Saffire

Food and Wine

Tasmania’s East Coast boasts some of the cleanest air and water in the world, and has attracted farmers of the land and sea (including its original Aboriginal inhabitants) for tens of thousands of years. Today, it is home to a thriving combination of aquaculture and agriculture, with fine food and wine produced right on Saffire’s doorstep.

The climate, reminiscent of the south of France, produces stunning, flavourful cool-climate wines such as chardonnay, pinot noir and deeply layered sparkling wines that have won international acclaim.

Plump, succulent oysters are farmed practically on Saffire’s doorstep in the pristine waters of Great Oyster Bay.

Plump, succulent oysters are farmed practically on Saffire’s doorstep 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.

Saffire's 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.

Head chef, Hugh Whitehouse, has had a lifetime of experience with fresh, natural produce. Hugh’s passion for food spills over into a passion for people. He is a firm believer in developing the skills and enthusiasm of apprentices and nurturing them to realise their own natural talent.

Hugh delights in tailoring menus and dining experiences for Saffire's guests. From recreating a favourite dish to campfire dining, to multi-course degustation menus expertly matched with wines, Hugh is committed to enhancing every dining experience. He will even pass on his culinary secrets in private cooking classes.

Saffire'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. If guests prefer they can consult the chef for a masterful interpretation of a favourite dish made from the finest local ingredients, or choose from the à la carte menu.