A new breed of luxury
In developing Samphire, local owners the Prendiville Group understood they were treading a fine line. It was essential to preserve the relaxed, nostalgic Rottnest vibe while satisfying demand for higher-end accommodation.
Chairman Peter Prendiville maintains Samphire is not a traditional luxury hotel, as that would not suit Rottnest.
“We’re not a marble and brass hotel,” Peter tells Signature Luxury Travel & Style.
“It’s meant to be a boutique, sand between the toes, casual-but-quality hotel operation, where you get fantastic cocktails, outstanding food and one of the best views in the world.”
All in the name of research, I’m putting Peter’s claims to the test.
Beneath a tasselled umbrella, I recline in a blonde-wood lounge chair in Samphire’s own Beach Club, toes wiggling in the sand. My cheery waiter recommends his favourite cocktail, the Lontara Smash.
“It’s made with Margaret River gin, and the Thai basil and chilli salt complement the flavours of the food you’ll have,” he says.
“It’s got a hint of Eucalyptus and some lemon, for love.”
Samphire Hotel restaurant – Lontara
Feeling the love, I transfer to Lontara restaurant, where I can still see Peter’s world-class view.
Chef Will Meyrick, of Bali restaurants Sarong and Mama San, combines his love of Southeast Asian cuisine with WA produce, creating punchy flavours.
I’m in awe of the Rottnest Island scallops, with caramelised minced duck and finger limes, and the crispy spangled emperor is a tastebud-tingling sensation.