Chef Michael Ryan opened Provenance in 2009, and his innovative take on contemporary cuisine incorporating Japanese influences has developed a strong following among both locals and travelling foodies who make the pilgrimage to Beechworth.
The series of rooms within the charming heritage bank that houses the restaurant create an ambience in keeping with the village, allowing the edgy style of the food to shine in a decided point of contrast.
Chef Ryan’s distinctive style centres on the art of balancing underpinning Asian flavours and layering of textures while showcasing exceptional produce. By way of example, the smoked Flinders Island wallaby tartare, with Japanese fish sauce and egg yolk dressing, pickled onion and cured mullet roe, delivers excellent acidity and harmony. Similarly, the tender smoked pork jowl, with pickled pumpkin, ginger, fermented pumpkin seeds, burnt garlic oil and bonito butter works on multiple levels. There are plenty of beverage options to go with your meal, including a range of quality sake.
PSST! The accommodation in the renovated stables makes Provenance a very viable destination dining prospect.