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Stillwater
Modern Australian
  • Ritchie's Mill,
    2 Bridge Rd,
    Launceston, TAS
  • (03) 6331 4153,
    www.stillwater.net.au/
  • Lunch daily noon-3pm

    Dinner Tue-Sat 6pm-9pm

Stillwater
-41.440356,147.12888

Bearings count at Stillwater, nearly two decades old and with a venerability that matches the Oregon beam-lined interior of the former mill. The cellar is rich in treasures both local and imported - and sommelier James Welsh navigates it unfailingly. Tasmania isn't prime turf for pinot gris, he says, then whips out a 2015 Ghost Rock that makes a songless throat yodel. Chef Craig Will is just as inspired by local producers, and steers the kitchen with equal certainly. He sears Tasmanian scallops and teams them with nut-brown butter, foraged herbs and a froth of corn for the win. Oysters from St Helens, superb in and of themselves, take on an intriguing new dimension when steamed with dashi and shaved kombu. But it's the carefully selected and prepared Stillwater meat that lingers longest in the taste-memory: a Chateaubriand cut to share from beef raised at pristine Cape Grim, say, with a smoked jus and mushrooms. It still runs deep. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $16-$25

    M $40-$41

    D $12-$18

    dégustation $120

     

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Craig Will

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