一切似乎都充满着浓郁的当地气氛 —— 一个在路尽头的农场,山脚下的葡萄园,那天下午从海湾捕捉的海鲜。

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欢迎来到塔斯马尼亚东海岸-----美食革命的中心

Hugh Whitehouse-Saffire的厨师长

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Saffire Freycinet位于东海岸塔斯马尼亚岛,这里以优质的水产养殖和农业久负盛名。在Saffire近在咫尺的地方盛产着最好的食物和葡萄酒。Freycinet的地中海象气候有助于生产享誉全球的极品葡萄酒。

当地渔村每日供应当天出海捕回的龙虾、扇贝和深海鱼,非常新鲜。

肥嫩多汁的牡蛎,以及在拥有纯净水域的大蚝湾养殖的蚌类;牛羊被喂食塔斯马尼亚岛最肥沃多汁的青草,令肉质新鲜、风味十足;散发清香的草本香料和时令水果及蔬菜;这一切均由我们厨师每日精心选择搭配。力求烹饪最美味的当地佳肴。

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.”

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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.”

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Palate 餐厅

在澳大利亚塔斯马尼亚科尔斯湾的Saffire Freycinet用餐

每一个酒杯都由我们精心选择,每一杯葡萄酒相伴而来的是一个微笑、一段故事和一种美好的感觉。 Saffire Freycinet的 Palate 餐厅是塔斯马尼亚最高级的餐厅。 我们竭尽所能向您提供最原汁原味塔斯马尼亚的美食,为您定制专属于您的佳肴。无论您提出什么样的要求,Palate餐厅都会尽力满足您的用餐要求。

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Saffire Freycinet的Palate餐厅为您提供精心烹制的本地美食,让您尽享佳肴时光。

贵宾休息厅

在澳大利亚塔斯马尼亚科尔斯湾的Saffire Freycinet的设施

“就好像他们能够读懂我们的想法,他们像是提供给了我们甚至连我们自己不知道自身需要的一些东西”

我们的休息室是一个休憩的完美场所,可以提供给习惯豪华奢旅的客人们家一般的舒适。从图书馆拿上一本书,或是畅饮一杯。休息室就像是Saffire Freycinet的热情待客的核心。 在这里,您可以沉溺在源于1950年代的设计者和生产商手中那原汁原味的经典家居之中。 游戏结束后,睡前在距离壁炉旁的小饮一杯,放松全身心。在宜人的夜晚中,我们的庭院是您观看壮观的日落最佳地点。

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Saffire Freycinet客房的精心设计,可以提供给习惯豪华奢旅的客人们家一般的舒适。

Culinary Master

在澳大利亚塔斯马尼亚科尔斯湾的Saffire Freycinet的主厨

“当主厨自豪地带着我们参观他的药草园时,它带给了我们赋予当地产品的一种全新的意义。”

休.怀特豪斯(Hugh Whitehouse),行政总厨

休.怀特豪斯在新南威尔士的农场长大,带着对天然农产品的一身经验来到了Saffire Freycinet。
休在返回悉尼并将北岸餐厅米尔森和贾斯珀斯(North Shore Restaurant Milsons and Jaspers)置于美食地图之上之前,他在世界顶级的苏黎世多尔德大酒店和英格兰楚顿格伦酒店学习,师从欧洲一些最优秀的厨师,学会了品种繁多的经典法式烹饪。

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Saffire Freycinet,致力于打造新鲜和多样化的本地菜单,为您打造难忘的美食之旅。