South-west produce showcased in Liebig Street venue

Salt head chef and part-owner Matt McLeod said the venue hoped to move into hosting food events to support local producers.

"Our produce and wine are all local, it's very rare that I'd use something from a long way away," he said. "We use seasonal ingredients to make simple and relatable food.

"I saw an opportunity to showcase and support local produce as I think it's insane how a lot of people don't even know what's on their doorstep."

Salt opened six weeks ago and Mr McLeod said the May Racing Carnival gave the restaurant a chance to try out the tourism market.

"It was just after Easter when we first got everything going," he said. "The May Races was a real chance to get people in from Melbourne and they all seemed pretty happy with what we're doing here which is the most important thing.

"People have been enjoying what we offer and have been coming out to support a new local business."

Ash Bennett and Sam Bensen are also part-owners of Salt and share the passion of showcasing the best of the south-west region which includes stocking a range of local artwork.

"We want to keep the art on display fresh," Ms Bennett said. "We've commissioned Caroline Healey to make a piece just for us."

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Mr McLeod has been a chef for 15 years and started with an apprenticeship in Hamilton before moving to Dunkeld's Royal Mail Hotel, the Melbourne Racing Club and then he returned to the south-west and worked at Simon's Waterfront and Conlan's Wine Store and The Belfast in Port Fairy.

"The opportunity for this place came up and it's something we had always wanted to get into," he said.

"Our aim is to make the whole experience at Salt local.

"We want to look into special events and dinners and get ingredients people may not be used to and use them for classical dishes with a modern twist."

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