Sean Fennessy
Merivale will relaunch The Whale on 19 June following a major, three-year renovation of its 18 guestrooms set on the top of the hill in Narooma overlooking the Wagonga Inlet.
The Sydney-based hospitality group has announced acclaimed chef Clayton Wells as its executive chef, overseeing menus available from breakfast through to late-night dining, with dedicated indoor and garden dining areas, a poolside menu, and in-room dining on offer.
Best known for now-closed Sydney restaurant Automata, Wells brings experience from his tenures at Quay and Tetsuya’s, London restaurant Viajante and David Chang’s Momofuku Seiōbo. He opened MOD. Dining at the Art Gallery of NSW in 2022 before joining Merivale in a group role in 2024.
“I love working with local produce and the NSW far South Coast has some of the best farmers and suppliers in the country,” said Wells. “It’s been great getting to know the locals including the team from Honorbread as well as the local oyster farmers and fishermen.”
His “ingredient-led” menu lists retro-ish hotel dining favourites like a Pool Club sandwich alongside a broadly Asian-inspired menu with flavours like a chicken katsu burger with shaved cabbage, shallots, tonkatsu sauce and hot mustard mayonnaise, and a cold duck noodle salad with herbs and chilli oil. Given the South Coast location, oysters open the menu next to a daily local sashimi, sourced from suppliers including Narooma Seafoods, with ponzu, citrus kosho and kelp oil. Wells also oversees the hotel’s included breakfast offering, which aims to bring guests together as they begin their day.
“This is our first resort-style accommodation that we’ve done at Merivale, and it’s a very different skill to creating a hospitality venue because there are so many more layers to it,” said Merivale CEO Justin Hemmes in a statement. “With The Whale, we wanted to create something special where people can come and experience the beauty of Narooma and everything it has to offer, in a beautiful setting with great food, staff and service. But the hero is Narooma.”
To that end, guests can enjoy complimentary beach gear, yoga mats, and pedal-assisted bikes to explore the area, including trips to the popular Australia Rock and its resident seals. Helmed by general manager Erin Proud, The Whale has a ‘70s-inspired coastal aesthetic complemented by contemporary finishes, with terrazzo flooring and custom furniture, art and textiles. The property represents a new era for the group’s accommodation program that echoes the attention to design and styling of its restaurants and bars.
Wellness and lifestyle facilities include a magnesium pool and terrace with stellar views, a sauna and ice bath, and a pickleball court. Set in the landscaped gardens, a sunset-facing firepit area is another space where guests are invited to mingle.
Following its renovation, The Whale retains its South Coast outpost of modern Cantonese restaurant Queen Chow, which remains under the executive leadership of Merivale’s chef Dan Hong. Wells now sits as executive chef of all of Merivale’s Narooma venues (The Whale, Quarterdeck and pub Lynch’s) as well as Northern Beaches venues The Newport and The Collaroy.
Learn more and book a stay at The Whale online.
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