Reviews Junction

Lovely soulful venue with live music that really set the tone. Service was nice and friendly. Food was good and tasty. We appreciate the Chef and team to explore middle eastern and in particularly Asian flavours. The steamed Mussels and Udon with greens was too salty though a great attempt using Asian flavours. I would use less soy sauce and dilute it with water, citrus or a broth to balance the soy and oyster sauce for the stem mussels. The use of soy for the udon was too much as it made the dish very salty. A cold balanced soy based broth that’s been chilled or a warm bone-soy broth would have been better. The use of soy sauce in Asian cuisines is not the same as using passata in pastas. It’s usually a couple teaspoons diluted with a broth/water etc to balance. Everything else was fantastic. The Korean meatballs with nuoc cham, which I suspect was heavily influenced by a popular northern Vietnamese dish “Bun Cha” as the flavours was very similar and was very tasty. The highlight was the beef cheeks Rendang for me, very different with just a hint of rendang flavour. Would have loved a little more rendang thick sauce, in saying that the beef cheeks was extremely tender and absolutely delicious. Overall we really enjoyed it and can see the attention to details in presentations and really appreciate the courage to explore south east and middle eastern flavours. Well done to the team

Wonderful place for dinner, drinks by the fire. We have been a few times with my beautiful friends. Lovely place a must when visiting Echuca.

We had such a beautiful experience at the Mill. The building inside and out is worth seeing and food is amazing. Definitely recommend!

Nice food..high quality...tastelicious... Dessert part should be improved in thier presentation and quality...a good entree until main serves but lose in the last part (the dessert). Great customer services. The restaurant layouts quite nostalgic and clean...might be a small hidden wedding party could be held here.