices banana bread
2 eggs
190ml milk
60g unsalted butter
80g brown sugar
90ml cream
Pinch sea salt
100ml whipped cream (on Toast)
100g sugar (caramelise bananas)
50g butter ( cook with)
2 bananas
Cinnamon powder (optional)



Salted Caramel: place butter, sugar, cream and sea salt into saucepan. Bring to the boil, reduce and allow to simmer for 2-3minutes.

Egg Mix: whisk together eggs and milk. Heat on a medium frying pan with butter, then dip banana bread into the egg mixture on both sides, and cook for a couple of minutes on each side.

Plating Up: Caramelise bananas with sugar with a blow torch. Or, just slice and place bananas on the toast. Sprinkle some cinnamon and sugar on the toast, spoon cream and pour caramel.

Anna's Mess

Anna's Mess

Savour Anna Polyviou’s famed Anna’s Mess work of sweet art. 


Meringue Kisses:

100g egg whites

100g caster sugar

50g pure icing sugar, sifted

Raspberry Financier Sponge:

60g unsalted butter, cut into large cubes

60g egg whites

60g caster sugar

25g plain flour, sifted

25g almond meal

canola spray, for greasing

6 raspberries

Strawberry Coulis:

250g strawberry purée

65g pure icing sugar, sifted

Cara Crunch Insert

75g dark chocolate (53%)

50g Cara Carkine paste

25g black sesame seeds

White Chocolate Domes and Shapes:

1.5kg white chocolate (34%)

100g cocoa butter

30g white titanium powder

chocolate cooling spray

Raspberry Curd Dome:

8g leaf gelatine, titanium strength

200g frozen raspberry purée

206g caster sugar

206g eggs

70g unsalted butter

Mascarpone and Vanilla Mousse:

60ml milk

2 vanilla pods, split and scraped

30g egg yolks

30g caster sugar

80g white chocolate (34%)

100g mascarpone

120ml thickened cream

White Titanium Spray:

100g cocoa butter

10g white titanium powder

Pink Graffiti:

30g pink coloured cocoa butter

To garnish:

