In Launceston, five minutes from the CBD on the Tamar River.DETAILS
On a beautiful sunny day sit outside in Stillwater's paved courtyard overlooking the river or cosy up inside amidst the beautifully restored 1830’s flour mill with warm timbers abounding. The outside seating comfortably accommodates up to eighty people. Stillwater offers casual cafe style food and service during the day from breakfast and lunch through to afternoon tea. At night the menu offers a la carte and degustation dining featuring an abundance of local game and seafood treasures. Also on offer is a full bar and at least twenty wines by the glass taken from an extensive wine cellar with a focus on the fabulous Tasmanian wine industry. With only sixty seats inside, reservations in the evening are necessary.PROFILED BY DEGROOTS MEDIA
After more than a decade at the top of Tasmania’s dining scene, a new team have discarded Stillwater Restaurant’s former innovative, intricately composed, fusion-style food. Instead, the establishment has been repositioned firmly in the popular and simpler, modern mainstream. While an interior remodelling has left the terrace and lounge with the view of Tamar River unchanged, there’s a new semi-open kitchen, expanded seating, pale green décor, and a few dramatic pieces of modern art to offset the original timber beams of this former flour mill. It all makes for a smart and relaxed dining space that is warm, sleek and uncluttered. The wine list and walk-in cellar selection are still exceptional, the service still attentively professional and the atmosphere remains as welcoming as ever.
The biggest change has been from fusion to fairly straightforward, modern degustation, and simplified menus that champion the local, ethical and sustainable provenance of the ingredients - line-caught blue eye, Macquarie Harbour ocean trout, Moulting Bay oysters, East Coast scallops and Rannoch Farm quail. Baby vegetables, greens and micro-herb decorations come from the Tamar Valley’s Yorktown Organics and each reflects the earthy qualities of the region.
The entrée of grass-fed Cape Grim beef carpaccio comes garnished with a mix of yuzu, ponzu jelly, pickled potato and shredded radish dusted with panko crumbs. Wild blacklip abalone are given an accent of Asia with pickled cucumber, yellow rock sugar and wakame seaweed crostoli, while pink cutlets of Clover Country lamb sit on a cushion of baba ghanoush spiked with preserved lemon yoghurt and 41° South ginseng. Stillwater's new style is effortlessly elegant.
Stillwater also offers semi private dining in their authentic bluestone wine cellar for 4 to 18 people, great for business lunches or special celebrations. Upstairs in the old Georgian cottage there is a private room that seats up to 14 people around a large table, perfect for that meeting, presentation or wine tasting. For larger groups, function menus are available on request and a special degustation menu can be offered for a more adventurous gastronomic experience.