Overlooking the Tamar River and Cataract Gorge, this 1830s timber building was once a mill. Now, executive chef Craig Mill creates contemporary seasonal menus that stretch the breadth of the day. Tasmanian oysters, scallops and rock lobsters are all popular when available, but there’s plenty of other local options, including Flinders Island salt-grass lamb, as well as an extensive range of Tasmanian wines.

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