6 strawberries

6 raspberries

micro basil leaves

50g reserved tempered white chocolate

1 test tube filled with pop rocks

1 Anna Mohawk disc


  1. Preheat two ovens to 160C and 75C.
  2. For the Meringue Kisses, place egg whites in the bowl of an electric stand mixer. Set mixer to high and whisk egg whites to soft peaks. Reduce mixer speed and gradually add in the caster sugar, one teaspoon at a time, whisking well between each addition.
  3. When sugar is well incorporated, return speed to high and whisk until meringue is thick and glossy and sugar has completely dissolved, about 5 minutes.
  4. Remove bowl from the mixer, and carefully fold the icing sugar into the egg whites, working quickly to prevent meringue from losing air. Transfer to a piping bag fitted with a size 9 plain piping nozzle.
  5. Line a baking tray with a sheet of silpat. Pipe small tear drops of meringue onto lined tray. Place in oven preheated to 75C and bake until dry but not coloured, about 2 hours.
  6. Once dry, remove from oven, and set aside on bench to cool completely. When completely cold, store in an airtight container on the bench until required.
  7. For the Raspberry Financier Sponge, first make a beurre noisette. Place butter into a 2 litre saucepan over medium heat. Swirl the saucepan to agitate the butter until it melts and then stop swirling and allow the butter to cook. Watch for lightly browned specks forming on the bottom of the pan and a nutty aroma. When butter is nut brown, remove from heat and pass through a sieve into a glass bowl. Set aside to cool until needed.
  8. Place egg whites and sugar into an electric mixer fitted with a whisk attachment. Whisk on high until stiff peaks form, about 5 minutes.
  9. Meanwhile, place the flour and almond meal into a medium bowl and mix together. Add the cooled beurre noisette to the dry ingredients and mix to combine.
  10. When the meringue has reached stiff peaks, remove bowl from the machine, add 1 tablespoon of the meringue to the butter mixture and fold in well. Add the butter mixture back into to the egg whites and gently fold in until well combined.
  11. Meanwhile, prepare a baking tray and ring mould for baking. Line a round metal tray with baking paper. Spray the inside of a 10cm metal ring with baking spray, and line with baking paper and place on to the lined round tray.
  12. Place 6 raspberries in the base of the metal ring. Spoon the Financier Sponge mix into the ring on top of the raspberries until full. Level off and place into the oven set at 160C. Bake until sponge is golden brown and springs back when gently pressed, about 21 minutes. When ready, remove from oven and allow to cool on the bench until needed.
  13. When sponge is cool, carefully remove the metal ring and baking paper. Trim the sponge horizontally to 1cm in height, discarding the top. Reserve the trimmed sponge on the bench until needed for assembly.
  14. For the Strawberry Coulis, place strawberry purée and icing sugar into a small saucepan over medium heat and bring just to the boil. Once mixture is just boiling, remove from heat and pass through a fine sieve. Transfer mixture to an airtight container. Cover the surface of the liquid with go-between, seal with the lid and place in the refrigerator until needed.
  15. For the Cara Crunch Insert, place dark chocolate and Cara Crakine paste into a glass bowl. Place into the microwave and heat in 30 second bursts, stirring after each interval, until completely melted.
  16. Once completely melted, remove from the microwave and stir until combined. Add the black sesame seeds and stir until fully incorporated.
  17. Place a piece of 30x20cm baking paper onto a flat bench and pour the Crunch on top. Place another piece of baking paper on top of the Crunch and roll out the mixture with a rolling pin until 0.5cm thick. Transfer to a flat tray and place into the blast chiller until just set but not hard, about 2 - 3 minutes.
  18. Once set, remove from the blast chiller and use a 9cm ring cutter to cut out a disc of Crunch. Place the disc on a small round tray lined with baking paper. Place another square of baking paper on top of the disc and place in the refrigerator until needed.
  19. For the White Chocolate Dome and Shapes, first prepare the domes by polishing the 12cm dome moulds with a cotton ball to ensure the insides are completely clean, then set aside until needed.
  20. Place 1kg of the white chocolate into a plastic tempering bowl and melt in the microwave in 40 second bursts, stirring after each interval, until roughly three quarters of the chocolate has melted. Remove from the microwave and continue to stir until the remaining chocolate has melted and is completely smooth.
  21. Gradually add the remaining 500g of white chocolate in small handfuls, stirring between each addition until most of the added chocolate is melted. The chocolate will begin to cool and retain small lumps.
