Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team



Restaurant and wine bar in a historic mill

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.


Visit the website

Share This