Cambridge House B&B

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Cambridge House B&B Chef's home & table. Est. 1870. Kitchen by Chef Kazumasa Yazawa.
5 Rooms · 10 Seats · Omakase
Fermentation · Tasmanian terroir
Geeveston, Tasmania.

Cambridge House B & B, a gastronomic B&B where the first "B" stands for "Breakfast" then second "B" stands for "Bed". Cambridge House is a restaurant with accommodation rather than accommodation with a restaurant. It’s our unique Tasmanian-Japanese breakfast & Omakase 15 course menu that is the real reason most come to this part of Tasmania. An unexpected Victorian- Ryokan at the little corner of the world in Tasmania's Far South. The property offers a rich historical architecture of 1870, heritage listed Victorian house founded by John Geeves, the son of the town's founder William Geeves, in the mid 1800’s and the unique finest dining managed by our Japanese Chef Kazumasa Yazawa who has over 15 years of experience as Head Chef and Executive Chef in Michelin/Hats restaurants internationally. Inclusive of our romantic Japanese afternoon tea setting with river at the bottom of the garden watching the platypus play. Enjoy a contemporary Japanese-Australian fine dining experience for both breakfast and 15 courses degustation dinner with matching sakes and wines. Cambridge House B&B offers a gastronomic journey, a unique memorable experience that is found nowhere else in Tasmania. A destination for a Bon Vivant of fine food.

The tuna we received this time was wild-caught in the waters near Hobart, Tasmania. We were told that these fish weighed...
23/10/2026

The tuna we received this time was wild-caught in the waters near Hobart, Tasmania. We were told that these fish weighed approximately 60–120 kilograms each.

The fact that tuna of this size can grow naturally and be caught in Tasmanian waters is something we find truly remarkable. It gives us a deep appreciation for the richness of the natural environment here.

For many Japanese people, tuna is perhaps the most beloved of all sushi toppings.

Honmaguro (本マグロ), or Pacific bluefin tuna, has its own distinctive appeal. Yet we find that tuna grown in Tasmanian waters has a different character and deliciousness of its own.

For this particular tuna, we wanted to create something that could stand alongside its powerful umami. Using several varieties of koji that we have cultivated ourselves, we prepared our own original shoyu koji blend, a fermented seasoning made with soy sauce and koji.

These include our homemade barley koji, black koji, white rice koji and buckwheat (soba) koji. We blended together the shoyu koji prepared using each of these different koji.

The resulting shoyu koji blend has the depth and strength to complement the rich umami of the tuna, while bringing together the deeper umami developed through koji fermentation, the individual characteristics of each grain, subtle acidity and complex layers of flavour.
We would love for you to experience this alongside sashimi made from wild Tasmanian tuna.

Wild Tasmanian tuna × our own blend of shoyu koji.

The character of the ingredients, and the power of fermentation through koji.

With thanks to for this extraordinary tuna.

_________________________

📍Dining Availability | 2026

• 3 November
• 7 November
• 26 November

• 9 December
• 24 December
• 31 December

For reservations or enquiries about alternative dates, please email [email protected]

20/10/2026

Sometimes, the world feels a little too much for all of us.

We thought a minute’s pause wouldn’t do any harm.

A little time to ourselves, before we return to the rest of our day.

一期一会
Ichigo Ichie

Even the most ordinary moments happen only once.

Sound on, if you like.

It has been a while.Some months, we become a little lost in the flavours we are working on. The season brings ingredient...
16/10/2026

It has been a while.

Some months, we become a little lost in the flavours we are working on. The season brings ingredients that taste different from what we remember, and we begin adjusting one flavour, then another. Before long, quite some time has passed without much news from us here.

We’re nearly ready for the coming season. Here is a little of what we’ve been working on over the past two months.

Over the years, we have developed a language of flavour of our own through fermentation, observation and repeated experiments.

There are many kinds of saltiness, sweetness and acidity in our kitchen, each made by us, each with its own character. Having made them and tasted them at every stage, we have come to know what each can do, and how differently they behave when brought together with other ingredients.

Sometimes two vinegars with similar acidity bring out entirely different qualities in the same ingredient. A sweetness that worked well last season may not be right for what has arrived today.

So each season, we return to the flavours we have made and kept. We taste the produce in front of us, reconsider the part each element might play, and bring them together again in new proportions.

The preparations may have begun months ago, but the final flavours belong to the ingredients and the season we have now.

This season, we think we’re ready to share these flavours with you.

Spring seems to have arrived before we quite noticed it.There is a faint sweetness in the air now, drifting above grass ...
16/08/2026

Spring seems to have arrived before we quite noticed it.

There is a faint sweetness in the air now, drifting above grass that still holds frost in the morning.

We begin receiving guests again in October, as the house moves into this brighter season.

