"My wife and I dined here for a Saturday lunch with her mother to celebrate her 86th birthday. I had long wanted to dine here and it didn’t disappoint. Sensational location right on the Murray River. Houseboats can moor here to dine, do wine tasting or relax with a coffee. Indoor and outdoor seating. The food was first class. The service was excellent. And their wines were sensational!! I highly recommend dining here and sampling their wonderful wines!"

Stuart Hamilton

"The Murray River forms a natural boundary between New South Wales and Victoria for more than 1800 kilometres. It plays a strong role on both sides of its south bank border, supplying water for irrigation, agriculture and tourism. As with most imaginary lines we mark onto maps, people in border towns like Mildura operate across them, hampered only by bureaucracy. This preamble is a way to explain you’ll find the Mildura winery, Trentham Estate, on the NSW side of the Murray River.

While most visitors take the 15 kilometre drive over the bridge from town, some arrive by houseboat, speedboat, and more annoying jet skis. This makes the river bank frontage an interesting place to knock back a few with a cheese board after you’ve visited the cellar door. The cellar door has a list of 21 wines. Not all of them are made from grapes grown in the region. They’re all table wines, with a bottle price between $16–28. To my palate, the best of them was the 2024 Adelaide Hills Chardonnay ($28) but I wasn’t as enamoured as it warmed up.

At 36 degrees Celsius it felt too hot to eat their restaurant food, so we opted for the Trentham plate ($45) and Trentham dukkah ($14) with ciabatta, caramelised balsamic and olive oil. The dukkah was too light on flavour for me. The antipasto plate had nice charcuterie and dried fruits appropriate to the region. The small wedge of very mild Camembert didn’t quite scratch my itch for wine and cheese. They use a buzzer system so you can claim your sloping shady perch on the lawn outside, but it took so long, we went inside before it chimed to check whether we’d been forgotten. While I didn’t take home any wine, I did like the opportunity to sit beside the lifeblood of Mildura for a picnic lunch."

Jackie McMillan

"TLDR: served raw chicken

My group of four dined at Trentham restaurant on Saturday, 16 Aug 2025, for a 1:50 pm booking on the veranda. We ordered chicken involtini, salt and pepper squid, meatballs, and moroccan lamb.
Unfortunately, after we had already eaten most of the chicken involtini, we opened a piece of one and realised it was visibly raw and undercooked. We then opened up another almost finished piece and realised it too was also raw and undercooked.
Regrettably, we didn’t get a clear close up photo of the raw chicken in the blur of the moment, but it is retrospectively visible in our earlier photos.
We notified waitstaff, who saw the undercooked chicken and took the dish back to the kitchen, telling us they would remake it. However, they returned with only one properly cooked involtini (just a third of the original dish) which confused and disappointed us.
When we came up to pay, our main concern was making sure the incident was formally reported. The manager explained that the involtini are pre-cooked and reheated, and insisted it must have been just one chicken that was raw, and hence they only remade one of them (which is besides the point). They showed trivial concern that we all had unknowingly eaten raw chicken. While we quietly felt the replacement was inadequate compensation, our main focus was on encouraging them to lodge an incident report for the safety of future patrons.
We were disappointed by the manager’s attitude- she seemed reluctant, insincerely apologetic, and at times passive aggressive. She eventually offered a refund for the involtini dish, which she gave with a frustrated tone. We considered this refund to be the bare minimum. No further gesture or compensation was made, besides telling us to call them if he had any further concerns.
What was most concerning wasn’t the raw chicken, but the dismissive response from the manager. Serving undercooked chicken should be treated with far more seriousness and accountability."

Matthew K