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Specially commissioned artworks and a vibrant setting at Aloft Perth make up for its distance from the city centre, writes Hanna Hussein

BRIGHT sunny weather welcomes my arrival at Perth Airport. I can feel the dry and crisp air, oh it’s so refreshing to be in an unfamiliar city. I’m all ready to start my day exploring the city but first — hotel check-in! My home for the next four days is at Aloft Perth, a newly opened hotel at The Springs, Rivervale.

The area is not in the city centre, and it’s ideal for those who want to stay away from the hustle and bustle.

The distance from the airport is also not too far. Within 15 minutes, I am at the hotel.

FUNKY ALOFT W ITH A VIEW

The vibrant Aloft Perth has an interesting concept. Upon entering the lobby, vivid art deco catches my eyes. It’s a stunning embroidery artwork by Perth artist Ben Barretto.

There are many other exclusive artworks by local artists in the hotel and it is definitely worthwhile to explore.

My favourites are an artwork by David Spencer at a hallway near the WXYZ bar as well as the fresh shades of blue at the Splash pool area where Stephen Baker has painted a huge eye-catching projection on the wall titled Dip In the Pool.

All of the artworks have been specially commissioned from talented young West Australian artists to demonstrate the energy, vibrancy and colours of the capital city and the state.

Of course, each room also has an art statement as well, and in mine, Mike Gray’s and Elle Campbell’s stylish posters buff up the Aloft King Room.

Oh, let’s talk about the room. It’s so spacious, has a high ceiling and high windows that flood the room with natural light. Luckily for me,the corner room has a spectacular view of Swan River!

The room is minimal and uncluttered. There’s a sofa where I can just relax and read a book by the window, a plush kingbed,

Delicious and hearty meals prepared by Chef Oliver.

Artistic public area.

The roof top where guests can get spectacular view of Perth.

a work desk, flat screen television with satellite channels and in-room movies at extra charge, in-room safe, mini bar complete with tea and coffee making facilities and free WiFi.

The bathroom is also very wide with separate toilet and rainfall shower cubicle. I love that the shower cubicle has a slim window at the side as it gives natural light. A very environmental-friendly living concept.

Oh, don’t forget to go on the rooftop. It offers a spectacular view of Perth and since it is the only high-rise building in the area, you’ll get the best panoromic view of the city, mountain and Swan River.

MIXOLOGIST W ANNA-BE

I head to WXYZ Bar where there are live performances by local bands whileguestsdrink signature cocktails and mocktails.

The music ranges from acoustic sets to DJ mixes, basically cool music that make you want to dance and have a good time.

It’s always interesting to see a bartender showing off his skills, so while I’m here, I joina cocktail class! George Peppas, a handsome bartender at WXYZ, teaches how to make the signature cocktails and a mocktail called Quoakk-tail!

Participants sit at the bar while George introduces the basic tools -the shaker, Hawthorn strainer and a measure cup.

He mixes pineapple juice, lemon juice, honey, lemon myrtle (and Ginversity Botanical Gin for cocktail) as well as crushed ice into the shaker, and shakes.

Then, the juice is strained into a glass before mint is added to finish. The mint must be gently tapped to get the zest aroma.

It looks easy. So, I do my own Quoakk-tail mocktail using George’s recipe, and it turns out awesome and without spilling.I now a Mixology 101 graduate!

SPRING KITCHEN TREATS

Hungry? The Spring Kitchen is where you can get a hearty breakfast, lunch and dinner.

For breakfast buffet, there are generous selections which include Asian cuisine, and the menu rotates daily.

In the evening, head chef Oliver Buenviaje prepares a line-up of good food.

Guests can opt to order from the menu, but you can also request for a special menu in advance. Recommendations include chargrilled red cabbage stained Fremantle octopus for entrees, line-caught exmouth yellow tail snapper, pan roasted spring lamb as well as mignonette kangaroo tenderloin for mains, and sweet yuxu cake and honeycomb chocolate torte for dessert. Such a satisfying meal!