Michael Ryan’s approach to food is best described as regional contemporary; contemporary in terms of design and textures and regional with an emphasis on local and seasonal produce of the highest quality. This produces menus of originality without losing site of traditional foundations. 

Michael's food first received attention at Milawa Cheese Factory where he was awarded one chef's hat in the Age Good Food Guide. Michael then worked at Wardens in Beechworth for their first year of operation. Michael left Wardens to set up Range restaurant in Myrtleford with his partner Jeanette Henderson. Michael and Jeanette operated Range for three years in which time Range received many awards and accolades. It was awarded one hat in its first year of operation and then two hats in 2008 and 2009 AGFGs respectively. The restaurant was the Age Good Food Guide Country Restaurant of the Year in 2008.

To open the following menus, click on the links. Provenance menu
Dessert menu
Degustation menu
Vegetarian Degustation menu