Locally sourced ingredients create fine cuisine—and wallaby wings—at this former flour mill.
Sourdough is abide from a starter , a culture of flour and H2O nourish over prison term . The same can be said ofStillwater , a historic flour manufacturing plant in Launceston , Tasmania that — after some careful conservation over many old age — has risen to become one of the island ’s best eatery and hotels .
Ask any Launceston topical anaesthetic where to find Stillwater , and they ’ll aim you to the black corrugate construction with a red ceiling beside the Tamar River . It ’s a bonafide local icon that ’s become a go - to for Aussie breakfast ( yes , they make a mean flat clean ) , lunch , and a fine - dining dinner that lingers in your mind like the fog over nearby Mount Barrow .
Situated in the north of Australia ’s southernmost state and surrounded by plush green cow pastures and wallaby - filled forests , Launceston isTasmania ’s second - largest city . you could drive to the capital ofHobartin about three hour . But “ Lonnie , ” as the local anesthetic call it , palpate more like a movie readiness of a charming small townsfolk .
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Stillwater was primitively constructed in 1832 as texture entrepot for Cataract Gorge ’s main mill , where you ’ll still find Stillwater ’s gem - clothe wine room today . But after a monumental photoflood toppled the original John Mill , a fresh one was built next to the garner in 1836 , along with a bungalow . Over the next two decade , the James Mill pumped fresh water into Launceston via a serial of timber sloping trough .
Then , in 1876 , David Ritchie buy the manufacturing plant , using it to produce white flour and wind oats . But tragedy strike in 1943 when a major fire ruin the roof . Since then , it has switch hand , been abandon , become an art veranda , and been abandon again . Finally , this iconic inheritance construction was buy from the Tasmanian regime in 2000 to become Stillwater restaurant . It ’s been a community of interests staple fiber ever since .
Launceston - born executive chef Craig Will bought Stillwater twelve age ago , along with three other business partners : its sommelier , front - of - house expert , and hotelier . In 2019 , the luxury accommodationStillwater Sevenwas add to its top two story .
represent — you guessed it — seven suite , Stillwater Seven ’s history let on itself in the gnarl of the original timber beam draw up views of bob tug gravy boat on the Tamar River . While each room is unlike , they admit dark , moody coloring material fructify against rich woods , bold mosaic - tiled bathrooms , and local art that honors the construction ’s story . “ We are very proud to say that some artists that used to hang in the art gallery blank when it was a gallery between 2001 - 2018 now pay heed in our suites , and we still sell their works , ” says hotelier Chris McNally .
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The restaurant ’s heavy focus on Tasmanian food carries into Stillwater Seven , where a ardent loaf of sourdough is return to guests every afternoon , a nod to the building ’s mill line . Each of the bespoke suites has a ( Tasmanian ) deadly tempt mini - taproom curated to invitee ’ tastes , as inform by a pre - appease questionnaire . It comes stock with detail like Tasmanian whiskey and wine paired with brittle fudge , chocolate - hatch rhubarb plant , Lavosh banger , and almonds — all sourced from a 150 - mile radius .
And when breakfast time rolls around , a daylight at Stillwater starts like most others in Australia — with burnt umber . There ’s a heavy focus on its buzzing day business deal of families coming in from a morning hike around Cataract Gorge , or suit - clad pro meeting for a business enterprise lunch .
While staying in one of the lavish suite above the restaurant , I had gratis rein over the inventive à la carte breakfast include in each stop . The in style seasonal menu included my weft , a sweet cocoa palm panna cotta topped with a melange of fresh local Berry , nuts and edible flowers picked from Will ’s nursing home garden . More local products adorn the dejeuner menu , where wild wallaby wings caught my eye instantly . According to Will , there ’s only one hunting watch in the United States Department of State who traps wallabies , and they get bear straight to Stillwater .
The restaurant has become a local go-to for Aussie breakfast, lunch, and a fine-dining dinner.|Photo by Lusy Productions, courtesy of Stillwater Seven
“ All of our food for thought is sourced within our little bubble here in the Tamar Valley . We need to showcase what we do down here so well , whether it ’s meat , seafood , vegetables , whatever it might be , ” says Will .
as luck would have it , that ’s not a problem in Tasmania . Will has foster relationship with surface area farmers , fishers and producer for years ( and , in some vitrine , decades ) . A former chef at Stillwater is now the local fishwife who champion small fishermen with even smaller catches . “ On Saturday morning , he picked up a heap of calamari and had it back in his store two to three hours after it was caught , ” say Will . “ It ’s middling rare to get things that fresh . ”
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And then there ’s the phenomenal horseradish that gets mixed into the restaurant ’s bitey horseradish butter , its stems pickle for huitre mignonette . This standout merchandise comes fromShima , one of the only wasabi farms Down Under . It ’s located about an hr north of Stillwater , where the realm ’s cool climate and volcanic grease allow for optimal growing conditions .
“ keep it simple has always been my philosophy , ” pronounce Will . “ get the green groceries speak for itself . Just make certain you ’re engender the good quality mathematical product . ”
As the sky ’s light bulge out to dim , so do the luminosity at Stillwater . The air cools over the gorge , and dinner party serve begins . honor Tasmania ’s ethos , the mesa place setting are unpretentious yet exceptional . Paper table napkin are replace with cloth ones , and breadstuff plates with butter knives appear on its hand-crafted wood tables .
Stillwater was originally constructed in 1832 as grain storage.|stillwaterseven
The eating house expresses itself as modern Australian with Asian tactile sensation mix with a bit of French technique . This uniting is evident in dishes like Rannoch Farm quail with fresh and sour gochujang , roasted sesame and kohlrabi remoulade , and menage gnocchi with nori roasted local mushroom cloud and true pine nuts in a brown butter sauce .
While a reservation for dinner at Stillwater is booked out for months , invitee remain on a higher floor can get a fast pass with Tasmania ’s honest way avail .
“ Food is an inbuilt part of life in Tasmania . in force food come naturally to us , and I think that is really apparent in the offering we have make at Stillwater Seven , ” says McNally . “ Launceston — named a UNESCO City of Gastronomy in 2021 — is home to so many incredible vintner and producers , and we need our client to leave with a material sense of that . ”
Stillwater Seven’s history reveals itself in the original timber beams framing views of the Tamar River|Photo by Anjie Blair, courtesy of Stillwater Seven
The restaurant has a heavy focus on Tasmanian food, including wallaby wings and locally sourced fish and produce.|Photo by Lily Moeller, courtesy of Stillwater Seven
A former chef at Stillwater is now the local fishmonger who champions small fishermen with even smaller catches.|Photo by Anjie Blair, courtesy of Stillwater Seven
The restaurant expresses itself as modern Australian with Asian touches mixed with a bit of French technique.|Photo by Lily Moeller, courtesy of Stillwater Seven
