Stillwater

The best fine dining in launceston.

Amazing setting, wonderful food & top service, all you could ask for and more. My favourite place for a special night out and a casual breakfast.

Everything you would expect from one of the highest rated restaurants in Launceston. What an incredible dining experience with an awesome view overlooking the water. Hats off to Craig for creating a beautifully balanced dishes of western and eastern influences!

The Stillwater restaurant is situated in an 1800's flour mill, over looking the Tamar river. We chose from an excellent varied menu the the Stillwater's six course degustation menu. Consisting of Amuse Boucher, du jour; Macquarie Harbour ocean trout tartare, yuzo, avocado, lime yoghurt, Tasmanian wasabi and cucumber ash; Southern Rock Lobster, madarine peel purée, celery jelly, creme fraiche and celery salt. Accompanied by 11 Holm Oak Pinot Gris. Tamar Valley Tasmania; Mures cold smoked salmon and spanner crab scramble, lemon emulsion, flying fish roe and salmon crackle; Rannoch Farm Quail, poached quail's eggs stout sabayon, macadamia nuts and young vegetables; Then a Palate cleanser, Ashbolt elderflower sorbet; followed by a Robbins Island NW Tas grass fed waygu rump beef, potato mouse, charred leak and wattle seed, accompanied by a 10 Sinapius Pinpt Noir, Pipers river Tas; Vacherin meringue, Valrhona bittersweet chocolate pistachio cremeux beet root ice and frozen dried berries, wonderful. Finishing with a Vittoria espresso. Each plate had both taste, texture and complimentary sauces, every dish complimented the one before. The flavours were all delicate, with no discordant note. The menu provided for an appropriate Tasmanian wine for each course. Altogether a delightful experience. This restaurant is the recipient of numerous awards the latest being; The Australian Award for the Best Stand Alone Restaurant at the AHA Awards in August last year. This is the third National Award since the restaurant opened in Oct 2000. The complete experience.

The Stillwater restaurant is situated in an 1800's flour mill, over looking the Tamar river. We chose from an excellent varied menu the the Stillwater's six course degustation menu. Consisting of Amuse Boucher, du jour; Macquarie Harbour ocean trout tartare, yuzo, avocado, lime yoghurt, Tasmanian wasabi and cucumber ash; Southern Rock Lobster, madarine peel purée, celery jelly, creme fraiche and celery salt. Accompanied by 11 Holm Oak Pinot Gris. Tamar Valley Tasmania; Mures cold smoked salmon and spanner crab scramble, lemon emulsion, flying fish roe and salmon crackle; Rannoch Farm Quail, poached quail's eggs stout sabayon, macadamia nuts and young vegetables; Then a Palate cleanser, Ashbolt elderflower sorbet; followed by a Robbins Island NW Tas grass fed waygu rump beef, potato mouse, charred leak and wattle seed, accompanied by a 10 Sinapius Pinpt Noir, Pipers river Tas; Vacherin meringue, Valrhona bittersweet chocolate pistachio cremeux beet root ice and frozen dried berries, wonderful. Finishing with a Vittoria espresso. Each plate had both taste, texture and complimentary sauces, every dish complimented the one before. The flavours were all delicate, with no discordant note. The menu provided for an appropriate Tasmanian wine for each course. Altogether a delightful experience. This restaurant is the recipient of numerous awards the latest being; The Australian Award for the Best Stand Alone Restaurant at the AHA Awards in August last year. This is the third National Award since the restaurant opened in Oct 2000. The complete experience.

Faultless and can't wait to go back next time we travel to Tas. One for the bucket list!!!

outstanding location

What's the difference between a well cooked duck and a perfectly cooked duck? This restaurant has the answer.
After seeing the restaurant receiving 14 hats, I thought I should try this place for dinner.

The Interior - It was an open layout with solid wooden beams and you can watch the flames and the busy chefs cooking. It surely caters for a larger crowd as well as a lone ranger like me. My seat was next to the window, overlooking the waters, personification of still water. Result – good.

The service – I was greeted with warm smile, clear explanation of the menu and perfectly hosted whole throughout the night. Simply excellent!

The food: The clear; mouth salivating menu, portrayed a perfect consistency with its sister establishment Black Cow Bistro. I decided to try the duck for mains and the buttered mushroom for sides.
The presentation of the food was superb. More superbly so was the taste of the pan fried duck breast, seasonal vegetables and the jus. Every bit of the food keeps lingering in my mouth. Result – stunning!

Overall, a cold night in Launceston was turned into a warm and pleasant dinner experience. I walked out with a bill of $60 and a confirmed reservation for the next day to have my perfectly cooked duck!