Stillwater Launceston: Celebrating 25 Years at Tasmania’s Most Iconic Restaurant

For a quarter of a century, Stillwater has loomed large in Launceston. Literally, as a repurposed 1840s flour mill, and culturally as a long-awarded pioneer of the city’s fine dining scene. Before Launceston earned its UNESCO City of Gastronomy title, Stillwater was already bringing the best Tasmanian producers to the plate. The designation in 2021 has since drawn new waves of curious diners to the restaurant, many from as far afield as America and Scandinavia, eager to explore the flavours of Executive Chef Craig Will’s Tasmanian upbringing.

“It’s an invitation to celebrate our place and honour the people, seasons and landscapes that shape Tasmanian food,” Craig says. “It pushes us to think beyond the plate: how we work with local producers and farmers, and how we tell the story of this region through every dish we create and serve.”

Craig is one of Stillwater’s co-owner trio, alongside Bianca Welsh (Restaurant, Hotel and People Manager) and James Welsh (Sommelier). While not the restaurant’s original founders, their talents and years of dedication have carried Stillwater into its quarter-century milestone. To mark the occasion, the team celebrated with a menu revisiting iconic Stillwater dishes. Five nostalgic courses included a nod to the double mushroom custard of original co-founder Don Cameron, alongside one of Craig’s early signatures as executive chef: Southern Rock Lobster with mandarin peel purée, celery jelly and crème fraîche.

The restaurant itself is steeped in local history, with thick-hewn beams and old industrial bones softened by contemporary touches such as original artworks, florals and ever-changing river views. It’s a place to taste the region’s finest producers, from Cape Grim Beef to Kyeema Seafoods, Yorktown Organics and Robbins Island Wagyu. Craig’s produce-led menu draws on Japanese, Italian and French influences, often layered within a single dish. Wagyu rump cap arrives with local oyster mushroom, parsnip, tamari ponzu and black truffle butter. Native flavours feature in dishes such as Lenah wallaby with BBQ brassicas, freekeh and celeriac with roasted garlic sauce. Desserts often lean fruity, allowing the season’s best produce to shine through to the final course.

While the cuisine is refined, Bianca finds guests are often surprised by the restaurant’s lack of pretension. The team takes their craft seriously but, in true Tassie fashion, never themselves too seriously — a balance that defines Stillwater’s enduring appeal.

“We like to add joy to the guest and our team’s everyday experience,” she says. “We place real emphasis on quality in every detail, from the locally made chairs guests sit on to the carefully curated items on their plate.”

Stillwater’s wine story is guided by James Welsh. After years of deep-diving into cellars and vineyards, he has earned a reputation for his expertise in Tasmania and beyond. The wine list reflects that knowledge. Rather than an ostentatious sprawl, it’s a considered collection of around 200 bottles, with many journeys beginning by the glass.

“Our wines by the glass are a portal to the things that we are excited about,” he says.

From there, guests can explore some of Tasmania’s most compelling producers, particularly from the Tamar Valley. Quintessential Tasmanian Pinot Noir and Chardonnay sit alongside emerging varieties such as Sauvignon Blanc and Grüner Veltliner, and even a Sémillon, which he bravely suggests “could rival the Hunter Valley.” Long-standing favourites, including Clover Hill, Stefano Lubiana, Chatto and Rivulet, have remained central to the list for 25 years. Beyond wine, the drinks offering stays proudly local, spanning Tasmanian rum and beers to world-renowned gins, whiskies and thoughtful non-alcoholic options.

Stay and Explore

In 2019, Stillwater opened their upper levels for accommodation: seven boutique suites, each unique and undeniably Tassie. After all, the Tas factor is what guests travel for, from its riverside position next to Cataract Gorge to the bespoke wooden pantries by local designer Simon Ancher. You won’t find standard chips and cola in the minibar. Instead, it’s stocked with mostly local gourmet specialties: a cocktail from Punch and Ladle, cheese from Bruny Island, black truffle biscuits from Ashgrove, Copperpot spiced nuts, Freycinet smoked mussels and chocolate from Anvers. Alongside beautiful Tasmanian nature, eco elements like biodegradable bathroom accoutrements and Seedling Sole plant-based slippers add another thoughtful touch.

Encased in a tower of thick stone, the suites combine dark, textural design with a warm sense of welcome. Little touches convey considered hospitality. Upon arrival, your favourite genre of music greets you as you step through the door, setting the tone for your stay. Order a little bougie room service from the wine bar menu — oysters delivered to your suite feel entirely appropriate. Sink into a lavender-scented bath before retreating to the immense comfort of broad king-size beds. Wake to a bag of morning provisions at your door: flaky croissants from Butter bakery, with yoghurt and granola waiting in the fridge. Settle back with a pot of tea or fresh fruit juice, flip through one of the beautiful lifestyle books, catch up on the news on the Smart TV and start the day slowly.

Then, you have the whole of Launceston on your doorstep. Walk into town along the river promenade, or explore the natural beauty of the gorge. If you’d like to venture deeper into the island, book a Stillwater package: gourmet dining with mountain biking, or perhaps a tour of James Boag’s Brewery followed by a kayak journey along the Tamar. Stillwater also launched an “Unlock the Cellar” wine experience to mark the quarter century, celebrating Tasmania’s remarkable wine talent.

Back at the mill, the river keeps moving, and the dining room fills again for the evening service.

Still planning your Tasmanian escape? Explore our guides to the best restaurants in Launceston, Tasmania’s top wineries and the island’s most romantic places to stay.