Palate Restaurant writes a new menu every day, shaped by what comes fresh from the water or the paddock that morning. Multi-course meals are matched with local wines, and dishes lean on home-grown produce rather than a fixed repertoire. Nothing is printed in advance; the kitchen works from what arrives. The result is food tied to Coles Bay and the Freycinet region rather than a standard hotel menu repeated night after night. It suits guests who want to taste the place itself, season and catch dictating the table rather than the other way round.