The journey from Hobart to Freycinet is a thrill in itself. Two and a half hours of winding coastal road traces along the bluest water framed by strands of eucalypt, until the jagged peaks of the Hazards suddenly rise on the horizon, welcoming us in.
Stepping into Saffire’s architectural marvel of a lobby is the first of immeasurable “wow” moments. The cinematic view of the Hazards, glowing pink in the sunset light, is best enjoyed with a flute of local sparkling rose – appearing barely a moment after arrival. This sets a fitting precedent, our hands will rarely be missing a glass or bite of something delicious until we depart.
The spa-like ambience of the lobby continues into our suite, enveloping us in warm tones, soft lighting and cosy textures. The brisk Tasmanian winter air feels a world away. A private deck looks out across the breath-taking expanse of Great Oyster Bay, while inside small luxuries (underfloor heating, a plate of fresh-baked cookies, a sea of pillows) make it hard to leave the room at all.
Yet the magic of Saffire is beyond linen and lobbies – it’s in the connection created between guest and place. This is achieved through their unmissable programme of local activities, and we waste no time getting involved. Tearing ourselves away from our suite, we head off to meet the locals – three adorable, and ferocious, Tasmanian Devils.
Tragically these balls of rage and fur are facing extinction, threatened by facial tumour disease. Our knowledgeable guide shares Saffire’s incredible conservation efforts and witnessing the feeding frenzy of the little Devils is an amazing spectacle, if perhaps better not scheduled directly pre-dinner.
Speaking of dinner, chat to any Saffire alumni and indulgent dining is the first thing they’ll mention. Needless to say, my expectations were high. Each night we opted for Saffire’s tasting menu and each course was more delectable than the last. I appreciate the thoughtful creativity in supplying a fresh tasting menu every evening, while many lodges cycle the same dishes which becomes repetitive after a few days’ stay. Fresh abalone, local honey, artichoke ice cream, lamb from just down the road. At lunch I take the opportunity to sample wallaby – Tasmania is the only state you can, being protected everywhere else.
Over the course of our three days, we certainly make the most of the activities on offer. We squeeze in a local vineyard visit, a Wineglass Bay Lookout hike, play beekeepers for an afternoon, and spend time with local Indigenous guide Mick, whose incredible depth of knowledge anchors the breathtaking landscape in culture and memory. Time must be set aside for luxuriating, but it’s hard to resist each unique adventure.
The standout experience is Saffire’s most iconic – the image that shines on Instagram, airport billboards and glossy travel magazines. Despite being their poster-child, the Marine Farm Experience still manages to surprise and delight. Wading into the bay, saltwater lapping at your waders, oysters are pulled fresh from the ocean and offered with a chilled Tasmanian sparkling. White tablecloths, champagne flutes and cheese boards appear from our guide’s backpack like a veritable Mary Poppins. Although I have to admit I am still not an oyster convert (a real crime at Saffire, where they come unlimited at every meal) – the unique location and charming Tasmanian hospitality of it all make this an unmissable treat for anyone.
A stay at Saffire is a feast for the senses in every possible way. Come curious, come open – and yes, definitely come hungry. Tasmania will do the rest.
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