THIS IS A NEW KIND OF EXPERIENCE.
ONE FOR THOSE BORED OF THE BORING.

A former industrial site turned sustainable gathering ground. A place to create something more interesting. Look beyond. Choose something real.

SPRING BAY MILL ISN’T JUST AN EVENTS VENUE. IT’S BETTER.

Let us explain.
We bought the world’s largest wood chip mill.
We shut it down. 
We turned it into a more interesting gathering place.
We turned something awful into something beautiful.
We’re on the beautiful east coast of Tasmania.
We offer a space where anything is possible.
For a night, a weekend, or a while.
We’re a rejection of the unsustainable and uninspired.
We inspire guests to rethink the world around them.
We’re a place of discovery where you can break free from routine and think bigger.
We’re an invitation to look beyond the ordinary.

Because that’s better.
So whether you’re planning a retreat, a wedding, a gathering, or just need a few days away, we’ve got you.

ECO STAYS ON THE EDGE OF THE WORLD

Stay with us.
Just for the weekend.
Or for as long as you need to breathe again.
Sleep in glamping tents or a secluded cottage.
Wake to birdsong and sea mist.
Wander trails.
Take the long way to breakfast.
Soak in a sauna under the stars.
Unplug.
Unwind.
Unravel the week.

Because rest isn’t a luxury.
It’s essential.
And there’s no better place for it.

WHAT IT FEELS LIKE TO BE HERE

From team getaways to weekend stays, this is how it felt to be here.

WHAT WE ACTUALLY OFFER

Our accommodations are award-winning and open to everyone.
Stay for a night, a weekend, or a week.
We grow our own food, and use the leftovers to grow more food.
We call it garden-to-plate-to-garden.
We do tree planting, oyster shucking, gin masterclasses, smoking ceremonies, yoga and bushfood walks.

We basically don’t do any of the boring stuff you’d normally have to put up with at a business retreat, wedding venue — or even a holiday rental.

THE SPRING BAY MILL DIFFERENCE

  • GARDEN-TO-PLATE

    Our gardens yield fresh, local produce for events, fostering biodiversity by mimicking natural systems. Enjoy wholesome menus without the carbon footprint.

  • WATER USAGE

    We have excellent rainwater retention and storage systems that capture water that once polluted the oceans. Now, it’s repurposed for accommodations, growing our food, and maintaining our natural environment.

  • WASTE REDUCTION

    We don’t offer straws with your drink, take-away food packaging is all compostable or biodegradable and paper napkins or hand-towels are unbleached and compostable.

  • SUSTAINABILITY FIRST

    We’re all about planting and growing. More than 25,000 endemic plants have been added throughout the site so far including dozens of rare and threatened species.

  • RENEWABLE ENERGY

    We strive to minimise dependence on non-renewable energy. Our Beach Shacks run solely on solar power, with low-energy lighting and electric vehicles onsite.

  • ON-SITE NURSERY

    Our on-site nursery propagates over 2,000 plants annually with native grasses being reintroduced alongside original species that existed prior to European settlement.

THOSE WHO HAVE EXPERIENCED SPRING BAY MILL

  • “This place honestly has its own little piece of my heart. It's not often that you get to dig into your long-term planning conversations in a setting whose story has the power to encourage you to dream big, and then even bigger. Every detail is considered. Spring Bay Mill is a very special place indeed.”

    Lucy Piper, The Sunrise Project

  • “Our two-night stay at Spring Bay Mill was unlike anything we’ve experienced. The story of the mill tour, the horticulture experience, and the wellness Qigong session made us feel truly connected to the place. The in-house chef’s feast in the Ridge Quarters common room was a standout, adding to a weekend that was refreshingly different.”

    Robyn Watson, CANA Netball Association

  • “Spring Bay Mill is one to remember. From the self catered BBQ in the glamping field to the Maria Island day trip and the insightful community lecture, every experience was thoughtfully created. The program, accommodation, and food exceeded expectations, and the staff, Alison, Tanya, Anna, Jasmin, and others, made sure everything ran seamlessly. Thank you all for a memorable experience.”

    Dr. Patti Virtue, Graduate Training Coordinator, IMAS

  • “Spring Bay Mill is more than just a wedding venue; the whole site is an experience enjoyed by both the bride and groom, as well as the guests. The staff are amazing and offered exceptional service. Highly recommend it.”

    Sophie Hughes