 |
 |
 |
 |
 |
 |
 |
|
|
 |
|
|
 |
 |
 |
 |
||
Michael Ryan’s approach to food is best described as regional contemporary; contemporary in terms of design and textures and regional with an emphasis on local and seasonal produce of the highest quality. This produces menus of originality without losing site of traditional foundations. Provenance, in its first year of operation, received one chef’s hat from the The Age Good Food Guide and two chef's hats in its second year. Provenance is ranked at no. 31 in the Gourmet Traveller Top 100 restaurants of Australia. To open the following menus, click on the links. |
Wednesday to Sunday for dinner, from 6.30pm til late and Sunday lunch, 12 midday to 3.00pm
Accommodation is available 7 days a week, all year round
artwork | photography | sitedesign