CityPress - - Opportunity index - GRETHE KOEN grethe.koen@city­

The Hy­att Re­gency is a busi­ness ho­tel that bus­tles be­tween Mon­day and Thurs­day. A stone’s throw from the Rose­bank Gau­train sta­tion, it is where in­ter­na­tional busi­ness­peo­ple, pi­lots and dig­ni­taries stop off to sleep in king-size beds and nib­ble on ex­pen­sive olives while sip­ping whiskey in the lobby.

The Hy­att re­cently had its guest area re­dec­o­rated by Nick Hu­man from LLP De­sign. It looks spec­tac­u­lar. But the rest of the ho­tel still sports a rather stuffy brown and beige dé­cor.

Ah, but the ex­ec­u­tive suits. That is where the magic lives. Decked out with a lounge, dining area, study nook and two spec­tac­u­lar bath­rooms, it feels more like an up-mar­ket apart­ment than a ho­tel suite.

The at­ten­tion to de­tail is fan­tas­tic – jars filled with Lindt, cook­ies and jelly­beans. A plat­ter of fruit. A Ne­spresso ma­chine. A hot press for your suit, a brush to swipe the lint off your jacket. You could not pos­si­bly want for any­thing more. At be­tween R5 000 and R7 000 a night, it’s a pricy stay, but this is for the busi­nessper­son or Cabi­net min­is­ter who wants all the com­forts – pretty much a home away from home. The Hy­att is a global staple – whether you’re in Dubai, New York or Joburg, you know the kind of qual­ity you can ex­pect.

And that in­cludes the ser­vice. The staff at the Rose­bank Hy­att are ex­traor­di­nar­ily help­ful, po­lite and friendly. They are known as as­so­ciates, rather than em­ploy­ees. There is a sense that they have a stake in the ho­tel – that they are a part of its suc­cess.

From the beau­ti­cians who pamper with fa­cials and mas­sages at the on-site Amani Spa, to the bus boys and room ser­vice wait­ers, there’s a stan­dard of pro­fes­sion­al­ism you would only get at a lux­ury ho­tel like this.

New at the Hy­att is its One Nine One res­tau­rant, which sports a show kitchen and dé­cor in­spired by our city’s won­der­ful bloom­ing jacaran­das. The res­tau­rant is over­seen by ex­ec­u­tive chef An­drew Atkin­son, who you may also know as a judge on the TV pro­gramme Mas­ter Chef.

My boyfriend nearly wept over the dukkah lamb rump – ten­derly cooked lamb with crispy ar­ti­choke, a cardamom car­rot puree, gnoc­chi and pome­gran­ate gel. I feasted on a mus­tard lime kingk­lip straight from heaven.

Book a night at the Hy­att if you’ve got the bucks to blow on an up-mar­ket ex­pe­ri­ence with all the trim­mings.

. Koen was a guest of the Hy­att Re­gency. Find out more about the ho­tel at jo­han­nes­­gency.hy­ Want to win a fine dining ex­pe­ri­ence for four at One Nine One? See page 15


The Hy­att ho­tel’s ex­ec­u­tive suites are spa­cious and ev­ery pos­si­ble com­fort is catered for

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