Tozers

101 Bridge Mall, Bakery Hill, Ballarat, Victoria.
(03) 5338 8908
Open: Lunch Saturday only; dinner Tuesday to Saturday.

Out There magazine - Issue 14

On Ballarat’s Bakery Hill - the site where the Southern Cross flag was raised by aggrieved miners before they marched to the Eureka Stockade – is Tozers, a stylish, contemporary restaurant with comfortable white leather chairs, white damask cloths and black and white photography on the walls. Owner Kim Tozer provides attentive but unobtrusive service while Alan Ryan, who trained at Ireland’s renowned Ballymaloe Cooking School, takes charge of the kitchen. He serves modern regional food, making everything himself, including the icecream, chocolates and the complimentary black olive bread. Pick of the seven entrees are the plump, juicy pan-fried scallops, wrapped in pancetta on a bed of asparagus and leek. The confit of duck tart, with shredded duck meat in a buttery pastry shell, topped with roasted tomato and Parma ham, calls for one of the fine local Pinots. The Eastern Peake selected is a highlight of the wine list, which features a good selection of mostly Victorian wines. Of the seven mains, the most unusual is the trout, farmed locally and cooked in paperbark, giving it an intriguing flavour that nicely complements the lemon, herb and garlic seasoning. The steak, pork and lamb come from an award-winning local butcher, rewarding in the succulence of the fillet steak, served with red wine jus. If only there had been time for dessert - caramel and praline parfait, and white chocolate and mixed berry brulee among the delicious selection.

© Christine Salins

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