©2017 TOURiSM TASMANiA

3 DAY EAST COAST TRiP

The Bay of Fires was once rated the hottest travel destination in the world. With white sandy beaches, deep sea fishing tours, cracking restaurants and wineries, plus much more, it’s definitely hot property.



Day 1

Launceston to St Helens

Head to Underwood and Hollybank Treetops Adventure where your Segway tour awaits. Cruise through thick eucalypt forest, gliding on what many describe as a self-balancing joystick. With a professional guide sharing ecological and conservation wisdom, it’s a smooth transition into your Tassie escape. Love adrenaline? Opt to fly through the forest canopy on a zipline.

Hop back in your car and drive towards the East Coast. As you approach Weldborough, pull over and be treated to the full Tassie MicroBru experience. The Historic Hotel Weldborough carries a wide range of craft beers, microbrews and craft ciders.

Three bottles of Little Rivers Pale Ale beers cheers in the sun

Next drop in for lunch at Pyengana Dairy (pronounced ‘PINE-GANNAH’), which will have you praising Holy Cow- it’s the name of the café, and they have some very tempting treats and tastings in store. Here you’ll find some of the most contented cows on the planet, along with some of the yummiest cheddar cheese too. Pyengana is one of only a handful of robotic dairies in Tassie where the cows actually come and go as they please, and decide when they’d like to be milked. The aged cheddar cheese is a stand-out, but the chilli and caraway cheddars aren’t too shabby either.

Time to head to St Helens and check into your accommodation for the next two nights. Walk to nearby waterfront fish punts for freshly cooked fish and chips. After dinner, walk off your meal by wandering out to the jetties to look at local fishing boats before settling in for the evening

Overnight St Helens.


Day 2

St Helens and Bay of Fires

Start today at Lifebuoy Café and Quail Street Emporium. Have your Green Eggs with poached eggs avocado basil pesto, then poke through a collection of unique curiosities. When you’re done, venture to ‘The Gardens’ in the Bay of Fires near Binalong Bay. Here you’ll find a beautiful little nook known as Cosy Corner, perfect for a quiet dip.

Couple strolling picturesque beach at the Bay of Fires

In the warmer months, Salty Seas Oyster and Wine Bar serve locally-caught cray, mussels and creamy freshly shucked oysters. They all go down better with a glass of Bay of Fires bubbles. You can even pick out a live cray from the shed, and they’ll cook it up for you while you go for a walk along the waterfront.

Tonight, let Mohr & Smith Café Restaurant and Bar take care of dinner back in St Helens. The menu ranges from seafood to locally-raised Pyengana beef. An extensive wine list has a range of cool climate local labels to match.

Overnight St Helens.


Day 3

Bicheno to Launceston

This morning your first stop is The Bays Café for a generous breakfast before driving to East Coast Natureworld to watch the Tassie devils have their own breakfast at 10am.

Black baby Tasmanian Devil

Next the wineries of the Freycinet region around Apslawn and Cranbrook. Grapes love it in these parts, and so will you. Tasmania’s East Coast creates intensely flavoured wines, which are showcased at Freycinet Vineyard, Devil’s Corner, Gala Estate, Spring Vale and Milton. All those sips add up, so sneak in the odd tasting plate or chat with a local winemaker. New-look Devil’s Corner cellar door at Apslawn might be the perfect lunch stop. A climb to the viewing platform presents jaw-dropping vistas of Moulting Lagoon and The Hazards mountain range. It’s picture postcard stuff and difficult to pull yourself away from – until you cast an eye over Tombolo’s mouth-watering wood fired pizza menu.

Next up detour to Dolphin Sands and step up to the bright blue caravan of Melshell Oysters, a must for oyster lovers. Here oysters are only sold au naturel, but what’s unusual is the farming technique where the oysters spend 50% of their life in the ocean, gorging themselves 24 hours a day, creating a distinct ocean flavour. In springtime, the oysters are transitioning from more of a winter iodine flavour to a luscious creamy summertime flavour.

Head inland to Campbell Town, grab a coffee and stretch your legs on a heritage walk around town. Be sure to look out for the bricks along high street that share tales of convicts transported to Tasmania. Back in your car, head towards Launceston Airport.


3 Day East Coast Trip

Availability of experiences in this itinerary may be subject to opening times, seasonal operation or booking requirements, please call ahead to plan each day.

Photo Credit: Flow Mountain Bike, Sean Fennessy and Paddy Pallin

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