The Gilded Lily
The Gilded Lily opened in May 2017. Owners Helga and Mick refurbished the ageing period home, preserving its heritage while converting it into a contemporary restaurant. The result is three intimate dining rooms, with outdoor seating also cited between the veggie patch and cottage garden.
The kitchen plates up a set of two or three courses at lunch, and an a la carte menu in the evenings. The menu focuses on using as much local produce as possible. Grass-fed Gippsland beef plays a starring role, followed closely by fresh-from-the-boat seafood from responsible fishmongers Bass Strait Direct at Phillip Island. The kale, silverbeet, broccoli, herbs, lettuce, rhubarb and citrus growing out back make their way onto the menu, which shifts with each new month’s givings.
The wine list too draws from the immediate region, without excluding some age-old imports.
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