Lunch Thu-Mon noon-3.30pm
Dinner Fri-Sat 6pm-9pm
The water wheel still slowly turns, but the appeal of this 1860s Adelaide Hills landmark goes beyond its old flour mill. Seppeltsfield Winery's Warren Randall bought the property from Petaluma winery in 2015, reinvented the venue's dining options and, in 2017, the space itself - renovations include a deck and glass-walled top level. Chef Zac Ronayne's contemporary menu is regional, capably explained in detail by pleasant staff. A refreshing entrée of tomatoes picked from the restaurant's Aldgate garden is delicately combined with avocado, crisp shards of wakame, tomato dashi and perilla. Barramundi fillet on a bed of shiitake mushrooms, black cabbage, candied ginger and shredded pork is a showcase of contrasting textures, while a side of crisp potatoes, fried garlic, rosemary and caperberries is also memorable. Randall knows his local wine and fortifieds - his recommendations are highlighted on the list and worth pursuing to round out the meal.