The forecast? long lunches. Dinner dates.
You know how it goes. The sun comes out, someone says “just a quick lunch” and suddenly there’s plenty to catch up on. Funny how the afternoon clears itself.
And when the day winds down? There’s dinner with your favourite people and one less thing on the to-do list. Cooking, for starters.
That’s the spirit of Spring into Summer at The Mill.
We’re welcoming warmer days with four seasonal plates: classic prawn cocktail, Thai crispy pork salad, bulgogi pulled beef tacos and Atlantic salmon. Fresh things to try, familiar faces around the table and someone else doing the dishes.
Even the prawn’s wearing sunnies. A little optimistic for someone headed for a cocktail.
Available 13 October–27 November 2026.
Make a lunch of it. Make a night of it. We’ll save you a seat.
Your plate’s found good company.
Word around the table is the prawn’s ready for summer. Sunnies on, lemon at the ready. Fair enough—we’ve got a few drinks dressed for the occasion, too.
Available at lunch and dinner, these picks from our Plonk menu bring a little sunshine to your next meal.
Classic Prawn Cocktail, meet The Orchard Gin.
Gin, peach, elderflower, lemon and lime. Bright citrus and floral flavours alongside a familiar favourite. Quite the introduction.
Thai Crispy Pork Salad, meet The Mill Punch.
Vodka, lychee liqueur, passionfruit and lime. A fruity, zesty companion to crispy pork, fresh herbs and Nam Jin dressing.
Pulled Beef Tacos, meet the classic Margarita.
Tequila, Cointreau, lime and salt. With bulgogi beef and a little jalapeño kick on the plate, this pairing has plenty to talk about.
Atlantic Salmon, meet Golden Hour.
Vodka, mango liqueur, pink grapefruit, pineapple and lime. A tropical citrus twist to sit alongside salmon, seasonal greens and salsa verde. No sunset required.
Long lunch or dinner catch-up? Pull up a chair and find your favourite pairing at The Mill.