Lunch Thu-Mon noon-3.30pm;
Dinner Fri-Sat 6pm-9pm
Even after 30 years, dining outside by the big water wheel at Bridgewater Mill has lost none of its charm. A year after Warren and Nicolla Randall bought the property, the mill is now open for dinner two nights of the week. Also new is the range of regional platters for casual dining. The weekends-only à la carte menu showcases Zac Ronayne's regional knowledge through the wonderful ingredients he sources and grows. Hahndorf venison, reared only miles away, is given a Middle Eastern twist with sumac, yoghurt and pomegranate. Peaches are grilled and served with mozzarella and jamón, while tiny roasted gnocchi are dressed with crisp kale flakes and oyster mushrooms. Desserts are a highlight, especially the milk panna cotta, its caramel undertones offset by bright berries and a cookie crumble. The wine list features local favourites and excellent fortifieds from the Randalls' other venture, Seppeltsfield Winery.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×