The Argus Dining Room won in four categories at the annual Golden Plate Awards and state gala dinner on Monday night.

The prestigious ceremony celebrates the achievements of the best restaurants, cafes and hotels in Ballarat, Bendigo and Geelong.

Head chef David Willcocks and his team won the overall Golden Plate State Award, along with best state restaurant, best regional contemporary dining venue and title of best chef.

Mr Willcocks said he was surprised by the win.

"I'm pretty excited," Mr Willcocks said.

"I wasn't expecting to win that many awards, especially the big award." Mr Willcocks thanked his staff for the restaurant's first Golden Plate win.

"You don't get anywhere without your team," he said.

Ballarat, Bendigo and Geelong's best venues were recognised across 22 categories.

The Avoca Hotel won the state's best hotel and best regional hotel dining awards.

Le Peche Gourmand won best unlicensed cafe and barista Ellie McGrath was named the best in Ballarat.

Mitchell Harris Wine Bar won best casual dining venue and best local wine list.

Newcomer Cafe Meigas picked up the best value for money

venue award. Damien Jones' Catfish Thai received the judges award for innovation.

Golden Plate Awards state director Pamela Jewson said this year's finalists were outstanding.

"The food scene in this region is better than ever," Ms Jewson said.

About 200 people attended the lavish state dinner at St Anne's Winery in Myrniong.

A five-course dinner was prepared by The Plough's Mark Mills.

Guests dined on egg truffle custard, Atlantic salmon angel hair pasta, twice-cooked suckling pig, a 36-hour slow-cooked blade steak and baked white chocolate pot with mixed berries.

kara.irving@fairfaxmedia.com.au