A couple sits in front of a window overlooking the river. The lighting is romantic and moody, and they are celebrating a special occasion with wine.

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Our restaurant, sitting proudly at the meeting place of two great rivers, is a reflection of our region.

With a philosophy running deeper than paddock to plate, our team has spent more than two decades immersing itself in, and learning from, the very community that sustains us – and that’s what we try to communicate through our menu.

From water sourced from Cape Grim (home to the cleanest air in the world), to seafood sustainably harvested from the Bass Strait.

On our menu you can expect to find the crème de la crème of local producers, including the likes of Cape Grim Beef, Tas Oyster Co., Lenah Game Meats, Yorktown Organics, Savor Food, Misty Meadows and more, and beverages from Delamere, Chatto, Stargazer, Sailor Seeks Horse, Two Tonne Tasmania, Stoney Rise, Du Cane Brewing, Pooley Wines, Ghost Rock and Glaetzer-Dixon Wine, to name a few.

Dinner Lunch Vegetarian kids

A couple sits in front of a window overlooking the river. The lighting is romantic and moody, and they are celebrating a special occasion with wine.

Wine List

Our wines flow from around the globe, but our location in Launceston’s Tamar Valley makes Stillwater a cornerstone for local vignerons. Terrific tipples, and a Sommelier on hand to help. To view our up-to-date list please send us an email and we'd be happy to share.

A couple sits in front of a window overlooking the river. The lighting is romantic and moody, and they are celebrating a special occasion with wine.

Reviews

Jim Darby
Sydney Morning Herald Traveller

“The Stillwater menu is aided by one of the state’s best wine lists, curated by sommelier and co-owner James Welsh who is an enthusiast for the wines of his home state and many beyond.”

Phoebe Wood
Delicious

“Stop by the restaurant and you’ll discover bold and experimental flavours on chef Craig Will’s menu. Celebrating local produce, dishes include seared Bass Strait scallops with ‘nduja and capers, and a rich Cape Grim beef tartare with a tangy mustard emulsion and pickled shallot.”

Matt Shea
Broadsheet

“For two decades Stillwater has been a Launceston go-to for refined regional Tasmanian produce and wine served in a reconditioned 1830s flour mill overlooking the Tamar River. But since late 2019 guests have also been able to retreat upstairs after a meal to its in-house hotel, Stillwater Seven, and lay their head down in one of seven beautifully appointed guest rooms. The luxurious digs have river views, huge old wooden beams and locally designed furnishings, and each comes with a bar-pantry stocked with regional produce. It’s less a stay and more an experience, and the perfect way to see out a romantic Tasmanian road trip.”

Eleanor Scott
Concrete Playground

“Stillwater is quite possibly the best-known restaurant in Tasmania. Situated on the edge of the Tamar River in Launceston – and set within a restored 1830s flour mill – the space is cosy, with warm lighting and timber furnishings, and boasts stunning views. The seasonal menu is a love letter to the island state, celebrating fresh, local produce and the region’s best vineyards, distilleries and brewhouses.”

Alexandra Carlton
Escape

“No visit to Launceston has ever been complete without a booking at Stillwater, a produce-focused restaurant on the banks of the Tamar that remains as consistently excellent today as when it was taken over by chef Craig Will in 2010. The addition of Stillwater Seven – seven luxuriously appointed guest rooms decked out with local textiles and refreshments – has only added to its enduring appeal.”

Small soirees

In the intimate nooks and crannies of our 1840s mill. If these walls could talk…

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