The iconic upscale restaurant Stillwater in Launceston, Tasmania, celebrated for its dedication to Tasmanian produce and wines, turns 25 this year.
The modern Australian restaurant will mark the milestone throughout this year with 25 re-creations of some of their most most memorable dishes, including wallaby wings, macadamia-crusted blue-eye trevalla with lemon butter sauce and smoked roe, and Cape Grim beef with whipped jamón butter and textures of beetroot.
Rob Ascui and Kim Seagram founded Stillwater in 2000 and the restaurant became a key player in establishing Launceston’s fine dining scene. The city has since established itself as a fine dining destination in its own right, with UNESCO recognising it as a City of Gastronomy in 2021.
In 2010, long-time employees Craig Will and James and Bianca Welsh joined Ascui and Seagram as co-owners.
Executive Chef Craig Will says their approach has remained consistent over time. “We have always had a deep connection to hyperlocal produce, and really value the close relationships that we have with our incredible local growers, farmers and makers,” says Will.
“Our menus are ever-changing, but our focus on celebrating local produce always stays the same.”
People Manager Bianca Welsh says that the 25-year anniversary was an opportunity to celebrate the team that has contributed to Stillwater’s success.
“We are committed to making Stillwater a mentally healthy workplace, where our team past and present feels valued and safe, and we see this as crucial to the longevity of the venue,” she says. “It’s all about people, and we feel privileged to have been able to work with a team that genuinely cares about creating exceptional experiences for our guests.”
“We are looking forward to pouring some remarkable Tasmanian wines to mark the occasion,” adds Sommelier James Welsh.
Will’s menu celebrates sustainably harvested seafood, Tamar Valley vegetables, and local fruits with an emphasis on simplicity and flavour balance. Meanwhile James Welsh’s award-winning wine list heavily features Tasmanian wines from the Tamar Valley, Piper’s River, and Coal River Valley, among a curated selection of international wines.
The restaurant has been ‘hatted’ for the last three years, was a Gourmet Traveller Restaurant Awards finalist in 2021, and has featured in the Gourmet Traveller Annual Restaurant Guide since 2001.
Stillwater is located in the historic Ritchie’s Mill, a previously-abandoned 1830s flour mill at the entrance to the Cataract Gorge on the banks of the Tamar River in Launceston. In 2019, the team reimagined the upper floors of the space into boutique hotel Stillwater Seven.
Photography by Ness Vanderburgh.
