Mercure Hotels introduces its 1000 Hours of Local Flavours

Mercure Hotels invites the world to embark on a unique culinary journey with its new concept: 1000-Hours of Local Flavours. 

In recognition of the brand’s recent milestone of 1,000 addresses worldwide, select Mercure hotels will offer a distinct dish or beverage for 1,000 hours (42 days). 

This limited-time experience brings Mercure’s dedication to local discovery to life, encouraging guests to indulge in the flavours that make each destination truly special.

The 1000-Hours of Local Flavours concept is made possible through collaborations with local producers and suppliers, ensuring that every recipe reflects the distinct tastes and traditions of its region.

Where to taste these flavours in Australia and New Zealand

At Mercure Townsville, the 1,000-Hours of Local Flavours includes a Sweet & Sour Pineapple Chicken Penang Curry at Celsius Restaurant. This rich and spicy coconut curry is crafted with local pineapples from Accorsini Pineapple Farm and capsicums from Rocky Ponds Produce, bringing the vibrant flavours of North Queensland to the table. Meanwhile, guests can cool off at Celsius Bar with a refreshing Frozen Mango Margarita, with syrups produced locally by the legendary Solano’s Syrups.

Mercure Alice Springs Resort invites guests to experience 1,000-Hours of Local Flavours at Barra on Todd Restaurant & Bar, with a Territory Tasting Plate that features buffalo, crocodile, and kangaroo, all seasoned with local Indigenous spices. This unique dish provides a taste of the Australian outback, showcasing the diverse and robust flavours of native cuisine. Complementing this exotic platter is the Almost Summer Ale, a locally brewed craft beer from the Alice Springs Brewing Company, adding a refreshing finish to the culinary adventure​.

Mercure Sydney Manly Warringah’s 1,000-Hours of Local Flavours offering is on everyone’s lips with its TANICA spritz-style cocktail, served at the hotel’s Distrikt Press Café.  Founded in Sydney on the Northern Beaches and distilled in Melbourne, TANICA is a modern aperitif crafted from Australian botanicals like hand-harvested Davidson plum, strawberry gum leaf and orange peel.

The 1,000-Hours of Local Flavours at Mercure Brisbane Spring Hill includes an iced tea refreshment station at check-in using locally sourced loose-leaf tea. At breakfast, guests will enjoy the honeycomb stand from Two Busy Bees Honey, while the bar features a cocktail showcasing coconut and passionfruit from local suppliers. Dinner highlights a dish centred around Coconut Chilli Sauce from Langs Gourmet.

Mercure Melbourne Doncaster’s 1,000-Hours of Local Flavours features a three-course menu that celebrates Mercure’s history, featuring a French-inspired entrée, an Asian dish for the main course, and a dessert that pays homage to Doncaster’s apple-growing heritage with locally sourced apples. Breakfast includes apple-inspired dishes such as apple pancakes and turnovers, while the bar offers an Apple Martini made with apples and spirits from the Yarra Valley​.

Mercure Queenstown in New Zealand, the 1,000-Hours of Local Flavours continues to shine with a special local corner at the breakfast buffet, featuring regional produce, a variety of cheeses, and freshly baked goods. Guests can also indulge in a cocktail, crafted with gin from nearby Arrowtown Distillery, and perfectly paired with a Black Wagyu beef burger.