LOCATION
A pleasant 20 minute drive from the CBD to the Adelaide Hills.
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What better way to spend a lazy winter day than taking a pleasant 20-minute drive from the Adelaide CBD, past vineyards and rolling acres, and stopping at Petaluma’s Bridgewater Mill to sample some wines and fill the belly. Take respite from the cold inside the stone walls of this award-winning restaurant, relax by the open fire and enjoy the delicious combination of chef Le Tu Thai’s sensational food and Petaluma’s wines. Structured tastings are available by appointment, or drop in half an hour early for a tasting at the cellar door. The informative staff are only too happy to help match wines with dishes. Chef Le Tu Thai’s expertise in the kitchen balances a French style with an Asian heritage to produce a seasonal menu of innovative dishes. Try the farmed rabbit and pancetta pie with Jerusalem artichoke and rabbit consomme, followed by the apple-glazed duck breast and dug leg cassoulet with semi dried figs for a real winter warmer. Top it off with the mocha marquise torte with coffee granita, chai pannacotta and Frangelico foam for the ultimate indulgence. Le’s creations are beautifully complemented by Petaluma’s range of wines, including the company’s flagship sparkling, Croser.
The building has a rich history, dating back to the 1860s, when it started life as South Australia’s first water-powered flour mill. Petaluma purchased the property in 1984 and now uses the extensive cellars as a production site. Petaluma’s Bridgewater Mill has received many accolades over the years, including Best Restaurant in a Winery – Four Forks by the Good Food Guide in 2006, and Best Australian Restaurant Finalist – 3 Stars in the 2004 Gourmet Traveller Awards.
Lauren Barker, August 2008
HISTORY
The first water powered flour mill to operate in South Australia, circa 1860, it was purchased by Petaluma in 1984. This impressive bluestone building with its extensive cellars was promptly resurrected to create a production site for the company’s flagship sparkling wine; Croser, with Pinot Noir and Chardonnay grapes sourced from the Adelaide Hills vineyards nearby. The Petaluma winery is a stones throw away in the Piccadilly Valley with the vineyard as its backdrop.
FOOD AND BEVERAGE
In summer dine on the deck by the waterwheel, and in winter relax inside the sturdy stone walls of the award winning restaurant by the open fire.
According to Gourmet Traveller, "The Mill’s executive chef is a phenomenon. Acclaimed as one of Australia’s finest chefs his fine cooking is largely classical French in style whilst some dishes draw heavily on his Asian heritage. The service is accurate and professional." Born in Vietnam of Chinese parents Le is increasingly recognised for his expertise and astute command of textures and flavours. Le brings with his passion of French cuisine and Asian heritage a sensitive balance of flavours, beautifully complemented by the wines of Petaluma. The menu, which changes according to the seasons, reflects what is freshly available in the region – nuances of French cuisine and the new world tastes of Australia deftly brought together by Le’s intuitive hand. Le tickles the palate with subtle shades of Asian flavours - melt in your mouth quail in taro batter with chilli jam and green mango, and Kangaroo Island chicken and grilled squid with crispy fish and peanut salad, lime and chilli dressing.
WINE TASTINGS
Showcased at the Bridgewater Mill is Petaluma’s extensive range of current vintages. Structured tastings are available by appointment where the Petaluma, Croser, Bridgewater Mill and Sharefarmers line up is unquestionably pedigree. Drop in half an hour early for a pre luncheon chat and wine tasting at cellar door. At the slate topped bar you can discuss matching wines with dishes from the menu in a relaxed and informative atmosphere.
EVENTS AT BRIDGEWATER MILL
Bridgewater Mill is a unique venue for stylish and personalised attention to detail. For intimate wedding celebrations, product launches, award nights or corporate functions it is an atmospheric and alluring backdrop for your event. Click here for more information.
REVIEWS
“Housed within the thick stone walls of a towering 1860’s flour mill is the home of Petaluma wines and the food of chef Le Tu Thai.In summer on the deck by the waterwheel and in winter inside the sturdy stone walls of the award winning restaurant by the open fire. Begin with a glass of sparkling Croser and then Le’s signature dish; Crayfish tail with crustacean mousseline and shellfish essence with truffle cream. The vast tasting room of stone and slate, topped with enormous wooden beams, adjoin a light-filled restaurant wherein winter guests dine by the open fire or in summer on the dappled deck by the creaking waterwheel dubbed Old Rumbler. Menus are seasonal and draw heavily on Adelaide Hills and other regional produce; sparkling wines are made on site.”
2004 October 30 – 31 The Weekend Australian
“The Mill’s executive chef Le Tu Thai is a phenomenon. Acclaimed as one of Australia’s finest chefs his fine cooking is largely classical French in style whilst some dishes draw heavily on his Asian heritage.”
Gourmet Traveller, 2004
‘Brilliant Vietnamese chef Le Tu Thai demonstrates his culinary excellence with an exquisite menu at this restored mill.’
Australia Vogue Entertaining & Travel 2004
Personal Statement
‘The Bridgewater Mill is about the pursuit of excellence, a gastronomic and historic landmark we are a premium destination for fine wine and food lovers.'
Set amidst the hills in a South Australian wine growing region we were established by one of the leaders of the Australian wine world, Petaluma’s founder, Brian Croser. His vision is the key for our success and this, with the food of chef Le Tu Thai, plus a little savvy service is the recipe for our dining style.
Neville O’Brien ~ Restaurant Manager, Bridgewater Mill
