HAMILTON ISLAND, QLD — Nestled in the heart of the Whitsundays, just 12 kilometres off Queensland’s coast, Hamilton Island has long been a go-to for honeymooners, luxury-seekers, and beach lovers. But now, there’s another reason to book that ticket — and it comes served in a cone.
Among the island’s latest attractions is The Sundays, the first new hotel to open on Hamilton Island in over 17 years. This coastal-luxe property has taken over the site of the former Palms Terrace and undergone a $35 million transformation. The result? A dreamy 59-room beachfront haven complete with pastel-toned suites, a private pool, activity deck, and a sun-drenched pool club run by culinary power couple Josh and Julie Niland.
The Nilands, renowned for their seafood-focused Sydney restaurant Saint Peter, have brought their signature flair to The Sundays’ Catseye Pool Club. While their savory offerings are showstoppers — from golden mud crab pie to barbecued line-caught coral trout — the unexpected highlight of the experience is refreshingly simple: a scoop of vanilla ice cream.
Served daily from 2 to 4 p.m., guests are invited to trade in a playful “mermoney” coin for a complimentary scoop of premium house-made ice cream. The Nilands take the classic Neapolitan trio seriously:
Vanilla, made with beans sourced from boutique grower Cassowary Coast Vanilla in Far North Queensland,
Chocolate, crafted with rich Daintree Estate cocoa,
and Strawberry, bursting with locally grown berries.
“This might have been the best vanilla ice cream I’ve ever tasted,” a recent guest shared. “It’s rich, creamy, melt-in-your-mouth perfection, with real specks of vanilla that prove it’s the real deal. I would’ve happily eaten a whole tub.”
While the food across Hamilton Island impresses at every turn, The Sundays has carved out a unique niche with its nostalgic-yet-luxurious approach to poolside indulgence. It’s a treat kids will adore — and adults might find themselves looking forward to even more.
With flights from Sydney, Melbourne, or Brisbane clocking in at just over two hours, it’s entirely feasible to land on Hamilton Island and be licking ice cream by the beach ten minutes later.
So yes, it might sound extreme to fly across the world for a sundae. But when that sundae is made by some of Australia’s most celebrated chefs in one of its most beautiful locations, you’ll find it’s totally worth the trip.
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