  22. Meanwhile place the cocoa butter into a microwave safe bowl and heat in 40 second bursts, stirring after each interval, until completely melted. Add titanium powder into the cocoa butter and use a stick blender to blend the mixture until completely combined. Strain through a fine sieve. Pour the mixture into the melted white chocolate and use the same stick blender to combine until the remaining lumps of white chocolate have melted.
  23. Transfer the chocolate mixture to a large metal bowl and stir continuously until chocolate reaches 28 -29C. Pour the white chocolate into the polished dome moulds to 1cm from the top. Place a tea towel on the bench and place the filled moulds on top of the tea towel. Using a rocking motion, swirl the moulds to ensure the inside is completely coated with the white chocolate. Tap the bases firmly on the bench to ensure the air bubbles have risen.
  24. Quickly turn the mould upside down over the bowl of melted chocolate and allow most of the chocolate to drain off, leaving a thin coating on the inside of the mould. Tap the mould firmly to remove any excess chocolate. Level off the edge of the chocolate dome with a large metal scraper to create a clean edge.
  25. Sit moulds on their side, lengthways, on the tea towel for 1 minute then place, upside down, on to a tray lined with baking paper. Transfer to the blast chiller until set, about 5 minutes. Remove from blast chiller and set aside in fridge until needed.
  26. For the white chocolate discs, take a little of the remaining melted white chocolate and spread onto a piece of acetate sheet as evenly and thinly as possible. Allow to set until firm, but not hard. Once set, use metal circle cutters, cut out 1 x 11cm circle, 2x 5.5cm circles, 2x 5cm circles and 2x 3cm circles. Place the discs on to a tray lined with baking paper. Place another piece of baking paper on top and weigh down with another flat tray on top. Place the trays into the blast chiller until set, about 5 minutes. Remove from blast chiller and set aside in fridge, leaving the tray on top, until needed.
  27. To make the white chocolate stand, transfer some of the remaining white chocolate to a piping bag.
  28. Place a 7cm doughnut mould onto a metal tray. Pipe melted white chocolate into the moulds to 1/3 full and smooth surface with a small metal palette knife. Set aside in fridge to set until required.
  29. Transfer 50g of the remaining tempered white chocolate into a bowl and set aside until needed for assembly.
  30. For the Raspberry Curd Dome, place gelatine in a bowl of iced water and set aside to bloom.
  31. Place frozen raspberry puree in a 3 litre saucepan over medium heat until melted completely. Remove from heat and set aside to cool.
  32. Meanwhile, place sugar and eggs into a small bowl and whisk until well combined.
  33. Once the puree has cooled, carefully pour onto the egg mix and whisk well. Add the mix back into the saucepan and whisk until well combined.
  34. Return the saucepan to a high heat and whisk continuously until mixture reaches 86C and has thickened. When mixture has reached 86C, squeeze out gelatin to remove excess water, then add softened leaves to the mixture and stir until gelatine has dissolved completely.
  35. Strain the curd through a fine sieve, place over an ice bath and allow to cool to 40C.
  36. Place the 7cm dome mould onto a flat tray. Blend the butter into the cooled raspberry mixture using a stick blender until well combined. Fill the dome moulds to the top with the curd mixture. Level off the surface with a spatula to create a clean edge. Place into the blast chiller to set, about 25 minutes. Once set, transfer to freezer until needed.
  37. For the Mascarpone and Vanilla Mousse, place the milk, split vanilla bean and seeds into a small saucepan and bring to the boil over a medium heat.
  38. While the milk is heating, whisk together the egg yolks and caster sugar, in a medium bowl, until completely combined.
  39. When the milk has come to the boil, remove the vanilla pods and carefully pour onto the egg mix, and whisk well. Add the egg and milk mix back into the pot and whisk together until well combined.
  40. Return the saucepan to medium heat and, using a spatula, continuously stir the anglaise until the mixture reaches 86C and thickly coats the back of a spoon.
  41. Take the saucepan off the heat. Place the white chocolate into a medium bowl and pour the anglaise on to the chocolate, through a fine sieve. Whisk the mixture together until completely combined, chocolate has melted and mixture is smooth. Place over an ice bath and cool to 40C.
  42. Place mascarpone in large glass bowl. Pour the cooled anglaise mixture over the mascarpone and whisk well until completely combined.
  43. In a separate bowl, gently whisk cream by hand to soft velvety peaks and fold through mascarpone and anglaise mix. Transfer the mixture to a piping bag, fitted with a size 9 plain nozzle, and set aside in the fridge until needed.
  44. To make the White Titanium Spray, place the cocoa butter into a microwave safe bowl and heat in 40 second bursts until completely melted, stirring between intervals.
  45. Remove the bowl from the microwave and stir in the titanium powder until completely combined. Pass through a fine sieve and set aside to cool to 34C.
