Chefs Corner with The Dill Restaurant’s Chef Ivan Roianov

From Ukraine to Ocean Grove - this unexpected marrying makes for a marvellous menu!

Seasonal seafood is definitely a speciality in our Geelong, Bellarine and Surf Coast region. A restaurant taking it up a notch is The Dill Restaurant in Ocean Grove. Sourcing from the local sea and land, as well as adding influence from Eastern Europe heritage, The Dill’s menu is deeply ingrained in both tradition and taste.

We head into the kitchen in our series Chefs Corner to talk to the man behind the menu, and one of the major reasons for the hospitality venues’ success. Spend five minutes with 5 Minutes with The Dill Restaurant’s  Ivan Roianov.

Keep up to date with the latest in food and drinks across regional Victoria here.

5 Minutes with The Dill’s Restaurant’s Ivan Roianov

 

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What are you cooking with at the moment?

At the moment, I’d say I’m cooking with tradition. We used to focus purely on seafood, but now it’s become a mix of where we are and where we come from. There’s nostalgia in it, but also a bit of playfulness. We take something familiar and shift it slightly – like a cabbage roll with fish instead of meat, finished in cream instead of tomato. We keep the roots, but not the rules.

What is your favourite culinary destination?

At the beginning of my career, I would have said France – for its cuisine and everything it represents. But now, it’s something much closer. A simple trip to the western part of my home country, Ukraine. That’s where it all feels most real. The ingredients, the flavours, the way of cooking – it all brings me back to who I am and where I come from.

 

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What is your favourite food memory?

My favourite food memory is sitting at a big table with my family. It didn’t happen often. We grew up in the 90s, and times were not easy, so those moments felt special. When we did come together, the table was always full – the best we could put on it. It wasn’t just about the food, it was about being together. I haven’t had that in a long time, but it’s stayed with me.

In your opinion, what made a dish great?

For me, a great dish goes beyond what’s on the plate. It’s not just about how it’s cooked or how everything is put together but what it carries with it. Sometimes it reminds you of a person, sometimes of a place, sometimes of something you didn’t expect to remember.

You don’t really think about it while you’re eating. It just feels right – and then it stays with you afterwards.

Who’s currently killing it in the hospitality scene?

I think it’s less about specific names right now, and more about where the whole industry is moving. There’s a clear move away from formal dining. People still want quality but without the structure and formality that used to define it. You see it in bakeries, concept cafés, one-product venues – places that focus on doing one thing well, without overcomplicating it. Dining has also become more social again. Shared plates, casual settings, even eating on your lap if the atmosphere is right. It’s not about the format anymore. It’s about the idea behind it.

 

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What dish is always on your dinner rotation at home?

At home, it’s always something with potatoes. My wife is a potato maniac, so that already sets the direction. Mashed, boiled, pan-fried, roasted – it shows up in one form or another. Sometimes it’s just a side, sometimes it’s the whole dish. Add homemade pickles and now we’re talking.

What are you doing when you are not cooking?

When I’m not in the kitchen, I’m out running. Seven marathons and seven half marathons ticked off and it’s become a big part of my life. Right now, I’m focused on breaking the three-hour mark, with Cairns in July as the goal. That would open the door to the Major marathons – New York or Tokyo.

You can believe us that it’s spectacular, or try it for yourself. Book your next restaurant outing at The Dill Restaurant here.