DayAway’s curated luxury escapes now available in Australia

Emily MurphyBy Emily Murphy
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The new luxury membership offers exclusive access to curated experiences that elevate everyday escapes.

In the fast-paced world we live in, the concept of travel is no longer just about visiting new places. It has evolved into something far deeper – an immersion into unique experiences that touch on relaxation, indulgence and adventure. As modern travellers, we crave curated escapes that offer us more than just a moment away from the daily grind. DayAway, a trailblazing luxury travel platform, is taking this concept to the next level with the launch of its exclusive community-based membership in Australia.

A new standard of luxury

Founded in Singapore by visionary Martha Waslen in 2021, DayAway started as a public platform offering curated luxury experiences. In early 2023, DayAway transitioned into an exclusive members-only marketplace, further refining its offerings to appeal to those who prioritise experiential travel and wish to access world-class experiences.

Now, with its recent expansion into Australia, DayAway is ready to unlock some of the country’s most iconic locations, offering its members the chance to unwind and indulge in unforgettable moments of luxury.

Spicers Sangoma Retreat pool in the Blue Mountains
DayAway has unlocked some of the country’s most iconic locations.

What DayAway brings to Australia

Australia is renowned for its breathtaking landscapes, exceptional hospitality and diverse cultural offerings. But until now, there hasn’t been a single platform that combines access to the country’s most exclusive experiences under one membership. This is where DayAway comes in. With its community-based membership, it provides a seamless way for members to book luxury day experiences across Sydney and beyond.

One of the key features of DayAway is its ability to unlock spaces typically reserved for overnight guests or members of elite clubs. This democratisation of luxury means that anyone with a DayAway membership can enjoy a slice of the good life, without the need to commit to long stays.

Capella Sydney Dining Brasserie
This democratisation of luxury means that anyone with a DayAway membership can enjoy a slice of the good life.

What do members get?

So, what exactly can members expect from DayAway’s exclusive Australian launch? The platform has rolled out a series of bespoke experiences designed to captivate the senses and deliver the ultimate in luxury. Here are some highlights:

Luxury day at Spicers Sangoma Retreat

Spicers Sangoma Retreat is a hidden haven in the Blue Mountains, offering spectacular views, world-class service and incredible cuisine. DayAway members can spend a day here indulging in a 60-minute spa treatment, followed by a degustation lunch at the award-winning Restaurant Amara. The experience includes complimentary Champagne on arrival and access to the retreat’s pool and sauna, making it a perfect day of indulgence and relaxation.

Spicers Sangoma Retreat at sunset in the Blue Mountains
Spicers Sangoma Retreat is a hidden haven in the Blue Mountains.

Private poolside cabana at Bannisters Mollymook

Fancy a day spent lounging in a private cabana by the pool? At Bannisters Mollymook , DayAway members can reserve a poolside cabana for the day, complete with a spa treatment and a two-course dinner at Rick Stein’s famous restaurant. It’s the perfect way to escape the hustle of the city and dive into a day of relaxation by the sea.

Pool at Bannisters Mollymook
DayAway members can reserve a poolside cabana for the day.

Wellness experience at Capella Sydney’s Auriga Spa

If wellness is your priority, Capella Sydney offers an unparalleled experience at its renowned Auriga Spa . A sanctuary for rejuvenation, this wellness escape includes spa treatments designed to refresh both body and mind, leaving you restored and ready for whatever life throws your way.

Auriga Wellness at Capella Sydney
Relax at Capella Sydney’s Auriga Spa.

Fine dining at Icebergs Dining Room and Bar

Overlooking the world-famous Bondi Beach, Icebergs Dining Room and Bar offers DayAway members a premium table with a spectacular view, as well as a chef-designed tasting menu that showcases the best of Sydney’s vibrant food scene. It’s a dining experience that fuses luxury with local flavour, creating a culinary journey you won’t forget.

Icebergs Dining Room and Bar
Dine at Icebergs Dining Room and Bar.

Exclusive art viewings at Gallery Sally Dan-Cuthbert

For those with a passion for contemporary art, DayAway has partnered with Gallery Sally Dan-Cuthbert to offer private or guided viewings of the gallery’s latest exhibitions. As one of Sydney’s leading contemporary galleries, this experience offers members a chance to engage with the city’s dynamic art scene in a way that few others can.

Gallery Sally Dan Cuthbert
DayAway offers private or guided viewings of Gallery Sally Dan-Cuthbert’s latest exhibitions. (Image: Simon Hewson)

How much is the membership?

There are three membership types offering different levels of access. The DayAway Sydney membership includes access to all the Sydney experiences listed above for US$100 ($146) per year; the DayAway Sydney with Hungry in Bali membership includes all that, plus privileges at over 90 restaurants, bars, cafes, beach clubs and spas in Bali for US$125 ($182) per year; and the DayAway Jetsetter membership includes all that again, plus a DayAway Singapore membership and a DayAway Global (Little Emperors) membership for US$300 ($438) per year.

Capella Sydney Pool
There are three membership types offering different levels of access.
Emily Murphy
Emily Murphy is Australian Traveller's Email & Social Editor, and in her time at the company she has been instrumental in shaping its social media and email presence, and crafting compelling narratives that inspire others to explore Australia's vast landscapes. Her previous role was a journalist at Prime Creative Media and before that she was freelancing in publishing, content creation and digital marketing. When she's not creating scroll-stopping travel content, Em is a devoted 'bun mum' and enjoys spending her spare time by the sea, reading, binge-watching a good TV show and exploring Sydney's vibrant dining scene. Next on her Aussie travel wish list? Tasmania and The Kimberley.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe CannBy Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington , like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours . While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.