  46. Meanwhile, line a baking tray with baking paper. Remove raspberry curd domes from freezer and gently unmould on to the lined tray. Set aside in freezer until needed.
  47. When White Titanium Spray has reached 34C, transfer the mixture to a spray gun. Remove Raspberry Curd Domes from the freezer and spray with the White Titanium Spray until coated. Make sure to lightly coat the whole dome, being carful not to overspray with too much colour. Place the domes back into the freezer until ready to flick with the graffiti.
  48. For the Pink Graffiti, place the bottle of pink coloured cocoa butter into the microwave and heat in 30 second bursts until the colour has melted, shaking the bottle between intervals.
  49. When the colour has melted, take out of the microwave and pour approximately 30g into a small, clean bowl. Stir until the colour has cooled down to 34C.
  50. Take the tray of Raspberry Curd Domes out of the freezer and, using a small pastry brush, flick the sprayed domes with cooled, melted pink coloured cocoa butter to create graffiti splatter pattern. Return domes to the freezer until needed.
  51. To graffiti the white chocolate discs, remove the tray of discs from the fridge and uncover. Line a second tray with baking paper and transfer 1 x 5.5cm disc, 1 x 5cm disc and 1 x 3cm disc to the second tray. Use the same pastry brush to flick the pink colour cocoa butter across the three discs on the second tray only, to create graffiti splatter pattern. Set both trays aside on bench until graffiti spray is dry and dome is ready to assemble.
  52. Remove the tray of white chocolate doughnut moulds from the fridge and gently turn out white chocolate rings. Place the white chocolate rings into an airtight container lined with baking paper and set aside on the bench until needed.
  53. Remove the 12cm dome moulds from the fridge and, wearing cotton gloves, carefully unmould two domes on to a tray lined with baking paper. Place a 4cm round cutter on to a small round tray and place one dome on top to form the base of the sphere.
  54. Pour in 100g of the Strawberry Coulis in to the bottom of the dome, making sure not to drip on the sides of the dome.
  55. Carefully place the 9cm Cara Crunch Insert on top of the Coulis.
  56. Carefully place the disc of Raspberry Financier Sponge on top of the Crunch Insert.
  57. Pipe in the Mascarpone and Vanilla Mousse carefully around the edge of the Financier Sponge and work in to the centre, leaving 2mm from the top of the dome.
  58. Place the 11cm white chocolate disc on top of the Mousse.
  59. Remove tray of Raspberry Curd Domes from freezer. Place one dome on top of the white chocolate disc, just off centre. Set the filled white chocolate dome aside in the fridge until needed.
  60. To assemble:
  61. Place small bowl of reserved white chocolate in microwave and heat on high in 30 second bursts, stirring between intervals, until completely melted. Once melted, transfer to a small piping bag and set aside until needed for assembly.
  62. Slice tops off strawberries and cut in half and set aside in a bowl.
  63. Cut raspberries in half and set aside in a bowl.
  64. Remove tray with filled white chocolate dome sitting on ring cutter from fridge and transfer to bench to finish assembly.
  65. To garnish Anna’s Mess, place 6 strawberry halves onto the top of the filled dome, to one side of the Raspberry Curd Dome. Arrange 6 raspberry halves in between strawberry halves. Top the berries with 10 Meringue Kisses and 6 micro basil leaves..
  66. To finish the top white chocolate dome, wear cotton gloves, light a blow torch and heat up the edge of the 7.5cm ring cutter. Working quickly and carefully, gently press the hot edge onto the surface of the dome until melted through to create the first circular hole. Repeat the process using the 6cm cutter and then the 5cm cutter.
  67. Carefully place the cut out white chocolate top dome onto the garnished bottom dome, making sure the edges meet seamlessly and all filling is encased within the sphere.
  68. To finish off the Anna’s Mess, place the test tube full of pop rocks through the 6cm cut out circle into the middle of the dome.
  69. To adhere the white chocolate discs and graffiti discs to the sphere, pipe a small dot of melted white chocolate on to the back of the graffiti splattered 5.5cm white chocolate disc and affix to the side of the sphere. As the disc is placed on the sphere, spray the join gently with the cooling spray to secure.
  70. Repeat the process with 1 plain and 1 graffiti splattered 5cm disc, and again with 1 plain and 1 graffiti splattered 3cm disc.
  71. To finish the garnish, use tweezers to gently place the Anna’s Mohawk disc through the 7.5cmcut out circle, perched on top of a raspberry so that it is visible through the hole.
  72. To plate Anna’s Mess, place one white chocolate ring in the centre of the serving plate.
  73. Wearing cotton gloves, carefully lift the completed sphere off the 4cm cutter and place gently on top of the white chocolate ring and serve.
  74. At the table, lift the sphere off the plate, and drop to create a mess.

