Epicurean adventures: Saffire Freycinet

Looking out over the Hazards mountain chain in Tasmania’s Freycinet National Park, Saffire makes an impact. But it’s not just the scenery that wows. It’s the food. With a climate similar to the south of France, the surrounding area produces flavourful cool-climate wines, while the fishing ports see a daily parade of oysters, crayfish, scallops and deep-sea fish drip in from the local boats and into the hands of Saffire’s head chef, Hugh Whitehouse

For those who can stomach oysters for breakfast take a trip to the Freycinet Marine Oyster Farm and don a pair of rubber fishing waders before fetching your first meal of the day direct from the oyster leases. Both the degustation and à la carte menus change nightly and you’ll find many of the regions favourite seasonal vegetables on the menu including salsify, Jerusalem artichoke, parsnip, kale and brussel sprouts paired with slow braised meats, game birds, scallops and earthy Tasmania truffles. A 30-minute flight or a two and a half hour drive from Hobart the lodge offers its own chauffeured limousine service from Hobart or Launceston. 

Staying there

Luxury suites are priced from A$1,800 per night and private pavilions from A$2,800 per night.

Share this article