The Providores

The Providores and Tapa Room

Welcome to the most exciting and innovative fusion cuisine in the UK – also home to the largest selection of premium New Zealand wine in Europe.

The Tapa Room – our ground floor all-day restaurant, café and wine bar.

The Providores – our first floor contemporary dining room, offering an innovative dining experience in a comfortable and relaxed environment.

http://www.theprovidores.co.uk

The Providores Dinner Menu

At The Providores our menus are constantly changing.

The following is indicative of the current menu being served.

The Providores, restaurant review: "There seem to be eight elements ...

The rosemary infuses the whole dish, and the shards of hot juicy pork are spicy and delicious.

For £12.50, there's scallops with celeriac purée, fennel, apple and radish salad – this dish goes on a bit – manuka honey, yuzu (a Japanese citrus fruit) and crispy shallots.

Spiced dahl stuffed tempura inari pocket – six words I never thought I'd say together (inari is a kind of sushi) – comes with aubergine, spinach, and yellowbean ginger dressing (£17); and there's pan-fried gilt-head bream with Thai black rice, clams – this dish also goes on a bit – coconut, tofu, aubergine, curry and coriander, which comes in at £18.

To give you a sense of what to expect instead, here's another of the mains, also £18: twice-cooked sweet-and-sour Dingley Dell pork belly – eight more words I never thought I'd say together (Dingley Dell is high-grade "ethical" stuff, not a reference to the 1972 album by rock band Lindisfarne, which is spelt "Dingly"), garam masala-spiced butternut-filled dosa, spinach, curry leaves, black vinegar.

Now, I know about dosa, and this one is respectable, but the spinach neutralises the pork and the black vinegar dominates the dish.

The Providores and Tapa Room review – fusion Marylebone ...

The Providores and Tapa Room is one of the best places in London to sample this modern, eclectic Australian style of cooking.

The two share a very similar menu that changes once every month or so, but The Providores has a few dishes that the Tapa Room does not.

Additionally, while the Tapa Room is a la carte, the Providores has set menus from two to five courses that work out cheaper per dish than the Tapa Room for the same number of courses.

As a lapsed vegetarian, the Squelchie appreciated the varied nature of the Tapa Room’s numerous vegetable dishes.

Most of the flavour in this dish came not from the tortilla though, but the accompaniments of sharp leaves, nutty seeds and a lightly smoky and garlicky aioli.

The Providores and Tapa Room - Book restaurants online with ...

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Restaurants: The Providores and Tapa Room | Life and style | The ...

The name of Peter Gordon's new restaurant, The Providores and Tapa Room, may seem odd and convoluted and only just on nodding terms with the English language, but it does at least reflect the contents of the menu, which are equally odd and convoluted and only just on nodding terms with the English language.

There are an awful lot of words on this menu or, should I say, menus for it is really two restaurants: the formal place upstairs for lunch and dinner - the Providores of the title - and the more casual Tapa Room downstairs where lots of other dishes with very long names are served both at lunch and, pleasingly, at breakfast.

The main development here at this new venture, which he has opened with three partners - which includes the chefs - is the bustling downstairs Tapa Room, where a meal can be made up of lots of small dishes.

Second on the list was - deep breath - a coconut laksa with grilled baby octopus, deep-fried quail's egg, harusame noodles and crispy shallots.

If you went for a main course - rack of lamb with a whole bunch of things I can't be fagged to list, or roast halibut steak, ditto - I'm sure the bill would swiftly attain lift off towards the ton mark.

Restaurant Review: The Providores & Tapa Room | The London ...

New Zealander Peter Gordon, a ‘Fusion pioneer’, has got it right, however, with The Providores and Tapa Room on Marylebone High Street – having been operating since 2001.

With dishes such as ‘Pan-fried Scottish scallops, apricot yuzu purée, cherry tomatoes, hazelnuts, courgettes, Urfa chilli pickled enoki mushrooms’, the menu reads as though assembled by a team of journalists commissioned on a pay-per-word basis.

An explosion of warm colours complement two properly cooked scallops (with the roe attached) on a bed of apricot-yuzu purée and cherry tomatoes.

A petite lemon tart is sharp and refreshing, topped with clouds of soft meringue and accompanied by a scoop of Earl Grey and white chocolate ice cream.

Bacon-flecked ice cream has a prominent smoky, savoury hit, reminiscent of bacon-flavoured crisps, yet it’s interrupted by the inclusion of citrus fruits, hunks of banana crusted with deep caramelisation and a smattering of corn flakes for added crunch.