Petaluma's Bridgewater Mill Restaurant.

Petaluma's Bridgewater Mill Restaurant. Review

A stylish and celebrated restaurant in a converted flour mill, this is one of the state's best dining spots. Using mostly local produce, new chef for 2011 Zac Ronayne creates an imaginative contemporary menu; dishes might include organic chicken, black bean butter, radish, brocolini and XO sauce. 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. On Sunday and public holidays, eating here means a three-course set price ($90 per person) menu. The mill also serves as the cellar door for Petaluma Wines, one of Australia's finest labels; the prestigious Croser champagne is matured on the building's lower level.