On a recent Friday night a friend and I were wandering Collingwood attending gallery openings and decided on an unplanned dinner at Provenance. I was pleased as I have loved the breakfasts I have had there and have read the dinner menu with anticipation each time. I was very happy to enjoy a lovely relaxed meal, where we each had a main and a dessert, and shared bottle of sangiovese, all for just under $100.

provdinner4 dinner at Provenance on Smith St

The standout dish for me was my kangaroo fillets (above) with sweet potato mash and apple and walnut salad – a delicious combination. My friend enjoyed the salmon (below) with celeriac remoulade and eggplant.

provdinner3 dinner at Provenance on Smith St

provdinner1 dinner at Provenance on Smith St

Apologies for the poor photos – I did not want to spoil the comfortable mood with flash. We both loved our appetiser of pumpkin mousse (above) and the amazing green bean salad (below) with potato and gorgonzola.

provdinner2 dinner at Provenance on Smith St

provdinner6 dinner at Provenance on Smith St

Desserts were chocolate and orange tart (above) and a frangipani tart rhubarb crumble (below).

provdinner5 dinner at Provenance on Smith St

Provenance do occasional special themed dinners with matching wine. The next one is mushroom on 8 August 2009. There’s a great review of the previous quince and quail dinner by Bruce and Fran. Whether you come for these special dinners or, as I did here, try the regular menu, I’m sure you’ll be impressed by the food.

dinner at Provenance on Smith St

4 thoughts on “dinner at Provenance on Smith St

  • 22 July 2009 at 9:31 am

    As a “regular” at Provenance, I gotta say: hell yea. I had the rabbit last time I went for dinner, and it was superb. Great staff too, and lovely ambiance – very casual and relaxed.

  • 22 July 2009 at 4:27 pm

    Actually the dessert was rhubarb crumble. Delicious!

  • 12 August 2009 at 2:21 pm

    agree re Kangaroo – a favourite ( i used to avoid eating Kangaroo!)

    • 12 August 2009 at 5:02 pm

      I’d happily restrict my red meat intake to kangaroo (and camel) produced sustainably if I could, and forgo beef in particular completely. And replace lamb with goat.


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