Stillwater Restaurant established in 2000, housed in a 1830s flour mill by the banks of kanamaluka/Tamar River focuses on local produce with exceptional service.

Stillwater has been highly regarded since it opened its doors in October 2000 and has received many accolades both national and state. Some of the proudest moments include Renault Haute Cuisine Best Restaurant Award in 2001 to being awarded a hat in the Good Food Guide three years in a row (2018, 2019, 2020) the only northern restaurant to be listed in the prestigious guide.

Stillwater offers lunch and dinner Monday – Saturday. With a focus on local produce used the seasons will dictate what may end up on the plate including the quality and availability of the produce. The kitchen team have a close relationship with suppliers with communication going both ways with some producers asking what they can plant to be used by Stillwater.

Stillwater provides professional, yet humble service tailored to the guest’s needs.

The team prides itself on being knowledgeable and being able to take you on a journey, whether that’s explaining the passion of the producer of the veg who named his business after his beloved dog, or where the carrots are grown and harvested, to the Chef’s interpretation of perhaps a classic dish using local produce.