The award-winning signature restaurant, The Mill most recent achievement being a Chef’s Hat for 2020, boasting a seasonal menu with optional courses of fresh shucked oysters and a selection of local…
The award-winning signature restaurant, The Mill most recent achievement being a Chef’s Hat for 2020, boasting a seasonal menu with optional courses of fresh shucked oysters and a selection of local cheeses. The menu is designed to be a three course offering or indulge in the tasting menu of five courses with the option of wine pairing, if you are seeking a lighter meal there is the two course option available.
The wine list philosophy is when in the Hunter, drink Hunter Valley produced wine, the desire is to highlight families and local grape producers who have shaped the Hunter Valley wine country that exists today.
Adhere to The Food Authority requirements for allergy management in food preparation
Caters for people with allergies and intolerances.
Employ people with disability
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
