About us

OUR PHILOSOPHY

Support local

Food should be fun, fresh and enjoyed. We love food, and we are passionate about the Fleurieu Peninsula and as we are a small family owned restaurant, we only want to support other family owned local businesses. We visit the farms where we purchase our meat and fresh produce from to see first-hand how the animals are cared for, how produce is grown, and how hard local farmers work to produce their offerings. We are proud to support local producers and only purchase what is in season, what our farmers want to grow, not what they are told to.

At Leonards Mill we practice permaculture, thanks to our permaculture guru, Kym. We have our own kitchen gardens that are ever changing, expanding and growing with the seasons. They are still young gardens and whilst they provide our kitchen with a lot of beautiful produce and garnishes we are working hard to make them produce more so that we can reduce our food miles even further. We also have our resident rooster, Leonard and his 4 ladies working hard to turn any kitchen waste and scraps into compost that in turn replenishes our veggie patches.

We are family. The team is small at Leonards Mill but our hearts and passion for food are huge. Husband and wife team, Iain & Hayley, plus their 3 year old son Gillan (and another on the way) run the historic mill. Along with our Front of House staff and chefs, we can’t wait to show you the rustic, fine food we make.

We look forward to meeting you and sharing with you our slice of the Fleurieu Coast.

Farm to plate – nose to tail – root to leaf

How we do it

Location

About The Mill

The iconic Leonards Mill began its life as a flour mill in 1858. The flour mill operated for 19 years before the wheat industry dried up moved most of its operations from the Fleurieu Peninsula to the Eyre Peninsula. The mill was then reincarnated as a Wattlebark mill to process the local species of Wattlebark, which grew between Myponga and Yankalilla. The local species of Wattlebark had fantastic tanning properties for tanning leather and was exported to London.

Years later, the mill was reincarnated once again as a shearing shed to support the growing local wool industry. However it was in 1984, when an architect purchased the property, that Leonards Mill became a restaurant. Current restaurant owners Hayley and Iain have occupied Leonards Mill since 2017.

There is so much history in this magnificent 161 year old Mill. Between courses we encourage you to have a look around and see the history for yourself, with a glass of local wine!