Millbrook is back, baby.
Not Millbrook the West Australian wine label renowned for its estate-grown shiraz and viognier.
And not Millbrook the tasting room that’s blessed with more stone, more timber and more photo ops of national forest and manmade lakes than your average Perth Hills cellar door.
But Millbrook the restaurant: an airy dining room perched atop said tasting room where guests can soak up all of the above.
Not that Millbrook the restaurant had gone anywhere. It’s just that, the last time Good Food dropped by for a look-see, dishes such as buttery polenta and tomatoes accented with miso and sesame seeds felt (and tasted) very different to the restaurant’s established (farm)house style.
Restaurant reviews, news and the hottest openings served to your inbox.
Sign up
Or at least the Mediterranean, ingredient-first farmhouse style of cooking that chef Guy Jeffreys introduced to Millbrook when he came aboard in 2010.
Head chef Stephen Chen. Jessica Shaver for Good Food. Crucially, his appointment also coincided with the establishment of a productive kitchen garden to supply Millbrook’s kitchen with the estate veg, fruits and herbs that helped define this cuisine.
That garden is still there, as is Jeffreys, although his title is now “Mill
Read More