Aureate Restaurant

5 Reviews on “Aureate Restaurant”

• Jonus

  I had a first rate dining experience at Aureate. The dubious entry up the dark stairs at the Midcity Motel gave no sense of expectation. Ordinarily a fine dining restaurant has a more opulent entry. Once greeted and seated, the welcome is much warmer. The complimentary nibble of dehydrated pea was a lovely accompaniment to the perfect Shiraz. Off to a good start after all. The highlight of the evening was the lamb. It was served with vegetables which were decoratively presented and had several components, pure as well as lightly cooked veggies. Perfect balance, and combination of taste and texture.
  There are big plans for the refurbishment. Street presence will help the restaurant present itself better. The restaurant manager was helpful and friendly. The food here is the best meal I have had in years. I have never felt excited enough about my dining out to write a review. The menu could make this place a foodie destination.
  Best of luck with the refurbishment, and I look forward to finding another excuse to visit Ballarat.

  July 8, 2016, 12:37 pm

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• Steph

  A couple of weeks ago I had the pleasure of being introduced to one of Ballarat’s newest hotspots for fine dining, Aureate andI was certainly not disappointed. On arrivalour party was greeted by the waiting staff who were especially pleasant and were always available for any further requirements we had.Special mention must go to the Restaurant manager, he was absolutelyfantastic,not only did he have extensive knowledge on the dishes ordered but was also able to suggest which drink wouldbest accompany it. The highlights of my personal experience dining at Aureate were the scallop and pickled radish salad for entre and the banana sundae.The scallops themselves were simply divine and cooked to perfection, it was really a melt-in-your-mouth moment and the pickled radishbroke up the dishperfectly with the crispand fresh taste.Last but not least the banana sundae – the chef’s take on this classic dessert was magnificent, from the way it was presented to the way it tasted, every mouthful left me wanting more!!!Overall I thoroughly enjoyed my diningexperience at Aureateand will certainly be back!

  June 2, 2016, 4:12 pm

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• Stephen Matthews

  We had been looking forward to visiting Aureate as it is another genuine attempt to inject some much needed fine dining into the otherwise quickly evolving and well-catered for Ballarat food scene.

  Upon arrival, we were not disappointed. Though the venue itself (the Mid-City Motel) has seen far better days, there has been a genuine attempt to freshen the dining area. Crisp table cloths, Bormioli glassware and decent cutlery adorned the generously-sized table for two.

  The wait staff, in aprons, checked shirt and gold ties (the latter a link with the restaurant’s name) were courteous, and all things considered, reasonably professional and personable.

  The menu has a good range of offerings – starters, entrees, and mains of seafood and meat – and will changes seasonally, with minor alterations every two weeks depending on produce availability. Baguette with unsalted butter and French marsh salt were provided and we were informed of a good range of specials.

  We were informed the chefs have a significant experience in Chef-hatted Sydney and Michelin starred New York restaurants, so expectations grew.

  We ordered the fois gras terrine with brioche and cornichons (a stater as entree) and the scallop with soubise in mini onion caps (both pictured). The house-made terrine was excellent and the prized fois gras flavour came through well. The scallops were beautifully presented and, though the onion components risked overpowering, it was a good dish. So far, very good.

  The wine list was quite extensive with a good range across all varietals in region and price point all the way to the premium. We ordered a 2013 Pierre Chermette Beaujolais, which was opened for a taste – it was fine, though definitely needed breathing – and then the cap unaccountably went back on the bottle, which I immediately rectified; certainly a lapse by the experienced waiter.

  Between courses we did manage to have a good chat and learned of the ambitions for the restaurant and motel/hotel. It seems the place in its current form will not be open for much longer before a large expansion and renovation. Apparently the restaurant is to move downstairs and out over the current forecourt to the footpath. Function space will remain upstairs. 75 covers, up from around 40 is intended, and an open kitchen are planned, along with an update of the motel faade, gradual upgrading of the rooms and moving the reception further to the back. Becoming part of a respected international hotel chain is on the cards. There was also mention of regular special events – the first being Sydney Signature Oysters – with degustation menus and special produce and presentations.

