we had a 3-course lunch after stopping by the red hill cellar door. overall, food was underwhelming for a $100 pp meal. started off with the mussels and mushroom entrées, which lacked brightness and texture. for main, i had the patagonia tooth fish, which was nicely cooked but didn't quite understand the combination of the sides it came with particularly the sauerkraut which overwhelmed the delicate fish. beef was also not very memorable. found it ironic that the best part of our meal was the cheese course at the end, which most of it was sourced offsite. the chutney was delicious!servicewas also lacking with not particularly tentative or personable servers. but the manager gary made up some of the downfalls at the end. he was super friendly, helpful and listened to our feedback well. we would come back for a second try just because of him, but maybe after a new menu change.