Readers Choice 2017 - Fine Dining

03 6331 41...03 6331 415303 6331 4153

Ritchie's Mill, 2 Bridge Rd,
Launceston TAS

Type
Licensed Restaurants in Stylish Surrounds
Price
$$$$$
Cuisine
Contemporary Tasmanian
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The best fine dining in launceston.

Food
  • 4/4 Stars
Setting
  • 3/4 Stars
Service
  • 4/4 Stars
Value
  • 3/4 Stars

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.

Food
  • 4/4 Stars
Setting
  • 4/4 Stars
Service
  • 4/4 Stars
Value
  • 4/4 Stars

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!

Food
  • 4/4 Stars
Setting
  • 4/4 Stars
Service
  • 4/4 Stars
Value
  • 4/4 Stars

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.

Food
  • 4/4 Stars
Setting
  • 3/4 Stars
Service
  • 3/4 Stars
Value
  • 3/4 Stars

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.

Food
  • 4/4 Stars
Setting
  • 3/4 Stars
Service
  • 3/4 Stars
Value
  • 3/4 Stars

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

Food
  • 4/4 Stars
Setting
  • 4/4 Stars
Service
  • 4/4 Stars
Value
  • 4/4 Stars

outstanding location

Food
  • 4/4 Stars
Setting
  • 4/4 Stars
Service
  • 4/4 Stars
Value
  • 3/4 Stars

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!

Food
  • 4/4 Stars
Setting
  • 3/4 Stars
Service
  • 4/4 Stars
Value
  • 3/4 Stars
View all

Stillwater Overview

An elegantly restored 1830s flour mill on the beautiful Tamar River is home to Stillwater, one of Launceston’s finest restaurants. Original Oregon beams and blond timber floors bring warmth to Stillwater’s already majestic setting, comprising of an original bluestone wine cellar, a Georgian miller’s cottage for private dining and a courtyard for alfresco drinks and snacks. Stillwater's menu varies with the seasons with a strong focus on fresh Tasmanian produce and wine. Torched kingfish with kimchi mayonnaise, black sesame oil and charred onion may await your selection along with tender Lenah wallaby with barbecued spring onions and beans and an Asian brassica served with a soy and roasted garlic jus, making sure to spare room for Stillwater’s decadent desserts.

Stillwater Menu Sample

Cape Grim beef rump cap, local oyster mushrooms, spring onion and a garnish of watercress. Flinder's Island lamb rack 500g, cooked medium, mint sauce with chermoula roasted eggplant.

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A few words from Stillwater

Local Food, local wine, local talent....

Stillwater's food and wine philosophy:
Our food is fresh, grown locally by passionate producers who rely on the attributes of our natural environment. Our State regulations keep the modification out of our genetics, the artificial out of our hormones and the free in our ranging animals. We know grass fed, antibiotic free, natural, happy animals make better meat....even if they aren't ‘super sized'. Our water is clean, sourced from Cape Grim on Tasmania's North West Coast, home of the cleanest air on the planet. Our wines flow from around the State but being located in the Tamar Valley means Stillwater is a cornerstone for the local vignerons hosting a list that showcases the highly respected local tipples.

Stillwater Partners:
The Stillwater-Black Cow owner partnership is home grown as
well, raised in a community that nurtures its youth and
cares about its neighbours.
Following his formal training Executive Chef and Co-Owner
Craig Will, spent a few years working and gaining
experience in restaurants interstate and intrastate. He
was lured home take on his first business partnership and
Head Chef position at Stillwater's sister operation Black
Cow Bistro in 2008. In 2010 he bought into the Stillwater
operation and is now Executive Chef and Co-owner in both
restaurants. His pride and love of local produce and the
seasonal nature of Tasmanian agriculture translates into an
indulgent Contemporary Tasmanian menu at Stillwater
Restaurant with a focus on Tasmanian beef at Black Cow
Bistro. Front of House Manager Bianca Welsh and Sommelier/Cellar Master James Welsh, also partners in the businesses, honed their hospitality careers at Stillwater and now lead the Front of House teams at both operations. James not only took top Tasmanian prize in the 2008 Young Waiter of the Year but in his role as Sommelier he has helped found the Tasmanian arm of Sommeliers Australia. Bianca was also a national finalist in the 2013 Young Restaurateur of the Year and is pursing her HR degree at
University while maintaining the delicate work, study, life balance. The energy, enthusiasm and professionalism that this young team brings to both operations is evident in their commitment to excellence. To add age, experience and wisdom to the partnership, original Stillwater developers Rod Ascui and Kim Seagram assist the team in their roles as Business and Marketing/PR Managers respectively. Between the two lie decades of experience in the hospitality, food and wine industries and both are also heavily involved in local tourism, wine and hospitality industry bodies, continually striving to ‘raise the bar'.

