Bridgewater Mill

Ph: (08) 8339 9200; Mount Barker Rd, BRIDGEWATER 5155 www.bridgewatermill.com.au

Modern Australian, $$$, ** for Food & Ambience
Open Lunch Thu-Mon noon-2.30pm; Licensed; AE DC MC V EFT, Seats inside 80, Outside seats, Private room 130, Kids welcomed
Chef (Le Tu Thai, 2007-10-29) Owner (--)

Mietta's Review
The reason to visit Bridgewater Mill, apart from the wine, is to sample the cooking of chef Le Tu Thai. Refined flavours and textures in beautifully conceived and executed dishes are what you will find. Two courses at the Mill are $60, three cost $75, there's a fixed price of $75 on Sundays and public holidays. On fine days, sit outside on the deck by the giant mill wheel. The Cellar Bar has wine tastings and sales.

Other published opinions

Gourmet Traveller 2008 Australian Restaurant Guide "Having soared as a leader in regional dining, Bridgewater Mill has pulled back to more modest levels under Lion Nathan ownership and has chef Le Tu Thai working with a more restrained hand"

Gourmet Traveller 2007 Australian Restaurant Guide Score: ** "Long considered the pinnacle of SA regional dining, Bridgewater Mill is a 30-minute drive from central Adelaide. It's hard to beat a great meal on a converted old grain mill's deck with a glass of Croser in hand. The signature grilled marron with shellfish essence, and crustacean mousseline and truffled cream are still winners, among entrees mostly imbued with chef Le TO Thai's Asian touch."

Adelaide Advertiser 2006 "One of Adelaide's great dining experiences, particularly on a clear day when a seat on the outdoor deck, as a fine mist drifts off the mill wheel, is the perfect partner to the heavenly kitchen alchemy of Le Tu Thai."

Gourmet Traveller 2006 Australian Restaurant Guide *** " A deck at Bridgewater Mill has long been Adelaide's most envied lunch booking, but Le Tu Thai's cooking is (incredibly) finding new heights of inspiration and technical virtuosity."

Gourmet Traveller 2005 Australian Restaurant Guide *** "The Mill's executive chef Le Tu Thai is a phenomenon. A Vietnamese boat refugee who started as a kitchenhand at 16, he is now, 26 years later, acclaimed as one of Australia's finest chefs. Le's fine cooking is largely classical French in style but some dishes draw heavily on his Asian heritage"

Adelaide Advertiser Food & Drink Simon Wilkinson score 18/20 "A superb dining experience and excellent service in a setting that can be either magical or comfortable, depending on the thermometer."

SMH GFG 2004,'Le Tu Thai,is still ensconced at Petaluma's classy mill,a very short 20 minutes from the city.He's showing a deft touch with western ingrediants such as venison and chestnuts,while the roasted Kangaroo Island chicken with scampi and Armagnac sauce is the stuff of legends.Think that's good?Then don't leave without ordering dessert.'

AGFG 2004

Gourmet Traveller Restaurant Guide Australia 2004, 3 Black Star,'has been one of the best in SA.Its reputation has never been better than it is now...In summer, eating on the deck outside the Mill is one of life's treats.'

The Sydney Morning Herald, Good Living, 12/11/02, Nigel Hopkins,'lunch on the balcony overlooking the slowly rotating mill wheel is one of life's great treats'

The Advertiser, 18/6/03, Food &Wine,'would rate inclusion in any listing of the best restaurants of the world...dishes that are rich,wholly Australian but with classic French inspiration.'