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Petaluma's Bridgewater Mill

Renewed purpose in Le Tu Thai’s kitchen is producing sparkling results across the menu. Thai’s intricate flavour combinations and precise presentation characterise the modest card of five entrées, four mains and four desserts, each one a model of harmony and balance. A veal loin with nori crust picks up the ocean accent of accompanying seared scallops wrapped in pancetta; a crayfish tail and roast potato salad is lifted by truffle cream and salted duck egg. Desserts are a fairground of sweet indulgence, from coffee cheesecake with fresh honeycomb, to a toasted brioche, tapioca and lime splice. A wide-ranging wine list includes top French and Spanish wines as a counterpoint to the Petaluma/Bridgewater Mill range of vintages. Whether dining on the deck next to the old mill’s giant waterwheel, or in the conservatory, the Bridgewater Mill experience is sublime.