The Upper Goulburn Region, and great Goulburn Region is steeped in a rich history of Australia’s finest meat, agriculture, niche horticulture and the early introduction of European Viticulture traditions.
Having cheffed the region for over 10 years, Marcus Van Clute has coltivated relationships with many premium and niche suppliers in the Mansfield and broader Upper Goulbourn Region. Through these unique connections Marcus creates reciprocating trade of premium fresh produce and in some cases re-use of waste, or resupply of his value-added product back. The mouth-watering pork belly that champions the mains menu, comes from a producer just over-the-hill who hand-rears pigs, fed in part by suitable-waste straight from the Mill-Inn kitchen. The mushrooms that appear in Marcus’ house made, local wild mushroom and leek ravioli are picked local wild sources, which take his simple rustic dishes to another level of unique alpine appeal.
THE HEARTLAND OF AUSTRALIAN FOOD. From the Banjo Patterson ditties of the Man from Snowy River, to the Kelly Gang and the rudimentary migrant-refugee beginnings of italio-australian communities, ‘Australia’s fruit bowl’, ‘Australia’s Cattleman’s’ culture, Australia’s love affair with the European traditions of wine-making were all born in this region. Today Mansfield and the quaint hamlet of Merrijig is surrounded by a wealth of modern-aussie regional culture, niche industry and tourist activities. Many a Melburnian will pass through on the road to Mt Buller Ski Resort, but other activities are bountiful all year round. SEE MORE LOCAL NEWS & EVENTS | LOCAL WINELIST