“Everything seemed to have a local connection – a farm down the road, the vineyard over the hill, seafood pulled from the bay that afternoon”
Saffire Freycinet is situated in an area of East Coast Tasmania that has an enviable reputation for premium aquaculture and agriculture.The very best of fine food and wine is produced right on Saffire’s doorstep. Freycinet’s Mediterranean-like climate contributes to the production of stunning cool-climate boutique wines that have won international acclaim.
Local fishing villages supply a daily parade of crayfish, scallops and deep-sea fish lifted dripping off the local boats, salty-sweet and fresh from the water.
Plump oysters and mussels are farmed in the pristine waters of Great Oyster Bay. The best of Tasmania’s succulent grass-fed beef and lamb, full-flavoured game meats, fresh herbs and spices and seasonal fruit and vegetables are chosen daily by our chefs to craft cuisine that accentuates the best of premium local produce.
Palate restaurant at Saffire Freycinet is a name that has garnered respect from gastronomes the world over. Palate is quite possibly the most exclusive restaurant in Tasmania.
We simply take the very best Tasmania has to offer, and provide tailor-made gourmet moments that enhance the genuine flavours of home-grown produce. No matter what your request or desire might be, Palate restaurant will tailor dining to your requirements.
Multi-course degustation menus matched with outstanding local wines are designed around what is available fresh from the water or paddock that day and as such we publish new menus for each day. Our chef welcomes your input for a masterful interpretation of your favourite dish made from the finest local ingredients.
Of course, you can also choose from our daily changing à la carte menu. Panoramic views are also on the menu, making it the perfect place for romantic getaways. The service is genuine and relaxed, cultured and discerning – with a warmth and friendliness our knowledgeable team takes pride in.
Every glass of wine came with a smile, a story and the wonderful feeling that each bottle was chosen especially for us.”
For those accustomed to luxury travel, our lounge is the perfect place to take a moment, grab a book from the library or meet for a drink at the lounge bar. Designed to make you feel at home, the lounge is the heart of Saffire Freycinet’s hospitality. During the day the lounge becomes a relaxed and casual setting to enjoy fresh local produce from the barbeque and outside terrace and at night transforms into a stunning setting to enjoy evening canapes and pre dinner drinks.
Here, you can sink into our “classically cool” furniture from original 1950s designers and manufacturers. A nightcap over a board game by the five-metre fireplace would be the perfect way to wind down. And on balmier nights our courtyard is the ultimate place to catch a breathtaking Freycinet sunset.
It was like they could read our minds. They seemed to offer us things we didn’t even know we needed.”
Iain Todd, Executive Chef
Tasmanian born and bred Executive Chef Iain Todd is defined by his passion for local produce, and his skill and humility when it comes to making it shine. Having begun his career at Melbourne’s Fenix and Hobart’s Henry Jones, Iain became the young chef/owner of Piccalilly and then the highly acclaimed and awarded Ethos, with stints at MONA and Frogmore Creek.
Iain and his team are focused on seasonality, consulting with the very best producers and growers, as well as foraging beautiful vegetation from our very own pristine coastline, to bring Tasmania’s culinary gifts to life. Dishes are crafted daily in a creative multi-course degustation or a-la-carte menu, or guests can consult with Iain for an interpretation of their own favourites.
When the chef proudly took us around his herb garden, it gave us a whole new meaning to local produce.”