Pumphouse Point: an 18-suite hotel, inside an abandoned electrical station, on top of a lake, in the middle of a World Heritage-listed wilderness… it sounds like the makings of grand dreams, but it’s actually the long-awaited realisation of one.
Godfather of Tasmanian tourism, Simon Currant AM (who founded Cradle Mountain Lodge and the village of Strahan, among various other triumphs) fought an extended battle to have this building on Tassie’s Lake St Clair reclaimed. The finished product – an exquisite, fully restored recluse, featuring heritage fittings and some truly stunning mod-cons – is almost as extraordinary as its isolated surrounds. (Almost.)
We asked the Pumphouse Point developer (and local character) to explain precisely what makes this new hotel so special –
Like a ship in the night (and day)
“All but two of the rooms have absolute lake views, a lot of them have floor-to-ceiling windows over about four metres wide. Looking out those windows with the lake underneath you and the waves going past so fast… it feels as if you’re in a ship. Yeah, it’s fantastic. It’s a given that we have fantastic, comfortable beds, that the rooms are beautiful, that the food is good. But that’s not the point. We’re merely facilitating you to experience the outdoors."
Don’t mention luxury or brands
“No – don’t use the word ‘luxury’ for the furnishings. We didn’t use any ‘brand’ for the furnishings. We decided what we wanted, and we had it custom-made. I hate the word ‘luxury’, actually. I don’t want people getting the impression that here is some stiff, formal resort where someone’s going to wipe your arse with martinis every five minutes. Pumphouse is about being comfortable."
Sharing and honour systems
“Dinner is at a shared table, with a menu that changes nightly. It’s all hosted and delivered by our own people. There are also two bars, one runs on an honour system. You help yourself then tap in what you had on the iPad we give you at check-in. Very simple, very laidback."
Earning your dinner
“We want you to earn your dinner. We want you to go and have a decent walk in the fresh air, or go for a bike ride, or go on a guided fishing or row-boating trip. There’s also a float plane which can pick you up and take you to almost anywhere in Tasmania."
Embracing an industrial past
“This was an industrial building in 1939. Some of the walls still have original, rough-sawn Tassie oak timber, complete with blade marks. The mechanisms that were used to open rolling blinds still hang above the windows. It’s extraordinary."
That view…
“Right now I’m looking at Mt. Rufus; it has a huge snow cap on it. It can get snow at any month of the year, although in summer it gets up to mid-30s, and 20 degrees in winter isn’t too uncommon. You’re at 3000 feet up here. Winter is my favourite time."
Where: Pumphouse Point is located 180 kilometres north west of Hobart (just under 3 hours’ drive): 1 Lake St Clair Road (right on the Lake, obviously)
Welcome to Hotel Addict, a monthly column where I check into Australia’s best hotels, exploring not just the rooms, but the stories, service and settings that make each stay unforgettable and worth adding to your wishlist.
I arrive at The Tasman in Hobart at 10pm. Two McLaren 620Rs are parked out front, and a welcome cup of mulled wine – made from local chardonnay, not red wine – lands in my hand. It’s already clear this isn’t your average hotel stay. The last time I was in the Tassie capital was in 2022, when my family stayed at MACq 01 and cheered on my brother-in-law who raced in the Sydney to Hobart. This time, I’m moving away from one of my favourite Australian hotels and checking into this award-winning stay.
What I love most about Tasmania is the dedication to good produce. Farmers, chefs and locals alike create and grow some of the country’s finest offerings – plump oysters, world-class gins, irresistible cheese and fresh berries. And much of it can be savoured from the comfort of the unique accommodations peppered across the island, each impressing with its attention to detail. Perhaps none do it as well as this month’s chosen hotel, though.
Having opened its doors in December 2021, The Tasman was named in The World’s 50 Best Hotels list for 2024, putting Hobart firmly on the map for international travellers. Visitors and locals are also drawn to its onsite restaurant Peppina, an Italian eatery helmed by Tassie-born and Napoli-raised chef Massimo Mele, whose food philosophy centres on using the best produce, simply.
The hotel is a short walk from Salamanca Place, the waterfront and Battery Point.
