Mountain High: Ardour Lilianfels unveils new spa offerings

One of Australia’s newest contemporary spa brands has landed in the Blue Mountains with Ardour Lilianfels unveiling a contemporary luxury day spa and wellness offering - Èliva Blue Mountains.

The new spa features "soft, contemporary interiors" across four treatment rooms, a recovery lounge with vibroacoustic bed (never tried one of them), traditional saunas, steam rooms and mineral pools. 

The space offers a selection of holistic, full-body treatments across the brand’s three core pillars":  Rest, Recovery and Invigorate.

Treatments include advanced body therapies, "high-performance facials and innovative recovery rituals, combining the latest evidence-based practices and advanced technology", with products including those from Hungarian luxury skincare house, Omorovicza.

A range of botanical oils including avocado, macadamia, grapeseed and apricot will be on offer for guests to infuse with Èliva’s own essential oil blend featuring kunzea, cedarwood, blue cypress, juniper berry and lime, which are reportedly inspired by the Blue Mountains region, west of Sydney.

“The launch of Èliva brings something completely fresh to the Blue Mountains region," says Èliva Blue Mountains Spa manager Trudi Zurlinden. 

"It will move away from the traditional spa approach to offer a holistic, whole-body experience that is truly connected to each individual guest’s needs.

“Our goal is to create a space where guests can deeply relax and restore their energy by approaching wellness as a complete ecosystem– one that matches the peaceful nature of the Blue Mountains region.”

Èliva’s arrival marks a milestone in the estate’s multimillion-dollar refurbishment by Salter Brothers Hospitality. 

Èliva Blue Mountains is now open Monday to Thursday 10am-5pm and Friday-Sunday 9am- 6pm.

See https://www.worldsapart.club/ardour/lilianfels/wellness

Fast-expanding brand has an ardour for hospitality

Get familiar with the Ardour hotel brand - it's a name that's getting plenty of traction. 

Salter Brothers Hospitality, the luxury retreat hotel operator, today announced that two more well-known destinations will join its Ardour Hotels & Estates collection in 2026. 

Spicers Guesthouse in the Hunter Valley (above) and Kingsford The Barossa in South Australia will both be re-branding under the Ardour banner. 

Spicers Guesthouse, known for its wine tourism and epicurean experiences will become Ardour Guesthouse Hunter Valley, while Kingsford The Barossa, an award-winning heritage estate, will become Ardour Kingsford Barossa.

Ardour Hotels & Estates debuts with two of Australia’s best-known rural heritage estates, Ardour Milton Park Bowral and Ardour Lilianfels Blue Mountains, with both revealing multi-million-dollar renovations. 

“Ardour is about elevating Australia’s most extraordinary places into destinations of global calibre,” says Tash Tobias, CEO of Salter Brothers Hospitality, 

“We’re not simply creating hotels, we’re shaping experiences that celebrate the beauty, culture and authenticity of each region.”

So the bar is being set high. 

Signature rituals will include Ardour Hour, a daily celebration of connection in spectacular surroundings, and curated wine experiences developed with leading regional producers. 

Ardour Milton Park Bowral will be open for stays from next month (opening Monday, February 2) with Ardour Lilianfels Blue Mountains and the two newly announced destinations following later in the year. 

At Ardour Milton Park Bowral, the hotel’s reopening introduces its signature dining destinations; Horderns and The Polo Bar, with The Polo Bar’s dedicated charcuterie room to open soon after.

The culinary offering at Ardour Milton Park Bowral is led by executive chef Mark Holland, whose pan-European approach underpins the dining experience at Horderns.

“We’ve created a menu for Ardour Milton Park Bowral that feels at home in the Southern Highlands," says Holland.

"It’s refined but relaxed, guided by flavour, season and a deep respect for the ingredients rather than passing trends.

"One dish I’m especially excited to cook for guests is our steamed rainbow trout with a classic beurre blanc. It’s simple, precise and lets the quality of the fish speak, which really sums up how we want to cook here."

