At street level, though not directly accessible, restaurant Matilda 157 is a low slung, earthy and elegant space, and a destination in its own right. Scott Pickett, a star Northside chef, here does modern Australian food that’s both refined and easy going, utilising the occasional indigenous ingredient like kangaroo, wattle seed or desert lime, and mixing on-trend ferments with fire and smoke cooking techniques.

Room service, available from noon to midnight, is drawn directly from the Matilda menu, with a few added riffs on hotel room favourites, like the wagyu steak sandwich (forget the tray, your table will be set for you). All suites are also well equipped with hobs and ovens, earthy hand-thrown ceramic dinner sets, Nespresso machines and a good range of stemware; minibars include Tasmanian whisky, local cold climate Pinot Noirs and French whites. Breakfast – a daily changing menu from Matilda – is delivered and served in your room; picture Bircher muesli, a yellow beet and walnut salad, and a little brioche bun with roast beef and celeriac remoulade, with freshly squeezed orange juice.