By embracing the original structure, we preserved the heritage of its 1987 iconic atrium. The revitalised design fills the interior with lush greenery while energy-efficient systems reduce heat gain to enhance guest comfort. This approach helps to reduce construction waste and environmental impact.

Farm-to-Table, Farm-to-Bar, Farm-to-Spa: Fresh produce from our farm is used throughout our hotel in Peppermint, Portman’s Bar, and St. Gregory spa. Besides adding touches of soothing green and handpicked freshness, it reflects our commitment to self-sustainability.

The in-room water filtration system has eliminated the need for bottled water. The bathrooms are equipped with refillable pump bottles, eliminating the use of miniature bath amenities. Water carafes are provided at meetings and events and the provision of single-use plastic bottled water has ceased.

We build sustainability into every meeting, from responsible procurement to eco‑friendly stationery and regionally sourced menus. Energy‑efficient ballrooms with advanced technology reduce impact while ensuring a premium experience.

Solar panels on our rooftop powering the hotel’s operations. Together with other green innovations like low emissivity windows, we are able to reduce our energy consumption while maintaining comfort.

We plan menus way in advance, source from suppliers with sustainable methods, and use energy-efficient food waste digesters to break food waste down so that the liquid will not pollute our groundwater.