PROVENANCE FOOD

Provenance Restaurant is situated in Beechworth, North East Victoria. The restaurant is located in the building that once was the Bank of Australasia. Built in 1856 at the height of the gold rush, the building is grand in design, The dining rooms still display the grandness of that era with 6m ceilings, ornate rosettes and original arched windows. The vault, built with thick granite blocks, now houses the wine cellar.

Provenance has been an Age Good Food Guide two chef's hat restaurant for the last 14 years running and is constantly listed in the Gourmet Traveller Top Australian Restaurants. The restaurant creates contemporary food from quality regional produce with a focus on seasonal awareness. Michael Ryan's many trips and deep interest in Japan is reflected in the techniques and flavours in the menu.

Restaurant Bookings

Provenance Winter a la carte menu

Snacks

Oysters, natural or with salted cherry blossom dressing 6 for 32

Japanese gilda-cured swordfish, pickled daikon, candied kombu 6

Mushroom tofu with katsuobushi salt 6

Shoyu almonds 8

House made prawn crackers 10

Olives with ginger and soy 8

Tazukuri- candied anchovies 6

Wild boar nikudango, amazu-an 10

Salted anchovies, shiso salsa verde 16

Potato mochi (3) 18

Flat bread, smoked miso butter, chives 10

Chestnut soup, roasted kombu oil, candied chestnuts 24

Whipped mentaiko, cucumber 22

Raw vegetables, miso and garlic dipping sauce 22

Karaage-fried chicken 20

Wild venison tataki, pickled rhubarb 26

Sashimi 28

Yakiniku kangaroo, charred cabbage 30

Tonkatsu, cabbage salad 30

Oyakodon 28

Okayu (congee), pickled vegetables, burnt garlic oil 28

Warm rice pudding, braised apple, sweet furikake 18

Lemon curd, rhubarb and Beechworth Bitters amaro granita 18

Kinako and honey and miso ice cream sando 18

Our set menu of 18 small dishes over 4 courses.

TASTING PROVENANCE MENU 170

WITH WINE PAIRING 260
WITH PREMIUM WINE PAIRING *340

Ichiyaboshi

‘Gilda’- miso pickled daikon kombu, fish, yuzu kosho

Prawn tartare, crispy chilli oil, house made prawn crackers

Mushroom tofu, katsuobushi salt

Flatbread, smoked miso butter, chives

Cucumber, whipped pollack roe

2024 SCHMOLZER & BROWN ‘OBSTGARTEN T’ RIESLING, KING VALLEY

*2019 FRANCOIS CHIDAINE CHENIN BLANC, LOIRE VALLEY, FRANCE

Raw vegetables, miso bagna cauda

Fried seaweed and rice cracker, cured trout, garlic sauce

Chestnut soup, kombu oil

Sashimi, beetroot, pomegranate

Wild vension tataki, pickled rhubarb

2023 MAYFORD CHARDONNAY, POREPUNKAH

*2023 SAVATERRE CHARDONNAY, BEECHWORTH

Brussels sprouts, sake kasu sauce, okara

Pickles

Dashi braised celery, togarashi

Kangaroo, grilled yakiniku style, carrots, miso, chilli

2021 WILLEM KURT SHIRAZ, BEECHWORTH

*2021 GIACONDA SHIRAZ, BEECHWORTH

Optional Cheese Course 15/person with wine 40

2024 SORRENBERG GAMAY, BEECHWORTH

Braised apples, rice pudding, sweet furikake

Rhubarb and amaro granita, lemon curd

Ice cream sandwich – miso, honey, kinako

NV PENNYWEIGHT ‘GOLD’, BEECHWORTH

*2009 CHATEAU COUTET, BARSAC, FRANCE