Breakfast and lunch, cooked properly.
An all-day café on the millpond, using produce from within sixteen kilometres wherever we can. Everything made on-site, every morning.
A working mill until the flour side stopped paying.
The building traded as a flour mill for most of its life before the machinery finally lost money the millpond could not make up. It sat empty for a few years before it opened as a cafe in 2016, with as much of the original room left alone as building regulations allowed.
The water is still the reason people stay. Nobody is turned out for the next booking, and on a quiet weekday morning half the tables are taken by someone who came for the view and stayed for a second coffee.
Three things, done from scratch.
No microwave, no delivery bags of pre-made anything.
Breakfast and brunch
Served until 2pm, using eggs from the farm up the lane and bread baked here each morning.
Light lunches
Soups, sandwiches and a daily special, changed with what is actually in season.
Coffee and cake
Proper espresso and cakes made in the kitchen you can see from your table.
What happens next
Walk in or book a table
We hold a few tables for walk-ins even when busy — worth asking.
Order at the counter
Or from your table if we are running food service — just ask.
Stay as long as you like
No turning tables — the millpond view is half the point.
One kitchen, no delivery bags.
Everything on the menu is made on-site, every day.
“Found this by accident on a walk and now drive twenty minutes for the Saturday brunch. Worth it every time.”
— Joanna P., regular, Corinda