Milk Haus, a rustic wholefoods eatery in a 19th century former cheese factory, is not only one of the best restaurants on the South Coast. It’s one of the best restaurants, full stop.
Owner Nat Taylor oversees a serious kitchen garden, growing enough greens, herbs, apples, pumpkins and beans to service her ultra-organic menu. Anything she can’t grow herself, she sources from local producers such as the The Pines Dairy in Kiama and Ted’s Butchery in Milton.
Nat’s dishes champion garden-to-plate cooking, on a menu that’s both comforting and (mostly) good for you. The offering changes with the seasons, but past hits include pistachio and cardamom waffles with seasonal berries, rose water mascarpone and citrus-infused maple for breakfast. And for lunch; chickpea and broadbean falafel with flatbread, walnut and semi-dried tomato pesto, hummus, tzatziki, cucumber, mint and dressed leaves.
The space consists of blond wood benches, whitewashed walls, a wood-burning stove and jars of marmalade and pickles. And there’s a raised sunroom that catches the daylight as it moves across the hillsides. What’s more, Milk Haus also doubles as a retail pop-up for local businesses such as a Motion Ceramics, and also runs a cooking school.
Milk Haus also has a boutique, four-bed accommodation on-site that’s perfect for South Coast getaways. Book here.