CHI, The Spa

Autumn Bliss Spa Day

Autumn Bliss Spa Day

Cosy up on a crisp autumn day in Chi, The Spa’s tranquil enclave, and begin your most relaxing wellness sequence yet…

Your warming lemon-scented foot therapy compress is followed by a tension-relieving massage, then a purifying facial by Australian skincare, Sodashi. Invigorated and re-energised, glide up to award-winning Altitude Restaurant on Level 36, where a luscious, colourful Wellness Lunch awaits.

Your 60 minute Autumn Bliss Spa Day treatment includes Serenity Herbal Tea on arrival, lemon-scented foot therapy compress, 30 minute massage and 30 minute facial, followed by a two course Autumn Wellness Lunch at Altitude Restaurant, and access to the Health Club.

The treatment is priced at AUD 195 per person, and is available from 9 March 2020 – 31st May 2020, Monday-Thursday only.

Book now

*Please note advanced reservation is required, 24 hours cancellation notice. Lunch bookings between 12-2pm.

Altitude Restaurant

Lunch & Dinner Autumn Menu

Lunch &amp; Dinner Autumn Menu

Dine deliciously at Altitude Restaurant this autumn, with a menu of succulent dishes by Chef de Cuisine Insup Kim emphasising fresh local produce, to be rounded off with show-stopping desserts by Executive Pastry Chef Anna Polyviou.

Marvel at Sydney’s famous landmarks whilst savouring a dinner of sashimi with grilled rockmelon, avocado and ponzu, or grilled quail with apple, sauerkraut and parsnip, whilst delighting in thoughtful wine pairings by Executive Sommelier Matt Herod.

For lunch, choose between a menu of sumptuous main dishes, including Riverina lamb loin with smoked feta and carrot, braised short-rib pappardelle with watercress horseradish, red wine and tomato, and Waygu striploin.

Altitude is open seven days a week, with lunch from 12pm, Monday to Friday, and for dinner from 6pm Monday to Thursday, and 5.30pm Friday to Sunday.

View Lunch Menu

View Dinner Menu

Make a reservation

Sunday surcharge of 15% will apply. Bookings are essential. Please call (02) 9250 6000 or e-mail

CHI, The Spa

Finishing Touches: Tinting and Waxing Services

Finishing Touches: Tinting and Waxing Services

At Chi, The Spa, achieve dreamy definition as part of a natural, elegant look with our Tinting and Waxing Services.

Not only will you be delighted with your brightened eyes after an eyelash tint, but suitably pampered with a complimentary hand or scalp massage in Chi, The Spa’s tranquil atmosphere.

A flawless finish is only a lunch-break appointment away…

Enjoy any of the following as individual services, or as an add-on to another treatment:

-          Eyelash tint AUD 30 (Mon – Thu), 35 (Fri – Sun)

-          Eyebrow tint AUD 25 (Mon – Thu), 30 (Fri – Sun)

-          Eyebrow wax AUD 30 (Mon – Thu), 35 (Fri – Sun)

-          Lip wax AUD 25 (Mon – Thu), 30 (Fri – Sun)

-          Lip and eyebrow wax AUD 50 (Mon – Thu), 60 (Fri – Sun)

-          Lash and brow tint, with eyebrow wax AUD 75 (Mon – Thu), 85 (Fri – Sun)

-          Lash and eyebrow tint, with lip and eyebrow wax AUD 100 (Mon – Thu), 115 (Fri – Sun)

Enhancements available Friday-Sunday, including public holidays, at Chi, The Spa.

