Venison, Dark Chocolate and Chilli Pie - Chef Recipe by Konstantin Putkin
A decadent mix of venison, dark chocolate and chilli make this pie stand out from the crowd.
Fleurieu venison, quail Scotch egg, fennel, cabbage and Cabernet.
Set in a 160-year-old flour mill on the Southern Fleurieu Peninsula is award-winning Leonards Mill at Second Valley. Nestled 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 pine mushroom ravioli, ricotta, roasted walnuts and quince jus, as well as Second Valley beef tartare, spring onion and fermented mustard, on an ever-evolving menu.
7869 Main South Road, Second Valley 5204 SA - See Map
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 120 Chef: Konstantin Putkin