Leonards Mill
Modern Australian
  • 7869 Main South Rd,
    Second Valley, SA
  • (08) 8598 4184,
  • Lunch Wed-Sun noon-3pm

    Dinner Fri-Sat 6pm-9pm

Leonards Mill

Addressing Fleurieu Peninsula produce through fresh eyes, chef Brendan Wessels and pastry chef Lindsay Durr, natives of South Africa both, have designed a dazzling array of dishes that highlights the powerful flavours of prime local ingredients. Their dégustation menu brings real dining excitement back to historic Leonards Mill, supported by savvy service staff and a stellar wine list. Within the whitewashed stone interior, or on the large outside timber deck, dishes consistently wow. A spectacular glass dome is filled with apple smoke that gently infuses kingfish sashimi, chargrilled octopus, dashi pearls, shaved daikon and yuzu. Black bream with jalapeño, lime, prawn and prosciutto is a bold conceit, with intriguing sharp and sweet flavours, as is the intensely earthy roasted beetroot with buffalo curd, rye and hibiscus. Durr's desserts, a deconstructed lemon meringue pie among them, offer luscious satisfaction. 

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At a glance

  • Food:
  • One Star
  • Price:
  • 2 courses $65

    3 courses $80

    dégustation $125

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • Eftpos
  • Bookings:
  • Bookings recommended
  • Chef:
  • Brendan Wessels


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