Melbourne’s new venue for decent nibbles, moonshine and late night music


This new late-night bar and live music venue also serves up some pretty decent food. It’s a step-up from your standard pub grub that’s for sure, which is testament to Peruvian Executive Chef Agustin Ortega’s national and international culinary experience – he’s worked at The Hilton Brisbane, Bistro Guillaume in Crown Perth, and in the Montreal Marriott Chateau Champlain in Canada, to name a few.

Although now a basement bar and eatery, the building did once house a flour mill, and hints of this past are evident throughout – think exposed brickwork and beams, and industrial dome lamps. And this warehouse-style decor lends itself very well to the transition between the venue’s two identities: foodie bar from 3pm, and late-night club till late.


Comprising small dishes, pizzas, sharing plates and sides, the food is varied and international – there are dishes like chicken and mushroom dumplings, smoked pork belly, Peking duck pizza, and even a quinoa salad. But the influence of Agustin’s South American roots dotted throughout the menu is the real highlight.

The ceviche starter is well worth an order. Fresh kingfish is combined with coriander, chilli, onion and tiger’s milk (the Peruvian term for a citrus-based marinade). It’s a light dish, as ceviche is, but the kingfish pieces are far more satisfyingly chunky than the wispy slices some places serve. The grilled octopus is another order that really delivers – visually and on the palate. Tender tentacles and ribbons of pickled daikon are delicately arranged on a spicy carrot puree that really packs a punch.

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From the sharing section, the beef brisket is particularly noteworthy. Served with crushed potatoes, green chilli and parsley puree, these cubes of sous vide brisket are extremely tender and jam-packed with rich, smoky flavours.

Finish on a high with the deconstructed lemon tart – a pretty dish combining meringue with chocolate and chilli “soil” to balance out those sour lemon notes.

Drinks-wise there’s a host of fine beers and ales, wines, cocktails, and impressively, 10 flavours of moonshine.


By Christina Wylie


The Mill House


t: (03) 9662 4002

a: Basement, 277-279 Flinders Lane, Melbourne



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