Park Hyatt, Auckland

A decade or so ago I was trying to persuade a friend to move her family to Aotearoa but her husband refused, saying: “I’m not moving to New Zealand, you don’t even have a Park Hyatt!” Well now we do and it’s fabulous.

Perched on the waterfront at Wynyard Quarter this five-star hotel is an architectural masterpiece. Expect to be gobsmacked the moment you enter the lobby – a massive atrium where all seven floors rise upwards with their corridors openly visible. A huge, black silo-styled lift shaft is a dramatic anchor for the space. Designed by Ali Reda from ar+d in

Singapore in collaboration with local Bossley Architects, the hotel is built around the concept of a wharenui inside, with a double-layered exterior that echoes a korowai. Mana whenua artworks include a large weaving-inspired light installation by Peata Larkin, a waka carved by Rotorua’s Lyonel Grant and bespoke woven tukutuku panels in each room. Interiors created by Conran + Partners seal the hotel’s premium position.

There are 195 rooms, including 23 suites; the King rooms are 47sqm making them some of the largest standard rooms in Auckland. If your wallet can stretch to it, book the Executive Suite – you’ll be in for a treat. Floor-to-ceiling windows offer panoramic views across your private wraparound deck and out over the harbour and the city – beautiful both by day and night.

There’s a king-size bed, walk-in closet, kitchenette, and spacious dining and lounge area with a table that can comfortably seat six. The marble bathroom is huge and combines a rain shower and separate bathtub.

After a long soak in the tub head down to the Captain’s Bar for an aperitif. Enjoy the waterfront views from the outdoor terrace or sit by the fireplace and order a cocktail – barman Ezekiel makes a mean oldfashioned. This is a cosy yet sophisticated bar and the tapas are so delicious you may just settle in for the night.

Onemata is the hotel’s stand-alone restaurant and the cuisine features produce sourced from local growers, farmers and fisheries. Executive chef Brent Martin, who has led culinary teams at Hyatt hotels around the world, has created a shared menu. Dining here is an experience you’ll want to repeat, whether you’re a guest again or not.

The Living Room has breakfast until noon and an all-day menu as well as the hotel’s contemporary take on the traditional high tea, while The Pantry is a relaxed cafe-style eatery.

Like all good Hyatt hotels, this one has a top-notch spa. Facilities include a hydrotherapy room with two heated spa pools, a Himalayan salt sauna and steam room. There is a 25m-long infinity pool with impressive views over the Waitematā Harbour and a 24-hour fitness centre. What’s not to love? – Naomi Larkin

THIS PAGE (from top) The Park Hyatt’s lobby with its cavernous atrium is an architectural masterpiece. The Captain’s Bar has more than 60 rums to choose from, along with wines and spirits and a delectable tapas menu.

OPPOSITE (from top) The marble bathrooms are luxurious and spacious. The hotel’s main restaurant Onemata, which means “rich fertile soil” in M¯aori, opens onto Lighter Quay and has a menu driven by seasonal and local ingredients; the 25m-long infinity pool looks out to the Waitemat¯a Harbour. The Executive Suite’s bedroom is designed for luxury.