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Cambridge House is a private 1870 home in Tasmania’s Huon Valley, where accommodation and dining unfold as one continuous experience.
Located in the historic township of Geeveston, less than an hour south of Hobart, the house offers five guest rooms and an intimate dining room for up to ten guests each evening. Behind its preserved Victorian façade, the interior draws on Japanese sensibilities of hospitality, seasonality, and attention to detail.
At the centre of the experience is SHIO, Chef Kazumasa Yazawa’s seasonal dining journey. Drawing on more than two decades of experience across Japan, Singapore, and Indonesia, Chef Kazumasa works with Tasmanian produce, house-made fermentations, and an ever-changing menu shaped by the season. No menu is fixed, and no evening is repeated in quite the same way.
For guests staying overnight, the experience continues beyond dinner. Mornings begin with the SHIO Seasonal Breakfast, accompanied by views of the Kermandie River and the surrounding Huon Valley landscape. Depending on the season, platypus are often seen along the riverbank directly beside the property.
Each stay includes welcome refreshments, in-room tea and coffee, a complimentary minibar, and Afternoon Sips served between 3:30pm and 4:30pm, featuring a selection of Japanese-inspired treats accompanied by tea, sake, or whisky.
Cambridge House offers a distinctly Tasmanian experience shaped by one chef, one house, and the rhythm of the season.
