Culinary

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.

PALATE RESTAURANT

Palate restaurant at Saffire Freycinet is a name that has garnered respect from gastronomes the world over. Palate is quite possibly the most exclusive restaurant in Tasmania.

We simply take the very best Tasmania has to offer, and provide tailor-made gourmet moments that enhance the genuine flavours of home-grown produce. No matter what your request or desire might be, Palate restaurant will tailor dining to your requirements.

Multi-course degustation menus matched with outstanding local wines are designed around what is available fresh from the water or paddock that day and as such we publish new menus for each day. Our chef welcomes your input for a masterful interpretation of your favourite dish made from the finest local ingredients.

Of course, you can also choose from our daily changing à la carte menu. Panoramic views are also on the menu, making it the perfect place for romantic getaways. The service is genuine and relaxed, cultured and discerning – with a warmth and friendliness our knowledgeable team takes pride in.

Every glass of wine came with a smile, a story and the wonderful feeling that each bottle was chosen especially for us.”

THE LOUNGE

For those accustomed to luxury travel, our lounge is the perfect place to take a moment, grab a book from the library or meet for a drink at the lounge bar. Designed to make you feel at home, the lounge is the heart of Saffire Freycinet’s hospitality. During the day the lounge becomes a relaxed and casual setting to enjoy fresh local produce from the barbeque and outside terrace and at night transforms into a stunning setting to enjoy evening canapes and pre dinner drinks.

Here, you can sink into our “classically cool” furniture from original 1950s designers and manufacturers. A nightcap over a board game by the five-metre fireplace would be the perfect way to wind down. And on balmier nights our courtyard is the ultimate place to catch a breathtaking Freycinet sunset.

It was like they could read our minds. They seemed to offer us things we didn’t even know we needed.”

CULINARY MASTER

Toby Raley, Executive Chef

Originally from the United Kingdom, Toby began cooking at the Berowra Waters Inn, New South Wales, where he won the prestigious Brett Graham Scholarship. This took him to the United Kingdom where he spent time working alongside Heston Blumenthal at the Fat Duck and Brett Graham at the Ledbury. After his time in London, he returned to Sydney to work under Peter Gilmore at Quay restaurant. Toby then moved to Tasmania to join the Saffire family in 2022 and is now our Executive Chef. Toby is passionate about Tasmania’s produce, in particular, seafood and carefully curates’ menus using the best of Tasmania’s seasonal ingredients. One of Toby’s projects since being at Saffire has been the kitchen garden which is used for inspiration and to grow produce that supports our almost exclusively Tasmanian sourced pantry.

When the chef proudly took us around his herb garden, it gave us a whole new meaning to local produce.”