Book, stay, enjoy. That's

Sunday 27 October 2019

Tasmania's newest luxury vineyard-region gourmet getaway

Visitors to Tasmania’s Coal River Valley wine region – just outside Hobart – have a new luxury accommodation option that is owned by one of the island state’s most famous wine-making families.

Prospect House Private Hotel, one of Tasmania’s oldest and most elegant country house hotels, is open for business after new owners John and Libby Pooley invested more than $5 million in refurbishing and upgrading the historic property they bought in 2017.

Built with convict labour in 1830, Prospect House is a fine example of a Georgian-style country house.

When the Pooleys bought Prospect House it had been used as a private home for more than five years and hadn’t undergone a significant renovation since the 1970s.

It needed major remodelling and refurbishment to meet their vision for the property. The Pooleys then incorporated an eclectic mix of furnishings and antiques from their private collection to give every space its own character.

It's a truly charming place to wind down for a day or two with lovely grounds and beautiful surroundings.

‘We’ve always loved restoring and renovating period properties,” says John Pooley. “Prospect House was an ambitious project, but we’re delighted with what we’ve been able to achieve and are looking forward to sharing it with guests.”

Prospect House now has 12 guest suites to accommodate up to 24 guests and, with a minimum staff to guest ratio of around 1:2, aims to attract guests looking for a luxurious experience with exceptional hospitality and service in a heritage location.

Rooms have tablets with local information and all the usual hotel luxuries. All stays include
arrival beverages, afternoon tea, free wifi and Nespresso coffee and Poet teas.

Local experiences available include Pooley vineyard tours and tastings; in-room massage and wellness treatments; farmhouse picnic lunches and chauffeured private car transfers and tours.

The restaurant at Prospect House celebrates the farmers and producers of Tasmania’s south east - and is open to non in-house guests.

Head chef Kurstin Berriman’s menu focuses on seasonal and sustainable local produce, much of it sourced from the Coal River Valley.

The three-course dinner menu, which changes on an almost daily basis, includes entrees like a Rannoch farm quail with baby cos, pickled rhubarb, asparagus and parmesan (excellent!) and fried and crumbed ocean trout rillettes.

The Tarkine free-range pork loin might be a better bet for mains than a confit chicken Maryland with Cognac-marinated prunes and olives, which was strangely under-seasoned, as was a steak dish.

Dessert choice may include a rather yummy marscapone and cardamom semi-freddo, or a choice of gourmet cheeses. A three-course meal costs $85 per person.

Guests can enjoy fine Tasmanian wines, including a selection of cool-climate Coal River Valley wines - the 2017 Pooley Pinot Noir is excellent - and dine inside or under the stars in summer.

There is an honour bar for those wanting a late-night tipple; maybe a small-batch Tasmanian whisky in the lounge.

Situated within an easy stroll, bike ride or short drive from the historic village of Richmond - and just across the road from the Pooley Wines cellar door - Prospect House guests have plenty to occupy and entertain them.

Signature activities include cycling, tennis, golf and bird watching. Prospect House also has its own apiary, where a thriving bee community produces honey for the restaurant kitchen.

Prospect House is an ideal base for visitors wanting to explore the Coal River Valley wine region, the World Heritage-listed Port Arthur historic site or Greater Hobart.

Courtyard accommodation at Prospect House starts from $280 per night including breakfast - which is bloody delicious.

A cooked breakfast served by your chef from the open kitchen is not to be missed.

One of Tasmania's best addresses - without doubt.

For information visit or call (03) 6205 9740. 

# The writer was a guest of Prospect House 

No comments:

Post a Comment