Situated in one of Ballarat’s oldest buildings is the town’s newest fine dining restaurant, and it offers patrons a culinary experience like no other.
Peasant is the creation of best friends Dan Tesoriero and Doug Kerr, who have drawn on all things close to their heart to bring the restaurant to life. From the style of food to the service and presentation of the venue, Peasant is a tribute to fresh, local produce; authentic European flavours; and humble beginnings that remind both Doug and Dan of home.
“This has been our shared vision for a restaurant for a long time. By opening in Ballarat, we can capture the essence of what we want to do and who we are.”
Doug is originally from the United Kingdom and spent his childhood moving around Europe to wherever his father, an army officer, was stationed. As Head Chef, it is Doug’s upbringing and his childhood experiences with food that form the foundation of Peasant’s menu.
“My grandparents had a farm and I remember choosing veggies from the kitchen garden. Whatever was ready to pick was what we ate that day.
“Mum made bread for our school lunches and Dad made scones. There was always someone in the kitchen making something.”
Similarly, Dan grew up in Ballarat and remembers his mother buying food from local growers and the importance of minimal waste when it came to cooking.
Having worked front of house in restaurants around Australia, and for some of the country’s most high-profile chefs, Dan brings a wealth of knowledge of fine dining back to Ballarat. Yet, like Doug, it is the essence of seasonal cooking and honest fare that Dan wants to emphasize at Peasant.
“We offer five, beautifully curated and original courses using only the finest produce, and we source as much as we can locally. Our menu is new each week, based on what is available and at its best.
“There is a fair amount of experimenting that goes on in the kitchen each week, which makes it great fun – creating dishes and pairing wines. It keeps it exciting for us and for our guests.
“The only time you will get a repeat menu is if you come on two consecutive nights. Essential, every time you come to Peasant, you will have a different experience.”
More than just the food, Doug and Dan have taken great care in every aspect of the restaurant, including the décor, and fit out of their venue. While the two may seem to manage separate parts of the restaurant, Peasant is a true collaboration and a representation of both partners.
“We have a Sycamore Tree at the entrance, which most people don’t notice, but to us it has meaning. The apple in the Peasant logo is another one.
“There is so much of us in every aspect of the business, and we hope that comes through in the dining experience. That customers feel taken care of, and know they are part of something unique.”
Behind the bar, Dan has developed an enticing wine list and created classic cocktails with an Australian twist. Also on the list is a small range of non-alcoholic wines and spirits that have been carefully sourced to ensure they work with Peasant’s European flavours.
“We have a selection of Victorian and European wines and some interesting Australian spirits too, such as whiskey and cognac.
“We know not everyone wants to drink, but to us it seems strange to serve our style of food alongside an orange juice or soft drink. The non-alcoholic options ensure that everyone can have an authentic European meal, the way we envisioned it.”
With the arrival of Spring comes a new wave of fresh produce for Doug and Dan to start mulling over.
“One of the reasons we opened in Ballarat is the seasons. We have proper seasons here, with clearly defined boundaries, and that brings a lot of change to the food we can source.
“Spring usually means a wave of green and baby vegetables such as peas, carrots, and turnips. We’ll look to include things like spring lamb and chicken too.”
Doug admits that the uncertainty of the menu could make patrons wary, but it’s just a matter of trust.
“We believe in using the whole animal, not just the modern, premium cuts. We know that may surprise some people, but we want to stay true to our purpose. If we can push people a little out of their comfort zone, we can give them a new and great experience.
“All they need to do is trust they’re going to eat something that tastes amazing.”
Peasant is open Friday and Saturday evenings and is located at 13 Lydiard Street North. Bookings are essential and can be made online.
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