"Everything seemed to have a local connection - a farm down the road, the vineyard over the hill, seafood pulled from the bay that afternoon"
WELCOME TO TASMANIA’S EAST COAST – THE EPICENTRE OF A GOURMET REVOLUTION.
Saffire Boutique Hotel - Tasmania Restaurant and Dining
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.
Hugh Whitehouse, Executive Chef
Hugh arrived at Saffire Freycinet with literally a lifetime of experience with fresh, natural produce, having grown up on a farm in New South Wales. After learning the intricacies of classic French cooking under some of Europe’s greatest chefs at the top-ranking Dolder Grand in Zurich and the Chewton Glen in England, Hugh returned to Sydney and put North Shore restaurants Milsons and Jaspers on the culinary map.
He took Darley’s at Lilianfels in the Blue Mountains to a “two hat” level, resulting in it being named “Best Regional Restaurant of the Year” by the Sydney Morning Herald Good Food Guide.
At Saffire, Hugh thrives on the abundance of fresh, local produce available for his menus, encouraging his staff to be flexible to both the season and to the diners, creating an unforgettable culinary experience.
“In the kitchen I use premium local ingredients sourced from an established network of Tasmanian and specifically East Coast growers,” Hugh says. “I believe that showcasing the best of the season allows us to offer a more balanced and textured dining experience.”
Culinary Master
Hugh Whitehouse, Executive Chef
Hugh arrived at Saffire Freycinet with literally a lifetime of experience with fresh, natural produce, having grown up on a farm in New South Wales. After learning the intricacies of classic French cooking under some of Europe’s greatest chefs at the top-ranking Dolder Grand in Zurich and the Chewton Glen in England, Hugh returned to Sydney and put North Shore restaurants Milsons and Jaspers on the culinary map.
He took Darley’s at Lilianfels in the Blue Mountains to a “two hat” level, resulting in it being named “Best Regional Restaurant of the Year” by the Sydney Morning Herald Good Food Guide.
At Saffire, Hugh thrives on the abundance of fresh, local produce available for his menus, encouraging his staff to be flexible to both the season and to the diners, creating an unforgettable culinary experience.
“In the kitchen I use premium local ingredients sourced from an established network of Tasmanian and specifically East Coast growers,” Hugh says. “I believe that showcasing the best of the season allows us to offer a more balanced and textured dining experience.”
