the intimate dining room at the property.
you never really get satisfaction. But here, every single guest just enjoys and makes a memory of their own, for the experience of being here. They stay with us and say thank you, we have made a memory for them and that is what is more rewarding than cooking for famous people, they just really don’t get it.
A standout feature of Cambridge House is the exclusive dining experience, SHIO. Drawing from his extensive experience in the Michelin-starred restaurants, Chef Kazumasa offers a 12-14 course omakase menu that showcases the finest Tasmanian produce prepared with Japanese precision. The dining experience accommodates just one or two tables – parties of up to 10 guests can book well in advance – meticulously curated with the kind of detail you’d expect from a chef who once trained in classical French cuisine but now harvests cherry plums from a century-old tree just outside the kitchen window. “When I looked at the location of Geeveston, you get the cleanest water, and it’s such soft water; you can drink the rain water from the sky. There are not many places left like that,” he says. “The soil generally in Tassie, it is known for its excellency. “As a chef, when you’re in a city at a big restaurant, you always serve guests, but sometimes they’re always have many things going on. They might be there to talk about business for example, they pay high prices in this meeting, sometimes the last thing they care about is what they’re eating, isn’t it? So those environments,
13 Tasmanian Hospitality Review June/July Edition
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