Mills Reef Winery has something on the menu for everyone - especially those who are gluten free, dairy free, sugar free, vegetarian and vegan. Photo/supplied
Mills Reef Winery has something on the menu for everyone - especially those who are gluten free, dairy free, sugar free, vegetarian and vegan. Photo/supplied
Innovative, healthy cuisine, great bubbles and guilt-free dessert? Bring it on, says Annemarie Quill
Mills Reef Winery 143 Moffat Rd, Bethlehem, Tauranga 3110 Ph (07) 576 8800 Email: info@millsreef.co.nz Hours: Open seven days for brunch from 9.30am; lunch from 11.30am. Open for dinner by reservation only. Tasting Room open seven days a week 10am-5pm. Licensed. www.millsreef.co.nz
On the menu Mills Reef Winery has revamped its restaurant menu to include whole-food dishes that reflect the owners' interest in healthy eating - including guilt-free desserts.
The menu now features raw food desserts and a special main course, all sugar free, gluten free, dairy free and vegan, yet still full of flavour.
Mills Reef owner Linda Preston says the whole-food trend is already making its mark in Auckland, and Mills Reef was keen to provide the same dining experiences in the Bay of Plenty.
"We've always had a great selection of gluten-free dishes, after we realised there were so few dining options for people with allergies. Our interest in vegan, dairy free and sugar free has evolved from there."
Diners can order a banoffee pie, for example, and enjoy the delights of cashew crumb, maple and banana caramel, and whipped coconut cream, safe in the knowledge that it is gluten free, dairy free, sugar free, vegetarian and vegan.
There's also a raw summer berry trifle with layers of mango custard, whipped coconut cream and fresh summer berries that ticks the same boxes.
Mills Reef head chef Attila Covacs is enthusiastic about the patrons' response and is introducing the concept into main courses, too.
The first main course offering is vegan courgette and parsnip noodles - an innovative dish that blends spiced cashew butter sauce, shiitake mushrooms, coconut, edamame, chilli and peanut meatballs. As well as these options, there's still plenty on the menu to suit all tastes with salads, lighter fish dishes or for the more indulgent, pork belly, glazed duck or eye fillet.
There is also a full children's menu.
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The buzz
It's the Saturday lunchtime before Mother's Day, the sun is out and the outside tables are well spaced so diners can enjoy the view of the lawns.
It certainly seems the place to be for Saturday lunch whether you're casual diners or large parties. Our group is two mums with our daughters - it also makes the perfect girls' lunch venue. We indulge in a round of bubbles to toast Mother's Day. I have a glass of Mills Reef Reserve Non Vintage Methode Traditionelle - a gorgeous, fruity, dry honey glass of fizz. My friend had a glass of one of Mills Reef's newer offerings, Rosie, a fine sparkling red wine , and the girls have L&P.
I have ...
Spiced tuna ceviche GF + DF, delightfully served in separate spoons with an alluring dressing of Vietnamese mint, sake aioli, and radish ($14.90).
For a main, I go for the salmon fillet GF + DF ($26.50 ). It is divinely moist, oven baked and served on a bed of roasted eggplant, watercress, edamame, confit garlic, in a tangy salsa verde, with added crunch of crushed cashew and kumara crisp.
The green vegetables and fleshy aubergine give an Asian flavour to the meaty fish.
She has ... Harissa spiced crispy squid GF + DF ($14.50) with peanut cucumber relish and chilli caramel.
It's wonderfully tender, with the intriguing sauce a perfect balance of piquancy with a little sweetness.
For main, she orders crispy skinned John Dory GF, served with coconut rice, a light lemongrass and turmeric sauce and crab and prawn beignets.
I have a taste and it takes me to a Pacific island of my dreams.
The girls have ...
For a starter, the girls share a platter of banana, crackers, cheese, fruit yoghurt, bread, fresh fruit and salami ($10.50) which could be a meal in itself.
Two go for the crumbed chicken tenderloins potato wedges, sour cream ($12.50) and one orders a BLAT on ciabatta with fries - it's a generous adult size and she declares it delicious as she quickly polishes it off.
I like that the kids' menu ventures away from typical kids fare and offers dishes like coconut pancakes.
For dessert
How can we resist dessert when there are healthy options?
I have a chocolate cheesecake created by the chef that belies its name as a healthy, whole-food dessert - it's a treat of coconut and almond crumb, fresh raspberries and cacao curls.
It tastes so deliciously chocolatey it is hard to believe it is so super healthy.
The raspberries and dark chocolate flavours are a winning combination.
She orders from the "naughty" menu or the non-whole food section - coconut and vanilla panna cotta with passionfruit consomme and sesame crisps - but it is so light we declare it equally virtuous.
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The passionfruit consomme is gorgeous and we are quickly surrounded by the girls armed with spoons.
The girls enjoy banana splits, which come with chocolate sauce and lollies.
To drink
Being a winery there is naturally plenty to choose from, I select a Mills Reef Pinot Gris - fruity and vibrant and the perfect accompaniment to a leisurely Saturday lunch.
Very friendly and helpful. Our waitress makes the dining experience very comfortable and is patient with the girls.
The verdict
Such is the vibe, the winery restaurant is welcoming to all ages and there is something on the menu for everyone.
Group get-togethers are well catered for and the grass lawn means guests can wander around - in fact, our girls joined in a game of Mr Wolf with some other diners.
The food was beautiful, and I love that the chefs have inventively catered to all dietary requirements with no sacrifice on flavour.
A delightful lunch with friends and family in the sun, warm in the Bay in May ... Girls, we might have just discovered our new Saturday lunch hang-out.
