Mount Paul Lounge

Mount Paul Lounge is the onsite restaurant at Freycinet Resort, located on Coles Bay Road in Freycinet. Its cooking is centred on Tasmanian produce, with the restaurant team working with local fishermen, farmers and winemakers and drawing vegetables from the resort’s Saltwater Vegetable Garden. The East Coast’s seafood is a particular focus, with the kitchen naming local lobster, oysters and abalone among the produce it aims to showcase.

The standout experience is the signature Shabu Shabu, a Japanese hot pot designed for sharing. The set combines a fragrant broth with seasonal vegetables, Wagyu beef and udon noodles, plus a daily seafood selection that may include tiger prawns, local oysters or mussels, depending on availability. A vegetarian version uses a vegetarian broth, seasonal vegetables, tofu, other soy-based ingredients and udon. Both Shabu Shabu options require a minimum of two guests, and tables must choose the same menu option. Premium Tasmanian seafood add-ons are also available, including Southern Rock Lobster, abalone, mussels and oysters, subject to availability.

For a different format, the Teishoku Set Meal is a Japanese set served on one tray with a main course, changing sides and seasonal accompaniments. The website also offers a takeaway-style Signature Shabu Shabu at Home for non-hotel guests, packed for preparation at a holiday house; a portable stove and gas bottles can be purchased during the ordering process. Prices listed online are $135 per person for the traditional Shabu Shabu, $100 for the vegetarian version and $68 for the Teishoku set, though the venue notes that prices can change.

The setting is deliberately quiet and restrained rather than busy or highly styled. Mount Paul Lounge sits within Freycinet Resort’s 1,200-acre wilderness setting, with table seating and a lounge area with a fireplace. The restaurant describes its approach as a calm, Zen dining experience, limiting bookings each day to maintain a peaceful atmosphere. It welcomes resort guests and visitors, but advance booking is essential: Shabu Shabu reservations need to be made at least two days ahead, and walk-ins cannot be accepted for that experience. Diners must be comfortable with seafood, raw fish, red meat and poultry on the regular menus; the venue does not accommodate dietary requirements beyond its dedicated vegetarian Shabu Shabu. Children aged seven and over are welcome, with no children’s menu.