Cambridge House B&B

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Geeveston, TAS
Cambridge House B&B

Chef's home & table. Est. 1870. Kitchen by Chef Kazumasa Yazawa.
5 Rooms · 10 Seats · Omakase
Fermentation · Tasmanian terroir
Geeveston, Tasmania.

Cambridge House B & B, a gastronomic B&B where the first "B" stands for "Breakfast" then second "B" stands for "Bed". Cambridge House is a restaurant with accommodation rather than accommodation with a restaurant. It’s our unique Tasmanian-Japanese breakfast & Omakase 15 course menu that is the real reason most come to this part of Tasmania. An unexpected Victorian- Ryokan at the little corner of

the world in Tasmania's Far South. The property offers a rich historical architecture of 1870, heritage listed Victorian house founded by John Geeves, the son of the town's founder William Geeves, in the mid 1800’s and the unique finest dining managed by our Japanese Chef Kazumasa Yazawa who has over 15 years of experience as Head Chef and Executive Chef in Michelin/Hats restaurants internationally. Inclusive of our romantic Japanese afternoon tea setting with river at the bottom of the garden watching the platypus play. Enjoy a contemporary Japanese-Australian fine dining experience for both breakfast and 15 courses degustation dinner with matching sakes and wines. Cambridge House B&B offers a gastronomic journey, a unique memorable experience that is found nowhere else in Tasmania. A destination for a Bon Vivant of fine food.

16/08/2026

Spring seems to have arrived before we quite noticed it.

There is a faint sweetness in the air now, drifting above grass that still holds frost in the morning.

We begin receiving guests again in October, as the house moves into this brighter season.

We receive no more than ten bookings each month, and for October, four still remain.

For now, the garden is only just waking.

📍For October availability or further details, please feel very welcome to send us a DM.

07/08/2026

Guests ask what we eat in the morning. Whether it is the same thing we serve them. It comes up often.

Not quite.

Ours is the smaller version, usually eaten standing in the kitchen. On a day off, when we have a little more time, we may actually sit down with it.

The Umeboshi in the jar are the ones we did not put on a guest’s tray. Their shape is not quite right, split at the shoulder, perhaps, or a little collapsed. They have been in salt for three summers now.

The flavour has not gone anywhere. They simply do not look the part, so they stay with us.

On the tray, umeboshi made from Cygnet plums. Vinegar we ferment here, which the wakame is pickled in. Natto we make ourselves. Chilli koji. Rice, and miso we make here.

Several kinds of fermentation, and the organisms behind them, on one tray.

It may not sound like anything new. A Japanese breakfast has been built around these foods for a very long time. We simply make them ourselves instead of buying them. And in winter we want food that makes the body feel a little more balanced.

It is still winter in Geeveston. There is frost on most mornings. But the cherry plum outside the window has begun to flower.

It is the time of year when everything slowly starts to wake, and we find ourselves excited by it. Winter is nearly done.

What you see here is the foundation of the Washoku breakfast we serve in a fuller form to guests staying with us.

📍 One final Stay & Dine reservation for two has opened for 15 August, the last sitting of our 2026 winter menu. Breakfast is included with the stay.

Please message us if you would like to join.

04/08/2026

Aurora Australis over Geeveston.
3 August 2026.

We stepped outside around ten. The Southern Lights were already above the village.

People often wish there were no rooftops, no streetlights in photographs like these. Standing there, we felt the opposite.

Photographing the sky in a small country town at night can be a solitary thing, the lights in our neighbours’ windows, and the smoke from their chimneys, meant we weren’t alone.

It’s a wonderful thing, to find the universe above you while life carries on below.

03/08/2026

The morning light that passes through the doorway in a single minute of morning will never return in quite the same way.

一期一会 | Ichigo Ichie

We have always believed that every moment in life happens only once, even when we try to make everything exactly as it was.

The air that morning, the light of the season, the food we prepared, the vessels on the table, and the feelings and stories each person carries with them, all come together in one place, at one time. No other meeting will ever be made from exactly the same things.

This winter’s black truffles will never be the same as those of any other winter. Every flavour has its own time.

Each time we welcome you to Cambridge House, that meeting happens only once for us. We hope some part of it stays with you too.

If you return one day, we will not be repeating an old memory. We will be meeting again, in another season, another moment, and each of us changed, if only a little.

31/07/2026

Not everything we carry has a name.

When you arrive here, we will do what we can to make room for you to set it down, just for a while.