*Please note advanced reservation is required. 24 hour cancellation notice required.

Altitude Restaurant

Breakfast in the Sky

Breakfast in the Sky

The Sydney Harbour Bridge and Sydney Opera House glimmer as you spoon into Sydney’s premier breakfast experience at Altitude. Early birds, your feast is served with a sunrise…

Savour an a la carte menu of delicious dishes by Executive Chef, Michael Elfwing: anyone for French toast topped with walnut and honey ice cream, or Benedict Crumpet with poached egg, dill and smoked salmon?

Enter an enclave of pastry and artisan loaves perfection, at Altitude’s extravagant Sonoma Bakery atrium: think seasonal fruit brioche, babka loaf, almond plie, cinnamon scrolls, morning buns, and scrumptiously more. 

Weave through a carefully curated banquette of breakfast favourites, including local Australian cheeses, succulent salads, cured meats of the highest quality, and our signature yoghurt bar.   

A rejuvenating green juice, fine tea or barista Vittoria espresso coffee may be the perfect conclusion…

Take your seat, and breakfast lavishly as Sydney Harbour unfurls before you.

Breakfast at Altitude will take place at Altitude Restaurant on Level 36 from 6.00am – 10.30am weekdays, and 6.30am – 10.30am on weekends.

Priced at AUD 59 per adult and AUD 30 per child (under 11 years), including breakfast buffet, one main course from a la carte menu, juice, tea and coffee. Alcoholic beverages additional.

View Menu

Make a reservation

Sunday surcharge of 15% will apply. Please call (02) 9250 6000 or e-mail

CHI, The Spa

Wellness Package

Wellness Package

Indulge in a little self-love and boost your well-being with a rejuvenating wellness experience.

Chi takes a holistic approach to wellness combining a cleansing body brush, nourishing massage and reviving mask, with a nutritious two course lunch in the sky at Altitude on level 36. 

This treatment will detoxify the body, using the finest natural ingredients to stimulate the removal of impurities and toxins, as well as help eliminate water retention and the appearance of cellulite. 

Your body will feel lighter with increased energy levels, nourished inside and out.

Take advantage of this Exclusive Spa package and indulge:

  • Body:  Your entire body is brushed and exfoliated to perfection followed by a detoxifying full body massage, for inner and outer glow.
  • Face:  A collagen eye enhancement mask improves tone and firmness while minimising puffiness around the eyes.
  • Dine:  Take your seat at Altitude and savour a nourishing two course wellness lunch, with all of Sydney fanning out below.
  • Comfort: Slip into a fluffy Shangri-La white robe and comfy slippers for your spa interlude

This 90 minute treatment is priced at AUD 289 per person, from Monday- Thursday and Altitude lunch, Monday – Thursday, excluding Public Holidays. 

Book now

View Menu

For further enquiries, please call (02) 9250 6032 or email

OXYGenate 3-in-1 Super Facial

OXYGenate 3-in-1 Super Facial

OxyGeneo provides 3 effective facial treatments simultaneously. It combines gentle exfoliation, natural skin oxygen and a deep facial rejuvenation with the infusion of essential revitalising nutrient.

 Exfoliation: similar to a gentle microdermabrasion, it removes the upper layer of dead skin cells.

 Skin Rejuvenation: infusion of active ingredients of hyaluronic acid, peptides, vitamins and antioxidants

 Oxygenation: produces carbon dioxide bubbles that gently burst on the skin surface, that stimulate your own cells for greater absorption of actives.

 Red Carpet Ready. The OXYGenate Super Facial is the perfect treatment before a special event or to improve your skin collagen and elastin for a more flawless skin.

Priced at:

60 Minute Facial AUD 195 per person from Monday to Thursday
60 Minute FacialAUD 215 per person from Friday to Sunday

75 Minute Face and Neck AUD 230 per person from Monday to Thursday
75 Minute Face and Neck AUD 250 per person from Friday to Sunday

Book now

*Booking is essential, 24 hour cancellation notice required. For more information, please call (02) 9250 6032 or email

Luxury Bridal Shower and High Tea

Luxury Bridal Shower and High Tea

Celebrate your Bridal Shower with a luxe escape to Shangri-La, an oasis in the heart of the city that feels a million miles away.

