Is this Tasmania's ultimate luxury getaway?

Saffire Freycinet, Tasmania's ultra luxe retreat, has a new signature accommodation offer.

The Saffire Jewel Private Villa is being promoted as "a rare sanctuary where the grandeur of nature meets the intimacy of home".

The new villa is close to completion with bookings open.

From its location overlooking Great Oyster Bay, the Jewel Private Villa is said to "enjoy a sense of complete seclusion with 800m² of beautifully unhurried space, three master suites, expansive living spaces and a sunlit outdoor terrace with infinity pool and jacuzzi, all opening up to one of the most breath-taking views in the country".

The villa has its own dedicated concierge and private guide, the option to dine in residence, and experiences included in the tariff.

Think luxe touches like a private wine cellar, in villa breakfasts and your own fire terrace with views of The Hazards.

Stays at the Saffire Jewel will commence from December 2026. You can book at https://reservations.saffire-freycinet.com.au/ - but be warned, prices start from $25,000 a night for up to six people.

That includes all meals and drinks - and some little surprises. I hope to report back once it is open. 

New Saffire chef exploring Tasmania's gourmet bounty

It can be a daunting task taking over from a star chef - but that is the role Toby Raley has accepted at Tasmania’s leading luxury lodge Saffire Freycinet.

Raley has been named executive chef in a rise through the ranks from his previous role as sous chef under the property’s former executive chef Paddy Prenter, who built an outstanding reputation at Saffire.

Raley has also worked as sous chef at Sydney’s Quay Restaurant working alongside executive chef Peter Gilmore. A former winner of the Brett Graham culinary scholarship, he has worked in the UK at the Fat Duck and with Brett Graham at The Ledbury.

He is excited by the diverse bounty of local ingredients available to him, including Wagyu beef from Robbins Island, Springfield Farm venison, Long Name Farm ham, fresh vegetables, organic dairy items and fresh seafood.

“I love fishing and over my time here at Saffire I’ve started to learn more about the surrounding marine
environment, and how we can best work alongside it whilst also protecting its future,” Raley said.

“Guests at Saffire can expect beautiful seafood with oysters coming from Dolphin Sands, Tasmanian rock lobster from our surrounding waters, and octopus from the north of the state at Stanley.

“We’re also working with a new supplier of sustainably sourced abalone which is hand-dived by a small, local not-for-profit organisation with proceeds going back to support First Nations Tasmanians. And in season, we work with divers in Coles Bay to source sea urchins, which are a delicious delicacy on the plate but a threat to vitally important kelp forests in the region.”

A new kitchen garden at Saffire sees Raley working closely with local nursery Billy Blue House to source native edibles, fresh greens and herbs that are well suited to the Freycinet coast.

“I love the freshness and vibrancy of the produce available to us in Tasmania, literally on the doorstep," Raley says.

"Tasmania is a relatively small island, yet there is such a large variety and diversity of fresh produce, supplied by small-scale farmers and producers who are passionate about their craft and who each play a part in this close-knit community. I couldn’t think of a better place to be.”

Saffire Freycinet is a member of the Luxury Lodges of Australia collection.

Former excecutive chef Prenter is working on a new project in Tasmania.

See www.saffire-freycinet.com.au

Cool season deals on offer at Saffire Freycinet

A stay at Saffire Freycinet luxury lodge is one of Tasmania's most sought-after experiences with demand frequently exceeding supply. 

Studios are a little easier to book during the island state's cool season and Saffire has announced a new year offer with 25% savings offered on all stays of three nights or more.

The deal is on offer for stays between the dates of April 1 and September 30, spanning the autumn, winter and early spring seasons, when migrating whales frequently visit the east coast of the Apple Isle.

The offer aims to encourage guests to spend a little longer exploring the Freycinet region, enjoying fine local food and drinks with Saffire Freycinet as a luxury base.

Guests can enjoy calm sailing onboard the popular Seafood and Sparkling cruise and spot whales as they glide into the bay. 

Seals can be spotted basking in the sun during the Waubs Harbour Whisky experience - home to Tasmania’s maritime single malt whisky in the nearby coastal town of Bicheno. 

On the daily tasting menus created by Saffire executive chef Paddy Prenter - who I tip as a future superstar - guests can expect fresh, sustainably produced seafood with oysters coming from nearby Dolphin Sands, rock lobster from surrounding waters and octopus from Stanley in the state’s north. 

There is also Robbins Island wagyu beef and lamb and venison from Springfield Farm.

“We are spoilt with exceptional produce in Tasmania - including from our own new kitchen garden - and I’m privileged to take our guests on a culinary journey during their stay," says Prenter. "We are fortunate that our state teems with world-leading seasonal produce - including delights like winter truffles - so there is never a better time to enjoy our tasting menu."

Saffire Freycinet General Manager Patrick Barrie said the cool season offer was designed to offer guests an incentive to spend a little extra time on holiday.

“There’s so much to discover here at Saffire on the beautiful Freycinet coast, from fine local wines with the winemakers, to walking adventures or savouring oysters shucked fresh from the lease. Plus, there’s the pure delight of kicking back to lazily watch the ever-changing views of the Hazards Mountains from our guest suites."

All-inclusive rates on the 25% Savings Cool Season offer start at $2250 per night for two guests. See saffire-freycinet.com.au 

Saffire Freycinet is a member of the Luxury Lodges of Australia collection.