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 75/ 3 courses 95

 

To Start  

Cured garfish and its fried bones                                                                                                                                         4.00

Kimchi                                                                                                                                                                                                10.00

House made silken tofu, mustard greens, sesame, bonito                                                                                    10.00

Grilled night dried squid with kewpie mayonnaise                                                                                                 10.00

 

 

Entree

Celeriac baked in hay, spelt pilaf, pickled scape, walnut oil                                                                                

Seared smoked kangaroo, Japanese fish sauce and egg yolk dressing, pickled onion, cured mullet roe

Blue mackerel sashimi, dai dai ponzu, yuzu kosho, cold pressed sunflower oil

Sardines, fennel & raisin salad, curry salt

Eugowra quail, pickled radishes, orange salt

 

Mains                                                                                                                                                                                                 

Tri tip, braised daikon, charred onion, café de Tokyo butter, hazelnuts

Maremma duck-roasted breast, brown rice congee, umeboshi

Myrrhee goat, fennel, eggplant, grains

Wild Barramundi, charred cabbage, konbu oil

Rice noodles, kohlrabi, Wooragee mushrooms, soy milk broth

Pork short loin, confit garlic, roasted zucchini, fermented lettuce, bacon dashi butter

 

 

Sides                                                                                                                                                                                                    

Miso braised Brussel sprouts, parmesan                                                                                                                         10.00

Potato mochi, soy glaze, nori                                                                                                                                                10.00

Salad leaves, black bean dressing                                                                                                                                         8.00

 

Dessert Menu

 

Japanese cheesecake, poached feijoas, rhubarb, yuzu mousse

Crème Catalan, mandarin, carrot, olive

Bright single origin chocolate, poached cherries, beetroot, cherry blossom ice cream

Poached quince, spiced bread, miso ice cream, custard

Cheese – Single $16/Cheese Plate $35

Berrys Creek Tarwin (cows milk, blue, Gippsland)
Mon Pere (cows milk, soft, France)
Marcel Petite Comte (cows milk, semi-hard, France)                   

Tasting Menu

Optional starter- 10 

House made silken tofu, mustard greens, sesame, bonito

 

Celeriac baked in hay, spelt pilaf, pickled scape, walnut oil

2017 Jamsheed Roussanne, Beechworth

*2013 Jean-Marie Berrux ‘Le Petit Tetu’, Burgundy

 

Sardines, fennel & raisin salad, curry salt

2015 Savaterre Rose, Beechworth

 

Smoked kangaroo, Japanese fish sauce & egg yolk dressing, cured mullet roe

2016 Pennyweight Gamay, Beechworth

*2016 Daniel Bouland Gamay, Beaujolais

 

Maremma free range duck, brown rice congee, umeboshi

2014 Savaterre ‘Frere Cadet’ Pinot Noir, Beechworth

*2015 Bachelet-Monnet Maranges ‘La Fussiere’, Burgundy

 

Skirt, braised daikon, café de Tokyo butter, hazelnuts

2016 Tellurian Grenache, Heathcote

*2016 Jasper Hill ‘Georgia’s Paddock’ Shiraz, Heathcote

 

 

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

Berrys Creek Tarwin Blue (cows milk, blue, Gippsland)   

2012 Quinta do Noval LBV Port, Portugal

 

 

Japanese cheesecake, poached feijoas, rhubarb, yuzu mousse

 NV Pennyweight Gold, Beechworth

  *1999 Chateau Suduiraut, Sauternes

 

 

 

Tasting menu                                                                                       125.00

With matching wines                                                                                   200.00

*With matching premium wines                                                               250.00

 

 

 

 

Vegetarian Tasting Menu

 

Optional starter- 10 

House made silken tofu, mustard greens, shiitake dashi, sesame

 

Celeriac baked in hay, spelt pilaf, pickled garlic scape, walnut oil

2016 Jamsheed Roussanne, Beechworth

*2013 Jean-Marie Berrux ‘Le Petit Tetu’, Burgundy

 

Shaved & fried Brussels sprouts, yuzu yoghurt, tomato

2016 Moriki Shuzo ‘Suppin Rumiko no Sakr, Mie

 

Eggplant, puffed grains, miso glaze

2016 Pennyweight Gamay, Beechworth

*2016 Daniel Bouland Gamay, Beaujolais

 

Rain fed brown rice congee and garnishes

2015 Mayford Chardonnay, Porepunkah

*2016 Savaterre Chardonnay, Beechworth

 

Rice noodles, kohlrabi, Wooragee mushrooms, soy milk broth

2016 Dal Zotto ‘Pucino col fondo’ Prosecco, King Valley

*NV Chartogne-Tailet ‘Cuvee Saint-Anne’ Brut, Montage de Reims

 

 

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

Berrys Creek Tarwin Blue (cows milk, blue, Gippsland)   

2012 Quinta do Noval LBV Port, Portugal

     

 

Crème Catalan, mandarin, carrot, olive

 NV Pennyweight Gold, Beechworth

 *1999 Chateau Suduiraut, Sauternes

 

Tasting menu                                                                                       125.00

With matching wines                                                                                   200.00
*With matching premium wines                                                               250.00