Hotel Ravesis, located in Sydney’s Bondi, has undergone a complete refurbishment.
The two-storey space occupies the corner of Bondi’s Campbell Parade and Hall Street and includes a balcony space, restaurant and bar as well as bespoke rooms and suites with panoramic ocean views.
The renovation pays homage to the art deco origins of the 1914 building, using hues of white and flamingo pink and highlighting the original floor to ceiling arched doors and windows.
Newly appointed head chef Peter Streckfuss comes to Bondi from his previous positions as executive chef at The Lemon Tree and sous chef at Sydney stalwart, Catalina. His menu has a number of seafood-based dishes, with oysters shucked to order and fish filleted by hand each day. Pasta is rolled fresh daily and the kitchen team prepares house-made seasonal pastes such as pear, rhubarb and quince. The menu features clean, light bar classics and draws on touches of Mediterranean influence.
Aya Larkin is co-owner of the site, and together with the new general manager Colin Benge, the pair felt that after 25 years it was time to give Hotel Ravesis a new look and feel.
“Hotel Ravesis has a rare combination of attributes, and means a great deal to us, as it has to many Bondi locals and visitors to this beautiful part of the world. Our new look terrace, restaurant, bars and hotel rooms have come together so well, and there’s more than just many great summers to come,” Larkin said.
Hotel Ravesis is currently refurbishing its 12 suites and rooms, which are available now but are due for completion by mid-2017.