Burgers and bites land Milperra’s The Mill with Best of Sydney food award

The Mill Hotel recently took out best pub food in Western Sydney at the Best of Sydney food awards — and a sneak peak at their burger menu shows why.

Head Chef Nathan McNamara, with some of The Mill’s burger creations. Picture: Melvyn Knipe

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The Mill Hotel recently took out best pub food in Western Sydney at the Best of Sydney food awards — and a sneak peak at their burger menu shows why.

Head chef Nathan McNamara, 32, has only been in the Milperra kitchen for two months, but he’s already shaking things up.

The Burger Mill’s pulled pork burger with sweet and sour apple slaw. Picture: Melvyn Knipe

A new menu will be launched tomorrow, but it’s the mouth-watering burger offerings introduced in recent months that have already won The Mill praise.

McNamara though is less interested in keeping up with trends, than he is in dishing up tasty, easy to eat burgers that don’t leave you needing to change your shirt.

“I’m not big with the burger trend as it is. The burgers I’ve been seeing, they are huge monstrosities,” McNamara said.

“Here we’ve kept it simple.”

The Big Mill will set you back $22 — but it’s the heartiest burger on the menu. With a double patty, American cheese, streaky bacon, homemade sauce, onion rings, Westmont pickles and brioche bun, McNamara says it’s “definitely one for the tradies”.

Souther fried chicken burger. Picture: Melvyn Knipe

For $18, you can sink your teeth into a southern fried chicken burger with buttermilk fried chicken, avocado puree homemade, lettuce, tomato, homemade chipotle.

The pulled pork burger is another $18 hit. It comes with three-hour slow roasted pork, pulled with house spices and served with sweet and sour apple slaw and smoky BBQ sauce.

Tomorrow’s new menu will offer an array of share plate additions like the lamb shoulder and porchetta — a stuffed and rolled pork belly.

“We’re introducing shareboards, more colours, more vibrancy and different cooking methods,” McNamara said. “We’re really just trying to step forward with the food, not falling behind, and giving everyone a new experience.

“But that said, we’re not keeping it not too fancy. We want to keep a nice homey feel so everyone still feels comfortable to come here and eat.”

The Mill Hotel

Hours: Lunch and dinner 11.30am until close Monday to Friday

Try: The Big Mill ($22) — double beef patty, double US cheese, streaky bacon, Westmont pickles, onion rings and homemade burger sauce on a brioche bun and from tomorrow try new share plates

Location: 189 Beaconsfield St, Milperra