Rosevears Hotel in Tasmania’s Tamar Valley is a place of dichotomy. It’s a hotel, accommodation and conference venue where olde worlde charm marries with 21st century sustainable technology. It is also well suited to discerning conference organisers increasingly wanting to source a venue that follows sustainable principles.

The site has undergone a $5 million expansion with owner and developer Allan Virieux purchasing the site and constructing 26 modern purpose-built accommodation suites; officially opened in 2017. The hotel provides waterfront dining as well as an offsite restaurant, a function room, an art gallery featuring Tasmanian artisans, an interpretation viewing deck, a private boardroom … and a ‘secret’ wine cellar!

What stands out is the commitment by Virieux and his team to environmental sustainability in so many aspects of the operation. The accommodation units are solar powered, feeding into Tesla battery packs. This means the business is able to maintain power security and operate almost entirely off the grid. The hotel has its own water treatment plant with all waste water recycled and re-used on the hotel gardens and restaurant waste is kept to a minimum and largely composted.

The ‘green’ ethos extends through to the hotel’s restaurant and commitment to source local produce.  Manager Andrew Sutherland champions the paddock to plate experience:

“Knowing the provenance of our food and wine is critical so around 80 per cent of our restaurant food menu is sourced locally.

“Paddock to plate for us is more than a trendy catchphrase… the farmer next door recently literally walked from his paddock to our kitchen and delivered home-grown truffles which we put instantly to good use by creating a beautiful smoked beef brisket with truffle sauce for our guests and diners.

“Where else do you get local produce as fresh as that!”

Connection with community, social responsibility and history is strong. If the walls of the historic tavern could talk they’d have plenty to tell! Rosevears Hotel, once known as The Rose Inn, was licensed in 1831 by publican William Henry Rosevear. It is the longest continually licensed ‘pub’ in Tasmania surviving fire, bushrangers and no doubt more than its fair share of drunken sailors! There’s a faded, hand-written note framed and hanging on the tavern’s wall revealing the nearby lookout was once a secret location for infamous bushranger Matthew Brady.

The 20-minute drive along the Tamar River to the historic village of Rosevears is an experience itself as you pass by vineyards and spot native birds and wildlife in the valley’s wetlands.

Upon arrival at the hotel, guests are struck by one of the best views in the region. Sit and have a drink in the historic tavern or from the deck of the accommodation units; many with their own spas.  There are five two-bedroom units, 16 single premium rooms, six spa units and an onsite pet-friendly cottage.

Andrew’s wife, Christy manages events and functions, including the hotel’s larger off-site restaurant, Strathlynn that can comfortable cater for up to 120 guests. Set amongst a cool-climate vineyard high on the hilltop with expansive views of the Tamar River and surrounds, it provides guests with an escape from the conference walls or boardroom.

“The views are extraordinary so any conference theming only needs to be quite simple.

“There’s outdoor spaces for canapés and pre-dinner drinks or guests can enjoy wine and whisky tastings,” Christy said.

Small and large business and conference groups can be transported to Strathlynn or to other Launceston and surrounds venues and attractions via the hotel’s transport fleet that includes large buses, small mini vans, limousines and taxis.

“We’re always thinking of the 1%-ers, or the little sprinkles that ensure the full guest experience and this begins with the pre-planning before the event,” Christy says.

“And we’re not satisfied until the last guest leaves satisfied,” Andrew finishes.