Picnic Island Tasmania Officially Reopens as Private Island Luxury Retreat
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After extensive renovations and the construction of a new primary suite, Picnic Island Tasmania officially reopens this month as one of Australia's most exclusive private island experiences.
The reimagined Picnic Island, located 800 meters offshore from Coles Bay near Freycinet National Park represents the culmination of months of thoughtful renovation and expansion guided by a singular vision: to create a unique destination rooted in exceptional experiences and defined by privacy, space, and comfort within a unique physical setting.
“This week we celebrated with the extraordinary people who helped make this vision a reality: architects, builders, local artisans, experience providers and producers, conservation partners, and Tasmania's tourism community,” said Picnic Island co-owner Mark Israel. “Their commitment to doing things right, rather than simply doing things quickly, has created something special. Now we're ready to share it with guests seeking an authentic connection to place.”
The property accommodates up to eight guests across four luxuriously appointed spaces: the newly built primary suite and two fully renovated copper-clad structures. The intimate scale essential to the Picnic Island experience remains.
With availability limited to 100 nights per year to protect the island's delicate ecosystem (and resident Little Penguin colony) and ensure exceptional service standards, Picnic Island represents a rare opportunity for discerning travelers seeking genuine exclusivity.
A New Interpretation of Modern Luxury
Picnic Island's all-inclusive model encompasses complete island exclusivity, a dedicated island host and skipper, a private chef showcasing Tasmania's exceptional produce, and a selection of premium Tasmanian wines and spirits. A new Tasmanian-built custom boat transforms marine excursions and transfers to the island into a luxury adventure, while curated daily activities allow for maximum personalisation for each guest.
The island offers guests unprecedented access to nature and wildlife, including a resident Little Penguin colony and other rare seabirds. The property operates off-grid through advanced solar systems and rainwater collection and is committed to environmental stewardship.
“We're not trying to recreate a five-star hotel on a remote island. We're offering something more valuable: complete privacy in a place where nature still dictates the rhythm,” said co-owner Elisa Yu. “The transformation guests experience emerges organically when they connect with this extraordinary place.”
Tasmania's Luxury Evolution
Picnic Island's reopening arrives as Tasmania solidifies its reputation as a highly sought-after destination for discerning travelers seeking extraordinary experiences. The property joins an emerging collection of small-scale, high-quality Tasmanian accommodations that prioritize authenticity.
The island's strategic location provides access to Freycinet National Park, iconic Wineglass Bay, and the pristine marine environment of Great Oyster Bay, while its complete privacy offers unparalleled space and quiet for real connection to place, self, and travel companions. Guests can experience Tasmania's renowned produce, wines, and spirits through exclusive partnerships with local makers, from Waubs Harbour Distillery to regional oyster farmers and cool-climate winemakers.
The all-inclusive rate is $16,000 AUD per night for the entire island for up to eight guests. The property operates with a three-night minimum stay, allowing sufficient time for guests to adapt to the island's natural rhythms and have time to enjoy the activities available on and off the island. Bookings are now open for 2026; given the limited 100-night annual availability, early booking is strongly recommended.
“The island has as many facets as the guests we hope to welcome there. As we open our doors—or more accurately, as we welcome guests onto our boat for that first journey to the island—we're both humbled and excited to begin this journey,” said Israel. “We can't wait to share that with our guests.”
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