Hotel Highlights

  • Gorgeous sun-kissed setting, with pure air, beautiful beaches and crystal-blue seas
  • Delicious locally sourced food and wine
  • Tempting spa, free activities and customised experiences on offer
  • Tempting spa, free activities and customised experiences

Overview

Hugging Tasmania's pure shores, Freycinet Peninsula boutique hotel Saffire is a natural gem, with sunset-strewn beach views from sleek suites, tasty local seafood and a seductive spa. At first sight it resembles a close encounter with a shiny UFO, but this jaw-dropping stingray-shaped sanctuary embraces the landscape, encouraging you to chill out in style. Iconic Wineglass Bay is just minutes away.

Smith Extra

Here's what you get for booking Saffire with us:

A bottle of French champagne

Special offers

Exclusive rates, packages and special offers at Saffire

Stay 4, pay 3 Five-night signature escape

Facilities

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Need To Know

Rooms

20 suites.

Check–out

11am, but flexible subject to availability (a late departure fee may apply); check-in, 2pm.

Rates

Double rooms from $1526.69 (AU$1,636), excluding tax at 10 per cent. Please note the hotel charges an additional service charge of 1% per booking on check-out.

More details

Rates usually include full board, activities, a welcome spa treatment, open bar until 6.30pm and free minibar treats.

Also

Blending uncontrived stone and timber with bespoke fabrics, leather and soothing neutral hues, Saffire's suites take their nature-inspired names from the Hazards peaks on the horizon, the earth, stars, water, flora and birds. Enter through the rear courtyard, and you'll find a separate bath, power shower and double sinks, wardrobes and a king-size bed on the first level, with a kitchenette, sofa and sitting area a few steps down. Balcony decks on the front or side offer prime sunset-scoping spots.

At the hotel

Free WiFi throughout, spa, gym, gardens, beach, mountain bikes, kayaks, board games, library of books, CDs and DVDs. In rooms: flatscreen TV, CD/DVD player, preloaded iPod, minibar, Gaia toiletries, Reidel glassware, Bugatti kitchenware, flowers.

Our favourite rooms

If you fancy your own private courtyard plunge pool, then snaffle one of the four Private Pavilions (rooms 1 to 4, aka Mayson, Amos, Dove or Baudin), which include cat-swingingly spacious living and bedroom areas, a kitchen, dining zone and front deck. Saffire's chef can even come and cook for you in-room. The six Luxury Suites also have front-facing decks for drinking in views of the beach, sea and islands. Numbers 18 (Osprey) and 19 (Peregrine) are nearest the beach.

Poolside

With the beach so close Saffire doesn't offer a communal pool, but the four Premium Suites feature private plunge pools.

Packing tips

Trousers to wear under waders on visits to the nearby oyster farm. Sneakers during snake season (October–March), when you may need to do the 'Saffire stomp' to warn these shy creatures you're coming. Sunscreen, as there are over 300 days of sunshine.

Also

Deluxe and Luxury Suite rates include one 60-minute spa treatment a suite; Premium Suite rates include a 120-minute treatment a suite. In keeping with the healthy natural setting, smoking is not allowed.

Children

Welcome: Saffire supplies free baby cots; extra beds are free for under-fives, AU$300 a night for children aged between five and 17. Babysitting with a local nanny can be arranged for AU$35 an hour, for a minimum of two hours, given 24-hours' notice.

Eco‐friendly

Eco-chic Saffire uses locally sourced, seasonal and organic food, growing produce in its chef's garden. It also recycles, employs motion-sensors for lighting efficiency, and is designed to make the most of natural air flow for cooling and warmth.

Weddings

This property is suitable for weddings

More details

Food & Drink

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Hotel Restaurant

Chef Hugh Whitehouse presides over Palate, Saffire's top-notch contemporary restaurant on the sinuous second level of the stingray-shaped main Sanctuary building. Tasting menus of local oysters, crayfish, scallops, mussels and fish are a big focus, with fruit and vegetables grown on site and delicous regional produce such as goats cheese, beef and lamb. Typical dishes span Szechuan pepper-encrusted yellow fin tuna with sweet ginger dressing and vanilla panna cotta with roasted pear. Sussed local staff are a dab hand at matching each course with over 320 wines, including Tasmanian tipples.

