Dining

The east coast is home to a thriving combination of aquaculture and agriculture, with fine food and wine produced right on Saffire Freycinet’s doorstep.

Plump, succulent oysters are farmed in the pristine waters of Great Oyster Bay and nearby, enterprising mussel farmers have created the world’s first commercial mussel hatchery at Spring Bay. The lodge chefs source the best of Tasmania’s succulent grass-fed beef and lamb, full-flavoured game meats, fresh herbs and spices and seasonal fruit and vegetables.

Saffire Freycinet’s restaurant, Palate, prides itself on showcasing the best Tasmania has to offer, and provides tailor-made experiences to suit all guests. From early morning to late evening, food innovation in the kitchen aims to bring out the true flavours of home-grown produce. Multi-course degustation menus matched with the outstanding local wines are a speciality, with menus designed around what is fresh out of the water or from the paddock on any given day.