A Lazy Sunday Afternoon at The Bridgewater Inn

It’s been quite a few years since we visited the Bridgewater Inn – my last memory was of a beautiful place that had seen better days and better meals. I was pleasantly surprised by what we found.

After a busy week when all I wanted to do was relax, I wasn’t convinced when my other half suggested we spend our first day off together in ages at the Bridgewater Inn. He assured me that recent renovations had it looking pretty spec and worth the visit.

Bridgewater Inn beautiful surroundings
Beautiful surroundings of the Bridgewater Inn

There’s something inherently relaxing the moment we commence our drive up Adelaide’s south eastern freeway. We drive through the Heysen tunnel and start to ascend into the hills where I, as passenger, can relax and admire the beauty of an abundance of spring wildflowers dotted along majestic rock faces either side of the road.

Bridgewater Inn views to the creek
Views to the creek at Bridgewater Inn

The Bridgewater Inn is a relatively short twenty minute drive from the city and I start to become excited as we inhale the clean crispness of spring air when we exit the car. We walk through the entrance and I can’t help but smile, the moment I absorb the view of lush greenery from the entrance I feel both relaxed and energised.

Bridgewater Inn patio view
View from the patio at Bridgewater Inn

We are given a warm greeting straight away and choose to sit outside on this glorious day. Menu choices are thoughtful with a great selection of sharing plates included on the menu. Head Chef Paul Cox has been at the helm of the Bridgwater Inn kitchen for the past two years and originally hails from the UK.

Bridgewater Inn grain fed rib eye steak
Grain fed rib eye steak

The man loves his meat so settles on a grass fed rib eye steak which he raves about – high praise as he knows his steak! I can’t decide between the duck, served with a native quandong sauce which adds a sweetness and marries perfectly with the succulent duck – or a vegan dish of baked field mushrooms with roasted baby carrots, beetroot and a crispy risotto cake. We decide to order both and share the mushrooms as a side dish. We love our meals and the friendly, relaxed yet super efficient service by all staff is a bonus.

Breast of duck with a native quandong sauce at Bridgewater Inn
Duck breast with a native quandong sauce

The Bridgewater Inn has a comprehensive drinks list with ample beers, ciders, cocktails and a good selection of South Australian wines represented. You can also BYO for $15 corkage if you prefer to bring your own special wine. The mushroom dish is an unexpected highlight for us and is so full of flavour and beautifully presented. Already planning my next visit, I make a mental note to order the mushrooms again.

Bridgewater Inn vegan dish of baked field mushroom with roast baby carrots, beetroot and risotto cake

Baked field mushroom with roast baby carrots, beetroot and crispy risotto cakeThere are lots of things to love about the Bridgewater Inn these days and I highly recommend a drive up the freeway for a meal. We loved our garden setting but the interior is also charming and has been renovated with thought and style.

Bridgewater Inn restaurant dining room
Restaurant dining room at Bridgewater Inn

The history of the Bridgewater Inn goes back more than 150 years and its rustic interior rock walls have been beautifully restored and maintained, providing warmth and charm. Comfortable padded chairs add to the Bridgewater Inn’s stylish restaurant which includes several small, private dining areas ideal for functions.

Bridgewater Inn lounge area by the fireplace
Lounge area by fireplace at Bridgewater Inn

Where:  Bridgewater Inn is at 387 Mount Barker Road, Bridgewater 5155, Phone 8339 1151

When:  Lunch & Dinner: Monday to Sunday | Breakfast: Sunday only



  • Phil Butterss
    Thanks, Tanya. We also haven’t been there for ages. Sounds great, though. I want those mushrooms.
    • Tania
      Yes I'm still dreaming about those mushrooms! They sat on a delicious sofrito base of finely chopped capsicum, onion, garlic and tomato which tied all the flavours together beautifully.
    • Tania
      Thanks Amanda, yes it certainly was!

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