Mercure Wellington has rebranded to the Grand Mercure Wellington this week (May 1), following a NZD$12 million transformation, elevating the hotel to a flagship property in the region.

Overlooking Wellington’s epicurean Cuban Quarter, the hotel’s refurbishment encapsulates the area’s cosmopolitan culture by telling its distinctive local story throughout.

All guest rooms and suites have received completely modernised décor featuring 49 inch TVs, Bose sound systems and rain showers added to the ensuites.

Three additional executive guest rooms have been added during the upgrade, bringing the total number of guest rooms to 114.

With Wellington now regarded as one the North Island’s culinary hot-spots, the hotel has also welcomed a new standalone restaurant, Forage Kitchen + Bar, as part of its makeover. Located just a short stroll to the nearby Cuba and Willis Street’s community of artisan food producers, Forage Kitchen + Bar is reflective of Wellington’s vibrant food scene, incorporating a forage philosophy by utilising every edible component of local produce, from flower to root and nose to tail.

AccorHotels’ Senior Vice President Operations, New Zealand, Fiji and French Polynesia, Gillian Millar said: “Grand Mercure is an internationally recognisable brand name in the upscale hotel space, and we saw an opportunity to further leverage the brand’s presence in New Zealand.

“Following an extensive transformation, Grand Mercure Wellington will not only enhance but elevate the existing property to a flagship hotel in its precinct.

“By rebranding to Grand Mercure, the distinctive culture and traditions of the hotel’s surrounds now come to life through the local interpretation of the four signatures of the brand: Sense of Welcome, Sense of Taste, Sense of Wellness and Sense of Culture and Discovery through every touchpoint of the hotel’s transformation,” she said.

Guest facilities at Grand Mercure Wellington include free WiFi, six pillarless meeting spaces including a boardroom and private dining room, plus upgraded leisure facilities which include a 12 metre indoor heated swimming pool and gym with the latest running and cycling equipment (to be opened mid-year).

James Wilkinson

Editor-In-Chief, Hotel Management