Position Vacant – Professional Waiters

A range of flexible FOH roles available for hard working, efficient and passionate hospitality focused workers. Join a dynamic, professional and fun team who are passionate about showcasing local produce in a stunning environment with humility and skill. Positions will commence in September. Professional and personal development opportunities Established and well respected business, recognised Employer of Choice Excellent working conditions …

Autumn musings with Exec. Chef Craig Will

What is your favourite thing about Autumn and the cooler months? I love the slow transition of Autumn, watching the leaves change colour for example. I look forward to planting my garlic for another year and watching my broccoli, Brussel sprouts and other brassicas come to maturity ready to cook over charcoal on a cool winters evening. I really love …

Providore is now CLOSED

Our Providore and Gallery is now closed as of Tuesday 27th February. Whilst it is sad to see the place close its doors we are excited for the space to transform in to short stay accommodation. Rod Ascui, one of the partners in Stillwater, has owned the building since 2000 and has always had a vision for the site to …

Summer’s here!

There’s been a definite shift in Stillwater’s approach in recent years. Steering away from formal silver service and toward relaxed shared dining, the recently hatted restaurant recognises the refreshed take on eating out and has been all too happy to adapt. Stillwater’s menu is a layered mix of local delicacies prepared in a way not to interfere too much. Why …

Top Hats at Stillwater

Top hats at Stillwater November 2017 – Words by Claire Todd. Awards aren’t what most restaurants strive for. They’re not immediate on the minds of wait staff setting tables, taking orders and working the pass; or chefs busily prepping dinner service. But when they do pop up, it’s a fabulous confirmation and celebration of all that hard work. The gong …

Good Spirits

Summer – or what resembled it – may be over, but the time to celebrate never ends! And given Tasmania is dishing up that many fabulous spirits, we suggest you make a toast to excellent local booze. We’re really, really loving our gins in particular: Abel Gin is made of a native Tasmanian botanicals and available in two varieties: Essence …

Follow your nose…

Indulgent Winter Weekend Of Tasmanian Pinot Noir and Truffles Fri 28 July – Sun 30 July, 2017 We invite you join us for a winter weekend of pure Tasmanian indulgence. Create the weekend you want choosing from a range of special wine and food events, join us for all or just some. Starting Friday afternoon with a intimate Abel Gin …

Gourmet Traveller Wine Magazine 2016 Awards

By Claire Todd. We’re still toasting our recent success at Gourmet Traveller Wine Magazine’s 2016 Awards. Not only was our wine list named Best in Tasmania, but we also took home the gong for Best Listing of a Region’s Wine (also in Tasmania). Restaurant Manager and co-owner Bianca Welsh travelled to Melbourne to accept the silverware on behalf of Sommelier …

Get Voting – Young Waiter of the Year

By Claire Todd. If our Operations Manager Dylan Labuschagne has served you, you’ll know exactly how attentive, knowledgeable and charming he is – not to mention what a great beard he has. Dylan’s passion and enthusiasm for the industry is infectious and his commitment to it and our businesses is valued immensely. So no surprise Dylan is a finalist in …

Celebrating Truffles

By Claire Todd. Black truffles are odd, exotic fungi that thrive in the consistent temperatures of Tasmania. Tracked down by well-trained pooches and tendered to by professionals, these “diamonds of the kitchen” are used in all sorts of dishes for an unforgettable epicurean experience. Each year we celebrate the season of the truffle – a short window in winter – …