Housed at 710 Sturt Street within a glorious nineteenth century mansion in Ballarat’s historic heart, Hotel Vera has officially opened its doors after four years in development. Comprising seven personalised suites and also the new home for award-winning restaurant, Underbar, Hotel Vera offers guests stunning accommodation with an emphasis on carefully curated interiors, thoughtfully selected amenities, and a commitment to sustainability that puts talk into action.
Tastefully juxtaposing period features – five-metre ceilings, original fireplaces, elaborate cornices – with a chic contemporary aesthetic, and the indulgence of king-size beds, spacious bathrooms, and luxe linens, lotions, and libations.
The hotel is the fourth regional enterprise for local team, Martin Shew and David Cook-Doulton and was named in tribute to the latter’s grandmother – who was the embodiment of the attentiveness and unassuming grace that characterises the Hotel Vera experience.
Individualised suites
Each Hotel Vera suite takes its name and decorative cues and hues from local townships. ‘Kingston’, for example, is an area known for potatoes and its eponymous suite is a rich green, echoing an Irish heritage. ‘Sandon’ echoes blue summer skies. Paintings, artworks and ceramics adorning the suites and communal spaces are from local artists and artisans. Bathrooms throughout are white with sophisticated brass fittings and black trims, with lotions and potions from Salus, Melbourne, and Dyson hairdryers. Mini-bars are stocked with local treats boutique soft drinks and cocktails.
Special needs
Two of the downstairs suites are for guests with specific needs. ‘Tourello’ has wheelchair access from the driveway as well as appropriate height and access amenities, while pampered pooches in the pet suite, ‘Lonarch’, have their own enclosed courtyard and a sumptuous dog bed.
Underbar – Swedish for delectable
Vera’s guests all have special insider access to acclaimed degustation restaurant, Underbar, where a healthy, European-style breakfast of house-made muesli and granola, charcuterie, fruit and breads from champion local bakery, 1816, is served daily overlooking the garden.
Underbar’s Culinary Director & Chef, Derek Boath, has honed his culinary skills at some of the world’s top restaurants, including three-Michelin star New York restaurant, Per Se. He works closely with many small local purveyors and producers, making the most of natural ingredients foraged from Ballarat and the surrounding areas to inspire his menus. Providing an intimate dining experience on Friday and Saturday evenings only, Boath offers 14 fortunate diners a tasting menu of nine to 11 courses with matched drinks pairings.
Boath, Shew, and Cook-Doulton all share a commitment to eco-friendly practices with an understanding that true luxury must be founded on environmental integrity. This commitment is evident through their restoration of an historic building, recycling of demolished materials, creation of lush gardens, paddock-to-plate ethos, installation of a Porsche EV charger, and also through their partnering with local social enterprise Fifteen Trees, which planted 250 trees to help offset the impact of the hotel build.
