Kara Rosenlund
The pressure surrounding a hotel opening is high at the best of times. When it’s the first new hotel to open on Hamilton Island in 18 years – and its restaurant, Catseye Pool Club, is led by one of our most celebrated chefs – the pressure only intensifies.
Happily, in its first year, the $35 million resort has managed to exceed expectations, bringing revitalised energy to the island and carving out a niche of its own. While Hamilton Island’s luxury heavyweights, including Qualia and Beach Club, lean into adults-only escapism, The Sundays is unapologetically family-friendly. That becomes clear on arrival. Guests receive a gold coin token known as “mermoney”, redeemable for an ice-cream by the pool. It’s ostensibly for children, though you’ll see adults lining up for a scoop too. Importantly, The Sundays doesn’t feel like a resort that has compromised on luxury in pursuit of family appeal.
Size plays an important role. With just 59 rooms, the experience feels more considered and personal, from the warm welcome on arrival to the seamless airport transfers. Then there are the rooms themselves. Warm and spacious, they feature a coastal palette of soft pastels and sandy tones. Every room faces the Coral Sea, allowing for plenty of natural light and gentle sea breezes. Ground-floor terrace rooms open onto lush green lawns, giving children space to play. It’s considered interior design by Carrie Williams, who understands that good design should complement the view rather than compete with it.
The other star of the show is the Catseye Pool Club, led by Josh and Julie Niland of Saint Peter fame. Inspired by the Sunday meals they love to share with their family, the duo designed a menu centred around generous, share-style dining.
Of course, the seafood is spectacular. And yes, the mud crabs, tiger prawns and wild-caught fish are all sourced close to the island. Yet unlike Saint Peter, the menu isn’t confined to the ocean. There’s Greek-style lamb shoulder and grilled beef short ribs, for instance. It’s all backed by a Queensland-focused cocktail menu designed by Saint Peter bar director, Sam Cocks.
What sets The Sundays apart is its understanding that modern luxury and exclusivity don’t need to mutually exist. You can create a resort where excellent food, thoughtful design and relaxed island hospitality can coexist with happy children playing outside and eating ice-cream by the pool. In doing so, it has brought something genuinely new to Hamilton Island – something it needed after almost two decades.
How we pick the Gourmet Traveller Hotel and Travel Awards winners
All winners in the Gourmet Traveller Hotel and Travel Awards have been determined by Gourmet Traveller editor David Meagher, deputy editor Ceri David and digital editor Georgia Condon. We also sought input from our team of luxury food and travel industry experts including our Victoria state editor Michael Harden, Queensland state editor Elliot Baker, New South Wales state editor Alexandra Carlton and travel writer Carrie Hutchinson.
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