Ballarat chef Liam Downes elevates Black Cat Truffles in Wattle Flat

A star Ballarat chef has transformed a shabby truffle farm into the ultimate foodie destination — complete with tours, degustations and brunches. And there’s more to come.

Ballarat chef Liam Downes is making baby steps at Black Cat Truffles.

The star chef, behind the now-shuttered Moon and Mountain, swapped the skillet for the secateurs last year with the ambitious plan to transform the shabby Wattle Flat farm into a boutique restaurant with on-site accommodation.

And while he’s making progress, it’s not as fast as he hoped.

“It’s a time and money plan,” Downes said.

“We’ve taken over, started elevating the product, and we’re now open year-round. We’re building on the reputation.”

Black Cat Truffles owner and chef Liam Downes has elevated the dining experience at his Wattle Flat farm. Picture: Rob Leeson.

Located 15 minutes from Ballarat, the 24-seater restaurant is already a hit with locals.

It’s open for weekend brunches, speciality dinners and Sunday lunches boasting a multi-course truffle degustation and farm tour.

“The place used to sell pizzas and cheeseboards, but now we’re doing an eight-course truffle degustation, and in the afternoons we have a grazing version with lighter snacks,” Downes said.

The experience also involves a truffle hunt with doting dogs Hugo and Dot, running year-round spawning both winter (Périgord, Tuber Melanosporum) and summer (tuber aestivum) truffles.

Sadly guests can’t take the truffles home during the hunt.

“We just couldn’t give them away, some are $3000 a kilo,” he said.

“Guests can buy them and they are reasonably priced ... from $150 and others $20.”

Black Cat Truffles, 150 Howards Rd, Wattle Flat. blackcattruffles.au

Don’t worry, Mr Jones owner and chef Damien Jones isn’t replacing his beloved Ballarat restaurant anytime soon. Picture: Mark Stewart

Ballarat chef Damien Jones’ bold restaurant move

How does as a star Ballarat chef continue to reinvent the wheel?

If Damien Jones’ track record is anything to go by, locals may fear he’s about to flip his beloved mod-Asian restaurant Mr Jones Dining as it celebrates six years in Bakery Hill.

Five years prior, he launched one of Ballarat’s most successful restaurants, Catfish Thai, in the same building – opening the minds and palates of many regional eaters.

But don’t worry, Jones isn’t changing anything … for now.

“So much energy goes into making (Mr Jones), so all of my energy will go into reinventing what I do here,” he told Kitchen Confidential.

“We’ll change the food, keep it interesting for customers … I don’t have time for anything else.”

Jones has built a greenhouse out the back of his popular Bakery Hill restaurant. Picture: Mark Stewart

Unlike the burn-and-churn mentality of big city, restaurant-flipping chefs, Jones remains committed to the gold mining city. Not only does he own the building that housed two of his most successful restaurants, he’s recently built a greenhouse out the back to cultivate his own vegetables and herbs.

“Hopefully the hothouse will supply a constant haul of fresh and diverse herbs. It’s been exciting to do something different, I have never grown my own vegetables – and it’s been a lot of work.”

So far Jones has four types of basils, eggplants and tomatoes in the ground, with plans to grow a wider spread in 2025.

As for any other changes?

Jones has entertained the idea of switching Mr Jones back to a la carte, which shifted to a set menu during the pandemic. Nothing has been confirmed as yet.

“We’re still evolving the food. We’ve had such a great team for more than two years, which is an achievement,” he said.

“We want to be more relaxed, dynamic and have more (menu) choice with a faster pace.

“Ballarat has grown so much in the last 10 years and there’s lots of choice now. We also have a great loyal clientele and strong customer base … but are always looking to introduce new customers. It’s a juggling act.”

Mr Jones Dining, 42-44 Main Rd, Bakery Hill, mrjonesdining.com.au