“This 74-room destination hotel has serious style, a sumptuous spa and Sir Terry Farrell design”
Rooms are very spacious, with muted shades of red and gold and beechwood furniture. All come with lounge and dining areas, balconies, and blissfully comfy kingsize beds with 400-thread count sheets. Better still, you get a pillow menu with options ranging from the basic 'just fit' to the luxurious 'magnetic massage' variety. Bathrooms are large and decorated in sleek white porcelain and marble.
A useful addition in all rooms is a galley area, with a bench top, a sink, a convection microwave and a Nespresso coffee machine. There's a selection of gourmet ready meals which you can purchase, heat and eat if you don't fancy anything from the extensive room service menu.
Executive Rooms are the smallest, though hardly cramped with 50sq.m to play in. These are the only rooms without bathtubs, and their lounges have armchairs only. Slightly larger Deluxe Rooms are similarly configured, but come with a sofa in the lounge area; some have 2 bedrooms. Deluxe Suites have 1 or 2 bedrooms and overlook Kings Park.
The top floor is dedicated to the penthouse suites. Of these, Tuart, Jarrah, Mari and Karri have 2 bedrooms, while Sandalwood has 1 bedroom; Sandalwood and Karri also have studies with sofabeds. Top of the range is the Kings Park Suite, with 3 bedrooms and commanding views of the park and city skyline from its 3 balconies.
All rooms have voice mail, 2 telephone lines, free WiFi, safes, minibars, plush bathrobes, hairdryers, irons and ironing boards, DVD players and individually controlled air-conditioning and heating.
The Richardson's restaurant, Opus, provides an ideal setting to impress clients and is open for lunch and dinner. Its décor is textured with exposed stone and leather, mesh-wrapped chandeliers and tones of chocolate, copper and gold. Modern Australian cuisine is presented by chef Todd Cheavins, who mixes market-fresh local ingredients such as Snowy Mountain pigeon with local beef and fresh seafood.
Over 300 international wines can be found in the cellar to complement Cheavins' cuisine, which is considered to be some of the finest in Western Australia.
The restaurant's conservatory offers a more relaxed ambiance for breakfast and lunch, with a light-filled atrium and contemporary cane chocolate furniture. From the comprehensive breakfast menu there's a choice between continental and American dishes, as well as à la carte options such as eggs Benedict, buttermilk pancakes and noodles. Preserves come in every variety; there's a good selection of cereals, too. Pleasingly, you get a wide range of beverages: teas of every stripe, 9 varieties of juice and smoothie, and coffee every which way.
There's also a 24-hour room service menu in addition to the ready meal selection, which means travellers never go hungry. Plus on Sunday's there's a traditional afternoon tea on offer which features a selection of sandwiches, sweet pastries and a large choice of leaf teas and coffees.
The suites are well suited to travelling families, with 1, 2 or 3 bedrooms (some also have separate studies with sofabeds - see Rates). All rooms have galley kitchenettes with microwaves, plus lounge and dining areas. Baby cots and extra beds are available free of charge.
Babies (0-1 years), Teens (over 12)
Cots Available, Extra Beds Available
Babysitting is available by arrangement.
Baby cots are available on request.
Remember baby and child equipment may be limited or need pre-booking