Freycinet Resort

09/10/2026

The ultimate feast for Wagyu enthusiasts. 🥩

Featuring Robbins Island Wagyu, our Dry Aged Wagyu Showcase set menu brings together house-aged cuts, delicate tartare on crispy brioche, and warming dashi broths—all crafted to highlight the incredible marbling and depth of Tasmania’s premier beef.

Swipe through for a full look at tonight’s dining experience. ➡️

✨ Freycinet Resort Dining

Open daily | By reservation only (no walk-ins)

Bookings essential: freycinet.com

Robbins Island Wagyu Tasmania East Coast Tasmania

07/10/2026

We are thrilled and honoured to be named a finalist in this year’s Tasmanian Tourism Awards!

A huge thank you to our incredible team and wonderful guests for your continued support. Wish us luck!

Congratulations Freycinet Resort for being announced a 2026 Tasmanian Tourism Awards Finalist

05/10/2026

We are honoured to be recognized in the 2026 KAYAK Travel Awards! 🏆

Because this award is based entirely on real guest reviews, it means the world to us. A heartfelt thank you to everyone who stayed with us, shared their experience, and made this possible. We look forward to welcoming you back to Coles Bay soon.

01/10/2026

Music in the wilderness. 🌲🎻

We loved seeing young Philip, a Year 1 student from Melbourne’s Scotch College, taking his daily cello practice outdoors during his stay at Freycinet Resort.

Our resort is celebrated for its unique sculptures and timber artistry, but the art here is alive in so many ways. Watching Philip play in the lounge, by the gardens, and against the backdrop of the mountains reminds us how perfectly music blends with the Tasmanian wilderness.

Thank you, Philip, for filling our wild spaces with such beautiful melodies!

Tasmania East Coast Tasmania

27/09/2026

The ultimate pairing? Steamed rice and rich, dry-aged Wagyu. 🥩🍚

If you ask us, there is no better match than hot, fluffy rice soaking up the intense, savoury juices and deep umami of our in-house dry-aged Wagyu. It is pure perfection on a plate.

For guests who’ve had a late lunch or want a lighter evening meal, here’s our favourite insider tip: order 1 x Dry-Aged Wagyu Showcase to share, and add 2 extra bowls of rice.

It transforms our signature dish into a perfectly balanced, Asian-style light dinner for two—giving you the ultimate flavor match without feeling overly full before bed.

24/09/2026

At Mount Paul Lounge, we’re always looking for new and memorable ways to showcase the very best of Tasmanian produce.

Our latest menu addition begins with exceptional Robbins Island Wagyu Robbins Island Wagyu , carefully dry-aged in-house to deepen its flavour and tenderness, then transformed by Head Chef Jeremy Adriano and his team into two beautifully crafted dishes.

The first is a dry-aged Wagyu entrée, served with rösti potato, yuzu kosho aioli, kizami wasabi and cured radish – carefully prepared to highlight the rich flavour and tenderness of the beef.

The second celebrates the Wagyu as a 250g MB7+ striploin, cooked sous vide before searing, and accompanied by black garlic, seasonal vegetables, beef jus and smoked Tasmanian sea salt.

From the dry-age fridge to the final touches on the plate, every step is considered, bringing together premium Tasmanian produce, careful technique and the distinctive flavours of Mount Paul Lounge.

Watch Chef Jeremy at work as he introduces our Dry-Aged Robbins Island Wagyu and takes you behind the scenes of Crafting Flavour.

East Coast Tasmania Tasmania

20/09/2026

The secret to exceptional seafood flavor? Patience, precision, and time. 🐟

Watch our chef in action at Mount Paul Lounge as he prepares fresh Tasmanian catch—including local salmon and a stunning 1.17kg Tasmanian Snapper—for our in-house dry-aging cabinet.

By carefully dry-aging our fish, we concentrate its natural umami, achieve an extraordinarily tender texture, and bring out the best of Tasmania’s ocean waters.

Because true dry-aging is a delicate, time-consuming process, our daily supply is strictly limited. To ensure you don’t miss out on our signature dry-aged dining experience during your stay, booking in advance is essential.

15/09/2026

Prepared with precision and presented with elegance. Our Tasmanian lobster is seen here served in a beautiful blue glass bowl, its tender flesh arranged alongside edible flowers, and ready to be gently cooked as part of our Shabu Shabu experience. This is a feast as pretty as it is indulgent.

12/09/2026

Beautifully tender, subtly sweet and unmistakably Tasmanian: this exquisite abalone add-on brings an extra layer of depth and luxury to the Shabu Shabu experience. Truly a moment to pause and savour.

08/09/2026

Keep an eye out for our local wildlife during your stay! We’re very lucky to share Mount Paul with a variety of native species, including this adorable pademelon. At Freycinet Resort, we encourage guests to observe and photograph these creatures while respecting their space—no feeding, please.