Stillwater and Ritchie's Mill:
Being fortunate enough to live and work in one of the most beautiful places on the planet is one of the bonuses for the team at Stillwater River Cafe, Restaurant and Wine Bar. Situated in the historic Ritchie's Mill at the mouth of the Cataract Gorge on the banks of the Tamar River in Launceston, Tasmania the restaurant glows with the authentic warmth only an 1830's timber building can offer. The casually elegant ambiance ensures our guests feel welcome and comfortable whether enjoying a casual breakfast, corporate lunch, special dinner, a glass of wine after work or just a coffee.
Comprised of a number of spaces Stillwater has a main dining room that seats up to 60 guests comfortably amongst the Oregon timber beams and Kauri pine floors, our private dining room in the Georgian Miller's Cottage seats up to 12 and our original bluestone wine cellar full of character as well as fabulous wines is comfortable for groups from 4 to 18. On fine days our outdoor courtyard can seat up to 60 overlooking the Tamar River and the Wine Bar adjacent to the entrance is a great retreat for a bar snack and cocktail or works well for small cocktail style functions of up to 25 people.
Stillwater opened its doors in 2000 and is open 7 days a week for breakfast and lunch and Tuesday through Saturday (winter - Wed through Sat) for our indulgent evening menu, reservations are highly recommended.

The food theme continues throughout the building with The Mill Providore and Gallery nestled above Stillwater showcasing our fabulous local produce in a deli shop alongside talented local artists' work in the gallery upstairs that can also be rented out for larger cocktail style functions. A vibrant centre of the local community, these Ritchie's Mill businesses, Stillwater and the Mill Providore and Gallery were awarded The Australian Travel and Tourism Award for Best Food Experience in 2007 and 2008. Stillwater has achieved many awards over the years from local to National for all aspects of the business, the most recent being 2013 THA Restaurant of the Year for Tasmania and national finalist in the AHA Awards.

Stillwater Functions

Caters for up to 120 Guests
  Wedding, Corporate Function, Product Launch, Dinner Party, Cocktail Party, Birthday Party, Christmas Party, Engagement Party, Charity Event
  Cocktails, Canapes, Set Menu, Degustation
Although predominantly a restaurant, those clients wanting a very special food and wine experience with top quality service for their function, meeting or celebration are in for a treat! Set in an 1830's flour mill Stillwater shines with the warmth of this heritage timber building and provides a contemporary dining experience showcasing Tasmanian produce and wine with an elegant yet casual ambiance. This is a multi award winning dining experience.

Stillwater Chef

Craig Will

Craig Will

Stillwater
An offer to become Executive Chef of two restaurants was one Craig couldn't refuse.

Recipes By Stillwater

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Stillwater Opening Hours

 MTWTFSS
Bfast
Lunch
Dinner  
Late       

Seasonal variations may occur.

Stillwater Features & Facilities

Seats: 65

  • Water Views
  • Customer Carpark
  • Fully Licensed
  • Private Dining
  • Functions
  • Alfresco dining
  • Vegetarian Options
  • Disabled Access
  • Degustation Menu
  • Gluten Free Options
  • Bar
  • Wireless Internet
  • Romantic

Payments Accepted

  • Visa
  • Mastercard
  • Diner's Club
  • American Express
  • EftPos