There’s a new Crowne in Mawson Lakes’ accommodation offering
Mawson Lakes now has a premium hotel to support its future growth as a key economic hub in Adelaide’s north.
Crowne Plaza Adelaide Mawson Lakes is part of a new-build seven-storey precinct in the heart of Mawson Lakes with a development investment in excess of $70 million by owners Pelligra and One7.
Pelligra chairman Ross Pelligra is justifiably proud of the hotel’s position and expects it to benefit both the state’s business and tourism sectors.
“Mawson Lakes is a dynamic and evolving destination, and we are thrilled to enhance its appeal by delivering a world-class offering that will benefit the local community, businesses and visitors for generations to come,” he said.
“This exciting milestone reflects our commitment to investing in the long-term growth and vibrancy of the precinct.”
The 155-room hotel takes design inspiration from the natural South Australian landscapes and offers a collection of king and twin share rooms, suites, adjoining rooms and kitchenettes, complemented with high-tech touches and 24-hour in-room dining.
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General manager Faisal Sayed said the hotel filled a significant gap in the market.
“Our hotel is unlike anything the region has seen, and we’re confident it will attract corporate and social events alike in this vibrant part of Adelaide, identifying us as an ideal destination for work and play,” he said.
This is global hospitality company IHG’s fifth branded hotel in Adelaide, joining Crowne Plaza Adelaide, Hotel Indigo, Holiday Inn Express Adelaide City Centre and the InterContinental Adelaide.
Executive chef Kiran Ghate and general manager Faisal Sayed
The hotel’s 120-seat restaurant, Ember & Vine, is led by executive chef Kiran Ghate, who brings over two decades of experience from some of the world’s most respected kitchens to his modern Australian menu.
The intention is that guests will have a sense of “experiencing a culinary journey” while enjoying a premium dining experience, Ghate said.
“Our focus is on showcasing the best of South Australian sourced produce through ember-inspired cooking techniques and bold flavours that seamlessly fuse diverse culinary backgrounds together,” he said.
Ember & Vine restaurant features the best of SA produce
Signature dishes include a “showstopping” 1.4kg 36 Degree South Tomahawk steak from the Coonawarra, as well as a sustainable New Zealand Ōra King Salmon finished with a torching technique to create a smoky flavouring.
Ember & Vine signature dish, Torched Ōra King Salmon
Hand-crafted South Australian ceramics and other locally sourced items reflect the desire to provide a unique sense of place.
“We strive to bring the best of the region together in one location.
“I’m incredibly proud of the team we have built and the space we have created, which also fosters a culture of learning and innovation for our team alongside innovative sustainability practices,” Ghate said.
Complementing the dining experience is the Aviator Bar, which offers panoramic views of the Adelaide Hills and Parafield Airport.
Four purpose-built conference and event spaces feature natural light and state-of-the-art technology, offering more than 440 square metres for up to 250 guests to attend private functions and events.
A dedicated pre-function area sits within the stunning 17-metre-high atrium that welcomes in natural light.
A king standard room with panoramic views
The hotel’s location, just 25 minutes from the CBD and airport, provides easy access to Adelaide’s premier attractions, while its position within the Salisbury region offers convenient access to the growing number of world-class defence and other businesses established nearby.
