Picnic Island, Tasmania. Photo / Supplied
A brand new hotel on Tasmania’s private Picnic Island opens to guests for just 100 nights per year. Sarah Pollok checks in to experience one of them.
Being marooned for a night on a tiny island off the Tasmanian coast, entirely alone, sounds like a tale of major misfortune, but I couldn’t be luckier. I’m one of just a few guests who can stay on Picnic Island, an all-inclusive luxury property that gives guests free rein of the island during their visit.
Location: Picnic Island, Coles Bay, Tasmania.
Perfect For: The picture of luxury and exclusivity (it’s only available 100 nights per year), it’s perfect for anyone eager to slow down, switch off and reconnect with loved ones.
First Impressions: Standing on the boat ramp at Coles Bay, Sam Graudins grabs my bag and ushers me onto a sleek custom convertible Van Dieman vessel, which looks like something plucked from a James Bond film.
“I was going to bring the bubbles on board, but it may be a touch bumpy,” he says with a grin. I tell him I can survive the five-minute transfer without.
When checking in at Picnic Island, there are no room keys or stuffy lobbies. Instead, we skim across the water to the small island dock and head straight to the Birds Nest, the island’s main lounge, dining and kitchen area. Large floor-to-ceiling glass windows boast the view, which includes ocean, the mountains of Freycinet National Park and very little else.
Behind it, three couches circle a minimalist fireplace, and a large wooden dining table sits beside a mirrored bar, where guests can freely snack on bowls of fresh fruit and packaged snacks alongside bar fridge drinks, bottles of premium whisky or an espresso from the Breville machine.
“We want this place to feel like home,” Sam says, handing me an ice-cold glass of champagne.
Considering my husband and I share a flat with two friends, Picnic Island couldn’t be further from my home, but there’s nothing wrong with a bit of aspiration.
As check-ins go, it’s hard to beat.
The Room: There are three double rooms and one suite on the island, the former a full refit of the existing accommodation, the latter brand new and my digs for the night.
Just a 30-second walk to the other side of the island, the suite is black wood on the outside and warm timber floors and furnishings on the inside, softened with green and cream decor. Unexpectedly, it’s also infused with the soothing smell of fresh timber.
Opening the door to the main room, my eyes immediately go to the floor-to-ceiling window on the left, offering as much ocean view as possible, bounded by a horizon of untouched mountains.
To the right, the sleek kitchenette has everything you need and nothing you don’t. The black toaster, microwave, swan-neck kettle, Breville coffee pod machine and Sonos speaker are subtle against the black splashback.
The all-inclusive minibar is stocked with snacks, and every single one is a proudly Tasmanian brand, from the hazelnut chocolate bar to the salted caramel popcorn and freeze-dried blueberries.
The fridge holds bottles of Sloop Rock rosé, Spring Vale bubbles, tins of apple cider, slow-pressed juices and local beers. For something a little fancier, the cabinets hide a bottle of Waubs Harbour single malt whisky from Bicheno, a 2022 Rivulet pinot noir and The Bend cab sav from Freycinet Coast.
Up three steps, the king bed commands the bedroom, facing out to another wall of glass. In the closet, I find chargers free to borrow during a stay.
Bathroom: The final segment of the suite is the bathroom, complete with a double vanity, feather-soft embroidered robes and Australian-made botanical soaps, hand creams and shampoo.
Making the most of the view, the dual-head rain shower sits alongside the glass wall, with a horizontal strip of frosted film for privacy. There’s also a brand-new Dyson hair dryer and earplugs, however, toothbrushes, toothpaste, razors and combs are available upon request.
Facilities: Staying on an island is all well and good, but at 6750sq m, it’s not exactly suited to the extra-active.
So, I’m thrilled to discover Australian fitness equipment brand, NOHRD in the suite. Roughly the size of a double-door fridge, the sleek wall unit features a touchscreen, weighted cable, ski erg straps and sets of 2–8kg weights, but all in a slick combination of black matte metal and cherry wood. After squatting, lifting and lunging for 40 minutes, I prop my laptop on the accompanying Velo spin bike and enjoy a leisurely ‘ride’ with an ocean view and some Netflix.
Beyond the suite, a small blue penguin colony lives on the island and guests can spot them using special red lights at night. Plus, a rocky path circles the island at low tide, taking around 30 minutes to scramble. Free Wi-Fi is available, though Sam says guests can request it be switched off for a digital detox.
Food and Drink: “And this is Chris Lucas, your private chef,” Sam says as I return to the Birds Nest for lunch. There’s no restaurant on the little island, but after seeing what arrives at the table, I realise there’s no need.
What guests get is something better: the services of Lucas, who whips up gourmet lunches and dinners with an evident dedication to local sourcing.
“I try to source as local as possible, with lots of small producers, including myself,” he says, before talking through the plates.
There is cured and seared tuna from South Tasmania, topped with a Sicilian salsa of sundried tomatoes and olives, on a bed of skordalia; a Greek dip of potatoes, lemon and a generous amount of garlic and oil. I later tell Lucas I want a bath of it. He thinks I’m joking, and I suppose that’s for the best.
There’s handmade sourdough with whipped burnt butter, and biodynamic tomatoes on labneh yoghurt with green salsa verde. Peaches from his garden tossed alongside tender baby beetroots. The colours are insanely vibrant and each bite bursts with a kaleidoscope of flavour.
Dinner is no different, though this time I’m warned to save room for dessert: a frangipane apple tart courtesy of Lucas’ own apple tree, of course.
Again, Lucas knows the backstory of every garnish and ingredient on the plate, from the duck fat potatoes to the four-week dry-aged, grass-fed eye fillet that melts off the fork. All of it is fresh, sumptuous and some of the best food I’ve eaten.
In the Neighbourhood: While slowing down is the point, there’s little risk of getting bored thanks to a complimentary excursion each day. Waiting for a gap in the rain, Sam and I hop on the boat for an afternoon wildlife tour, cruising to a tiny rock overtaken by a seal colony. Dozens of them laze and play in the sun, and Sam silently manoeuvres the vessel along the edge while I gaze in awe at creatures that seem part mermaid, part bear, and entirely adorable.
It’s a perfect one-hour jaunt, but adventurous types can go further with kayak tours, a whisky tasting, a hike through the national park or a visit to a local oyster farm. “The sky’s the limit,” Sam says when I ask what’s possible. Some experiences, such as an on-island massage or helicopter tour, come at an additional cost, but the team are happy to make things happen.
The Best Bit: I’ve eaten a lot of good meals in my time, but the creations whipped up by Chef Lucas, enjoyed with a rugged ocean view, were an absolute highlight.
Room for Improvement: I couldn’t resist an afternoon and morning swim off the jetty into the clear water. Staff warned me about the slippery ladder but it was a local who later described the endeavour as brave, given the recent great white shark sightings in the area.
Accessibility: Given the boat transfer, Picnic Island isn’t the most accessible for those with mobility needs. However, the team are happy to do what they can, such as offering a video walkthrough to potential guests or discussing how they might cater to specific needs.
Price: The all-inclusive stay starts from A$16,000 ($19,340) per night, with a three-night minimum. Notably, this rate is fixed whether you’re travelling solo or filling all eight guest spots, making it a destination best experienced with friends or family (minimum age 12 years).
Contact: For more information, visit picnicisland.com.au, email enquiries@picnicisland.com.au or call +61 458 557 812
New Zealand Herald travelled and stayed courtesy of Picnic Island and Destination Tasmania.