Welcome to Hotel Addict, a monthly column where I check into Australia’s best hotels and share what makes them worthy of your wishlist.
Ever since Noosa was voted the best town in Australia in Australian Traveller’s 2025 Readers’ Choice Awards, it has been high on my list to revisit. It’s been some 15 years since I headed to the coastal resort area on the Sunshine Coast, which gets to boast that it’s home to one of only two Everglades in the world. It now also gets to boast that it’s home to the newly opened Noosa Elysium Resort, a five-star accommodation, which was high on most travel journalists’ lists to check into when it opened its doors. I stayed at the sister property, Manly Pacific, on Sydney’s Northern Beaches one month prior, which was brilliant, so my expectations were high.
On arrival, the freshly painted white building, which has retained its ‘80s bones and is surrounded by palm trees, feels immediately nostalgic. Originally built in 1989 as a Sheraton before being reborn in 2013 as the Sofitel Noosa Pacific Resort, its third iteration is certainly its most fabulous. And that’s thanks to the $30 million rebrand. The property sits on Noosa’s main drag, Hastings Street, and inside, it’s light and breezy in the way all good resorts are, signalling it’s time to slow down and relax.
The nostalgic white facade.
Natural light pours into the lobby's floor-to-ceiling windows.
Right on cue, a glass of bubbles lands in my mum’s and my hands. We relax in the double-height ceiling lobby as a friendly staff member talks us through the hotel’s offerings, before guiding us to our suite.
It’s a big call to make, and I promise it’s not recency bias, but this suite appeals to my design sensibilities more than any other I’ve stayed in. Mum agrees. Melbourne-based studio Mitchell & Eades was responsible for the modern coastal design, which sees oatmeal and pale blue punctuated by tangerine accents, alongside light-coloured timber, rattan and linen. Colourful, abstract artworks commissioned by Western Australian artist Sarana Haeata line the walls and bring a bit of personality to the understated space.
There are many things I love about this suite, but three things really stand out to me as considered design. The first: a hallway which doubles as a walk-in wardrobe with two suitcase racks (so the second traveller doesn’t have to awkwardly unfold their bag on the floor) and both slides for the pool and slippers. The second: a huge kitchenette and minibar that is well stocked with premium bits such as local Noosa Vodka, Nil Desperandum Rum, Australian wine, Ruinart, nuts, chips and chocolate. There’s also a Zip Tap and small dishwasher.
A modern coastal design by Melbourne-based studio Mitchell & Eades dominates the rooms.
Colourful arworks act as the perfect visual centrepiece for the newly renovated walls. (Credit: Elise Hassey)
Gold accents create a sophisticated, luxe aesthetic.
Guests are provided with high-quality robes, ESPA toiletries and a premium Dyson hairdryer.
Mum takes a photo of the bathroom for design inspiration. It’s enveloped in marble and elevated with gold accents, and there is a huge double walk-in shower, two vanities, a freestanding bath and Dyson hairdryer. Outside, a balcony with tangerine-and-white striped chairs overlooks the Noosa River and makes for an idyllic sunset spot during the stay.
Bar Capri and Cibaria are the dining facilities onsite so we head down for a quick lunch to taste some of head chef Lucas Bach’s menu. Lush, tropical greenery gives the open space an almost jungle-treehouse vibe as we tuck into lobster rolls, oysters, fritto misto, and burrata with peach paired with a Sicilian spicy marg and passionfruit mojito.
Wine and dine at Cibaria Noosa. (Credit: Elise Hassey)
Tuck into delicious Italian-inspired bites. (Credit: Elise Hassey)
We spend the rest of the day by the pool. It’s huge and the swim-up bar is an extra bit of fun that makes you feel like you could be at a resort somewhere like Fiji. There are plenty of loungers and umbrellas (120 to be exact), but spreading out in one of the cabanas is definitely the way to go. From here, you can relax on white sunbeds or the sofa and order drinks and nibbles straight to you. We spend hours here on a demanding schedule of swimming, sipping, eating and reading.
Dinner both nights is spent at Cibaria. There are lots of different nooks to get cosy in so you feel like you’re having a different experience each evening. I’d recommend sitting at the bar where you can take in the culinary theatre and have a chat with the chefs. The menu centres on the “ias": bisteccheria, forneria, spaghetteria, and pasticceria. I ordered the same main on both occasions because it’s that good: pennette vodka with Moreton Bay bug and spicy vodka sauce. We also indulge in yellowfin tuna crudo, a prawn cocktail and the must-order tiramisu.
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AI Prompt
Order drinks and nibbles at the swim-up bar. (Credit: Elise Hassey)
There are 120 loungers by the pool. (Credit: Elise Hassey)
When we return to our room, turndown service treats await – tea, chocolate and our slippers laid out – and the gentle hum of meditation music lulls us into a slumber.