Hotel Bar

Taking its cue from eclectic Fifties cool, the Saffire Lounge, adjacent to Palate, offers a homely bar for retiring with a book or cocktail. The inviting fireplace draws you in on winter nights and there are boardgames if you're feeling competitive. For an aromatic way to pass time here, check out the professional wine lover's training kit, Jean Lenoir's Le Nez du Vin, a red case of 54 bottled scents for honing your nose. Alternatively, just grab a novel from the library upstairs and settle in with a glass of the real thing. Both the bar and Palate offer outdoor terraces, with a barbecue deck for balmy evening feasts.

Last orders

Palate stays open for dinner until 9pm. The bar whips up free drinks until 6.30pm and keeps pouring until the last guest leaves.

Room service

Available 24-hours, and your wish is pretty much Saffire's command.

Smith Insider

Dress code

This is laid-back Tassie, so casual chic rules. Bring a jacket or pashmina for evening dining as it can get chilly once the sun goes down.

Top table

Bag a table for two by the curving floor-to-ceiling windows at Palate for romance-fuelled views over the villas to the Hazards peaks. Groups should ask for a larger table on the upper level under the glam Hazards-shaped lighting installation.

Local Guide

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Eat, drink, see, do: local favourites and more…

Local restaurants

For oceanic treats make for Madge Malloys (+61 (0)3 6257 0399), at 3 Garnet Avenue in Coles Bay, where the owner wields her own fishing boat to delicious effect. The result is mouth-watering oysters, wine-poached calamari and ridiculously fresh catch of the day, along with some decent local wines. The Oystercatcher (+61 (0)3 6257 0033), nearby at number 6, offers views of the Hazards peaks to accompany lunch and dinner in summer, with tasty brunch, breads, fish 'n chips and oysters to eat in or takeaway.

Local bars

For hefty pub meals, cold beer and chats with the locals, Coles Bay stalwart Iluka Tavern (+61 (0)3 6257 0429) on the Esplanade is a good bet. Order a cold lager, chow down on seafood paella or even catch the occasional live band in summer.

Local cafés

Local mainstay the Freycinet Bakery & Café (+61 (0)3 6257 0272) serves up day-long breakfast, tasty baked goods, pies, wraps, sandwiches and cakes, as well as keeping fruit juices and coffee coming. It's at Iluka Holiday Centre on Coles Bay's Esplanade, handy for pittstops before or after treks.

+ Enlarge
Curving Coles Bay coastline

Saffire

2352 Coles Bay Road, Freycinet Peninsula, Tasmania 7215, Australia

Saffire is set on a sandy coastline near Coles Bay, just north of the Freycinet Peninsula, a national park in south-east Tasmania which is home to famous Wineglass Bay.

Planes

Major domestic airlines offer regular flights to Tasmania's capital Hobart International Airport (www.hobartairprt.com.au), on the south of the island. From there it's a two and a half-hour drive north to Saffire (leave three to be on the safe side). Saffire has an exclusive lounge at Hobart airport, so guests get the luxe treatment from the moment they step off the plane. You can also fly into northern Launceston Airport (www.launcestonairport.com.au) from Australian destinations, also a two and a half-hour drive to the hotel.

Automobiles

From Hobart take the Tasman Highway (A3) to Sorell, then continue up the east coast through Orford and Swansea. A little further north bear right at the Coles Bay turnoff (C302). Saffire is 25 kilometres along Coles Bay Road on your right. If you're arriving from Launceston, take the Midland Highway (A1) to Campbell Town, and turn left onto the B34 towards Lake Leake until you reach the Tasman Highway (A3). Turn left and head north up the coast for about 10 kilometres until the Coles Bay turnoff (C302). From there Saffire in on your right about 25 kilometres down Coles Bay Road. From the nearest town of Bicheno, it's 25 minutes' drive south to Saffire. Valet parking is free at the hotel. Be wary as driving at night, especially around dawn or dusk, can be hazardous as wildlife may roam onto the roads.

Other

For details of helicopter, fixed-wing aircraft or charter boat transfers, consult the hotel.

Reviews

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Anonymous review

by Rafael Bonachela , Mover and shaker

Sunglasses on, wine in hand, contemplating the jaw-dropping view from the lounge sofa, we notice the chef in the veggie patch picking produce. Talk about giving ‘eating locally’ a whole new meaning. I haven’t experienced anything like it since we plucked tomatoes, beans, peaches and herbs from my grandfather’s garden in Barcelona back in the day.

