Places To Stay

Saffire Freycinet


Saffire Freycinet is located on the East Coast of Tasmania among an intimate sanctuary overlooking the Hazards Mountains, Freycinet Peninsula and the pristine waters of Great Oyster Bay. The Freycinet National Park which surrounds Saffire has pristine, secluded beaches, deserted islands and wild bushland to explore.


Walking Distance To

Saffire features 20 luxurious suites, exclusive day spa, restaurant, guest lounge and bar. This experience is a celebration of the art of service, internal and external wellbeing, local culinary delights, ancient landscapes and native wildlife.

Airport Transfers



Complimentary Experiences include the Freycinet Marine Oyster Farm, Connection to Country, Tasmanian Devil Experience, Wine and Vine adventure, Archery, Mixology class and cooking demonstrations.




Yes – yoga is available upon request.


No, however some of the suites have personal plunge pools.



Eco and Community Initiatives

Saffire Freycinet has been built using a framework of environmental sustainability. Core principles underlying the development are “the protection of healthy sites” and the “healing of damaged sites”.

The Saffire site occupies a small portion of what had been cleared and eroded, and so a great deal of time has been spent revegetating the site with 30,000 native plants to encourage a return to its natural form.
Consideration has also been given to bushfire management, collection and conservation of rainwater, minimal use of night lighting of landscaped areas, construction management and the long-term maintenance of the site. The landscape design draws from the concept of a coastal sanctuary, reflecting what it might have looked like prior to Western civilisation and restoring the natural ecosystems where possible.
Ongoing environmentally sustainable practices include limiting further impacts on the landscape through activity, insulation, double glazing, highly energy efficient hot water usage and lighting and natural cycle air flow systems. The chefs also utilise the Chef’s Garden, which gives a new meaning to local produce.
Shucking oysters at the Freycinet Marine Oyster Farm.