The Bridgewater Mill

Our Monday lunch for four was extremely enjoyable. The fernery surrounds and popping redgum open fire made dining relaxing, and our wait-person was warm, knowledgeable and accomplished, managing the dining room effortlessly by herself. Food was interesting and creative. Crusty more-ish bread and flavoursome kalamata olives to start. Our lamb, venison, duck and snapper were all well-cooked and tasty, although bloodlines left in the fish were disappointing. Side dishes were particularly enjoyable: broccolini with nori, leek and eggyolk and duckfat fried potatoes. Those alone are worth a revisit. Our shared dessert platter was fun, with sweet bursts of flavours including citrus, meringue, chocolate, pineapple and yoghurt pannacotta with crumble top. Overall a pleasure of a lunch. We'll happily return on future trips to Adelaide.

Reception lovely n friendly! Coffee ☕️ and muffin perfect. Staff were wonderful. Lovely atmosphere and just perfect by the open fire ???? on a cold winter's day. We will be back for sure to try out a meal. Thank you for your perfect hospitality ????

With a group of friends we went to Bridgewater Mill Restaurant. We had booked this many months ago and really looking forward to the evening. Unfortunately the room we were hoping for was closed due to no heating. Food was very average and the wine list limited. For a restaurant in the middle of wine country a better selection should be available. Very sorry, will not go back

There are upmarket restaurants and there are upmarket class restaurants. Bridgewater Mill nearly makes it into the upmarket class bracket, with excellent food, excellent service, lovely ambience in the Fernery with an open fire, and upmarket pricing, but oh dear, what a shame that they find it necessary to charge their upmarket clients for bread and butter and for olives, $4 and $7 respectively!!! How much does two slices of delicious home-baked bread cost, even if it does come with "cultured Normandy butter"? And a bowl of tasty Kalamata olives?In any really classy restaurant, patrons are assumed to be equally classy and are not treated like bogans. Even if they wait until the certainty of having taken the clients' orders, (in case they fill up on free bread and suddenly leave), classy restaurants come out with "complimentary" hot rolls/bread, and some even come out with a small "compliments of the chef" finger food per person; others come out with a surprise sorbet between courses, something to make you feel really comfortable that you and your friends chose the right restaurant. Because going out to a good, upmarket, pricey restaurant is all about feeling you made the right choice and enjoying the occasion.A lot of restaurants are doing it, and a lot of restaurants are getting panned for it! Charging for bread! It really does make you wonder! The revived Bridgewater Mill, courtesy of Warren Randell of Seppeltsfield, is once again great to visit since the Lion Nathan company almost drove it into extinction, but it's disappointing that it's letting itself down in this cheap, nasty, penny-pinching way. Many a great business model has been undone by not taking care of the detail!Otherwise, very good!

Was greeted with warmth here as I kindly requested a vegetarian meal on the late side of normal lunch trading hours. The soup & broccolini had lots of yummy flavours but the side of potatoes was uninspiring. Got excited when it was time for dessert only to find out that chef closed the kitchen earlier than usual, oh well have to come back again one day