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Provenance Restaurant

86 Ford St

Beechworth, Vic 3747

Australia

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Don’t miss the hottest seats in the house this High Country Harvest! A one-off dining experience reuniting the talents of itinerant chef Luke Burgess (formerly of Hobart trailblazer Garagistes) and Michael Ryan from Beechworth’s two-hat Provenance restaurant.

Sharing a keen interest in Japanese cuisine and culture, the pair recently travelled through Japan together. For one night only on High Country soil, they will reinterpret their experiences into a 7-course dinner showcasing local produce matched with natural wines and sake, reflecting Luke and Michael’s respective liquid passions.

About Provenance Restaurant & Accommodation

Awarded two hats in The Age Good Food Guide, Provenance is a destination in its own right. A true master of balance, owner-chef Michael Ryan describes his food as Japanese-influenced, contemporary regional cuisine; contemporary in terms of design and textures and regional with an emphasis on local and seasonal produce of the highest quality. Dishes have a Japanese leaning with ingredients such as dashi, sake, seaweed and wasabi, and techniques such as Japanese pickling, Tsukudani (preserving in soy and sugar) and curing seafood in seaweed.

Provenance has four separate luxury suites located in the private courtyard garden at the back of the property, in what was once the old stables and carriage house, so you can even sleep where you eat!

Owner-chef Michael Ryan was named Chef of the Year in the 2013 Age Good Food Guide Awards, with Provenance also taking Regional Restaurant of the Year.

About Luke Burgess

Trained at Tetsuya’s (Sydney) and inspired by a short stint at Noma (Copenhagen), chef and food photographer Luke Burgess is cooking some of Australia’s most exciting food – earning him the Best New Talent crown in the Australian Gourmet Traveller 2012 Restaurant Awards. Since closing the much-lauded Garagistes (Hobart) in 2015, Burgess has been pleasing diners with his interpretations of local produce in pop-ups and restaurant takeovers around the globe.

Luke is a past board member of not-for-profit organisation Sprout Tasmania, which supports small and start-up Tasmanian food producers to get their ideas into the ground, growing and to market. Sprout Tasmania also helps connect consumers to ethically grown Tasmanian produce.


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Date and Time

Location

Provenance Restaurant

86 Ford St

Beechworth, Vic 3747

Australia

View Map

Refund Policy

Refunds up to 7 days before event

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