Tuesday, June 19, 2018
Photo courtesy of Emporium Hotels

Luxury hotel news: Emporium Hotel South Bank set for July

The 143-suite hotel has been designed and developed by the same independent owner-operators who guided the Emporium Hotel in Fortitude Valley to the position of Australia’s most awarded boutique luxury hotel. 

Ten years ago, Tony and Francine John, under the Anthony John Group banner, opened the doors to the exquisitely designed Emporium Hotel Fortitude Valley. 

With this property now sold and set to be rebranded to an Ovolo Hotel in mid-April, Emporium Hotel South Bank will stand as the flagship bastion of luxury, and a new gem of Brisbane’s tourism experience.

The hotel has been designed and developed by the same independent owner-operators who guided the Emporium Hotel in Fortitude Valley to the position of Australia’s most awarded boutique luxury hotel.

“We are very excited to unveil this next-generation Emporium Hotel to Brisbane on July 1,” said Mr John. “It is the culmination of many years of intricate planning, and just like the first, we have really focused on engaging local suppliers and designers to help give it a true Queensland flavour,” he said. “This new location, in the heart of our city’s premier cultural, dining and lifestyle precinct, will enhance Brisbane’s tourism offering and position as a New World City.”

In addition to the 143 luxuriously appointed suites over 21 levels, Emporium Hotel South Bank features a breathtaking rooftop bar and 23m infinity edge pool with views to Brisbane’s CBD and beyond, as well as a grand pillarless ballroom, three state-of-the-art boardrooms, concierge, 24/7 room service and gym, steam room and sauna. 

And in a move that will establish the hotel as one of the city’s premier food and beverage destinations, highly acclaimed Executive Chef Josue (Josh) Lopez will create custom-menus for the yet-to-be-named signature restaurant, Belle Époque Patisserie, Piano Bar, rooftop bar, conferencing and events and in-suite dining. Josh said it was exciting to be part of a team so dedicated to creating a new national flagship for food, tourism and hospitality. 

“This is an incredibly exciting time. I am so proud of my achievements from my time with QAG/GOMA, and see this next chapter as an opportunity to take my cuisine to the next level, and create an exciting new destination to experience exceptional food and hospitality.”

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