The Millhouse is set within the original flour mill from the resort’s former wheat farm days, and the history of the building is reflected inside and out. Created by Executive Chef Andi Bozhiqi, the menu has a European flair yet embodies the fresh, flavourful and simple elements of local ingredients.
Offering everything from freshly baked muffins and pastries to great coffee, freshly caught salmon, sashimi, dumplings and yakitori, each of our restaurants offers a different cuisine, ambience and character and are open daily for breakfast, lunch or dinner.
The roaring fire evokes an ambience of romance in the winter, while al fresco dining by the millpond is an ideal way to spend a Summer evening.