Bondi Junction’s Mill Hill Hotel has recently undergone one hell of a glow-up. This cornerside pub, now known as The Mill, oozes all things sustainable, cocktails on tap, and a Sunday Roast to boot, making it an epic spot to hit on the weekend with your mates.
With the kitchen now headed up by former Marvan Hotel group chef Vaughan Chapman, there’s a whole lot of pub-inspired deliciousness on the menu with a hint of Aussie, Asian, and Italian influences. The bistro menu is a steady food coma-inducing ride with standouts looking like the “KFC” (Korean fried cauliflower) with yuzu pepper glaze and togarashi, and a mega slow-braised duck ragu pie pummelled with thyme, porcini, and creamy mash potato. You’d also do well to order up a serving of the burrata paired with date and tarragon paste, orange, and sourdough.
The cocktail game here is impressive, with a 12-strong all-star line-up mix of classics and signatures including the “Hendricks Punch”, a stinging mix of gin, Campari, Cointreau, and lemon. As for the cocktails on tap, brace your tastebuds for endless Espresso Martinis and suddenly-back-in-style Pornstar Martinis.
Along with opening its doors for sports fanatics far and wide on gameday, The Mill is a pub with a big conscience. Having partnered with Enrich360 (a program that helps to turn food scraps into fertiliser for the pub’s local produce farmers), this watering hole is all about reducing its carbon footprint in a big way. It’s also one of the few pubs around Sydney that churns out a genuine Beyond Burger loaded with a tasty plant-based patty, caramelised onion, roast field mushrooms, vegan cheese, and homemade smoky BBQ sauce.
Come Sunday, The Mill turns into a sweet mist of sizzling Yorkshire pudding. For a cruisy $30, you can chow down on roast veggies, potatoes, glazed carrots, and a Yorkshire pudding for the whole entire day.
Image credit: The Mill