121 Lydiard Street North, Ballarat Central VIC
Nestled gracefully on Ballarat’s historic Lydiard Street, the Provincial Hotel stands as an elegant testament to the past. Erected in 1909, this iconic building, recognised by the National Trust, has hosted an array of publicans and hoteliers over the years, each contributing to its ever-growing splendour.
Now, Simon and Gorgi Coghlan, known from her days as a TV journalist on The Project, have woven together a dreamlike fusion of a restaurant and boutique accommodation. Downstairs, Lola restaurant exudes its allure, while upstairs, luxury boutique suites and a two-bedroom apartment await discerning guests.
Drawing inspiration from a Gold Rush legend, Lola Montez, the restaurant embraces her spirited and audacious persona. Just like the enigmatic Lola, the culinary experience at Lola restaurant is vivacious and unforgettable, boasting a locally sourced, seasonally driven menu with a delightful European flair, expertly crafted and presented by the Lola Dining Room team.
Seating up to 55 guests, the dining room exudes a refined yet relaxed ambiance, accentuated by a menu brimming with regional influences. Leading the culinary charge is Head Chef, Heshan Perera, whose expertise and passion for local produce shine in every dish.
Savoury but seasonal delights may include items like Locally Foraged Wild Mushroom Risotto, delicately infused with truffle oil and parmesan, or perhaps the succulent Grilled Western Plains Pork Cutlet, accompanied by caponata, roast potatoes and calvados jus. Lola also boasts an exceptional wine and drinks list, meticulously curated by Ballarat native, Paul Ghaie, with insights from local winemaker and sommelier, Troy Walsh. The focus here is on the finest natural and regionally sourced wines, elevating the overall culinary journey.
Whether indulging in Lola’s culinary delights or retreating to the opulent rooms upstairs, visitors are sure to be captivated by the timeless charm of this remarkable establishment on Lydiard Street.
Recreate Heshan Perera's signature recipe -
Tarte Of King Ora Salmon, Yellowfin Tuna & Abrolhos Scallops with Yarra Valley caviar, finger lime marmalade, horseradish crème fraîche & crostini
on P.188 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs & rediscover some of our oldest family institutions. Recreate your favourite meals at home & relive your most memorable food experiences with signature recipes from our most coveted restaurants & identities.