Enjoy a unique dining experience, beneath the iconic smokestack within Federal Mills. Amidst electric atmosphere, Head Chef Andy Symeonakis (Kingsleys Woolloomooloo, Hellenic Republic, Lorne Hotel) serves up top-notch, locally sourced modern Australian fare, with Mediterranean-inspired, seasonal flavours. Think tapas-style small bites, and an array of wood-fired meat, seafood, and vegetables,
all complemented by an exceptional drinks list, and a sommelier on hand to guide you.
With a stunning mezzanine, roof deck, and adjacent function space in addition to our main restaurant, our soaring conversion of a heritage-listed boiler house is truly something else, and
is perfect for intimate dinners, long-table celebrations, cocktail nights, and everything in between.
Open 7 days, from midday. Vegan and GF options available.
Get in touch with the 1915 team
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