Need to know
Rooms
18 rooms, including some suites.
Check–Out
11am, but flexible, subject to availability. Earliest check-in, 3pm.
More details
Rates don’t include breakfast, but you can enjoy pastries ($3) and small plates ($14–20) at the coffee shop from 7am daily.
At the hotel
Free WiFi, umbrellas, robes, patio, landscaped garden with fountains, covered first-floor porch, private gallery/porch area for hire. In rooms: TV, Tivoli radio, selection of spirits, free bottled water, Parachute bed linens and towels, Aesop toiletries.
Our favourite rooms
The rooms are all individually decorated, using items found in the hotel loft, restored antiques, and vintage and modern pieces from around the world, giving it a multi-layered Southern glamour with a global spin. The Premier Avenue Suite is perhaps the most joyful of rooms, a clash-happy riot of colour and preserved features, with heaps of throwback charm, along with extra space and elegant avenue views. If you book room 17, you’ve got the option of also booking the spacious and character-packed guest lounge, which has an additional seating area with sofas, an extra bathroom, a bar and access to the upper outdoor porch.
Packing tips
Your Polaroid camera and your most fearsome print shirts – see if you can outdo your surroundings.
Also
There’s a ramp to access the public areas of the hotel, plus a lift to the upper floors, but due to the age and nature of the building it might not be as comfortable for wheelchair users as some more modern hotels.
Children
The Columns is a particular treat for the gently soused cocktail crowd, but children are welcome to stay here too. Nightly rates are charged per room, so there’s no extra charge for kids to stay. You’ll need to supervise your under-16s at all times.
Sustainability efforts
The highly ornamented spaces of this heritage hotel are lit with LED bulbs, and timers are used throughout to conserve energy. Bathrooms are stocked with large, refillable toiletry bottles containing eco-friendly products. Water comes in glass bottles instead of plastic, and if you want a straw it will either be made of hay or another compostable material. Produce from local suppliers and farmers is used in the kitchen, where the chefs work hard to minimise waste and devise lots of plant-based options. And sometimes it’s the little details that can make a big difference: the hotel patio is designed to be permeable to help conserve water.