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Petaluma's Bridgewater Mill

This celebrated Adelaide Hills lunch institution moves seamlessly into a new era with chef Zac Ronayne. Located amid picturesque gardens only 20 minutes’ drive from the city, the old stone mill, with its giant working waterwheel, houses Petaluma’s cellar door plus a dining conservatory and deck. Robust and dynamic menu combinations also boast great subtlety – from crisp soy-braised quail with hot and sour eggplant and green papaya, to a mighty trio of duck leg, breast and duck egg custard. Smart local sourcing ensures unusually tender pork fillet and a seasonal medley of mushrooms plumped in white sesame and ginger broth. Smooth wait-staff encourage diners to try current releases across the Petaluma/Bridgewater Mill and Croser ranges at the adjacent cellar door, while the restaurant’s wine list also includes superior European wines and older Petaluma vintages.