Freycinet Peninsula, Australia


Rates from (ex tax)$1,422.71

Price information

If you haven’t entered any dates, the rate shown is provided directly by the hotel and represents the cheapest double room (including tax) available in the next 21 days.

Prices have been converted from the hotel’s local currency (AUD2,100.00), via, using today’s exchange rate.


Elemental sanctuary


Curving Coles Bay coastline

Perched on Tasmania’s Freycinet Peninsula, boutique hotel Saffire has it all: sunset-strewn beach views, succulent seafood and a seductive spa. An architectural marvel among a picturesque landscape, this stingray-shaped sanctuary embraces its surroundings so completely that you can't help but kick back in style.

Smith Extra

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A bottle of champagne


Photos Saffire facilities

Need to know


20 suites.


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


Double rooms from $1422.71 (AU$1,909), excluding tax at 10 per cent. Please note the hotel charges an additional of 1% per on check-out.

Price information

If you haven’t entered any dates, the rate shown is provided directly by the hotel and represents the cheapest double room (including tax) available in the next 21 days.

Prices have been converted from the hotel’s local currency (AUD2,100.00), via, using today’s exchange rate.

More details

Rates usually include full board, activities, a welcome spa treatment, open bar until 6.30pm and free minibar treats. A one per cent surcharge applies for stays prepaid by credit card.


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 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.


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.


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.


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-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.

Food and Drink

Photos Saffire food and drink

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.

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.

Hotel restaurant

Chef Todd Adams 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. The menu changes daily, but 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.


Photos Saffire location
2352 Coles Bay Road
Freycinet Peninsula
Freycinet Peninsula


Major domestic airlines offer regular flights to Tasmania's capital Hobart International Airport (, 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 ( from Australian destinations, also a two and a half-hour drive to the hotel.


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.


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

Worth getting out of bed for

Given that as part of your stay you're gifted a free spa experience (from a 60-minute treatment in a Luxury or Signature Suite to 120 minutes in a Private Pavilion), you'd be mad not to make time for a visit to intimate Spa Saffire, on the ground-floor of the Sanctuary building near the gym. It's a simple elemental space in dark wood and white, with soothing water features and soft lighting. Saffire's Jewel Collection of deluxe facials drawing on the rejuvenating powers of sapphire, diamond and gold are a particular speciality, as the experienced therapists have all been trained by celebrity facialist Marionne De Candia. Book prior to arrival if you can and get ready to feel like a million dollars.

Saffire also has an inspiring smorgasbord of complimentary activities, ranging from one to three hours' long, designed to help you explore the area and indulge your love of adventure, gourmet treats, romance or all three. Some of our favourites include donning waders at the nearby Freycinet Marine Farm to check out the secret life of oysters, spending an hour with the hotel's two-hat award-winning chef learning about local produce (and tasting some of it, 'natch) and visiting arcing Wineglass Bay in the Freycinet National Park, considered one of the world's most beautiful beaches. You can also quad bike around the wetlands, mountain bike on rugged tracks, jog on the shore or trek in the bush. Kayaking, fishing, bocce, beach cricket and volleyball are just a few of the beach larks up for grabs.

The fun doesn't even stop at nightfall, when nocturnal wildlife safaris in the woods and star-spotting around the campfire come into their own. If that all sounds a bit too energetic, then request a chilled out gourmet picnic with a view of the Hazards, take a dip in the ocean or just crash out in a double hammock and let the day drift by.

Experiences which cost extra include helicopter tours (often teamed with fly-fishing and golf), trips to Wineglass Bay look-out and the bay itself with a gourmet lunch and launch cruise, and the hotel's signature Schouten Island Experience, a boat trip to this rarely explored wild island and its surrounds, with possible sightings of fur seals, albatross, Little Penguins, dolphins and whales, and definite plans for a sumptuous Tassie lunch on a pristine white-sand beach.

Need something to wash it down with? This area may not be as famous for wine as Tasmania's Pipers River further north, but Spring Vale, Milton or Freycinet Vineyards are all worth a visit if you want to sample the region's best drops.

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 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.

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.


Photos Saffire reviews

Anonymous review

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

Whenever you book a stay at a Smith Hotel with us, we’ll invite you to review it when you get back. Read what other Smith members had to say in Saffire’s Guestbook below.

We loved

The views from the hotel and the bedrooms, the gourmet food, the faultless and friendly service!

Don’t expect

A pool; they seriously need to have a pool here. We also felt there was a lack of hanging/cupboard space; huge rooms but tiny cupboards! Fine for a few nights, but a nightmare if you are staying longer and want to unpack a large suitcase.


Stayed on 2 Dec 2015