Stillwater is impressive on many fronts. It’s been around since 2000 and gets better with age, notably the service, which is among the best on the island. Then there’s the setting, a sensitively renovated 1830s flour mill on the Tamar that highlights Tasmanian history, design and natural beauty simultaneously. Tasmania also stars on both the wine list and chef Craig Will’s menus, where at breakfast, lunch and dinner the listed ingredients can include everything from house baked sourdough and local eggs to truffles, abalone and wallaby, all sourced close by. The cooking favours flavour and technique over any single cuisine, so there’s impressively light gnocchi fritto topped with ham and truffled pecorino (and fresh shaved truffle, in season), tiger prawn dumplings with scallop XO, excellent Cape Grim beef in steak or tartare form and a white chocolate and tonka bean marquise served with rhubarb and cherry sorbet. A must-do.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide 2022
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 80.
Anjie Blair
