We don't buy fruit and vegetables. Our 90-year-old orchard, and heirloom vegetable garden which is grown from last year's saved seeds, write the menu for us. If you are vegetarian or vegan please let us know when booking so we can design a menu based on this morning’s gatherings.
Due to the seasonal nature of our menus and our absolute commitment to using produce from the garden and locally-sourced meat and fish, the menu below is subject to change and should be considered indicative only.
spring 2019
~ MONDAY ~
No Waste Monday 50
Guests enjoy at least three courses of shared food utilising fresh produce from the Millbrook garden left at the end of the busy weekend service. Not only is it excellent value, the menu also showcases the creative abilities of Millbrook's expert chefs, often working with an eclectic list of ingredients.
Please note: limited dietary requirements catered for on a Monday*
~ THURSDAY TO SUNDAY ~
A la carte or 3 course choice 75 Matching wines 15 / 25
entrée
Kitchen’s choice, prepared for two to share 42 Ask your waitperson for today's wine match
Vegetable relish, pâté, crostini 20 Smithbrook The Yilgarn Blanc de Blancs
Grapefruit, crispy duck hearts, kampot pepper 20 Millbrook margaret river nebbiolo