  For the main course, eye fillet (250g) with Caf de Paris ‘sauce’ was ordered ($31)and also Tuki lamb back strap with baby leek, heirloom carrot and rosemary-thyme emulsion ($35). The former had nothing on the plate bar the fillet and sauce, so we also ordered sides of pea bacon and cheese croquettes (3 for $9) and a watercress, yellow witlof, apple and blue cheese salad ($8).

  First impressions were mixed. The fillet fad been cut from the chateaubriand end, rather than the tail, so the 250g amounted to a thin piece; far too thin for any chef to cook to anything less than medium-well if the outside was properly caramelised. It was ordered rare-to-medium rare, so it wasn’t even close. The lamb was also over – obviously no hint of ‘pink’ – and for the price, the meat portion was definitely on the ‘too small’ side. The lamb also had peas and tomatoes, though not mentioned on the menu.

  The flavour of the fillet was fine and it was still reasonably tender, though a little dry given it was overcooked. Nothing particularly remarkable, an there are plenty of places in Ballarat where better could be found for an equivalent, or even lesser price. The Caf de Paris sauce was a semi-solid round disk on a dish, about 1.5cm thick and easily the size of the fillet itself. A small amount was almost too overpowering, let alone using the entire slab. The lamb flavour was unremarkable, and had more of the quality of a home cooked meal, rather than a high-end dish; it was lacking in refinement.

  Given the promise of the entrees, the mains were quite disappointing. These comments were, by the way, passed to the waiter/manager. Perhaps it was an ‘off night’, though places with these aspirations shouldn’t suffer from them, in reality. I would at least hope the top chefs of the restaurant were not on duty that evening (a Thursday), given the quality of the mains.

  We looked at the dessert menu, though did not order. There was a fruit component to each (quite a lot of it cooked), which gave the list of five items a degree of ‘sameness’ to us.

  One aspect of the conversation about the future plans did give pause for thought. It was said that, when it re-opens after renovation (towards the end of 2016), the menu will be 75% seafood. As one who is not personally partial to seafood, this was an issue. I was assured that meat would still be on the menu, but to my mind, limited choice on the menu just to provide a non-seafood option isn’t good enough.

  I would also offer one other piece of advice to the owners: this is Ballarat, a distinctly inland city surrounded by beef and sheep. Regardless of the fact the Melbourne fish market just over an hour away, the record demonstrates that people will not, by choice eat high-end seafood anywhere other than by the coast, preferably where you can see the fishing boats out the window. It’s a perception thing, but does have reasoning behind it. By all means, a 50-50 menu as it is now, but to specialise in seafood would be, I believe a mistake in Ballarat; there is a good reason why the city does not have a restaurant specialised in seafood (beyond fish and chips).

  Overall, this place has potential and aspiration, and we will be back, despite the first up experience, at least with the mains. I will happily write a further review should next time be an improvement. Hopefully the plot isn’t lost during the renovation, though there is talk of a pop-up nearby to keep the chefs busy and the patrons interested whilst the work goes on.

  Ballarat is still in need of a stable, long-lived, true fine dining experience. Many have come and gone over the years, unfortunately, and I hope this place doesn’t have to rely on its hotel for business or revenue in the long-term. To ensure this, the owners need to achieve the quality and variety (not just seafood!), that is consistent and distinctive for the right reasons, otherwise people will continue to go Melbourne, Daylesford, Birragurra, Inverleigh, or even Dunkeld, and not stop at or stay in Ballarat to eat at this level.

  April 25, 2016, 9:54 am

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• Monte Hudson

  Quality food good service nice ambience. Very ambitious,.

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  April 18, 2016, 6:34 am

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• Caroline Parry

  Awesome!!!!! We had the best dining experience at Aureate. The steaks were perfect, and so was the service. We will be returning here very soonpwrfec

  March 12, 2016, 7:27 am

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