The Mill On Morrison

A partnership between five young and experienced Hobart hospitality people, including chef Fabian Christoph previously of Restaurant 373, The Mill on Morrison opened in November in a very stylish black and white-themed makeover of what was earlier Catch and Rockerfellers.

As you might expect from such a young and energetic team, they say they want to put some fun back into dining and The Mill, very much in the contemporary style, is as much a wine/cocktail bar as a restaurant. As such, there are eight beers and ciders on tap, 30 different bottled beers and ciders, two pages of cocktails including a selection of mojitos and martinis followed by an excellent wine list.

As well as steaks, a half chicken, salmon and whole fish from the grill, the menu is a hot and cold kaleidoscopic display of colours, flavours, ingredients and Christoph’s considerable talents with 43 different tapas-style dishes. They run from Bruny Island, Woody Island and Blackman’s Bay oysters in six different styles to baby red and gold beetroots deliciously filled with Persian fetta, tender, lightly fried squid glazed with lemon jam through to duck neck sausage, panzanella salad and meltingly tender lamb neck on carrot puree.

In its informality, style of menu and the well-priced beverage selection, The Mill has got the wine bar/tapas concept spot on, as good for a few drop-in tastes and a glass after work or anytime. As such, it is a very welcome addition to the Hobart scene.