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L'avis de Gault&Millau
UPDATE: July 2019–Guy Jeffreys has been appointed as Executive Chef and Jamie Hembrow is now Head Chef.
Acclaimed Head Chef Guy Jeffreys will welcome you to the beautiful Millbrook Winery, which is situated in the Peel region. Proud of his home-grown fruits, vegetables and herbs, Chef Jeffreys structures his menu around the seasonal harvest.
With its high ceiling and large windows, the dining room creates a natural frame for the pond scenery, where marron and yabbies are frequently caught.
The food is simply divine … no fuss, the products are well respected. The menu features locally sourced pork from Beverley, tender octopus from Fremantle or ruby snapper from Carnarvon and, of course, vegetables from the garden two steps away. A delightful roasted pumpkin with dukkah is a great appetiser. For main course, pork chops with braised red cabbage is a succulent dish, with moist, tender, perfectly cooked meat. Or you could try the crispy-skinned snapper, served with spiced sautéed zucchini, or the popular viognier-braised rabbit risotto with bacon and fennel.
PSST! If you like surprises, Monday lunch is a ‘No Waste’ menu. Produce left over from the weekend’s service is turned into clever culinary delights that are served by the Head Chef himself.
Reviewed for the 2019 Guide