You could be on the deck admiring the lush lawns or inside the elegant dining room, with its linen-draped tables and enormous windows bringing a welcome flash of greenery into the crisp white room. Wherever. there's a happy hum of diners being tended to by relaxed, apron-clad staff. Stillwater's philosophy is simple - ingredients come from sustainable and organic local producers or from the kitchen's garden. Start with earthy baba ghanoush with quinoa tabbouleh and roasted asparagus spears, zucchini and red capsicum dressed in pomegranate molasses, or Crystal Bay prawns with chunks of avocado, heirloom tomatoes and a tarragon vinaigrette. A crisp-skinned fillet of barramundi might arrive atop preserved lemon risotto, and a shoulder of lamb and a pair of juicy lamb cutlets alongside sweet stewed capsicum and fondant potatoes. Local strawberries shine at dessert, arriving in a dainty tumbler with crunchy swirls of meringue and buttery shortbread.