Dyers Steak Stable

Due to popular demand, we are opening this Sunday to sell our delicious sweet pasty as our nod to both Ballarat locals and the mining history which continues from Ballarat's founding to today.

Bookings encouraged, walk ins welcome but the only way to guarantee our pasty is to book either to dine in or to take-away. Dine in will pay on the day & take-away is pre-paid only.

To dine in - book at:
https://www.opentable.com.au/booking/experiences-availability?rid=57998&restref=57998&experienceId=791966&utm_source=external&utm_medium=referral&utm_campaign=shared

To take away - book:

https://www.opentable.com.au/booking/experiences-availability?rid=57998&restref=57998&experienceId=791981&utm_source=external&utm_medium=referral&utm_campaign=shared

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send your cv/resume and your availability for trial shifts this week to [email protected]

It's been a little while since I last wrote a post on our page. I hope everyone reading this is happy, healthy, and keeping well.

Firstly, thank you for stopping by. In a world overflowing with information and endless scrolling, it means a lot that you've taken a moment to read our post.

Our Beef Wellington is now available by pre-order only. As a small family-run restaurant, this helps us reduce food wastage while ensuring every Wellington is prepared with the care and attention it deserves.

We had a good run with them last week, and I managed to snap a quick photo while plating one. It may not be my best photography, but I think it captures what matters most—a classic dish made from scratch with quality ingredients and plenty of care.

✩What makes a great Beef Wellington?

→A classic Beef Wellington combines several techniques:

✔️A perfectly seared centre-cut beef fillet
✔️Finely chopped mushroom duxelles cooked until dry and duck liver parfait
✔️A layer of prosciutto and parsley crêpes to keep the pastry from becoming soggy
✔️Crisp, buttery puff pastry
✔️Careful timing, outcome = medium-rare cuisson, golden and flaky pastry

A dish that balances tender beef, earthy mushrooms, rich pastry, and crisp texture—making it one of the most celebrated dishes in classic European cookery.

And you can enjoy this delight in your beautiful city Ballarat! Pre-order yours for this week.
I promise, the plate will be spotless!!

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A Simple Act of Kindness

About five months ago, Tomy Phang visited Ballarat, explored Sovereign Hill, and had dinner with us at Dyer's Steak Stable. In his video blog about Sovereign Hill, he kindly mentioned us as a place to visit when in Ballarat.

We have no affiliation with Tomy whatsoever—just a simple act of kindness from someone who enjoyed his experience.

Yesterday, on the first day of Winter Wonderlights, we welcomed a few guests who told us they had come to Dyer's because they had seen Tomy's video.

Business has been tough over the last couple of months, and in times like these, every bit of support matters. A recommendation, a kind word, a review, or a mention on social media can make a real difference to a small business.

So, I sent Tomy an email this morning to say thank you for shining a light on our little restaurant.

A little act of kindness truly does go a long!!

https://youtu.be/6b4kgqla3iM?si=BzrRa_1ygEPfhK0c

The ULTIMATE Guide to Sovereign Hill, Ballarat Here's the BEST route for the FULL experience at Sovereign Hill in ...

🙋🏽Did you know?

Resting a steak after cooking isn't optional—it's essential.

It allows the juices to redistribute throughout the meat, giving you a more tender, flavourful steak.

Great food doesn't happen by accident.

It starts with quality, respect for the ingredient, and a team that genuinely cares.

You deserve the best—let us take care of the rest.
Book online or give us a call.

On this day in 1815, Napoleon suffered a crushing defeat at the Battle of Waterloo — giving rise to the phrase “to meet one’s Waterloo,” meaning to face a defining defeat or challenge.

Few years ago, we made the decision to leave our jobs and dedicate ourselves to what we do today. People who know us will tell you — food is our passion.

That passion is what keeps us going. Without it, this journey could easily have become our own “Waterloo”, like many other small businesses facing challenges in our beautiful city.

Every day, we put our heart into what we do. We make everything from scratch — from our bread, stocks, sauces, and everything in between — because we believe great food starts with care, patience, and passion.

Thank you to everyone who continues to support local businesses and us!

See you soon.

Chef Position – What We’re Looking For

✩Male or Female
✩Full-Time or Casual
✩Positive attitude and strong work ethic
✩Eager to learn and improve every day
✩Recent cooking school graduates are encouraged to apply
✩Ability to prepare the five French mother sauces from scratch
✩Solid understanding of how heat affects food, cooking techniques, and flavour development
✩Good knife skills and kitchen organisation
✩Ability to work cleanly and efficiently under pressure
✩Passion for quality ingredients and great food
✩Reliable, punctual, and a team player

☞Experience on a grill is highly regarded, but attitude, willingness to learn, and attention to detail are equally important.

🌼To apply, please send your resume and a brief introduction outlining your experience and why you would like to join our team

What we can offer?
-Healthy working environment
-Pay as per industry standard and your ability
-5 days work week, Sunday and Monday off
-Flexibility of split shift
-opportunity to work with best of the best ingridients
-Respect for what you do and what you bring to the table

★Important★
Please note - washing, cleaning and being clean is part of the job.

Côte de Bœuf (Rib Eye) is one of the most prized cuts of beef, celebrated for its exceptional marbling, tenderness, and rich flavour.

Cut from the rib section of the animal, typically ribs 6 through 12, it comprises muscles such as the Longissimus dorsi (the eye), Spinalis dorsi (the rib cap), and Complexus. Because these muscles do relatively little work, they remain beautifully tender while developing remarkable flavour.

At Dyer's, we take things a step further. Our MB4+ rib racks are hung for two weeks before being portioned, allowing moisture to evaporate naturally and flavours to concentrate. The result is beef with greater depth, intensity, and character — pure, delicious meat without excess moisture.

It is, without question, one of the finest cuts on our menu and a favourite among steak lovers.

Join us this weekend, give the Rib Eye a try and discover why it remains one of the great classics of the beef world.

The second day of winter calls for a warm, comforting, and memorable dinner.

Beautifully cooked steaks, exceptional wines, and genuine hospitality — that's what we strive to deliver every single day.

Escape the cold, gather with friends, family, or someone special, and enjoy an evening in the warmth of our historic dining room.

Winter is here. Dyer’s is the place to be tonight.

Bookings recommended.

Picture source: The Courier, published July 13, 2016

Tonight at Dyer’s Steak Stable, escape the chill of Ballarat and settle into one of the city’s most iconic dining rooms.

Beautifully cooked steaks, comforting winter flavours, exceptional wines, classic desserts, and genuine hospitality — all inside the historic 1863 stables of the former British Queen Hotel.

Dinner service from 5pm.
Bookings recommended # dyers.au/book-table

Picture: One of tonight’s desserts — Baba au Rhum with house-made rum & raisin ice cream and apricot preserve.
A timeless French classic: rich, delicate, comforting, and beautifully balanced.
If you’ve never tried a proper Baba au Rhum, tonight may be the perfect excuse.
And who knows — if enough of you fall in love with it, we might just keep it on the menu this winter.