2 Bridge Road, Launceston TAS
Overlooking the beautiful still waters of the Tamar River, Stillwater Restaurant is an ode to the Tamar Valley region. The restaurant is housed inside an old 1830s flour mill, standing today as a celebration of Tasmania’s historic architecture and local produce.
When Rod Ascui and Kim Seagram opened Stillwater in 2000, Tasmania’s restaurants seemed to stick to a particular cuisine. In 2010, long-time employees Craig Will and James and Bianca Welsh officially joined the pair as co-owners, injecting additional youth, energy and professionalism to the operation.
Having begun as an apprentice at the Hotel Grand Chancellor in Hobart, Craig is extremely passionate about the produce grown and raised around the state. As an advocate for the ‘less is more’ philosophy, he crafts his menu in a way that lets the ingredients speak for themselves.
Thanks to an abundance of modern Australian influences, as well as access to some of the best produce in the country, Craig is able to create beautiful, seasonal dishes of uncompromising quality. Nearly all of his ingredients are locally sourced, from the asparagus and butter to the wallaby and abalone.
Stillwater prides itself on its style of elegant casual dining; it has all the attributes and service of fine dining, without the fuss. As a complement to Craig’s delicious food, Stillwater has a renowned wine list, collated by their award-winning sommelier and co-owner, James.
The beautifully restored mill on the river only adds to the experience of dining at Stillwater. A revamp has allowed for the modern restaurant to snuggle perfectly into the light-filled room, whilst still showcasing the mill’s original wooden beams and view of the river below. Just like the menu, each element of the restaurant has a story behind it – tables are locally made, and the Oregon timber beams arrived via convict ships when the mill was being built.
Recreate Craig Will’s signature recipe -
CRESSY LAMB RUMP
with grilled brassicas, koji cream, chilli parsley oil & winter truffle
on P.92 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes from our most coveted restaurants and identities.
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