Provenance Restaurant

Talented chef Michael Ryan champions top-notch regional produce at this gracious two-storey former bank dating back to 1856. There could be Nug Nug goat form Myrtleford, Hume Weir trout, local Murray Grey beef and locally picked cherries. Complementing the extensive wine cellar housed in the bank’s former vault, he offers an à la carte menu as well as a six-course degustation menu and similar vegetarian tasting feast; both degustations are available with or without matching wines. Dishes are multifaceted, like the chef’s signature entrée of butter-sautéed cauliflower, Mount Buffalo hazelnut crumble, mustard sabayon and brown butter jelly. Save room for his amazing custard-like confection tocino del cielo or ‘bacon from heaven’.

Contact information

86 Ford St; (03) 5728 1786; open Sun for lunch and Wed–Sun for dinner


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