Hamilton Island's first new hotel in 18 years is a game-changer for families

A rainbow arches over Catseye Bay after a brief shower, the call of curlews and the gentle sound of sea on sand suddenly joined by the melodious clang of a xylophone in the new playground nearby. Squawking cockatoos add to the chorus, cutting through the background beats of the Island Pool Bar as they swoop down to nibble at freshly laid turf - the square outlines still visible beyond my outdoor lounge. Palm fronds sway to the rhythm of the breeze, waving toward the forest-smothered hump of Passage Peak beyond - the island's highest point. Then, as if on cue, a wallaby bounds past a guest strolling towards the sand.

This is Hamilton Island, but not as I've known it.

It's been six years since I last visited - and the first time I've stayed beside the picturesque, north-facing Catseye Beach. I'd always looked further afield for tropical escapes - but that was before kids. Now, as winter bites down south, I'm discovering how easy it is to fall in love with a Whitsundays icon.

I'm one of the earliest guests at The Sundays, Hamilton Island's first new hotel since 2007 and one five years and $35 million in the making. It's a "recycled hotel" - a reimagining of the 1983-built Palm Terrace. Look closely and the curved balcony details echo the high-rise Reef View hotel nearby.

There's something about landing on an island in the jewel-like waters of the Whitsundays that immediately resets your pulse. With an average winter temperature of 27 degrees and water temps to match, it's a barefoot, balmy antidote to cold mornings and grey skies elsewhere.

After a five-minute transfer from plane to hotel, I'm escorted through the breezy lobby - banksias sprouting from vases, potted plants against sage and ochre tones - and shown to my room. Designed with young families in mind, rooms feature soft edges and built-in cabinetry, bathtubs visible from bed, and practicalities like microwaves tucked discreetly into stylish kitchenettes. Kids or no kids, all will appreciate the plush beds, waffle-weave robes and creative mini bar - the Byron Bay Chilli Co corn chips and salsa were first to go from mine.

As soothing as the colour palette is, and as chic as the interiors are, it's the behind-the-scenes magic - the welcome rocky road, sleepy tea and hot chocolate left before bed, and gold "mermoney" coins to be swapped for poolside ice-cream sundaes - that guests will remember most.

The most striking transformation, beyond the 59 rooms, is the space now occupied by Catseye Pool Club - the new restaurant by Sydney hospitality royalty Josh and Julie Niland. The restaurant and bar spill out to a private pool with cabanas, terraced gardens lead to a deck for sunrise yoga and movie nights, and down on to a beach reserved for guests.

Local designer Carrie Williams, who led the reinvention, shows me a "before" photo over dinner - this entire area in front of the hotel was once a blank concrete slab used for events. After a decade living on Hamilton Island, Carrie translated the colours of the surrounding landscape into the interiors, starting with the rich teal of the restaurant walls and layering in hand-pressed tiles, bamboo thatching, sculptural furniture and artworks by First Nations artist Tiarna Herczeg - cleverly painted on pre-treated timber to withstand tropical conditions.

"The interior aesthetic is much more urban and playful than traditional island design but we wanted to create something that was unexpected," says Carrie.

The food follows suit. Known for his trailblazing work at Sydney's Saint Peter, Josh has taken a more relaxed, family-forward approach here. "It's trying to do something unique to what this restaurant is without making a Saint Peter up here or a half-baked Saint Peter," he says.

The menu leans into local produce-driven plates with an island sensibility. Some of the fish is so fresh, "that when [the fisherman is] out you can usually see him just there," Josh says, pointing to the bay. "We can have him catch it at 7am and it'll be in the kitchen at 10am."

While fish still shines - the line-caught coral trout with finger lime butter was a standout - Josh enjoys the chance to "show people that I can cook meat as well". Dishes are presented in a way that's friendly for both grown-ups and younger diners, with deconstructed options that encourage kids to build their own plates. Take the pizza: woodfired, pillowy bases arrive alongside charcuterie, buttermilk ricotta and charred peppers. "The whole identity of Catseye Pool Club is trying to generate this idea of family-style dining that isn't disingenuous," he says.

Dessert is a familiar trio of house-made ice creams - Queensland strawberry, Bloomfield vanilla, Daintree chocolate - but made entirely from regional produce. It's Neapolitan, but a world away from the kind your nan kept wedged beside the frozen peas.

Nothing recalibrates your approach to travel like kids. Spontaneity disappears, and those bold, off-the-beaten-path trips are put on pause. Holidays become about ease, inclusions, and joy minus the logistical nightmares. When it's a mission just to get away, you want your break to deliver. And The Sundays nails that elusive sweet spot: stylish, thoughtful, and built with families in mind - but with the kind of polish that makes you forget you're travelling with sticky fingers and snack requests.

The transformation extends beyond the hotel, too. South-east Asian diner Coca Chu has emerged from a refurb with a refreshed menu and the same knockout beachfront location - be sure to book ahead. Down at the marina, The Palms is a new casual beer garden buzzing with live music and smoked barbecue food trucks.

While some guests zip around on buggies, the joy is you don't need to. The Clownfish Club and Spa Wumurdaylin are both steps from The Sundays, with guests getting priority bookings, while snorkelling and paddleboarding come courtesy of the Beach Sports hut's complimentary hire.

For those keen to roam further, there are seaplane flights, heli tours, boat charters, cultural walks and game fishing on offer. But this time, I stayed close. I let the rhythms of Catseye Bay set the pace - slow mornings, swims and nowhere else to be. And like the very best kind of Sunday, it left me feeling full, happy and in no rush to leave.

The writer was a guest of Hamilton Island