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Stillwater

This riverside dining room, built in an old flour mill, is Launceston’s finest dining option, largely due to the team on the floor, who provide a level of service few Tasmanian restaurants match. Chef Craig Will has shifted the food from the Asian fusion favoured by former owner Don Cameron to a firmly European palate, albeit with his own interpretations. A transparent tomato jelly draped over rock lobster meat, with a tomato wafer balanced on top, is typical of Will’s approach, as is braised rabbit dressed with porcini froth and a muddle of micro-greens. Sometimes he overdoes things but when he veers towards the classic with the likes of, say, salt-crusted duck breast and roast parsnip purée and crisp wood-ear mushrooms, it works well. For dessert, expect a couple of seasonal fruit-based options and plenty of chocolate. The wine list is firmly weighted towards local options.