Millbrook Winery is a boutique winery and restaurant in the historic town of Jarrahdale, in the Perth Hills. It is situated on the beautiful Chestnut Farm, backing on to the Serpentine River and nestled among jarrah forests, with stunning vistas of the rolling landscape.
The modern winery incorporates a tasting room where you can enjoy a glass of wine and a cheese platter on the picturesque balcony overlooking the lake, and a restaurant where you can savour a long lunch of fresh produce from the estate, taking in the sweeping views across the vineyard.
Millbrook Winery is home to one of the largest vineyards in the Perth Hills and is truly rich in beauty. In the summer months, enjoy a one of our famous picnic baskets by the lake, among the rows of Viognier, Petit Verdot, Shiraz and Cabernet Sauvignon vines.
To protect Millbrook’s pristine environment, sustainable farming practices are used. Vines are planted on undulating slopes to optimise drainage, with the emphasis being on fruit quality. All pruning and picking is undertaken by hand, and the vines are irrigated only when required to ensure that fruit achieves optimal ripeness and flavour development. The benefits of this hands on approach to winemaking can be sampled in the tasting room and are evident from the numerous awards the wines achieve.
The highly acclaimed, two Chef Hat Millbrook Restaurant is led by Executive Chef Guy Jeffreys and Head Chef Jamie Hembrow. The estate’s one-acre garden provides the inspiration for the ever-changing seasonal menus.
With 100 varieties of heirloom vegetables, an orchard and other produce sustainably grown on the estate or sourced from local suppliers, our kitchen creates dishes bursting with flavour which pair perfectly with Millbrook’s premium wines. The garden is tended by Head Gardener Elliot Neil, with the whole chef team also pitching in. Thanks to their dedication, the restaurant no longer buys in any fruit or vegetables; everything served is from the estate and carefully matched with locally sourced meat and fish.
It was a desire to work in a restaurant that grows its own vegetables that led Executive Chef Guy Jeffreys to Millbrook Winery. Guy introduced his no waste, sustainable food ethos, including growing vegetables from seeds that have been saved from the previous year’s crop – cultivating the true paddock-to-plate philosophy. This approach to food has won much acclaim for the restaurant over the past ten years under Guy’s guidance, including a critics choice review in The New York Times, 2 Chef Hats in the Australian Good Food Guide, and West Australian Chef of the Year.