The brick flour mill has been a distinct landmark in Echuca since 1881. Today it’s home to The Mill, a restaurant and bar serving fresh local foods and beers.
Inside, the original brick and woodwork has been maintained. They’re complemented by vintage leather lounge chairs and charming wooden tables. There’s a formal dining room and a more relaxed bar area, where you can pull up a stool overlooking the street or settle back into a comfy lounge with a good book and a locally brewed beer.
The staff is friendly and will help you navigate the menu and its many gluten, dairy and vegetarian options. There are chef’s tasting menus of six, eight or 10 dishes you can share with the whole table.
Start with share plates such as grilled kefalograviera cheese with barberries, pine nuts and preserved lemon; and ricotta dumplings with pumpkin, brown butter and sage sauce. Mains include lamb rump with okra caponata and creamed potato, which can be paired with sides such as roasted Jerusalem artichokes with mushrooms, truffle and parmesan.
Local liquids include Carriages wines and Bandicoot Brewing beers, as well as wines from Heathcote, Yarra Valley and King Valley, and a couple of wider Australian and international appearances, too. The Mill is known for its focus on Australian craft beers and ciders, sourcing from Tooborac, Bendigo, Beechworth and Yarra Valley as well as Goulburn Valley-based Faire Ferment’s co-op pear and apple cider.
Explore Echuca further using our detailed Out of Town to Echuca guide.