We receive no more than ten bookings each month, and for October, four still remain.

For now, the garden is only just waking.

📍For October availability or further details, please feel very welcome to send us a DM.

Guests ask what we eat in the morning. Whether it is the same thing we serve them. It comes up often.Not quite.Ours is t...
07/08/2026

Guests ask what we eat in the morning. Whether it is the same thing we serve them. It comes up often.

Not quite.

Ours is the smaller version, usually eaten standing in the kitchen. On a day off, when we have a little more time, we may actually sit down with it.

The Umeboshi in the jar are the ones we did not put on a guest’s tray. Their shape is not quite right, split at the shoulder, perhaps, or a little collapsed. They have been in salt for three summers now.

The flavour has not gone anywhere. They simply do not look the part, so they stay with us.

On the tray, umeboshi made from Cygnet plums. Vinegar we ferment here, which the wakame is pickled in. Natto we make ourselves. Chilli koji. Rice, and miso we make here.

Several kinds of fermentation, and the organisms behind them, on one tray.

It may not sound like anything new. A Japanese breakfast has been built around these foods for a very long time. We simply make them ourselves instead of buying them. And in winter we want food that makes the body feel a little more balanced.

It is still winter in Geeveston. There is frost on most mornings. But the cherry plum outside the window has begun to flower.

It is the time of year when everything slowly starts to wake, and we find ourselves excited by it. Winter is nearly done.

What you see here is the foundation of the Washoku breakfast we serve in a fuller form to guests staying with us.

📍 One final Stay & Dine reservation for two has opened for 15 August, the last sitting of our 2026 winter menu. Breakfast is included with the stay.

Please message us if you would like to join.

Aurora Australis over Geeveston.3 August 2026.We stepped outside around ten. The Southern Lights were already above the ...
04/08/2026

Aurora Australis over Geeveston.
3 August 2026.

We stepped outside around ten. The Southern Lights were already above the village.

People often wish there were no rooftops, no streetlights in photographs like these. Standing there, we felt the opposite.

Photographing the sky in a small country town at night can be a solitary thing, the lights in our neighbours’ windows, and the smoke from their chimneys, meant we weren’t alone.

It’s a wonderful thing, to find the universe above you while life carries on below.

The morning light that passes through the doorway in a single minute of morning will never return in quite the same way....
03/08/2026

The morning light that passes through the doorway in a single minute of morning will never return in quite the same way.

一期一会 | Ichigo Ichie

We have always believed that every moment in life happens only once, even when we try to make everything exactly as it was.

The air that morning, the light of the season, the food we prepared, the vessels on the table, and the feelings and stories each person carries with them, all come together in one place, at one time. No other meeting will ever be made from exactly the same things.

This winter’s black truffles will never be the same as those of any other winter. Every flavour has its own time.

Each time we welcome you to Cambridge House, that meeting happens only once for us. We hope some part of it stays with you too.

If you return one day, we will not be repeating an old memory. We will be meeting again, in another season, another moment, and each of us changed, if only a little.

31/07/2026

Not everything we carry has a name.

When you arrive here, we will do what we can to make room for you to set it down, just for a while.

23/07/2026

In winter, nature becomes the host.
Through the warmer seasons, we tend, gather and prepare. We are the ones in motion.

Winter changes this order. The landscape moves around us, and our part is to pay attention.

This morning, rain fell at our door in Geeveston while snow settled over Hartz Mountains, twenty minutes away. Tomorrow, it may all appear differently. For now, we watch and receive the season as it is.

Cambridge House is a chef’s home with five rooms and ten places at the table in Tasmania’s far south. Our kitchen follows the season.

Original instrumental: Leave It Here for Awhile | しばし、ここに預けて

The final course of our SHIO Breakfast is served with early harvest extra virgin olive oil from our neighbours, Mark and...
17/07/2026

The final course of our SHIO Breakfast is served with early harvest extra virgin olive oil from our neighbours, Mark and Kathy Norris of 10STEPS Olive Oil in the Huon Valley. Cold-pressed from ten olive varieties, it carries a fresh herbaceous aroma, balanced bitterness and a gentle peppery finish.

Our house-made Daiginjo Akitakomachi amazake and lacto-fermented yoghurt sit underneath. The koji develops natural sweetness and amino acids, the yoghurt adds gentle acidity. Together they hold the oil in place, so each quality stays distinct without dominating the palate.

In our kitchen, umami is not always the destination. Sometimes it is the base that lets another ingredient come through.

One last taste of the Huon Valley before the day begins.

📍Winter is nearly fully spoken for.

Only two Stay & Dine reservations remain across July–September.

No further availability will be released before 1 October.

📧Enquiries: [email protected]

Address

2 School Road
Geeveston, TAS
7116

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