Saffire Freycinet

Saffire sits on a low rise above Great Oyster Bay, its curved main pavilion shaped so that the pink granite peaks of the Hazards fill the windows from almost every seat. Twenty suites are strung along the hillside in three grades, each with floor-to-ceiling glazing, a deep bath and a private terrace angled away from its neighbours. The architecture is deliberately low-slung, more headland than hotel.

Rates cover everything: breakfast, lunch and a tasting-led dinner in Palate restaurant, the open bar, and a roster of guided activities. Guests wade out in waders to shuck oysters straight from the leases at Coles Bay, walk the track down to Wineglass Bay, or visit the resident Tasmanian devils in the lodge's conservation enclosure. A Cape Wineglass day trip by boat runs when the weather allows.

The spa uses Tasmanian botanicals and looks out over the same water. Dining leans hard on the island's produce - abalone, wallaby, Bruny Island cheeses, cool-climate pinot from just up the coast. Minimum stay is two nights.