Executive chef Jigs Liwanag (ex Rockpool) has now adopted a contemporary a la carte menu from Wednesday to Saturdays in the dining room and bar.
“We wanted to broaden our offer to the Ballarat community,” said general manager Pete Dillon.
“We have been very focused on using 100% Victorian produce in our degustation-only menus, which has been exciting for our team, but we have to adapt to the changing demands of our customers.”
The menu will still feature local produce from small artisan producers but the kitchen is moving to a zero-waste philosophy.
“I love what Victoria has to offer with incredible produce and amazing culinary adventurers, but with an a la carte menu, I can be more creative and celebrate the very best of the seasons, if that has to come from a little further afield, like South Australian whiting or oysters from New South Wales," the chef says.
Playing to his Filipino heritage and drawing on his eight years of experience cooking on a private yacht, Liwanag is excited to flex his creative muscles in a different way.
“Every place I have visited has provided me a little inspiration," he says. "I can meld influences from Italy and China together in one dish, I can use recipes my mum and grandma gave me, and I can pay homage to the street food of the Philippines, all at the same time.”
So think dishes like ceviche of kingfish with pickled strawberry and citrus dressing ($20, top image) and duck, elderberry pickle, pea puree and blackberry jus ($30, second image). There is also a six-course "feed me" menu for $120.
A beverage list with a focus on artisan, craft and alternative wine varietals has been designed to match the restaurant offer, with a small "cellar only" list also available.
Vesta x Jigs and Bobbys Bar at Hotel Canberra is at 812 Macarthur Street, Ballarat Central, serving the new menu from Wednesday to Saturday from 6pm. Bookings are highly recommended.
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