Food + Board, the Provenance way

A chef owning a restaurant? Check! A chef running a restaurant and luxury inn? Well, unusual but possible as chef Michael Ryan, who owns the Provenance Restaurant & Accommodation in Beechworth, Victoria can attest. The restaurant is housed in an old building which used to be the Bank of Australia, built in 1856 at the height of the gold rush during that period. The bank’s vault which used to store money and most probably gold, is now the wine cellar which contains excellent vintages paired expertly with chef Ryan’s creations — contemporary food from regional produce with a focus on seasonal awareness.During our interview, chef Ryan explained that his dishes are sometimes also inspired by his travels to Japan and China, thus certain dishes would exude flavours from these places. But the oriental inspiration can also be found in the accommodations on offer, located besides a quiet

The Provenance in Beechworth, Victoria

courtyard in the rear of the property. The structure, which was formally a stable for horses, now has elegantly appointed modern style rooms with Asiatic accents. Another nice touch, reading choices that range from English lit classics, to the history of wine in Australia, and selected F&B magazines. The breakfast set (including ground coffee portioned and ready for the French press) is prepared beforehand and stored in the room fridge. 
With these personalised touches, and his flair with food, it’s no wonder chef Ryan has received many awards and accolades during the nine years since the Provenance opened its doors and bank vault to diners in Beechworth and out-of-town guests. Watch the video to know more about how his travels fuel his cooking inspirations. 

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