In one of our opulent treatment rooms, begin your glamorous girls’ getaway with a relieving back, neck and shoulder massage, before your brightening, pick-me-up facial by luxury Australian skincare line, Sodashi.

Refreshed and revived, ascend to our panoramic Level 36 for Blu Bar High Tea – a flute of Veuve Clicquot awaits your arrival. A colourful abundance of savouries, fluffy scones and show-stopping desserts by Executive Pastry Chef Anna Polyviou will delight you and your favourite ladies, as will the most breathtaking views in Sydney.

Your Bridal Shower includes a 30 minute massage, 30 minute express facial and High Tea at Blu Bar on 36.

Available until 20 October 2020, Friday to Sunday including Public Holidays. 

Priced at AUD 280 per person on Fridays, AUD 300 per person on Saturdays, and AUD 314 per person on Sundays. Minimum of three people.

Book Now

Bookings are essential, and blackout dates may apply.

For reservations, please call (02) 9250 6032 or email

Spoilt by Chi, The Spa

Spoilt by Chi, The Spa

Spoiling is underway at Chi, The Spa: treat yourself or a loved one to five-star pampering in perfect tranquillity.

A flute of Veuve Clicquot will delight upon arrival, before a therapeutic back massage, followed by a Pick Me Up Facial, using the purest ingredients of Australian skincare line, Sodashi.

To conclude, delicious refreshments will be served at the Lobby Lounge, including two fluffy scones with jam and cream, and tea or coffee.

Let spoiling commence!

Your Spoilt by Chi, The Spa treatment includes a 30 minute customised massage, 30 minute body brush exfoliation, 30 minute Pick Me Up Facial, one glass of Veuve Clicquot Champagne, and two scones with jam and cream at The Lobby Lounge.

This 90 minute treatment is priced at AUD 265 per person Monday to Thursday, and AUD 285 per Friday-Sunday, including public holidays, and is available from 1st May 2020 to 31st May 2020.

*Booking is essential, 24 hour cancellation notice required. 

For enquiries, please call (02) 9250 6032 or email 



Whether celebrating a special occasion or just a chance to hang out with your besties, enjoy quality time together.

This ultimate indulgence includes a 30-minutes organic body scrub followed by a 30-minutes neck and back massage.

Afterward, take your seat at The Lobby Lounge, famous for its Traditional High Tea by Anna Polyviou. Delight in sweet treats, savoury morsels, and a glass of sparkling. High Tea is served at 11.30am, 1.45pm and 4pm.

Priced at $199 per person from Monday to Thursday and $249 from Friday to Sunday including Public Holidays. Minimum 3 people.

Book Now

For enquiries, please call (02) 9250 6032 or email


Arabian Oud Oil Renewal Therapy

Arabian Oud Oil Renewal Therapy

Sodashi’s deeply therapeutic Arabian Oud Body Oil unfolds like a silk damask of precious Middle Eastern ingredients: Oud Wood, Frankincense, Sandalwood and Rose. An impossibly deluxe 90-minute treatment, the Oud renewal therapy works on both face and body to provide a complete head-to-toe experience, delivering a combination of holistic and physical benefits.  This exquisitely luxurious and opulent treatment is available exclusively in Australia at Chi, The Spa.

The therapy is $270 Mon-Thur and $295 Fri-Sun including public holidays. 

Book Now

For enquiries, please call 02 9250 6032 or email

Altitude Restaurant

Floral Art Class

Floral Art Class

From an artful posy, to a whimsical crown and elegant bouquet, Floral Desire Studio will share their passion, knowledge and love of flowers. 

Guests will learn the rituals and techniques to create inspired floral designs, before savouring a sumptuous dining experience at Altitude’s private dining room, with all of Sydney glistening below.

