Delight in the very best of local produce and
tailored dining experiences
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. The surrounding fishing ports see a daily parade of crayfish, scallops and deep-sea fish lifted dripping off the local boats, salty-sweet and fresh from the water. 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.
Sourcing the best from Tasmania’s succulent grass-fed beef and lamb, full-flavoured game meats, fresh herbs and spices and seasonal fruit and vegetables, our chefs choose the finest regional produce to craft cuisine that highlights the best of Tasmania’s East Coast.