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.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
