An intimate garden-to-plate feast served in the unique setting of our architecturally up-cycled Banksia Room.
Five-course gourmet tasting menu paired with the best wines of the East Coast region. Presented by the Mill’s Chef de Cuisine Michael Santamaria and leading Tasmanian sommelier, Joseph Burton.
Graeme Wood, current custodian of Spring Bay Mill, will talk about the history of the site and his vision to re-purpose it for the future.
The bar will be open for after dinner drinks.
Skip the drive home and sleep over. We’ll knock $50 off the dinner price for anyone who books to stay the night in our Beach Shacks or Glamping Field.
Only 80 seats available so book fast!