Marking the completion of the redevelopment of the old Mill Hill Hotel building, Universal has produced the “upmarket yet family-orientated” local The Mill of Bondi Junction.
The tired former Mill Hill Hotel asset was acquired by developer TWT Property Group, which subsequently constructed the NewLife development, completed late 2019. The site became home to a residential tower and ground floor commercial tenancies, including space for a new hotel venue. Invitation to take up the lease was put to tender.
In June news emerged that Universal had won the project, seeing Harris, Steven and Jim Kospetas team up with TWT to create the “jewel of the Junction”.
In a nod to the history of the original Federation-built venue, the team strove to salvage and restore its heritage while implementing a refreshed and innovative vision to service the Bondi Junction community. Every interior element was carefully selected in strict attention to detail for the high-end finishes throughout.
The all-essential new menu has been crafted by former Marvan Hotel Group chef Vaughan Chapman, described as a “sustainable and locally sourced modern Australian menu with both Asian and Italian influences”. Standout dishes include the ‘KFC’ – Korean fried cauliflower with yuzu pepper glaze and togarashi; Huon seared salmon Fish Bowl with furikake, pickled red onion, edamame and tare; and the signature iron-cast, slow-braised duck Ragu pie with thyme and porcini, creamy mash potato and jus.
Universal Hotels now counts nine venues, notably including Kinselas, the Oxford and Universal all on nearby Oxford Street.
After a quiet beginning in the restricted climate, The Mill will be open every day for lunch and dinner.
“It is very difficult to host a party with current restrictions, however there will be a formal launch party once restrictions are lifted,” notes Harris Kospetas, Universal CEO.
“We are now open and running the venue as an upmarket gastropub bistro with great tap beer, cocktail and wine selections!”
