At Leonards Mill, a self-imposed challenge to select produce only from within a 20km radius of the restaurant means there’s no chicken on the menu, so don’t expect it. More importantly, it means the chef has visited every producer and property supplying his kitchen. It’s this close relationship with producers and the region that sets Leonards Mill apart.
There may be venison, duck or prime beef. There will probably be just-pulled-from-the-patch veggies. On weekends, there’s no menu until late on Friday afternoons, when the chef applies his nose to tail, cooked over fire ethos to deciding how the weekend’s cornucopia will be presented on the plate. And each dish will be cooked to order, over fire.
If you really enjoy food, and you want to try something different, treat yourself to a drive along South Australia’s spectacular Fleurieu coast to Second Valley, and put yourself in the hands of a restaurant team utterly focused on giving every superbly local ingredient their moment in the spotlight.
Lunch Wed to Sun
Dinner Fri to Sat
Closed Mon & Tues