A stylish and celebrated restaurant in a converted flour mill, this is one of the state's best dining spots. Using mostly local produce, chef Le Tu Thai creates an imaginative contemporary Australian lunch menu; dishes might include oyster and leak pie, or roasted Kangaroo Island chicken dressed with scampi, coconut, and green mango salad. In summer book ahead to get a table on the deck beside the waterwheel. If you're feeling flush, ask to see the special wine list.
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