Come morning, the Cibaria space transforms into Terrazzo where a full buffet spread offers a more elevated take on the usual hot and cold breakfast suspects, including native spreads and Eumundi Butcher’s sausages. The only downside is the barista-made coffee was average on both mornings.
Elysium Noosa Resort is beautifully considered and best suited to families looking for a luxurious coastal stay or couples on a romantic getaway. Its perfect positioning makes it a great base for exploring Noosa proper, that is, if you can pull yourself away from the calm resort atmosphere, which I definitely could not.
This will be my last column for our Hotel Addict series in Australia. Next month, I will be packing my bags and relocating to the UK. You’ll find my writing popping up on our sister website, International Traveller. But this stay truly was the perfect accommodation to end on; coastal views, sunshine and Moreton Bay bug pasta – a girl couldn’t ask for more.
Accessibility: Accessible rooms feature open-plan layouts with lowered peepholes and light switches, bathroom/toilet handrails and kitchenettes with underbench clearance. Public spaces are accessibility friendly.
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Rachael Thompson is Australian Traveller's Evergreen Editor and Hotel Addict. She's responsible for the foundational content on AustralianTraveller.com, helping to manage and grow the brand’s destination guides. With a background in design and travel media, Rachael is dedicated to curating content that is as much informational as it is beautiful. She began her career at Belle magazine, before taking up editorial roles at Homes to Love and Bed Threads. When she's not writing, editing or optimising content, Rachael enjoys exploring the city's newest restaurants, bars and hotels. Next on her Aussie travel wish list is Lord Howe Island.
From poolside bites and tasting flights to seafood plates and dry-aged steaks, a foodie adventure on Hamilton Island is worth every bite.
Hamilton Island’s sun-lacquered shores have long magnetised travellers craving an escape from reality. But what’s less expected – and more interesting – is just how assuredly this Whitsundays idyll delivers on the culinary front. Dialling up the flavour as much as the barefoot allure, the Hamilton Island food scene offers world-class dining and drinking options, spanning slick fine-dining moments to just-caught seafood served within sight of the sea. Let’s dig in.
Catseye Pool Club
Catseye Pool Club offers stunning beach views. (Image: Kara Rosenlund)
Framing the electric blues of Catseye Beach from The Sundays hotel, Catseye Pool Club is Hamilton Island’s latest culinary prodigy. Shown to our table, we thread through rattan chairs, Zellige tiles and tumbling greenery that opens up to Coral Sea shimmer.
The poolside restaurant is the brainchild of Sydney-based chef duo Josh and Julie Niland, who have brought their relaxed yet elevated dining ethos north. The menu – designed to bring people together – is made for sharing, each hero ingredient orbited by a palette of sides to mix, match and layer as you please.
My thyme cocktail – woody with scotch, lifted by lime leaf – pairs perfectly with the charcoal grilled prawns entree, which is served with tumeric and lemongrass marinade, macadamia satay sauce and a thai-leaning sour green mango salad. Each forkful lands differently, but all are a delight. Then comes the coral trout. True to Josh Niland’s ‘scale-to-tail’ philosophy, the fish is presented whole in a theatrical crescent, a tiny fork stuck into its cheek in a nod to Niland’s declared prize cut. Ribbons of zucchini resembling gauzy curtains bring brightness and snap, while kasundi lends depth and warmth. It’s tongue-tantalising, special occasion dining with humanity.
Sails Restaurant
Settle into casual poolside dining. (Credit: Nikki To)
A more casual poolside dining scene awaits at nearby Sails Restaurant, where Eastern Mediterranean flavours are dished up with an island twist. Chermoula chicken skewers and barramundi souvlaki lie on the more filling side of the menu, while the sumac squid and stone-bread flatbread with za’atar – arriving alongside pomegranate molasses, beetroot hummus and crushed macadamias – are perfect light bites after a dip in the pool. And don’t miss the garlic lemon scallops.
The setting is equally part of the draw. Sunlight floods the high-ceilinged dining room, while outdoor tables look out across the glittering expanse of Catseye Beach. Holidaymakers in oversized sunglasses sip spritzes beneath umbrellas, the gentle clink of plates mixing with splashes from the adjacent pool. It’s the kind of place you’ll want to linger long after lunch.
Bommie
Head to the Hamilton Island Yacht Club for a taste of Bommie. (Credit: Nikki To)
Tucked into a sleek curved wing of the Hamilton Island Yacht Club, Bommie delivers experiential fine dining with a sense of occasion. Led by award-winning Executive Chef Ryan Locke, the seasonal menu champions local and native Australian ingredients whipped up into a modern display of creative precision.
Inside the dim-lit dining room, guests can choose between the Tasting Menu or Chef’s Signature Degustation. Sourdough with pine oil sets the tone for the six-course tasting menu, beautifully presented in a bed of pine needles alongside smoked paperbark butter. I love how the squid ink choux pastry is served with flavour-popping native finger lime, which our waiter encourages us to eat caviar-style. Standout moments continue with the wattle-seed-crusted venison elevated by red fruit and pickled beetroot swirls; the meat is perfectly pink in the middle and an homage to the island’s history as a deer farm.
