Tasmania is filled with incredible stories of makers and producers, and we put those stories front and centre at Stillwater. “At Stillwater, we’re all about communicating the story of where our produce comes from and why. You feel like you’re really filling up your cup here.” It feels like you’re worlds away on this rugged island, off an island, with amazing views across Bass Strait. Owners Aaron and Nick have incredible passion for food, and they curate meal plans where they can either come over and cook for you in your lodge, or leave you with the ingredients to do it yourself. The lodges, and the experience, feel really luxe. You can down tools and just disconnect, play card games by the fire over a glass of wine, and just talk to your partner or whoever you’re with. Being here feels like you’re cut off from the rest of the world, but in a good way. “Living in Tasmania you think you know what remote feels like, and then you go to King Island and you’re like, ‘Wow, this is remote!’. ![]() Pictured (from top to bottom): Timbre, The Bruny Baker, Stillwater. It’s the kind of food you drive two hours for, all in the heart of Swansea – a small, idyllic coastal town.”ġ81HubVcsCU5prJSG5gHTkxaIzCn0oTVV25UP2auT03Q The menu is modern Australian, driven by seasonality. It’s run by an uber-professional husband and wife duo. Retro vinyl chairs, 80s carpet, old-school curtains and a chalkboard menu that changes daily – it’s just a really good time. “It feels like you’ve stepped back in time – like you’ve stepped back into a pub of your childhood – but the food is 50 times better. I think they are the best oysters in the world, and even better with a squeeze of lemon and a little bit of pepper.” A pub bistro with a side of nostalgia They’re clean and truly taste of the sea, and they always leave you salivating for more. “Where in Australia can you pull up to a shed, on the side of the road, and pick up a dozen oysters that have been freshly plucked from waters less than 20 metres away and shucked for you in real time? The colder the waters, the better the oysters – and our waters here in Tasmania are cold, even in summer. It feels like such a novelty, and to know that someone has put their heart and soul into something and then put it out there with such faith – I think it’s quite a privilege to be on the receiving end of that.” You’ll find a list stuck to the fridge door that tells you what’s inside, how much everything is and how you can pay. It runs off an honesty system, which is quite uniquely Tasmanian because we have this trust here. ![]() ![]() “An old-school retro fridge, by a tree, off a country road, that’s freshly stocked every morning with amazing sourdough, raisin bread, biscuits and other treats.
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