Hang out near Franklin during the day and you’ll witness a steady stream of producers stopping by to drop off their wares. These dictate the ever-changing menu at Franklin, where each dish is created around the ingredients that happen to land on the doorstep that day.

Some of chef Analiese Gregory’s creations include angasi oysters cooked in the wood oven and doused in local Meyer lemon, or butterflied garfish from the Tasman Peninsula with roasted tomatillo. The King Edward potato galette is a crowd favourite and varies with the seasons – sometimes doused in truffles or scattered with fresh herbs.