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Petaluma's Bridgewater Mill

Many things don’t change about Bridgewater Mill: alfresco lunch on timber decking beside a slowly turning water wheel; the interior dining conservatory with slate floors and black Series Seven chairs. However, the restaurant and cellar door for Petaluma wines is sharpening service standards and food focus. Executive chef Le Tu Thai works with a careful hand to produce true delights among entrées and desserts: seared scallops in tangy coconut mayonnaise with sushi rolls coated in sesame seeds; crayfish tail with truffle cream and salted duck egg; a playful caramelised banana Charlotte with lines of palm sugar caramel. Mains seem to be structured around powerful saucing: an intense, sticky jus with beef fillet, pancetta strips and scampi tail; a sweet pea purée with pork cutlet and crisp pork belly. Wines are mostly limited to the house labels, with a selection of older vintages available.