Come and join us for a special evening of Pork. Head chef Tim Freitas has produced a 5 course degustation meny all facets of Pork 'nose to tail'. Matched with wines by Vintage & Vine expert David Burkitt.
$150 per person. Arrive 7pm for 7:30pm start
Prepare a 3 course meal with our head chef Tim Frietas, then sit and enjoy the food with selected wines.
$125 per person
We recently have been granted a new provision to our liquor licence which allows you to have a drink at Milsons without ordering food.
So if you are in the area looking for somewhere quiet to have a drink, please feel free to try out new lounge area.
Like a bit of privacy?
Up to 15 people. No room hire charge.