Pebble Beach
qualia Resort guests can dine at Pebble Beach. (Credit: Lean Timms)
Exclusive to qualia Resort guests for lunch and dinner, Pebble Beach is Hamilton Island’s most serene expression of seasonal island dining. Ocean-facing chairs dot a timber deck that spills straight onto the resort’s private beach, while crystalline turquoise waters stretch to meet distant islands – a scene far prettier than any postcard could capture.
The recently refreshed menu doubles down on seasonality and bright, layered flavours. While the more substantial T-bone steak with hazelnut honey carrots tempts, we go lighter: Coffin Bay oysters with Champagne foam and keffir lime dust kick us off splendidly, followed by Byron Bay burrata served with balsamic and caramelised figs. The fennel and orange salad topped with succulent grilled chicken is utterly delectable, but it’s the zingy, oh-so-fresh soft shell fish tacos that I can’t stop thinking about. It all goes down a treat with a glass of delicate Charles Heidsieck Brut Reserve Champagne.
Beach Club Restaurant
Book in advance for Beach Club Restaurant. (Credit: Nikki To)
A lunch or dinner table at Beach Club Restaurant is best booked in advance – and it’s easy to see why. Looking out over the hotel’s palm-fringed infinity pool, the restaurant spotlights elegant contemporary Australian cuisine with a stellar (also Aussie-leaning) wine list to match.
I am completely enamoured by the grilled Queensland prawns, which are brought to life with a smoked compound, local fried curry leaves and lime. Digging into the butter-soft lamb rump served atop pea ragout and parsley Paris mash feels like a warm, nostalgic hug. And dessert – vanilla bean ice cream drizzled with hot salted honey and apple gel – ends the night on a high note.
Expect warm and discreet service; our waiter Marco tells us that the tiny decorative starfish on our table are there to help the staff remember whether we prefer sparkling or still water, so they don’t need to bother us by asking multiple times.
Talk & Taste with Courtenay Morgan-Fletcher
Join this immersive wine experience. (Credit Eleanor Edström)
There’s more to Hamilton Island’s foodie scene than restaurant reservations alone. For wine-curious travellers seeking something a little more immersive, Beach Club has recently introduced Talk & Taste – a tutored tasting hosted by Bommie Assistant Manager and wine enthusiast Courtenay Morgan-Fletcher. Held twice weekly for a maximum of eight guests, the experience explores Australian wine culture through four thoughtfully selected drops paired with native-inspired bites.
We opt for the white wine and seafood option. Alongside pours from Eden Valley and Launceston, a nibbling platter arrives featuring sashimi, salmon roe, Mooloolaba prawn ceviche and palate-cleansing ginger. The seafood is pristine and pared back, allowing the wines to take centre stage.
The real highlight, however, is discovering just how nuanced winemaking can be. Courtenay speaks of viticulture as both art and science: harvest grapes a week too late and ripeness tips into ruin; plant the same varietal on different elevations and the sun, slope and water flow will shape entirely different expressions. Pinot noir, she explains, with its delicate skin and high water content, yields lighter fruit-forward wines, while thicker-skinned shiraz delivers depth and structure. I leave feeling fascinated and inspired by Courtenay’s evident passion.
coca chu
Get a taste of Southeast Asian flavours. (Credit: Nikki To)
Sweet and hot. Sour and salty. Dining at ever-popular coca chu is a sensation-swirling experience that’s not to be missed if you’re a sucker for punchy Southeast Asian flavours. Located at the Main Pool end of Catseye Beach, this lively hangout is all swaying lanterns, driftwood, high beamed ceilings and giant open windows that let in the balmy ocean breeze.
Drawing from hawker traditions, the grilled betel leaf is a neat, vibrant mouthful of chilli fried cashews and spiced beef. The tofu surprises – soft beneath a tumble of dill, mint and coriander, and glossed in moreish peanut sauce. The massaman curry is pure comfort: creamy, fragrant, fall-apart meat. It’s generous and expressive cooking that I, for one, cannot get enough of.
Marina Cafe
Take in harbour views and comfort food.
Sometimes, all you crave on holidays is a bacon and egg roll done properly and a creamy fruit smoothie. Boasting harbour views, an easygoing atmosphere and clean modern interiors, Marina Cafe is a popular local haunt for a reason. The casual menu lures families and couples alike with its all-day brekky, seasonal salads and sandwiches – from a roasted pumpkin bowl to prosciutto and rocket on herby focaccia.
The acai bowl, topped with toasted nuts and berries, is a refreshing start to my day. Whether you sit in or takeaway, it’s a good-vibes-guaranteed place to refuel before or after your Whitsundays adventures.
