Chef Craig Will was born and raised in Launceston. After working in Adelaide and Hobart, he moved back to Launceston 11 years ago to pursue an opportunity as Chef and co-owner of Black Cow Bistro, and subsequently Stillwater.
The all-day restaurant – in a 1930s flour mill on the Tamar River – is bright and welcoming, with exposed wooden beams, polished wood floors, and tall windows to take in the view.
The menu runs through snacks to small, then large plates. Start with the whipped cod roe, with rye lavosh and pickled fennel – simple ingredients that over-deliver in taste. In the ‘order it before you even sit down’ category are the hot smoked salmon churros with dill mayo and pickles – a delight of flavour, intensity, texture and contrast. The kitchen’s technique and attention to detail is ratified with the Cape Grim beef tartare with mustard emulsion, gruyère and a sourdough crisp – well seasoned and balanced across acid and salt, with good texture and smart use of mustard and gruyere to lend contrast.
PSST! They have a wine bar, and the menu echoes that of the restaurant.