Leonards Mill is located in Second Valley, on the Fleurieu Peninsula of South Australia. The iconic building began its life as a flour mill in 1858 and is now home to a regional restaurant.

The Fleurieu region is abundant with amazing produce and producers. We are proud to source and support these local Fleurieu growers. We visit the farms where we source our produce from and see first hand how the free range animals are cared for, how produce is grown and how hard local businesses work to produce wonderful produce. We buy in whole animals and use everything from head to tail to reduce wastage. We make our own stocks, sauces, bread, butter, ham, bacon, pickles & ferments, cordials, even our own Bloody Mary mix! Leonards Mill is home to a productive vegetable garden, fig, lemon, lime, bay leaf, plum and mulberry trees.

We are lucky enough to be able to support producers who have the same commitment and passion as we do : Wakefield Grange, Deep Creek Organics, Fleurieu Milk Company, Second Valley Cheese Company, Onkaparinga Creamery, Alexandrina Cheese Co, Villeré Coffee, The Dandy Tea Co., Carrickalinga Cicada Olives, Second Valley Farm, Starlight Springs Farm Produce Myponga and Scoop SA Aldinga.

As well as supporting local food producers, our drinks menu consists of wine and beer from local, family owned wineries and breweries from the Southern Fleurieu, McLaren Vale and Adelaide Hills Regions.


The walls of Leonards Mill are home to paintings by artists who have a strong affinity with the area. Jane Smeets’ paintings grace the restaurant walls downstairs and upstairs we have Kath Pentecost’s works are on display for you to enjoy with a glass of wine. Axis Sculptures take pride of place in the garden. These pieces were crafted by Steve Grigoul who sources recycled farm machinery from the local area. Steve was also commissioned by Leonards Mill to create our bar area from recycled jarrah.