Guests will enjoy:

  • 45 minute private floral class with Floral Desire
  • A glass of sparkling wine on arrival
  • Three course set lunch with coffee or tea
  • Exclusive use of Altitude’s private dining room
  • Guests own floral design to take home

Floral Posy Class

Priced at AUD 170 per person, Monday- Friday from 12pm- 3pm, includes guests own posy in a glass vase.

Floral Crown Class

Priced at AUD 140 per person, Monday- Friday from 12pm- 3pm, includes guests own crown.

Floral Bouquet Class

Priced at AUD 195 per person, Monday- Friday from 12pm- 3pm, includes guests own bouquet in a glass vase.

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For bookings, please call (02) 9250 6000 or email

All classes require a pre-payment with a minimum of 8 people per class. Please note we do require that notice must be given at least 7 days in advance for any cancellations.

Brunch at Altitude

Brunch at Altitude

Enjoy a luscious mid-morning feast with spectacular views of the harbour. Pancakes, egg dishes, seafood and desserts are but a few of the delights on offer. Did we mention free-flowing Bellinis and Mimosas?

This offer is priced at AUD 95 per person and includes 2 hour free-flowing Mimosas and Bellinis. Free flow of Chandon Rose is served at an additional AUD 30 per person, Veuve Cliquot NV for an additional AUD 55 per person, and Ruinart Champagne at an additional AUD 95 per person.

Brunch is available every Saturday from 11am- 1pm or 1.30pm- 3.30pm and Sunday from 11:30am- 2:30pm.

Click here to book now

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Bookings are recommended. For bookings of 8 people or more click here. A 10% surcharge will apply for all group bookings. 

*For guests staying at the hotel, children under the age of 6 will receive complimentary meals when dining with 1 paying adult, up to a maximum 2 children per room.

Sunday’s and Public Holidays incur a 15% surcharge.

Blu bar on 36

Blu Bar High Tea Buffet

Blu Bar High Tea Buffet

High Tea lovers rejoice! Care to indulge in a decadent high tea buffet with the sweetest Sydney Harbour views, exclusively at Blu Bar on 36? We invite you to delight in Executive Pastry Chef Anna Polyviou’s daringly distinctive creations as you bask in our mesmerising vista below. Take a seat and enjoy a glass of sparkling on arrival as you savour the delicious array of buffet delicacies. Did we mention free-flowing cocktails?

Blu Bar High Tea will take place each Friday from 12.00pm - 2.00pm, Saturday and Sunday from 11.00am - 1.00pm and 1.30pm - 3.30pm.

Saturday - Sunday
Priced at AUD 95 per person including a glass of sparkling on arrival and free-flowing cocktails.

Priced at AUD 75 per person including a glass of sparkling on arrival.
Priced at AUD 95 per person including a glass of sparkling on arrival and free-flowing cocktails.

Click here to book now  

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Bookings are essential, please call 0292506000 or email

Sunday’s and Public Holidays incur a 15% surcharge.

Full prepayment required upon booking. 

Cocktail Making Classes

Cocktail Making Classes

Learn the fine art of creating the perfect cocktail by talented bartenders at private cocktail classes, which will have serious drink connoisseurs milling around the bar for a masterclass in mixology.

 The two-hour session by Blu Bar on 36 mixologists teaches guests everything they need to know about crafting a sublimely balanced cocktail, including the ingredients and equipment to use, the colourful history of cocktails, and advice on hosting your own cocktail party at home.

Cocktail making classes are available for $105 per person for groups of six to a maximum of twenty guests; this includes 3 cocktails, a Charcuterie and Cheese Board.  For $145 per person this includes, 3 cocktails and a selection of canapes.

Times available:

  • Monday – Friday, 2pm to 4pm
  • Saturday, 12pm to 2pm
  • Sunday, 2-4pm

Bookings are essential. Please call (02) 9250 6247 or email

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