The home of Australia's Chef Hat Awards and Readers Choice Awards
08 8598 41...08 8598 418408 8598 4184
7869 Main South Road,Second Valley SA
Food 4/4 StarsSetting 4/4 StarsService 4/4 StarsValue 4/4 Stars
A lovely way to spend a slow Sunday lunch
Attention to detail, excellent customer service, cullenary delights to satisfy the most discerning palette, and wines to compliment the whole experience. Not cheap, but as always, you get what you pay for. Leonards mill is better than some of the so called 'silver service' restaurants in Adelaide. Well done guys, we'll be back again.
What a delight to find such a treasure in South Australia.SENSATIONAL!!
This restaurant has just set the bench mark from South of Adelaide to the Victorian Boarder.The Building is National Trust, the decor is mordern the service and staff are a very good. Well done It will only become 'A Place to be'
had dinner there since the re-opening. AMAZING! they've really turned the place around,. well done and best of luck to the new owners.
Set in a 166 year old flour mill on the Southern Flurieu Peninsula is the award winning Leonards Mill at Second Valley. Set among picturesque gardens, this rustic restaurant and bar embraces its historic roots to create a truly spectacular dining experience, popular for weddings and special occasions. Home to a productive vegetable garden and an array of flourishing fruit trees, Leonards Mill combines homegrown goods with locally sourced produce – including seafood, smallgoods, cheese and bread – to create a selection of modern Australian cuisine upholding the commitment to eat local. Expect to spot options like red snapper, jalapeño, lime, prawn and prosciutto as well as decadent desserts such as lemon with caramelised white chocolate and ginger botterkoek on an ever-evolving menu.
Kangaroo Island Lamb, autumn vegetables with macadamia and anchovy crumb
We'd like to take you on a journey, just 75 minutes from Adelaide, where you will travel through rolling pastures, alongside rugged coastlines and indulge in some of the finest produce the Fleurieu Peninsula has to offer. Leonards Mill is your destination and once you arrive, you'll understand why you made the trip. Our unique (heritage and National Trust listed) flour mill sits on manicured gardens and is a green oasis in summer when surrounding hills are barren and dry. Our beautifully restored flour mill plays an important role in South Australia's history.We're passionate about Leonards Mill, the Southern Fleurieu and want to showcase it to the rest of the world. It is indeed one of the most beautiful parts of South Australia and once you're here you'll understand why thousands of visitors consider Leonards Mill a "total" dining experience. We will take you on a journey where you can understand the seasons, appreciate the abundance of fresh produce and how important it is to support local communities. Our Philosophy:Leonards Mill is about many things – the pleasure of sharing authentic food and to be greeted like a friend; celebrating the craft and tradition of cooking, honesty and fresh, local ingredients. Sourcing and supporting local ingredients and treating the product with care and knowledge. Purchasing from local farmers, cheese makers, wineries, fisheries, potters and artists helps preserve local foods and upholds our commitment to EAT LOCAL.Leonards Mill is home to a productive vegetable garden, fig, apple, lemon, lime, bay leaf, plum, pear and mulberry trees. We are proud to support producers who have the same commitment and passion to producing the absolute best - Fleurieu milk, Kangaroo Island Seafood, Hindmarsh Valley Dairy, Wakefield Grange farm gate, Green Eggs and Ham, Carrickalinga Cicada Olives, Scoop and Yankalilla Bakery.Our wines are exclusively South Australian, including several from the local area.Leonards Mill has an enviable kitchen team headed up by Head Chef: Brendan Wessels. Brendan and his wife and Head Pastry Chef, Lindsay Durr, joined the Leonards Mill team in March 2014 after spending three years at the Lake House in Daylesford, Victoria. Brendan was second in charge and Lindsay was the Head Pastry Chef. Originally from South Africa, the couple worked in high profile resorts such as Singita, and then on North Island in the Seychelles. Their drive and passion brought them to Leonards Mill, where they work closely with local farmers and producers to showcase the best of the Fleurieu Peninsula.
Our Autumn menu is designed to be shared and enjoyed with family and friends. Whether you are looking for a range of snacks in the garden, individual entrees and mains, or a four or six course tasting menu, there is something to suit all tastes. We also have a range of dietary restricted menus.
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Leonards Mill At Second Valley
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