Leonards Mill
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In a beautifully restored 160-year-old flour mill, this inviting restaurant on the way to Cape Jervis (and Kangaroo Island) proudly foregrounds local produce. The floor staff know many of the suppliers personally and all ingredients on the prix-fixe menu are sourced within a 50-km (31-mile) radius. Fortunately, the surrounding land and sea are so bountiful that can include multiple types of seafood, buffalo curd, free-range lamb and beef, and even truffles when in season.
