Glorious long days with balmy evenings ahead, the season and the menus change to our favourite, summer….
Think dining alfresco, fresh berries just being picked and served with double cream. The strawberries are at their peak and the beginning of the raspberries with blueberries to follow in January. The first cherries are now for sale and hopefully the rain will stop for long enough to let those crimson and burgundy coloured flavour bombs reach their full potential. We love our first 5kg box purchased from the orchard on the way to the beach on Christmas Eve, a real tradition!
Blue Eye or Trevalla, the ‘queen’ of the fin fish with its succulent white flesh and delicate sweet flavour is often featured alongside our wild Tasmanian scallops, some wild Tasmanian abalone and anything else fresh, local and gorgeous that swims into the Stillwater kitchen.
Flinders Island salt grass lamb and free range grass fed beef showcase the best of the produce from Northern Tasmania. Tender and succulent, free range and free of artificial hormones, the meat is natural and the way meat should taste. Locally harvested Wallaby, lean and delicate, perfect with a glass of Pinot has hopped onto the plate as well.
May summer be long and warm, hope you can join us for a languid lunch or dinner…