I have been to this restaurant a few times now. The first time was when they only had been open two weeks before they opened up the big dining room. It was a cold winter's night and along with the fire the ambience was great. The food was even better we really enjoyed our three courses which was equal to anything i'd eaten around the world. The prices were very reasonable as well.
The second time I think there was a different chef as the food was still very nice but not the same quality as the first meal both times I had ordered Duck but the first time it was definitely cooked with extra finese. Also the prices had risen which was to be expected.
The third time we took some friends for lunch who were visiting, we were in the lunch side of the restaurant and were very disappointed with the appearance of the room as it looked like they had taken the decoration away, it looked very bland and had no atmosphere. The soup we ordered was so hot (with chilli)I think the cook accidently put to much in and didn't taste it before serving. We were disappointed with our meal especially when I'd raved about the resturant to my guests beforehand and then was bitterly disappointed first with the appearence of the room and then the food.
Would I go back, yes I would as I have experienced some amazing food here and as with any new bussiness there are some teething problems initially.
My advice would be to fix up the lunch room to the same standard as the dining room as appearence does matter ambience is as important as good food, its what a diner remembers long after the expense is forgotten.
As well as having quality control on the food sent out, taste things like soup to make sure one ingredient is not overpowering the rest of the flavours.
Also what would be a nice idea for any resturant is also having a set menu for a reasonable cost like most eating establishments in France have, they pick up the diner who wants ala carte and also for the diner who wants a good value dinner and who would come back more often.

Approximate cost: $28-38

Naming a fine dining restaurant in Ballarat is a challenge. But there is one recent addition, The Ballaarat, that is certainly worth a visit.

Set in the gracious building that still (upstairs) houses the venerable Ballaarat Club, this restaurant scores well on most counts.

Setting is grand withgout being over the top. prices are very competitive and the extensive wine list well-priced also. When we were there recently the menu ranged from $28 for the prosciutto and herb rolled loin of pork to $38 for the fillet of beef. The pepper-crusted swordfish (at $30) was excellent value and well-cooked.

Wines ordered by the glass were poured at the table (most restaurants take note).

Run by Jernnifer and Stephen Wright (who have conducted the very successful Sails Restaurant at the Ballarat Yacht Club for the past eight years, The Ballaarat fills a big hole in the local scene if you want to have a fine meal in gracious, quiet surroundings.

Before or after your meal you can relax in front of an open fire on a leather chesterfield in an adjoing casual bar area.

Ballarat has at last gained another fine restaurant to add to its small base of those that could be called that.

Approximate cost: $28-$38