35
Provenance
Modern Australian
Provenance
-36.359181,146.687803

It's easy to wax lyrical about the culinary talent of Michael Ryan, who turned a heritage-listed former bank into one of the most sought-after restaurants in the state. Provenance's soothing, dark-toned interior gets more comfortable every year, an ideal backdrop for Ryan's exquisitely balanced Japanese-influenced dishes. Harrietville trout is beautiful, its skin lifted off and baked into a crisp top for the confit fillet, the orange of its flesh contrasted by a beetroot salad. Snapper arrives with a crisp, tangy salad featuring prawns, pickled radishes, fermented cucumber and a briny hit from sprigs of samphire, pig face and ice plant. Richer dishes include braised goat with eggplant infused with miso and sprinkled with puffed grains, while desserts feature Japanese cheesecake, a lighter version of a classic, enriched by fresh figs, meringue shards and panna cotta infused with toasted fig leaf. Excellent service and a thrilling wine list complete the experience.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 2 courses $68, 3 courses $88, 6 courses $115

  • Feature:
  • Licensed
    Vegetarian
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Michael Ryan

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