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 5 years running and is No. 27 in the current  Gourmet Traveller Top 100 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.

 

MENUs

Please note that these menus are indicative only

À la Carte

2 courses 68/ 3 courses 88

 

To Start 

Cured garfish and its fried bones     4.00

An anchovy and its fried bones    4.00

Housemade roasted lap cheong, pickled cucumber   8.00

Kimchi       10.00

House made silken tofu, prawns, spring onion, shio koji    10.00

Grilled night dried squid with kewpie mayonnaise  10.00

 

 

Entree

Pumpkin cooked in hazelnut oil, sunflower and pumpkin seeds, desert lime                                         

Smoked kangaroo tartare, Japanese fish sauce, egg yolk, karasumi

Seared prawns, bitter almond milk, cucumber, prawn head cracker

Octopus, nuka pickles, seaweed butter

Fried quail, Brussels, kimchi puree

 

Mains                                                                                                                                                                                                

Braised beef intercostal, roasted radish, pickled radish, citrus & daikon oroshi

Duck breast, spaghetti squash, grapes, honey

Flinders Island saltbush lamb, artichokes, quinces, parsnips

Snapper, poached and fermented turnips, yuzu miso, seared greens

Wooragee mushroom congee, grilled mushrooms, shiso sauce, fried shallots

Smoked pork jowl, cavolo nero, shio koji, soy milk & ginger sauce, burnt garlic oil

 

 

Sides                                                                                                                                                                                                   

Roasted broccoli, sesame dressing    10.00

Simmered Stanley potatoes, soy, mirin, sake10.00

Salad leaves, black bean dressing 10.00

Dessert Menu

White chocolate, yuzu curd, mandarin, candied coriander leaf

Kinako parfait, strawberry, adzuki beans, candied ginger, toasted milk agar

Frozen fennel meringue, hazelnut pannacotta, apple

Preserved lemon ice cream, orange scented nuts and seeds, rhubarb, rose meringue


CHEESE – SINGLE $16/CHEESE PLATE $35


Tosi Gorgonzola (Cows milk, blue, Italy)


Tolpuddle (Goats milk, semi-hard, Tarrawingee)    

                    
Ossau-Iraty (Sheeps milk, semi-hard, Spain)  

             

Degustation Menu

Optional starter- 10

House made silken tofu, prawns, spring onion, shio koji

 

Pumpkin cooked in hazelnut oil, sunflower and pumpkin seeds, desert lime

2016 Jamsheed Roussanne, Beechworth

*2014 DomenicaRoussanne/Marsanne Beechworth

 

Octopus, nuka pickles, seaweed butter

2015 Bernard Baudry Rose, Loire Valley

 

Smoked raw kangaroo, pickles, Japanese fish sauce, egg yolk

2015 Pennyweight Gamay, Beechworth

*2015 Daniel Bouland Gamay, Beaujolais

 

Duck breast, spaghetti squash, grapes, honey

2014 Savaterre ‘Frere Cadet’ Pinot Noir, Beechworth

*2014 Mac Forbes Pinot Noir, Yarra Valley

 

Braised beef intercostal, roasted radish, pickled radish, citrus & daikon oroshi

2014 Piano Piano Shiraz, Beechworth

*2012 Massolino Barolo Nebbiolo, Piedmont

 

Optional cheese course (extra 12 or 27 with wine match)

Bay of Fires Cheddar (cows milk, hard, Tasmania)               

2010 Brown Brothers ‘Patricia’ Brut, King Valley

 

White chocolate, yuzu curd, mandarins, candied coriander leaf

 2015 Fighting Gully Road Petit Manseng, Beechworth

 *2013 Chateau Roumieu, Barsac

 

 

Degustation menu                                              $115.00
With matching wines                                         $180.00
*With matching premium wines                    $225.00

 

 

Vegetarian Degustation

Optional starter- 10

House made silken tofu, spring onion, shio koji, shiso

 

Pumpkin cooked in hazelnut oil, sunflower and pumpkin seeds, desert lime

2016 Jamsheed Roussanne, Beechworth

*2014 Domenica Roussanne/Marsanne, Beechworth

 

Cucumber, seaweed, bitter almond milk, seaweed cracker

2016 Schmolzer & Brown Pret-a-Blanc, Beechworth

*2014 Francois Chidaine Chenin Blanc Vouvray

 

Broccoli, Brussels, sesame puree

2015 Bernard Baudry Rose, Loire Valley

 

Artichokes, parsnips, quince

2016 Fighting Gully Road Chardonnay, Beechworth

*2015 Savaterre Chardonnay, Beechworth

 

Wooragee mushroom congee, grilled mushrooms, shiso sauce, fried shallots

2014 Piano Piano Shiraz, Beechworth

*2012 Massolino Barolo Nebbiolo, Piedmont

 

Optional cheese course (extra 12 or 22 with wine match)

Bay of Fires Cheddar (cows milk, hard, Tasmania)               

2010 Brown Brothers ‘Patricia’ Brut, King Valley

 

White chocolate, yuzu curd, mandarin, candied coriander leaf

2015 Fighting Gully Road Petit Manseng, Beechworth

 *2013 Chateau Roumieu, Barsac

 


Degustation menu                                               $115.00
With matching wines                                          $180.00
*With matching premium wines                    $225.00