Sydney-based hospitality group Universal Hotels (1821, Civic Hotel, Kinselas) eagerly anticipated, Bondi Junction food and entertainment offering is set to open its doors this week.
Harris, Steven and Jim Kospetas have teamed up with TWT Property Group to transform Sydney’s former Mill Hill Hotel into The Mill – an upmarket yet family-orientated local venue.
Enlisting the talents of former Marvan Hotel Group chef Vaughan Chapman, they have crafted a sustainable and locally sourced modern Australian menu with both Asian and Italian influences.
Chapman has partnered with the Enrich360 program, which helps to convert food scraps into fertiliser for our producer farmers. The Mill believes in reducing its carbon footprint – being so close to Eastern Suburb beaches, it wants to be a part of the solution so that, “when you bite into your delicious food the moral satisfaction makes the food experience better!”
Standout dishes include the ‘KFC’, a Korean fried cauliflower with yuzu pepper glaze and togarashi; a Huon seared salmon fish bowl with furikake, pickled red onion, edamame and tare; and a signature iron cast, slow-braised duck ragu pie with thyme and porcini, creamy mash potato and jus.
Keeping in line with the history of the original venue, which dates back to the early 1900s, the team behind The Mill embarked on the challenge of salvaging and restoring the rich heritage of the original Mill Hill Hotel whilst implementing their refreshed and innovative vision for the future of the Bondi Junction community.
Working with a carefully selected team of architects and interior designers, the Kospetas family have worked extensively on the attention to detail and high-end finishes throughout The Mill’s decor. Each cornice and every handle has been personally selected by the team to create the ultimate upmarket local venue.
Bondi Junction’s exciting new venue, The Mill, will be open seven days a week for lunch and dinner and promises to reinvigorate the local social and dining scene.