Mr Smith and I h...

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Saffire

Anonymous review by Rafael Bonachela, Mover and shaker

Sunglasses on, wine in hand, contemplating the jaw-dropping view from the lounge sofa, we notice the chef in the veggie patch picking produce. Talk about giving ‘eating locally’ a whole new meaning. I haven’t experienced anything like it since we plucked tomatoes, beans, peaches and herbs from my grandfather’s garden in Barcelona back in the day.

Mr Smith and I have already enjoyed lunch – barbecued fish with a selection of delicious salads, no doubt straight from the garden – and the effects of the award-winning Derwent Estate Pinot Gris are working their magic. A siesta in the sun is looking more likely by the moment.

Such is life at Saffire. Having flown into Tasmania’s capital Hobart, a road trip north along the coastline brought us to this startling seaside location on the Freycinet Peninsula a couple of days ago. The weather switched from rainy to sunny and back again during our journey, but did produce three rainbows as if on cue. At every turn we encountered different, dramatic scenery, and we already felt satisfyingly isolated even before we arrived for our much-needed break.

Turning into Saffire, there’s an immediate sense of privacy. The stunning modern architecture is designed in the shape of a stingray and, as we walk under the tail into the lobby, an amazing, uninterrupted view of the mountains and bay presents itself. This is heaven. A cheery handshake, a welcome drink, a quick tour and we’re escorted to our room. It’s already obvious everyone wants us to have the best Saffire experience – the staff members go out of their way to engage.

Dominated by high glass windows, our spacious room seems nestled in the incredible landscape. The thought of waking up to that view for three mornings, and being able to walk onto the private deck and be in the bush, is excitement enough. Add to that the tranquility, the soothing sound of crashing waves, and dolphins – yes, actual dolphins! – dipping through the ocean in the distance. Even better, there’s limited mobile phone reception. Yeah! No work calls or texts for 72 whole hours. Fantastic! (Although there is speedy WiFi for die-hards…)

After a walk by the beach before nightfall, it’s time to prepare for the evening’s meal. There is something about the old-school process of ‘getting dressed for dinner’ that I love. After a long soak in a bath tub that allows two to recline comfortably, accompanied by a glass of wine and panoramic beach horizons – can this be any more like a Hollywood romance? – we head out into the darkness. At first and slightly tipsy glance, the heart of the hotel appears to be a spaceship, a warm glow emanating from its interior.

The restaurant mood is intimate; the sounds of the internal waterfall – not as camp as you’d imagine – soothing alongside the uncomplicated jazz music. Curved wooden beams on the lofty ceilings echo the natural world and the surrounding vistas, yet the design of the room feels unpretentious. From our table near the window we gaze out, but all we see are our own reflections in the glass. It makes us focus instead on each other, which, after all, is why we’re here.

Superb is the only way to describe the food. Our preferences are established and then the dishes flow, one after the other. It’s all something of a delightful blur now, but at the time I couldn’t get enough of the local oysters.

During dinner, Mr Smith and I really begin to wind down and realize how wonderful it is to be here. The blackness of the mountains at night, just a faint silhouette in the light of the three-quarter moon and the multitude of stars, makes us believe we’re not missing out on the view even though it’s cloaked in darkness. It certainly gives us a new perspective on the Tasmanian wilderness. We feel as if we are the only two people in the universe.

The next day we journey out on our own to tackle the 45-minute walk up Mount Hazard. There are many activities included in the tariff at Saffire – guided tours of the local oyster farm, cooking demonstrations and canoeing among them – but we’re here on a public holiday and most of them are already full. Walking up mountains is not my usual idea of a leisurely morning, and, dressed in jeans, I’m not very well prepared, but once we reach the top there is no doubt we’ve made the right decision. Below us are the pristine white shores of the beautiful Wineglass Bay. It is a mind-blowing experience made more so because I see a kangaroo! For a relative newcomer to Australia, this is a real thrill (previous road kill sightings don’t exactly count). My only regret is that we don’t leave enough time to take the trek right down to the bay and walk along the sand. Alas, a massage for two awaits us at the spa. Of course, there’s always next time.

The Guestbook

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