Leonards Mill is a regional restaurant in a beautiful 160 year old flour mill. Using only local Fleurieu Peninsula produce they are paddock to plate, nose to tail, root to leaf. The chefs get in whole animals and break them down in house, using everything from head to tail to reduce wastage. Everything is made from scratch, from daily fresh made sourdough bread, to butter, hams, bacon, stock, sauces, pickles and ferments to cordials, kombucha and even the Bloody Mary mix!
The Fleurieu region is abundant with amazing produce and producers. Leonards Mill is proud to source and support these local Fleurieu growers and farmers.
Enjoy long lunches on the deck in summer or cosy up near the fire over winter. There are 2 bed and breakfast cottage rooms on site and are a great base to explore the stunning Second Valley area or relax after a degustation dinner.
Make sure you wander around and look at the old mechanics that made the flour mill work and be sure to ask the staff about the interesting history of Leonards Mill.
Outdoor Dining Area
Access With Assistance for the Disabled
Disabled access available, contact operator for details