Celebrating the relaunch of Rendezvous Hotel

When Jeremy and I were on our holiday I received an exciting email with a save the date for a celebration and official relaunch of the iconic Rendezvous Hotel in Scarborough. Eventually the night rolled around, and we were both excited to see the changes that had been implemented at this famed holiday location which is only a five minute drive from our house.

It was a blustery and wet night for the relaunch, but we managed to arrive on time. The boardwalk has changed dramatically since my days of being a fourteen year old working at McDonalds down there - with the landscape reshaped and modernised. There's even a Nandos and Zambreros right next to the new beach club Matisse, which failed to impress Rob Broadfield on his recent visit.

Coming in from the back exit (beachside) to the hotel we're immediately met by festive music and the loud chatter of excited voices. Looking around as we make our way to the reception area I can see that they've transformed the inside of the hotel beyond just a simple reapplication of paint. There's old photos restored and framed, with actual vintage lifesaving equipment on display. It's a great way to pay homage to the days of the past, and to the beachside location just a minute away from the doors.

From the moment we arrive there's canapés circulating the crowds. The menu has been put together as a representation of the West Australian lifestyle using local flavours by Executive Chef Wendelin Ulrich. There's gorgeous orchids adorning each table, and an abundance of white furniture with flickering candlelight.

Throughout the night we get to experience a great variety of bite sized goodies. All of them showcased what the hotel has to offer, highlighting how simple flavours can really shine with the right respect and produce.

One of my favourite canapés for the night was definitely the crisp cones with goats cheese and salmon. The balance between the cheese and the salmon was spot on, and there was just the right amount of seasoning. Having such soft ingredients it was nice to have the crunchy cone on the outside to offer some textural diversity.

The highlight for the night for me is definitely the oyster bar. Freshly shucked South Australian Coffin Bay oysters are lined up by Josh Catalano, with a variety of mignonettes, hot sauces and citrus accompaniments to choose from. 

If there's one thing I find hard to resist, it's definitely natural oysters. Coffin Bay ones are small, sweet and succulent. Having them freshly shucked means you get that wonderful salty rush of juices sitting in the shell. 

While everyone's gathered in the function room after the speeches have finished, I sneak back to the oyster bar to take advantage of the calm before everyone returns. I manage to gobble a few down much to my delight!

Before I have my oyster indulgence, the speakers for the evening (including Colin Barnett, Lucas Chow and Rachel Argaman) unveil a custom made chocolate artwork created for the event. Isn't it gorgeous! Who doesn't love edible artwork... I know I'm a fan!

We're taken on a tour in groups to explore the hotel's new rooms and refurbishment. It all looks amazing, and definitely taken to the next level. Just seeing the clean rooms and starchy white bed makes me want to go back on holiday right now!

Just when I thought the canapés for the evening were done, it seems that the kitchen upped the ante all together. More and more spoonfuls of goodness came out to us - which we were all too happy to gorge on with a lovely couple of wines in celebration.

I have to say, Rendezvous and TFE Hotels really know how to celebrate. I was worried before we arrived that going to a 6pm event would mean we were going to miss dinner and end up hungry. But we left extremely satisfied and quite full.

Really after so many savoury dishes, I should have been happy to stop at that moment. But then something wonderful happened...

An entire buffet of Blue Cow Cheese Company goods was laid out. And it looked pretty damn impressive!

Waiting patiently to be served, Jeremy and I were awash with glee. We are disgustingly obsessed with cheese - him hard and me soft. We get a nice range to sample including (but not limited to) manchego, aged cheddar, brie and camembert, plus a nice helping of quince paste and lavosh crackers.

They go down a treat and are the perfect end to our savoury food for the night as we prepare to leave.

Nearly out the door I can't help but stop to watch the kitchen staff making liquid nitrogen ice-cream. It's so interesting watching them drop liquid flavouring into the nitrogen and stirring it around until finally scooping the finished product into bowls.

Jeremy and I quickly stop off for a sample on our way out. I'm a bit greedy and dive in too quickly which has the ice-cream sticking to my tongue but once I give it a minute, it's a fun and funky way to eat this cold treat. Crunchy on the outside, but soft and creamy inside.

I had a really great night at the Rendezvous Hotel relaunch, and made even better with delicious food and great company. I managed to spend a bit of time with fellow food blogger Perth Munchkin and her husband, plus one of my friends who works at the Sunday Times. All up it was a fun celebration of this famed hotel (which actually hosted Michael Jackson when he was in Perth so many years ago!) which I expect will continue to flourish and succeed into the future.

A big thank you to the team at Rendezvous and TFE Hotels for the invitation and allowing me to join in commemorating this exciting occasion.