Sustainability
Food. Thoughtfully Sourced. Carefully Served.
Food is an important category for responsible sourcing. Hyatt’s food and beverage philosophy, Food. Thoughtfully Sourced. Carefully Served., guides the way we design menus to better serve our guests, our communities and our planet. We strive to provide healthful options for guests to support their wellbeing.
Our Sustainability Highlights
Hyatt was the first multinational hotel brand to work with World Wildlife Fund (WWF) at the global level and to take a leadership position in sustainable seafood. We are committed to increasing responsibly sourced seafood, with a focus on Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) certifications.
Food waste collected in the hotel is treated using a microbial mixture that transforms the solid waste into liquid waste, which is disposed of responsibly (ORCA technology).
We have partnered with Greenspace and installed two microfarms in the hotel, providing locally grown, freshliving produce.
We design dishes that celebrate fresh and seasonal harvest and support local business.
Our culinary team uses ‘Hilltops’ Free Range Eggs. Hilltops farms support Biodynamic and organic farming practices and bring our guests the freshest pastured eggs from chickens humanely raised.
We use imperfectly perfect produce for the Seafarer Tapas Table and across our menus in general from Grima Farm Fresh Produce, a 3rd generation farm in Horsley Park, NSW.
The Seafarer Dinner is a continuation of Hyatt's philosophy of 'Food. Thoughtfully Sourced. Carefully Served', and working with sustainable suppliers is the core mission of the culinary team, led by Executive Chef Sven Ullrich.
The elevated three-course Seafarer Dinner has been created with produce exclusively sourced from sustainable fisheries that practice eco-friendly farming or offer wild caught product. With passion and dedication to exquisite flavours and innovative culinary creations, the latest menu underscores Sailmaker’s commitment to environmental sustainability and provides a delectable dining experience.
“We work closely with partners and source produce from all corners of Australia and New Zealand to ensure each dish is not only delicious, but sustainable. I am passionate about working with local suppliers and farmers to hand-pick the best and freshest ingredients for each dish whilst being guided by what’s in season. It’s important for us to share our sustainability story and the origins of our dishes with our guests. In line with broader consumer trends, we are finding people are increasingly receptive of our ‘ocean to plate’ style philosophy and support of local farmers – eating seasonally and mindfully is when produce is at its very best,” said Executive Chef, Sven Ullrich.
Sailmaker’s summer menu includes sustainably raised kingfish from Clean Seas – Spencer Gulf, South Australia, whilst the barramundi is from the renowned Humpty Doo Barramundi farm, Northern Territory and the Murray Cod is from Aquna – a premium and sustainable pond-grown Murray cod farm in the Riverina, New South Wales. The bread on Sailmaker's menu is sourced locally from PiOik Bakery where all products are handmade using organic, market-fresh seasonal ingredients and no preservatives. With the restaurant's butter being batch churned from single origin cream, creating a less processed product, sourced locally from Pepe Saya Butter.
Special thanks to our suppliers
