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Spring is here!

We feel very fortunate here in Tasmania, to have had the relative freedoms unlike our neighbouring states, whom we miss greatly! We're very much looking forward for Australia to resume existing as one country again, but of course when it is safe to do so.


We've survived another winter and had two great Tasmanian Symphony Orchestra dinners with a two piece ensemble play over a three course dinner, paired with Clover Hill wines, along with some wines from their cellar door only range - Idiom. A very special treat for our locals to enjoy. We'll look to hold these again next winter.


As we begin to enjoy the best of Spring produce coming through the door the kitchen are hard at work adjusting the menu accordingly. Some of our Chef's favourite Spring items include; asparagus, mushrooms, bluefin tuna, scallops are particularly good right now and the tips of our broad bean flowers we pick from our garden and our Exec. Chef - Craig Will's garden.


Our kitchen and our kitchen garden have all had a bit of work done to them with a huge kitchen renovation during winter, shutting down the restaurant for 2.5 weeks. A worthy investment to improve functionality. The restaurant had some aesthetic touch ups too, with new lighting, polished floors and toilet upgrades.


We're looking forward to the Spring/Summer season ahead. Stay tuned for some events to be announced soon.


Love from the Stillwater team xx.



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