Swan Island Epicurean Experience
Experience barefoot luxury at it’s finest with our Swan Island Epicurean Experience. Dreamed of your own private island? This offers the opportunity for you to do just that. Travelling in your own private helicopter, through Unique Charters. You’ll have the wild and breathtakingly dramatic island all to yourself, where you can enjoy the stunning scenery, take a swim and enjoy a bespoke hamper curated by Food Director, Chef Massimo Mele.
Commence your day with breakfast at Grain of the Silo’s. Post breakfast collect your gourmet hamper from our Executive Chef who will provide you an overview of the produce and where it’s sourced – best remember these as you’ll fly over the farms of these producers a little later. With hamper in hand you’ll meet your pilot from Unique Charters in the lobby who will fly you by helicopter to Clover Hill Winery, our first stop for the day. At Clover Hill you’ll discover the art of creating exceptional sparkling wine with their guided winemaking masterclass hosted by Cellar Door Manager, Ian White.
Post masterclass, collect wine to match your hamper and then return to the helicopter for your flight to Swan Island. We’ll take the scenic route over Bay of Fires and Barnbougle Golf Links to provide you with a birds eye view of Tasmania's spectacular coastline before landing on the Island. Enjoy lunch on Swan, taking time to explore the hidden inlets, discover the convict ruins and for the brave, swim in crystal blue waters at your own private beach.
The day will conclude with a final helicopter flight back to Launceston, returning you to Peppers Silo Hotel.
- 2 Nights in Premier Silo Suite at Peppers Silo Hotel
- Breakfast for two in Grain of the Silos each morning
- View the rich agricultural land and vistas of North East Tasmania as our partner Unique Charters takes you on Helicopter tour incorporating
- Masterclass at Clover Hill Wines Cellar Door
- Fly over Bay of Fires
- Land on Swan Island, your private Island for lunch, and enjoy bespoke hamper curated by Massimo Mele
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