Millcroft Inn & Spa

Executive Chef James Buder’s exquisitely conceived menus, skilful preparation and creative presentation guarantee an experience which will satisfy and inspire even the most discerning palate.

Combine award-winning cuisine and the quiet, welcoming ambiance of Headwaters Restaurant which overlooks the Mill Pond and the shimmering Shaw’s Creek Falls – and you have the recipe for a truly extraordinary feast for the senses.

Executive Chef James Buder’s exquisitely conceived menus, skillful preparation and creative presentation guarantee an experience which will satisfy and inspire even the most discerning palate.

Services

  • Licensed: Yes
  • Outdoor/Patio Dining: Yes
  • Kitchen Open Late: Yes
  • Delivery: No
  • Vegetarian Options: Yes
  • Bookable Room: Yes
  • Take out: No
  • Accessible: Yes
  • Catering: Yes
  • WIFI: Yes
  • Live Music: Yes

Hours

Monday - Saturday Breakfast: 7:30 - 10:00 am Lunch: 12:00 - 2:30 pm Afternoon tea: 2:30 - 4:30 pm Dinner: 6:00 - 9:00 pm Lounge: 12:00 - 11:00 pm (food served until 9:00 pm) Sunday Breakfast: 8:00 - 10:30 am Brunch: 11:30 am - 2:30 pm Afternoon tea: 2:30 - 4:30 pm Dinner: 6:00 - 9:00 pm Lounge: 12:00 - 11:00 pm (food served until 9:00 pm)

Days Closed

N/A

Payment Options

Visa, Mastercard, Diners, Amex, Diners, Interac, Cash

Contact Information

55 John Street
Alton, ON
L7K 0C4

519-941-8111

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Cooking with James: Duck Confit

Aug 17, 2012 | In The Hills | Back Issues

Preparing duck confit is not difficult, but it is time consuming and requires patience, technique and even love.

James Buder carries two plates of foie gras torchon into the Headwaters Restaurant at Millcroft Inn & Spa. Photo by Pete Paterson.

Cooking with James Buder from the Millcroft Inn

Mar 26, 2018 | Tralee Pearce | Cooking with...

Millcroft’s James Buder pairs maple syrup with foie gras.

Related Recipes

Duck Confit and Swiss Chard Salad

Aug 17, 2012 | In The Hills | Back Issues
The final dish looks like a minimalist painting, including a swipe of garlic maple purée, crumbles of bacon and toasted brioche atop wisps of bitter greens. James insists I sample everything in each bite to balance the buttery torchon. He’s right. Tiny cubes of jellied Champagne are almost invisible on the plate, but pop in my mouth. Photo by Pete Paterson.

Foie Gras Torchon

Mar 26, 2018 | Tralee Pearce | Appetizers

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

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