Provenance Luxury Suites
Banking in Indigo

The luxury suites provide everything from elegance and serenity, privacy and lets not forget the slight touch of luxury. Exceptional food and wine in the old bank building at beechworth restaurant provenance has modern and regional food with a major focus on local and seasonal produce.

Jeanette's background was in wine retail, specifically with Philip Wealthy and Matt Skinner at the Prince Wine Store, and is also a capable winemaker, an obvious gain in setting up a restaurant. Michael's background was in Science, a possibly less obvious one for a restaurateur. Provenance, opened in 2009, has received many accolades and awards in its seven years of operation, including two hats in the Good Food Guide for the final five years. Michael Ryan was voted Chef of the Year in the Age Good Food Guide in 2013.

Focusing on craft beer from around the world, Australia and of course Bridge Road Brewers, our local craft beer brewery based in Beechworth. Our food has Japanese influences and the flavors meld healthy with the national drink of Japan. We try to represent the numerous styles of Sake from light, refreshing and arid to aged Saks, with their earthy mushroom aromas. Our fortified wines reflect the wine making history of Rutherglen with its world famous Muscats and Tokay. We have an extensive whisk selection, specializing in Japanese whiskies. The list is constantly changing and evolving and we are glad to email you a vogue copy. Complicated smokey cherry, vanilla and pickle aroma with a unique savory, unami rich palate. A classic, traditional daiginjosubtle and elegant. Rich and complicated with nutty, sherry like characteristics. A complicated palate of maple syrup, caramel, white soy and brine. Seaweed and chocolate aroma, reminiscent of PX sherry. The restaurant is located in the building that once was the Bank of Australasia. The vault, built with thick granite blocks, now houses the wine cellar. Provenance has been an Age Appropriate Food Guide two chef's hat restaurant for the end 5 years running and is No. The restaurant creates contemporary food from quality regional bear with a focus on seasonal awareness. Michael Ryan's many trips and deep interest in Japan is reflected in the techniques and flavors in the menu. Pumpkin cooked in hazelnut oil, sunflower and pumpkin seeds, abandon lime. Smoked kangaroo tartar, Japanese fish sauce, egg yolk, karasumi. Preserved lemon ice cream, orange scented nuts and seeds, rhubarb, rose meringue. Smoked raw kangaroo, pickles, Japanese fish sauce, egg yolk. Cucumber, seaweed, bitter almond milk, seaweed cracker. Recently renovated in a modern style with Asiatic touches throughout. Behind many trips to Japan, for both labor and pleasure, Michael Ryan has now paired up with Epicurious Travel to present hosted tours to Japan showing you some of his favorite parts of the country. They also include bookings at some of Michael's favorite restaurants, many often hard to book, market visits, cooking classes and much more.