Como The Treasury in pictures

A first not only for Perth but Australia, Como The Treasury hotel resides grandly within the redeveloped historic State Buildings complex...
The lounge at Como The Treasury

Perth, it should be noted, is home to more than one Como hotel. The first, named after a suburb south of the city centre and called The Como, is a neighbourhood hotel in the Australian sense of the word. People go there to drink and dine, but not to stay. It’s also the place an unwitting traveller – a photographer in town to shoot a magazine feature, for instance – and a confused cab driver might find themselves after an innocent mix-up.

They were looking for Como The Treasury, the city’s newest hotel in its oldest quarter, and there’s nothing quite like it – in Perth, or anywhere else. It’s the first Australian property from the Singapore-based Como Hotels and Resorts group and the star tenant of the fledging State Buildings precinct in the CBD.

At its heart are three grand old red-brick and stone buildings. Built in 1875, they’ve housed various public offices over the years, most notably the Lands, Titles and Treasury departments, as well as the general post office. They were vacated in 1996, when the government shifted offices to suburban hubs. They’d still be empty were it not for the tenacity of property developer Adrian Fini.

Read our full length feature on Como The Treasury here.

The pool in the third-floor annex at Como The Treasury, Perth.

The hotel’s heritage exterior.

The hotel’s lounge.

A Heritage Room.

Property developer Adrian Fini.

Post restaurant.

Post restaurant’s breakfast of radish, sardines and pickled cucumbers.

The neighbouring Telegram Coffee.

Raw kingfish, beetroot and horseradish at Petition Kitchen.

A Negroni Sbagliato, raw kingfish, sesame, finger lime and puffed sushi rice, olives and peanuts, a Spa Therapy cocktail, and Shark Bay prawn and avocado pudding on cos, all served in the lounge bar.

Bauble lights by Flynn Talbot light the stairs.

Petition Kitchen.

Wildflower executive chef Jed Gerrard.

Wildflower restaurant’s Geraldton lobster and katsuobushi custard.

The hotel lounge.

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