To learn more see: https://www.worldsapart.club/ardour

Refurb and new branding for one of Australia's great country estates

The landmark Lilianfels Blue Mountains Resort & Spa is to undergo a complete refurb and will be re-branded as an Ardour Hotels & Estates property after the renovation.

The Salter Brothers Hospitality Group announced today that Lilianfels will follow Ardour Milton Park Bowral and become the second country estate to join the new grouping.

Currently undergoing a multi-million-dollar renovation, the new Ardour Lilianfels Blue Mountains will be unveiled in 2026.

“The addition of Lilianfels to the Ardour Hotels & Estates collection is a powerful expression of our vision," says Tash Tobias, CEO of Salter Brothers Hospitality.

"It’s about crafting exceptional hotels and estates and a new guest experience in regional destinations that is a deeply meaningful and modern expression, honouring heritage and connection to place.”

Originally built in 1889 as the summer residence of eminent Chief Justice, Sir Frederick Darley, Lilianfels became one of the Blue Mountains most celebrated retreats in the early 1990s.

It's new chapter is being crafted by design firm Luchetti Krelle, drawing inspiration from English garden estates while honouring Lilianfels heritage.

Beyond the accommodation, the resort "will offer elevated dining, refreshed event spaces and enhanced wellness facilities".

“Lilianfels has a unique place in the heart of the Blue Mountains community and Australia’s hospitality heritage,” said Sandra Kloprogge, regional general manager overseeing the transformation.

“The integration of this respected resort into the Ardour Hotels & Estates collection marks a pivotal moment - a thoughtful renewal that respects its history while setting a new standard for luxury, wellness, and immersive guest experiences in the region.”

See https://ardourhotelsandestates.com

# Ardour Hotels & Estates is a new portfolio of boutique luxury lifestyle destinations in regional locations.

Double duty for star chef Kellie

There are some busy times ahead for star Adelaide chef Jake Kellie.

Kellie, who guides star eatery arkhé, has this week also taken the reins as culinary director at luxury Barossa estate Kingsford The Barossa.

Kellie will lead Kingsford’s Orleana Restaurant as well as the broader food offering across the boutique hotel.

He is charged with re-shaping the restaurant’s offering that promises to be a celebration of the region's rich produce. 

"Kellie’s bold cooking style and immersive approach to dining is in perfect synergy with the vision for Orleana, a restaurant designed to showcase the depth of produce in the region and complement the legacy and landscape of the Kingsford Estate, says Salter Brothers Hospitality Chief Operating Officer, Andrea Richards.

"He’s built an outstanding reputation with some of the world’s best chefs including Gordon Ramsay and Heston Blumenthal, honing his craft at revered restaurants including The Fat Duck (UK), The Ledbury (UK), Estelle (Melbourne), Aria (Sydney) and most notably as head chef at Michelin-starred Burnt Ends in Singapore that also inspired his own restaurant, arkhé.

“As one of Australia’s finest chefs, his approach to food is fearless, refined, and grounded in deep respect for produce and technique. He pushes boundaries without losing sight of authenticity, which is exactly why he resonates so strongly with today’s guests.”

The dining space at Orleana sits within Kingsford’s luxury lodge, surrounded by 225-acres of native Australian landscape.

The restaurant serves both a la carte and a chef’s selection with ingredients harvested either on-site from the estate’s kitchen garden or sourced via a network of local growers.

A big task given he will also continue to oversee arkhé, his Norwood restaurant.

“This is a place where food is grown with care, cooked with purpose, and served with humility," Kellie says.

"It's a place where guests are invited to connect - with the region, the producers, and the stories behind each plate. I believe that modern Australian cuisine is not defined by trend, but by terroir - and that thoughtful food, grown and cooked with integrity, creates meaningful hospitality.

“For me, Orleana is a chance to bring something fresh and grounded to the Barossa, a restaurant that’s shaped by the seasons, the producers we work with, and the amazing team behind it. I want to create food that feels honest and generous and build a culture that supports that at every level. There’s so much potential here, and I’m keen to bring it to life.” 

See https://kingsfordbarossa.com.au/