Known as the Brisbane city hotel with the huge, 26 floor atrium inside, Hilton Brisbane is more than conveniently positioned amongst prime shopping outlets in the Queen Street Mall.
Designed by legendary Australian architect Harry Siedler, this is a hotel that has stood the test of time and with recently renovated rooms, offers a more than conveniently positioned base for visitors to Brisbane.
Hilton has a Be a Weekender campaign to encourage more people to holiday at home, get off the couch and reclaim the weekend by becoming a guest in your own city. It’s all about exploring and being a kid again, releasing your inner child.
Accompanied by my beautiful and talented daughter (mother’s bragging rights invoked), I stayed at Hilton Brisbane to experience the city I was born in as a traveller, not a local and indulge in mother/daughter bonding.
Once we settled the discussion over who would sleep in which bed, it was down to the serious business of dressing for dinner with a glass of champagne in the bar beckoning, followed by dinner at Vintaged Bar + Grill.
Vintaged punches way beyond its weight as a hotel restaurant. The recipient of a Good Food Guide hat three years in a row now the restaurant now has Chef Hueman Lam and Sous Chef Dario Fiorino at the helm.
There’s an emphasis on local produce simply, but expertly prepared on the grill which sits in front of an illuminated pink Himalayan rock salt wall, the back of the dry aged meat cabinet.
The wine room houses an impressive 1,000 bottle, 120 label collection of wines with plenty of established Australian wines on offer.
She usually eats like a bird but with the Vintaged menu as inspiration V managed some fine selections. Half a dozen natural Coffin Bay oysters to share as a appetizer, followed by starters of jamon Serrano with figs and goats cure all drizzled with aged balsamic.
Mains were a wagyu rump cap from the Darling Downs, which V agreed should be cooked to the chef’s discretion (cuts such as wagyu with a high fat level taste better with the internal fat melted into the meat) and grilled Mooloolabah king prawns.
While all the above mentioned dishes were a prepared with fresh local ingredients to create flavour filled dishes, it was the mac and cheese with preserved truffle that had us both fighting over the spoon. An old fashioned fave amped up with truffle, it was hard to beat.
And then there was dessert - a sundae, deconstructed and accompanied by salted caramel sauce to pour over. It was a moment to remember.
Hilton Brisbane has released a suggested itinerary for ‘weekenders’ that includes dinner at Vintaged and also gives you a great opportunity to be a tourist in your own city.
What do I like about Hilton Brisbane?
- Excellent bed pillows, the kind that you can really sink into
- Thick, fluffy robes
- Great bathroom makeup mirror
- Quality room toiletries
- Easy valet parking
- Central city location, close to all the top end stores
- Friendly, efficient staff
What I don’t like?
- No in room coffee machine
- There was very limited space available in the Executive Lounge when we visited, admittedly in what would be the peak time, so make sure you arrive their early.
- Pay for internet
My room – 2012 on the Executive Level with views to the north east over the Brisbane River.
Recommended for: Travelers and locals looking for a high quality/low fuss weekend.
Best tip: This is a great way to rediscover your own city and have a little, or a lot, of fun.
Bottom line: Rates start from $180 per night, on offer from now until 31 April 2015.
Disclaimer: Hilton Brisbane is an advertiser on Ed+bK and Ed+bK was a guest of Hilton Brisbane.