Located alongside the original water wheel and on the edge of the millpond overlooking the 18th Hole, The Millhouse is set within the original flour mill from the resort’s former wheat farm days, and the history of the building is reflected inside and out. Created by Executive Chef Andi Bozhiqi, the menu has a European flair yet embodies the fresh, flavourful and simple elements of local ingredients.

The roaring fire evokes an ambience of romance in the winter, while al fresco dining by the millpond is an ideal way to spend a Summer evening.