Millbrook’s No Waste Monday was initiated as a clever way to reduce the amount of waste from our kitchen. With a 90-year-old orchard and heirloom vegetable garden producing the majority ingredients for our dishes, we want to use up every morsel before the team hang up their aprons for the week.
The cooking here is no daggy leftovers, this is fine dining with ingenuity and finesse that keeps our customers coming back time and time again. Recently, the West Australian’s food editor Rob Broadfield dined at Millbrook and published a glowing review in the West’s Play magazine.
We’re proud to report that Rob experienced Millbrook in its typical fine form, ‘The dishes are exemplary. As hard as we tried, we could not fault a single dish. This is some of the best cooking in WA.’.
‘For $50, it has to be one of the best bargains in the known universe. Millbrook. At once simple and lofty. Glorious. Wonderful. Uplifting. The very definition of hospitality.’