Our new lunch menu is a celebration of Autumn flavours, telling the stories of seasonality and provenance.
Executive Chef Craig Will’s food philosophy has a hyperlocal focus, and hinges on treating the best possible ingredients with consideration and care. Craig’s Autumn lunch menu throws the spotlight on the new season and its bounty of exceptional Tasmanian produce.
Snack on the sea with Indigenous-caught black lip abalone with udon noodles, wakame butter and salt bush, and baked Tasmanian half-shell scallops with confit garlic and herb butter. Move further down the menu to a zesty chicken salad with new season cucumber, coriander and chilli soy dressing, or the umami smack of Cape Grim beef tartare with cured egg, and a bone marrow and horseradish emulsion. For the main event, linguine is tossed with vongole clams, fresh lemon and fennel, and confit duck leg puts autumn on the plate with braised beetroot and cabbage, and creamy fondant potato.
On a menu made for sharing (or not), you’re invited to join us for your next business, social, celebratory or just-because lunch at Stillwater, from 10.30am Monday-Saturday.