10-12 AUGUST 2018

“Whisky is a marriage of science, art and passion...”

– Bill Lark

W H I S K Y B U S I N E SS , T H E M O S T E XCLU S I V E E V E N T I N T H E SA F F I R E C A LE N DA R . B U T T H I S Y E A R I S D I F F E R E N T. . . T H I S Y E A R T H E R E ’ S G I N!

The godfather of Australian Whisky, Bill Lark,

is back on Tasmania’s iconic East Coast to host

Saffire’s Whisky Business 2018. This year Bill is

bringing a few friends, including whisky specialist

Ross Blainey from Balvenie Distillery in Scotland.

Balvenie celebrated their 125th anniversary

last year whilst Lark Distillery celebrated their

25th anniversary – two world-beating whiskies

separated by a century… and half the globe.

Bill has also invited three exceptional distillers

of fine Tasmanian gin, because where there’s

great whisky there’s often great gin.

Most importantly, Bill has invited you to spend

the weekend immersed in quintessential

Saffire luxury, interacting with world-class

distillers, sharing their stories, their history

and their spirits.

You’ll enjoy a range of entertainment,

cocktail and degustation menus prepared by

Executive Chef Todd Adams and the range of

Saffire experiences that has seen it become

Australia’s most awarded luxury hotel.

AN EXPERIENCE OF THIS CALIBRE STAYS WITH YOU FOREVER.

F R I DAY, 10 AU G U S T

12 PM - 2 PM Guests are welcome to arrive at their leisure

for a casual sit down lunch in the restaurant.

2 PM - 6 . 3 0 PM Spend the afternoon settling into your suite.

If you prefer, Saffire will have a range of

activities taking place including the iconic

marine farm tour.

6 . 3 0 PM - 10 PM Stand up cocktail style dinner. Executive

Chef Todd Adams has prepared a very

special menu just for this dinner, but it will

be the entertainment who star throughout

the evening.

SAT U R DAY, 11 AU G U S T

7A M - 10A M A la carte breakfast at guests’ leisure.

9A M - 11A M A range of Saffire activities and experiences

will be on offer this morning, for you to enjoy at

your leisure. Or perhaps it’s time for relaxation

in your suite or at Spa Saffire.

SAT U R DAY, 11 AU G U S T

12 PM - 2 . 3 0 PM Casual sit down lunch in the restaurant.

3 PM - 4 . 3 0 PM A very special chance to join an interactive

session hosted by well renowned whisky

expert Mark Nicholson, comparing old world

Scottish whiskey to new world Tasmanian

whisky – a tasting flight to remember.

6 . 3 0 PM - 10 . 3 0 PM A fine time for a whisky by the fire. Pre-dinner

drinks hosted by Hugh Whitehouse and the

distillers before moving in for the formal dinner

around 7.30pm. The dinner menu has been

designed especially for this evening by Chef

Todd: a six-course menu with matching whisky

and wine offerings.

SU N DAY, 12 AU G U S T

7A M - 10A M A la carte breakfast at guests’ leisure.

I T I N E R A RY

PACK AG E R AT E S

LU XU RY SU I T E $ 4 , 8 0 0

(TWO NIGHTS, ALL-INCLUSIVE)

S I G N AT U R E SU I T E $ 5 , 4 0 0

(TWO NIGHTS, ALL-INCLUSIVE)

PR I VAT E PAV I L I O N $ 6 , 2 0 0

(TWO NIGHTS, ALL-INCLUSIVE)

FO R B O O K I N G S & E N Q U I R I E S

(03) 6256 7888

host@saffire-freycinet.com.au

S PACE S A R E L I M I T E D. B O O K I N G S E SS E N T I A L .