The building is located in the heart of Hobart CBD in the Parliament Square precinct – a short walk from the waterfront – making it a convenient base for exploring the city. Designed by Sydney-based architects fjcstudio with heritage guidance from Design 5 and interior design practice JPDC, the project involved melding and restoring three distinct architectural styles – 1840s Georgian, 1940s Art Deco and the new Contemporary Pavilion – while celebrating the city’s maritime heritage. The result is an elegant fusion of heritage character and modern sophistication.
There are 152 rooms and suites divided into Heritage, Art Deco, and Pavilion. My room is in the Heritage part of the building and features dramatic ceilings, a mini bar stocked with local treats and a huge marble-swathed bathroom with an enticing freestanding bath and Tasmanian dairy cream and leatherwood honey soap.
I decide to order room service since the onsite speakeasy, Mary Mary, is closed and I don’t have a dinner reservation. The late-night menu tempts withseafood chowder served with crusty bread and a ham and cheese toastie – but whenever I see a cheese plate, I can’t resist. Have I ever had a truly great one in a hotel? Not even in Bordeaux. But this time, it’s different: the spread is beautifully presented with thinly sliced apple and pear, three local cheeses, honey and an assortment of crackers made onsite. I pair this with a gin and tonic made with Forty Spotted Classic Tassie Gin and Tasmanian Tonic Company gin – it’s my perfect night in.
The minibar is stocked with local treats. (Image: Rachael Thompson)
The next morning, I opt for the buffet breakfast. Hotel buffets can be hit or miss, and I generally see them as a waste of money, but my sister claimed the offering at Peppina was her favourite she’s ever had. Coincidentally, one of her closest friends is in town for a conference and, having stayed here before, chose The Tasman and breakfast at Peppina again; more assurance of its deliciousness.
The space is light and bright with two productive olive trees boosting the mood. I load up a plate of chickpeas, roasted tomatoes, mushrooms and spinach, pickles, the world’s creamiest mushroom quiche and slices of cheddar. A bit unconventional, but it’s all perfect, and I’m convinced this is the best breakfast I’ve ever had. I finish with a pear and lemon pastry, which is on par with the baked goods I savoured on a recent trip to France.
Peppina celebrates seasonal Tasmanian produce.
I spend the rest of the morning and afternoon walking around Salamanca Markets and the waterfront areas in the historic Sullivans Cove precinct, enjoying 12 Bruny Island oysters for just $20 – a steal! Back at the hotel, I squeeze in a quick gym session. It’s small, but the preserved sandstone walls give it a unique charm that makes the workout feel more like a novelty rather than a chore.
There’s no spa or swimming pool onsite – a disappointment I have to admit – but what it does have is a wine cellar and that might excite me even more. The cellar is stocked with Tassie drops as well as notable international bottles. During my tasting I decide to stick with local sips, which will be paired with a charcuterie plate, and to my delight, another cheese plate. Our sommelier Adrian guides us through eight different wines, including a very tasty 2023 Syrah, Bubb + Pooley and a 2024 Pinot Noir, Stoney Rise. The region is known for its cool-climate wines, especially sparkling wine and Pinot Noir, and Adrian’s animated commentary on each pour transforms the tasting into a performance. That or the wine is just working its magic…
Sample Tassie drops in the wine cellar. (Image: Rachael Thompson)
I make the tipsy pilgrimage back to Peppina to try their dinner offering. I dive into a memorable line-up of kingfish ceviche, Bruschetta al Tonno, and gnocchi with pink oyster, nameko mushrooms, mushroom-celeriac broth and parmesan cream. Retreating to my ultra-comfy bed and almost eerily quiet room, the blend of character and comfort makes me feel like there’s nowhere I’d rather be after a full day of eating and exploring.
Although part of the Marriott family, The Tasman’s respect and celebration of its location allows it to exude personality and charm, making it feel worlds away from the impersonal atmosphere often found in large hotels. Where many hotel kitchens are fine but forgettable, The Tasman stands out for its dedication to great produce. And with rooms starting from $300 per night, it offers luxury at a more attainable price.
Details
Address: 12 Murray St, Hobart TAS 7000
Best for: Couples, foodies and design-savvy travellers.
Family-friendly?: Yes
Accessibility: The Tasman has a number of accessible rooms for each room type.
