What does a Hotel Wrap and a Vietnamese coffee have in common? Both bring just the right amount of pep to your step on a Thursday.
Amangiri is set to reveal a new, serene encampment based in Utah – Camp Sarika by Amangiri – which includes 10 tented pavilions with individual private plunge pools, on a luxury encampment surrounded by 600 hectares of wilderness in the heart of the desert, close to Amangiri.
Opening in April 2020, Camp Sarika will “perfectly reflect” the “Amangiri experience”, offering its own main pavilion and restaurant, two spa suites, one main swimming pool and a Jacuzzi set close to nature.
Formed for escapism, adventure, solitude and privacy, the camp is located a 30-minute hike or five-minute drive from Amangiri. Guests at the camp will enjoy full access to the resort’s facilities whenever they desire, with everything they need conveniently located at Camp Sarika.
Aman has also taken to the skies, with the launch of the Aman Private Jet – an airborne extension of the Aman resort philosophy.
Available for charter to elevate existing multi-destination Aman journeys, to create bespoke itineraries incorporating several Aman destinations around the world, or for use between non-Aman destinations, journeys can be tailored specifically to the ne and interests of its guests. Each booking is fully customisable and every itinerary flexible.
Soneva Fushi in the Maldives announces the launch of over water villas
Soneva has announced the launch of Soneva Fushi’s first-ever over water villas. Perched above the water, the eight new one- and two-bedroom Water Retreats are scheduled to open to guests by April 2020, marking the start of a new chapter for the Maldives resort.
The award night’s categories included:
WA’s Best Regional Hospitality Venue, won by Froth Craft Brewery
Perth’s Best Hospitality Venue, won by The Marina Mindarie
WA’s Best Steak Sandwich, won by The Karalee on Preston; and
the Group Venue Operator Award, which was awarded to Sneakers Jeans.
The complete list of winners can be found online, here.
December 2019 will see the soft opening of Bali’s first creative village, Desa Potato Head. Conceived as a multidimensional experience combining music, art, design, food, wellness and sustainability, the facility aims to offer “a new type of holistic experience” for locals and guests.
Swiss-Belhotel International reveals Vietnam expansion plans
Swiss-Belresort Tuyen Lam is an elegant upscale retreat in the country’s Central Highlands, not far from the city of Da Lat. Surrounded by rolling hills, this European-style hotel features 151 rooms, the Swiss Café restaurant and outdoor terrace, seven function rooms and extensive leisure facilities, including an 18-hole golf course.
The group also has two confirmed properties in the pipeline. Swiss-Belhotel Suites Residences Ha Long Bay is scheduled open before the end of 2019, overlooking the northeast Vietnam’s spectacular UNESCO World Heritage site. While in 2022, Swiss-Belresort Bai Dai Phu Quoc will open its doors on the pristine coast of Phu Quoc, southern Vietnam’s “Pearl Island”.
Last chance to purchase Vale Resorts’ ‘Epic Pass’
Sunday 24 November is the last chance to purchase Vale Resorts’ entire suite of Epic Pass options for the 2019–20 winter ski season.
Partner access to Sun Valley, Snowbasin and Rusutsu Resort in Japan has also been added for the 2019–20 snow season.
For more information, click here.
Plans are already underway for a refurbishment of the 176-guest room property, which will include a revitalisation of the hotel bars and restaurant.
Commencing in May 2019, the renovation focussed entirely on guest rooms, and has transformed all 194-guest rooms and suites at the hotel.
All queen, king rooms and suites feature a plush gel-infused memory foam bed, for instant comfort. In addition, every room at the hotel features an ensuite work desk, individually controlled air conditioning plus access to in-room TV channel, InBalance by Novotel with Sally Fitzgibbons for those who enjoy a gentle workout in the privacy of their room (yoga mats are available at reception).
Other hotel features include 350 Restaurant Lounge, an outdoor pool and spa, equipped gym, and handy undercover parking.
The Nutcracker High Tea and Vegan High Tea have both been meticulously crafted by InterContinental Sydney’s French-trained Head of Pastry, Eric Menard.
The Nutcracker High Tea, created in partnership with The Australian Ballet to celebrate the upcoming Sydney season of The Nutcracker, was inspired by Clara’s Christmas Eve adventures and includes a collection of gourmet sandwiches, lemon meringue macaroons, vanilla cupcakes topped with ballerina shoes, and more, served on beautiful three-tiered stands.
The Vegan High Tea features a menu of indulgent treats for vegan and vegetarian diners, branching out from traditional High Tea pastries. The Vegan High Tea menu comprises of a selection of vegan wraps, mango and berry mouse, and vegan chocolate cake.
An event to mark the occasion welcomed the ‘who’s who’ of the Queensland tourism industry and VIP guests, ahead of Friday’s Queensland Tourism Awards, held onsite at the Sunshine Coast Convention Centre on 8 November.
Novotel’s $2 million refurbishment has breathed new life into the complex, transforming two spaces – the hotel lobby, plus a new look bar and alfresco deck overlooking the resort’s outdoor pool and famous lagoon.
Designed by Medhurst Architects and Aplus Design Group and styled by Anna Roberts, the updated spaces have been inspired by the naturally refreshing features of the Sunshine Coast, flowing seamlessly out to the resort’s outdoor pool and private lagoon.
Novotel also enlisted the help of local Sunshine Coast company, Build4U, to complete the building works, and employed hundr of Sunshine Coast locals throughout the project who can now proudly have their quality workmanship showcased for many years to come.