From your revered seat on the 36th floor, you’ll get to spy on the glistening harbour, the resplendent Opera House and the bold Harbour Bridge while you get serious about the menu. But before you get started on the buffet or à la carte options, kick back with a Bellini or Mimosa – a neverending jug of these beauties is included in your $95 brunch, or you can upgrade to bottomless Veuve Clicquot NV Champagne for an extra $85 per person.
The natural accompaniment to this stellar start to the morning is some fresh Sydney rock oysters from the buffet. Then, back it up with pastries and the housemade muesli and yoghurt. The next step is to pick one of the made-to-order main dishes (yep, brunch has courses, get into it). Choose from brekky classics like the spicy chorizo shakshuka with softly poached eggs luxuriating in a capsicum and tomato bath, or the slow-cooked lamb shoulder with smoked feta, crisp parsnip hash and crunchy sourdough.
Dessert has been designed by the Shangri-La’s resident sweet tooth and pastry wizard, Anna Polyviou. She’s prepared a garden of sweets, from house-made lollipops to macarons, caramel slice and fresh seasonal fruit.
The standard feasts run for two hours, and are bookable across two seatings from 11am-3.30pm on Saturdays. And since everyone wants to get the most out of Sunday funday, the hotel is now hosting a three-hour brunch party from 11.30am-2.30pm to round out the weekend.