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Petaluma's Bridgewater Mill

Editorial Review

Editorial Review

150 years on this spectacular flourmill is a striking restaurant and cellar door, and in the last few years has become the darling of the South Australian food scene. A good part of the attraction is chef Le Tu Thai's version of modern Australian cooking, which fuses French and Chinese techniques to result in dishes such as the iced blood orange souffle with refreshing orange blossom syrup cake. From the deck enjoy the lazy spin of the waterwheel (nicknamed Old Rumbler) or dine inside by the open fire and taste-test the sparkling wines made on site.

At Bridgewater Mill, you are so spoiled by cheerful service and agreeable atmosphere that even reading the menu is enjoyable. The entree of scampi and prawn raviolo is intoxicated with tomato beurre blanc, while vegetarians can dine on elegant beetroot tart (the beets roasted to bring out their ruby red sweetness) with Woodside chevre pannacotta, and basil and ginger foam. And on a winter's day nothing is more satisfying than the rack of Maylands Farm lamb with a macadamia nut crust, served with rolled lamb loin and braised lamb breast, and a side of red ratatouille and jerusalem artichoke.

Jennifer Miller, July 2007