Menu

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're vegetarian or vegan please let us know when booking so we can design a menu based on this morning’s gatherings of vegetables.

Book a table here >

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.

AUTUMN 2021

~ 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*

No Waste Monday lunch is not available on Public Holidays

Available Public Holidays: 3 Course Choice + 15% surcharge.

~ THURSDAY TO SUNDAY ~

A la carte
or
3 course choice 80
- with matching wines (half pour / full pour) 15 / 25

entrée

Kitchen’s choice, prepared for two to share 45
ask your waitperson for today's wine match

Vegetable relish, chicken liver pâté, sourdough crostini 22
smithbrook the yilgarn blanc de blancs

Cumquat preserve, duck terrine, summer leaves, toast 22
millbrook regional grenache shiraz mourvèdre (gsm)

Safflower mayonnaise, charred octopus, pickles, chorizo (gf) 25
millbrook regional tempranillo

main

Eggplant, pan fried ricotta gnocchi, land cress pesto (v) 36
millbrook regional fiano

Viognier braised rabbit risotto, bacon, parmesan, wild fennel (gf) 40
millbrook regional viognier

Chargrilled pepperon, today's market fish, couscous salad (gf) 40
millbrook regional verdejo

Snake beans, half heritage chicken, mustard cream, sourdough crumbs 40
millbrook single vineyard chardonnay

Heirloom carrots salad, today's cut of port, sauerkraut, salsa verde (gf)(df) 40
millbrook regional arneis

sauteed capsicums, wagyu beef rump steak, russian garlic (gf)(df) 40
millbrook estate shiraz viognier

Sourdough, kefir butter (v) 8

Marinated olives (gf)(df)(v) 10

roasted carrotes, hummus, dukkah (gf)(df)(v) 10

(gf) = gluten-free | (df) = dairy-free | (v) = vegetarian

Prices include GST

dessert & cheese

Ice-cream & sorbet (v) 10
millbrook pedro ximénez

Orchard fruits, fried custard, lemon mascarpone ice cream (v) 17
smithbrook the yilgarn botrytis semillon

hazelnut, chocolate tart, macadamia, almond (v) 17
restaurant exclusive millbrook estate liqueur shiraz

Liquorice allsorts & ice cream 17
restaurant exclusive millbrook estate liqueur viognier

Bits & bobs from the property, cambray cheese 19
millbrook matching wine flight

non-alcoholic beverages

Fruit water kefir 7

Fermented ginger beer 7

Seasonal spritzer 7

Capi still or sparkling mineral water 9

Iced chocolate milk / with ice cream 5.5 / 7

Iced coffee / with ice cream 5.5 / 7

Jarrahdale necessiteas 6
English breakfast, earl grey, peppermint, chai, rooibos, mountain mist

selection of coffees from 4

book a table >

*Due to the nature of the No Waste menu, on a Monday only limited dietary requirements can be catered for. These are restricted to:

Vegetarian / vegan, dairy free, gluten free, nut allergies and shellfish allergies

If you would like any further information, please contact us on (08) 9525 5796.

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're vegetarian or vegan, please let us know when booking so we can design a menu based on the morning’s gatherings of vegetables.

Book a table

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.

LATE SUMMER 2023

~ MONDAY ~

No Waste Monday / matching wines 50 / 40

Guests enjoy at least three courses of shared food utilising surplus fresh produce from the Millbrook garden 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. *
No Waste Monday lunch is not available on Public Holidays.
Available Public Holidays: 3 Course Choice + 15% surcharge.

~ THURSDAY TO SUNDAY ~

Entrée, main / matching wines 70 / 20
Entrée, main, dessert / matching wines 85 / 29

Entrée

Kitchen’s choice for the table
Ask your waitperson for today's wine match

Sourdough, olives and paté

Saved seed tomatoes, estate olive oil ^{gf vegan}

Plum salsa, raw & preserved cobia ^{gf df}

Paprikas, flat iron steak, zucchini relish ^{gf df}

Choice of Main

Rattlesnake beans, today’s market fish, crazy water ^gfSingle Vineyard Chardonnay

Zucchini, pan fried ricotta gnocchi, oregano ^v
Estate Viognier

Heirloom carrots, today’s cut of pork, plums ^{gf df}
Regional Grenache Shiraz Mourvèdre

Tomatoes, lamb saddle, pearl couscous, aged feta
Estate Shiraz Viognier

Cucumber salad for the table ^{gf vegan}

Choice of Dessert

Grilled peach, honey pannacotta, macadamia ^gf
Restaurant Exclusive Liqueur Viognier

Plum & almond tart, chocolate sorbet^v
Limited Release Pedro Ximénez

Bits & bobs from the property, cambray cheese

Vegan Menu Vegetarian Menu

Non-alcoholic Beverages

Millbrook Seasonal Spritzer 7

Millbrook Fruit Water Kefir 7

Millbrook Fermented Ginger Beer 7

Capi Still or Sparkling Mineral Water (750mL) 9

Iced Chocolate / with Ice Cream 5.5 / 7

Iced Coffee / with Ice Cream 5.5 / 7

Jarrahdale Necessiteas, Hot or Iced 6
English breakfast, earl grey, peppermint, chai, rooibos, mountain mist

Sparks Coffee Roasters, Jacks Treehouse from 4