It's been a feature on Launceston's landscape for close on two centuries, and the old flour mill that is now Stillwater restaurant has entered a new phase with the opening of Stillwater Seven.
Those who have ordered the hot smoked salmon churros or wallaby and summer truffle at the hatted restaurant over the past 19 years will notice the disappearance of its provedore and art gallery, replaced by seven moody rooms.
Stillwater Seven ensnares the essence of Tasmania within its walls, with bespoke beds by Hobart designers AH Beard, while Launceston designer Simon Ancher torched local blackwoods in the Japanese woodburning technique shou sugi ban to create a rich, dark finish for the rooms' occasional furniture. Delight in the soft curves of the timber pantry in each room, which opens to reveal a trove of local produce, complemented by locally woven blankets and toiletries made from Tasmanian olive oil.
With such accolades as the state three-times winner of Gourmet Traveller's best wine list under its belt, expect a decadent approach to dining. "Want a full degustation meal in your bedroom? Why not?" asks co-owner Kim Seagram, who has also founded the Abel Gin Company.
Set minutes from Cataract Gorge, where the Esk and the Tamar rivers meet, the palette of greys hit with a splash of red are married with heavy timbers that frame water views. Seagram nominates Room 5 as her favourite, with the bones of the 1830s mill still apparent, although the warmth and river scenes from the windows of Room 1 make it a close rival.
"The building's finally happy: it is what it was supposed to become, not a museum, but with vibrancy and relevancy to the community," she says.
Stays cost from $525 a night, B&B. See stillwater.com.au