10-12 August 2018
"Whisky is a marriage of science, art and passion..." – Bill Lark
We're excited to have the godfather of Australian Whisky, distiller Bill Lark, host this unforgettable event in the beautiful setting of Saffire Freycinet. Join us for one special weekend to interact with world-class distillers, hear the stories and history of whisky, and of course sample some of the world's best alongside our carefully-matched six-course degustation menu. Our Tasmanian distillers are also producing world-class gin, whisky's quieter big sister, which will be featured on the Friday night at a glamorous gin cocktail party. Is Tasmanian whisky the best in the world? Don't miss out on finding out.
Luxury Suite $4,800 (two nights, all-inclusive)
Signature Suite $5,400 (two nights, all-inclusive)
Private Pavilion $6,200 (two nights, all-inclusive)
For bookings and enquiries:
03 6256 7888
- ITINERARY -
FRIDAY, 10 August
12 noon - 2pm
Guests are welcome to arrive at their leisure for a casual sit down lunch in the restaurant.
2pm - 6.30pm
Spend the afternoon settling into your suite. If you prefer, Saffire will have a range of activities taking place including the iconic marine farm tour.
6.30pm - 10pm
An evening with a stand up cocktail style dinner. While chefs Todd and Hugh have prepared a very special menu just for this dinner, it will be the entertainment who star throughout the evening.
SATURDAY, 11 August
7am - 10am
A la carte breakfast at guests’ leisure.
9am - 11am
A range of Saffire activities and experiences will be launched this morning including Wineglass Bay lookout walk and the Schouten Island cruise. An optional experience of clay shooting and whisky tasting at Currwaong Lakes property will be available for today only. Please note this activity is limited in numbers and will need to be booked in advance.
12noon - 2.30pm
Casual sit down lunch in the restaurant.
3pm - 4.30pm
Whisky tasting flight. A very special chance to join an interactive session hosted by Craig from Lark Distillery – comparing old world Scottish whiskey to new world Tasmanian whisky. And for those who prefer, there is always the spa to relax and unwind in.
6.30pm - 10.30pm
A fine time for a whisky by the fire. Pre-dinner drinks hosted by Hugh, Todd and the distillers before moving in for the formal dinner around 7.30pm. The dinner menu has been designed especially for this evening by Executive Chef Todd and Executive Food and Beverage Manager Hugh. It will be a six-course menu with matching whisky and wine offerings.
SUNDAY, 12 AUGUST
7am - 10am
A la Carte Breakfast at guests' leisure.