This restaurant sits on the banks of the Tamar River. By day, sailboats float on moorings and rowing crews zip by, and at night there are glimmering lights and the lapping of water.

Chef Craig Will is inspired by classic technique but innovative, with dishes such as Flinders Island lamb served with almond cream, caperberries and fennel pollen; half-shell Tasmanian scallops with whipped white soy and katsuobushi butter; or prawn potstickers with abalone XO and crisp saltbush. Seasonally changing sides should not be overlooked. The seven-room boutique hotel upstairs, Stillwater SEVEN, offers the full restaurant menu as room service – heaven.