Hotel review: The Sundays on Hamilton Island has Josh Niland cuisine
This is the first new hotel to open on The Whitsundays holiday isle in 18 years, and it comes with top-notch cuisine by a leading Sydney chef. Here’s what it’s like.
The Sundays brings luxury to the family-friendly resort experience on Hamilton Island. Joining the Oatley family’s hotel stable, it offers a top-tier alternative to adult-only resorts such as qualia and The Beach Club. The newly opened hotel is the first on the island since 2007, but its biggest drawcard, hatted duo Josh and Julie Niland running the kitchen, is an unexpected one.
First impressions
I first sense Hamilton Island’s warmth on the swift five-minute drive from the airport to the leafy outdoor lobby of The Sundays. It’s not just the palpable tropical heat of a late autumn day but the sunny hospitality that greets me on arrival. From the porters to the reception staff, conversation flows easily and itinerary recommendations abound. The entryway, in a palette of pastel pinks and marble, is enveloped by lush greenery. It feels like a hidden eco-oasis.
To my right, I hear the faint giggles of kids splashing in the pool by picturesque Catseye Beach – presumably, it’s more riotous during school holidays. Well-fed diners leisurely disperse after lunch from Catseye Pool Club on to the beach or hotel deck, which is used for morning yoga and as an outdoor cinema at night. The action continues over at the island’s communal resort centre, which houses a fully-equipped gym, a packed workout schedule (reformer pilates classes have just been added), the Clownfish kids club, and Spa wumurdaylin around the corner. The Sundays guests have priority access to all these facilities.
Accommodation
The Sundays has 59 guestrooms across four categories: terrace, balcony, accessible and connected family rooms. I stay in a terrace room on the ground floor with double doors that open directly on to the hillside lawn overlooking the beach. I’m impressed by how generous and bright the room feels, with ample space for a family (it can accommodate one child and an infant). There’s an arrival gift of locally made rocky road, which is irresistible. The bathtub is positioned underneath the divider, which conveniently slides open to reveal the TV, well-positioned for viewing from tub or bed. During my stay, I catch up on series while snacking on the turn-down treats, which include a choice of T2 herbal tea or chai latte hot chocolate, prepared in ornate teacups by Robert Gordon. Another decadent – and child-friendly – touch is the golden token left on top of my personalised trip itinerary each night. When I head down to the pool, I trade my “mermoney” for a neopolitan ice-cream sundae. The minibar brings a touch of wellness with health-oriented snacks and drinks. Wine from the Oatley family’s namesake label is also stocked on the shelf.
The king bed is too plush to leave, so I order in breakfast the next morning. The signature eggs benedict is delightful as are the freshly baked pastries, made under the direction of Alberto Dal Bosco, who runs Sydney bakery Fiore and supplies Niland’s fine diner Saint Peter.
Dining
Acclaimed Sydney chef Josh Niland is running the hotel restaurant. Though it’s worlds away from his Paddington establishment, the food is anything but ordinary and takes all-day beachside dining to a new high. The menu at Catseye Pool Club is centred on simply crafted yet flavoursome large plates, which come with multiple accompanying side dishes that will please the pickiest little eaters.
I dine there on a Monday night but the lofty space is buzzing with diners at every table. Staff, while young, are attentive with a good knowledge of the dishes. A standout is the batter-fried wild fish tacos, which come with guacamole and a bush tomato pico de gallo salsa. So is the barbecued Bowen line-caught coral trout, which is delicate with perfectly crispy skin.
Any thoughts of passing on dessert disappear when Niland appears to flambe a perfectly golden pineapple tart, which he serves with a sugar-cane rum ice-cream.
Design
The Sundays has been designed with kids – and the tropical climate – in mind. Interior designer Carrie Williams, a Hamilton Island local, was inspired by her own experiences as a mum when creating a space that feels luxurious yet practical. The hotel toys with retro nostalgia, paying homage to the easy feel of beach holiday motels without compromising on elegance. Muted tones of green and blue mimic the waters of Catseye Beach and splashes of pastel pink keep the hotel’s playful spirit alive. Staying local, vibrant art by the Queensland-based Tiarna Herczeg sprawls across the entire property. It’s a feature that keeps the space feeling luxe without taking itself too seriously.
The Pool
Extending out from the restaurant, the lagoon-shaped pool overlooks the calm waters of Catseye Beach. I perch myself on a sunlounge under the shade of a delightfully blue-and-white striped beach umbrella.
The Bar
Poolside is the perfect spot to enjoy a signature cocktail from the Catseye Pool Club’s bar. I order a seasonal feijoa punch (or two). It’s seriously good, which is no surprise with Niland’s own Saint Peter bartender, Sam Cocks, creating liquid magic behind the bar.
Likes
Niland brings a taste of the mainland’s culinary sophistication to the luxury-focused island. The personalised service – from trip itineraries to turn-down treats – goes above and beyond expectations to create a home away from home.
Dislikes
Facilities like the gym and spa are not on-site at The Sundays but located in the communal beach and wellness precinct down the hill. Though only a stone’s throw away, it detracts from the hotel’s resort-like and otherwise secluded feel.
What it costs
Balcony and terrace rooms from $890 a night with breakfast included; Family Connect rooms from $1780 a night with breakfast included; daily buggy rental from $95 or complimentary for stays of three nights or longer.
Stephanie Sekulovska was a guest of Sundays Hotel.
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