Converted into a cellar door and restaurant by Petaluma's Brian Croser in 1986, this historic 1860 flour mill was bought by Seppeltsfield proprietor Warren Randall in 2014, and today continues to be the epitome of Adelaide Hills hospitality. In winter, cosy up around the open fire. In summer, grab a seat on the deck next to the waterwheel for chef Zac Ronayne's citrus-cured ocean trout, Hahndorf venison with beetroot and pomegranate and sumac, and yuzu tart with miso caramel and green tea meringue.