23/07/2026

In winter, nature becomes the host.
Through the warmer seasons, we tend, gather and prepare. We are the ones in motion.

Winter changes this order. The landscape moves around us, and our part is to pay attention.

This morning, rain fell at our door in Geeveston while snow settled over Hartz Mountains, twenty minutes away. Tomorrow, it may all appear differently. For now, we watch and receive the season as it is.

Cambridge House is a chef’s home with five rooms and ten places at the table in Tasmania’s far south. Our kitchen follows the season.

Original instrumental: Leave It Here for Awhile | しばし、ここに預けて

17/07/2026

The final course of our SHIO Breakfast is served with early harvest extra virgin olive oil from our neighbours, Mark and Kathy Norris of 10STEPS Olive Oil in the Huon Valley. Cold-pressed from ten olive varieties, it carries a fresh herbaceous aroma, balanced bitterness and a gentle peppery finish.

Our house-made Daiginjo Akitakomachi amazake and lacto-fermented yoghurt sit underneath. The koji develops natural sweetness and amino acids, the yoghurt adds gentle acidity. Together they hold the oil in place, so each quality stays distinct without dominating the palate.

In our kitchen, umami is not always the destination. Sometimes it is the base that lets another ingredient come through.

One last taste of the Huon Valley before the day begins.

📍Winter is nearly fully spoken for.

Only two Stay & Dine reservations remain across July–September.

No further availability will be released before 1 October.

📧Enquiries: [email protected]

16/07/2026

帆立 | Sashimi of Tasmanian Scallops

The cold sea slows everything down, and the sweetness develops on its own, little by little. Here we serve them with the roe on, the way Tasmanians like to eat them.

The scallops are warmed with only a little smoke, not to cook them, but to bring out a flavour that is already there. Each one is incised and turned inside out, until the surface turns silky and the sweetness holds. The dressing is amazake and apple cider vinegar, fermented in our own kitchen from apples in our garden.

We add nothing to turn the scallop into something else.

12/07/2026

Winter changes more than the weather. Root vegetables grow sweeter. Fermentation deepens flavour. Chilli shio koji brings a warmth that stays.

In Japanese cooking, shimiru（染みる）describes flavour slowly finding its way in. This season, beetroot kuro koji is given time to become part of the lamb, long before it meets the wood fire.

The fire only finishes what winter started.

08/07/2026

Wild Southern Bluefin Tuna | 天然ミナミマグロ.

Off southern Tasmania, fine Southern Bluefin comes ashore from June to August. For me, winter is the season when two of the finest ingredients of this land, black truffle and wild Southern Bluefin, arrive together.

For most of my career I used wild Pacific Bluefin (天然クロマグロ) from Japan, and high-quality farmed Bluefin. Aquaculture has advanced enormously, and much of the otoro, 大トロ, served in Japan today is excellent farmed fish. It is remarkable, consistent, and I am grateful for it. Wild Pacific Bluefin, though, is limited and very expensive, and harder to enjoy than before.

But the wild Southern Bluefin of Tasmania holds a different appeal.

Above all, it is the quality of the fat. The marbling is fine and beautiful, at first glance the fish looks extremely fatty. In the mouth, that impression changes completely. The fat is astonishingly refined, without heaviness. It melts slowly, and the finish is very clean. The deep umami of the red flesh, 赤身, and the natural sweetness of the fat sit in perfect balance, you can eat slice after slice without tiring of it.

If you have eaten wild tuna before, you will recognise this fine melt and the clear finish. This delicate fat, I feel, belongs to wild Southern Bluefin alone.

This block was still early in its ageing, 熟成, yet already superb. Another seven to ten days, and the umami would have deepened further, fat and red flesh drawing together into a more complete taste.

That evening, six guests from Singapore ate this tuna with us. The idea was simple, eat as much as you wish. They asked for another serving, and then another. They enjoyed it so thoroughly that they were too full to finish the main dish. A little regrettable, and proof of how satisfied they were.

As a cook, the moment a guest smiles and says “delicious” is the greatest joy there is.

And above all, I love this fish. Each one carries its own character, a taste that belongs only to that fish, on that day, in that season. The same taste will never come around twice. That 一期一会, ichigo ichie, a meeting that happens once and never again, is, I believe, the great appeal of wild Southern Bluefin.

- Kazumasa

Address

2 School Road
Geeveston, TAS
7116

Website

https://linktr.ee/CambridgeHouse_TAS

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