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The Gold Coast resort has unveiled a $6 million refurbishment to its rooms and suites along with a new menu and dining experiences
InterContinental Sanctuary Cove Resort on the Gold Coast has unveiled its freshly refurbished 251 rooms, suites and breakfast destination, Cove Café. Each room and suite now has its own identity and takes inspiration from the resort’s 1-acre Lagoon Beach Pool and the 4.2-hectares of tropical gardens surrounding the property.
Daarc Architecture + Interiors led the interior design team that worked on the resort’s Homestead and Queenslander Suites, which Director Simone Barr said were designed to evoke the same essence of calm that she felt at the resort’s sub-tropical garden setting. “The soft neutral tones, natural timbers and warm lighting all work together to create a tranquil retreat perfect for a relaxing escape,” she said.
The contemporary rooms now feature a coastal-inspired yet warm palette of teal blues, olive greens, greys and whites accented by pops of tropical colour and modern gold fittings, with new bedding and furniture from Hotel Interiors on display including white marble bench tops and blonde-timber panelling on cabinetry.
“The refurbishment artfully reflects the natural beauty of the resort’s grounds; embracing the green hues to blend in with the property’s unique design features including stained-glass windows in the Great House,” said InterContinental Sanctuary Cove Resort’s General Manager, Matt Rippin. “We’re delighted with the result and thrilled to start the new decade with a contemporary new look. The resort still retains the elegance and style of a grand Queensland estate, but when guests retreat to their rooms, they will now enjoy a distinct sense of destination infused with the signature modern comfort of InterContinental Hotels and Resorts.”
The resort’s breakfast destination, Cove Café has also been reinvigorated with the same tropic-inspired aesthetic featuring natural oak panelling and olive-hued velvets. The interior is framed by large white French doors that open onto the surrounds of the Fountain Terrace patio.
Led by Executive Chef, Matt Hart, the dining spot now offers an array of new menus and dining experiences, including a new breakfast tapas concept and buffet selections. Chef Hart uses herbs, grown in the resort’s gardens, in dishes that have been reimagined as part of his popular breakfast tapas. Guests can also take advantage of Cove Café’s dedicated coffee bar that serves Vittoria Coffee.
Guests can also embark on a culinary journey of fresh-ocean flavours with the Cove Cafe’s all-new seafood á la carte menu available every Saturday night. Chef Hart’s á la carte menu includes everything from Southern Indian style fish curry with Ballina snapper to Singapore chilli blue swimmer crab, Yamba prawns and Coffin Bay oysters.
The resort has launched an all-new High Coffee menu inside The Fireplace – decorated with floral motifs, summer-inspired hues and Vittoria Coffee Single Origin notes. New summer-inspired additions to the High Coffee menu include vanilla-frosted strawberry tarts, caramel mousses adorned with edible florals, almond butter biscuits, pressed cucumber finger sandwiches and open brioches filled with salmon parfait caviar.
“Regardless of whether visitors are staying in our guest rooms or our collection of premier suites across the Federation, Manor, Queenslander and Homestead range – there is a new and contemporary resort adventure waiting for them to experience,” Rippin stated.