| Dessert | |
| At The Providores our menus are constantly changing. We update them every month on this website. The following is indicative of the current menu being served. | |
| Montgomery’s Cheddar, Tunworth, Picos de Europa | |
| and Stichelton cheeses with oatcakes, | |
| fig-anise bread and fruit chutney. 9.80 | |
| All
desserts - 9.20 |
|
| The Providores plate of biscuits and chocolates. | |
| Passionfruit ripple and strawberry sorbets with | |
| Hokey Pokey ice cream, umeshu vanilla | |
| rhubarb and nut biscotti. | |
| Warm sticky apple, date and pecan pudding | |
| with salted maple caramel sauce and | |
| toffee apple mascarpone. | |
| Liquorice panna cotta with blackberry jelly, star | |
| anise pineapple compote and a pineapple crisp. | |
| Warm soft-hazelnut centred chocolate pudding, | |
| mochi-wrapped espresso and crème fraiche | |
| ice creams with a puffed rice wafer. | |
| Palm sugar pumpkin brûlée with Garibaldi | |
| biscuits and Earl Grey tea sorbet. | |
| Raspberry bavarois and Oloroso jelly trifle | |
| with kaffir lime leaf madelines and vanilla cream. | |
| A
discretionary 12.5% service charge will be added to each bill. |
|
| We’re
sorry but we cannot guarantee the absence of nuts in our dishes. Please inform your waiter if you are allergic to any food items. |
|
| Dear
Customers The Providores and Tapa room are non-smoking restaurants. |
|
| The Providores Menu | |
| At The Providores our menus are constantly changing. We update them every month on this website. The following is indicative of the current menu being served. | |
| Roast cauliflower and potato soup with lime, | |
| mango
and banana blossom pickle. |
7.80 |
| Smokey chicken, coconut and tamarind laksa with a | |
| duck
and foie gras wonton, a fried quails egg, |
|
| green
tea noodles, crispy shallots and coriander. |
11.80 |
| English asparagus, edamame and Cape gooseberry | |
| salad with hazelnut crusted goats curd and | |
| pomegranate ginger dressing. | 11.60 |
| Spiced cauliflower risotto filled inari tempura with | |
| buttered black bean leeks and garlic pickled | |
| mushroom salad. | 12.00 |
| Tataki of line-caught Yellowfin tuna on jicama, | |
| green mango, and fresh coconut salad | |
| with sweet nori puree, green peppercorn | |
| lime dressing and crunchy buckwheat. | 14.50 |
| Grilled Scottish scallops on a kaffir lime leaf, ginger | |
| and plantain fritter with coconut labne and pomello | |
| lime dressing. | 14.80 |
| Tandoori-spiced squab on ginger ale braised cabbage | |
| with Morel jus and banana raita. | 14.00 |
| Pan-fried foie gras on caramelised pear with | |
| dandelion, kumquat relish and umeboshi salad, | |
| plum wine reduction and sumac lavosh. | 15.00 |
| Seared Firstlight New Zealand Wagyu rib-eye | |
| (minimum 100g) with aubergine, tomato and hijiki | |
| relish and grain mustard. | 23.00 |
| Deep-fried goat's cheese and courgette fritters on | |
| butternut five spice puree and snake beans with | |
| pickled beetroot, beansprout, grapefruit, green | |
| chilli and currant salad. | 18.00 |
| Pan-roast Monkfish on steamed Jasmine rice with | |
| spicy
sugar cane and eggplant broth, a crab claw, |
|
| coriander,
pickled ginger and crispy garlic salad. |
25.50 |
| Pan-fried Seabass fillet on chorizo mash and | |
| braised
Swiss chard with Meyer lemon |
|
| and
Pelotin olive salsa. |
25.50 |
| Roast Elwy Valley lamb chump on sautéed salsify, | |
| wild garlic, sesame and morning glory with | |
| minted turmeric and quince relish. | 24.00 |
| Roast Gressingham duck breast on truffled polenta | |
| cake and miso asparagus with orange and ginger | |
| sautéed King oyster mushrooms, hijiki, | |
| guindilla chilli and pickled carrot salad. | 24.50 |
| Roast New Zealand venison rack on tamarind baby | |
| potatoes, Barba de Frate and quinoa with Nora | |
| chilli tomato relish and crispy curry leaves. | 25.00 |
| Green leaf salad. | 3.20 |
| Buttered green beans and Barbe de Frate. | 3.70 |
| Sweet potato and miso mash. | 4.00 |
| Peter Gordon's Vegetables – new food heroes (signed Hardback) |
18.00 |
| Peter Gordon's Salads - the new main course (signed Hardback) | 18.00 |
| Peter Gordon's A World In My Kitchen (signed soft cover) | 14.00 |
| Michael Cooper's Wine Atlas Of New Zealand (Hardback) | 30.00 |
| A
discretionary 12.5% service charge will be added to each bill. |
|
| We’re
sorry but we cannot guarantee the absence of nuts in our dishes. Please inform your waiter if you are allergic to any food items. |
|
| Dear
Customers The Providores and Tapa room are non-smoking restaurants. |
|
| Facts |
|
| Location:
109 Marylebone High Street, London, U.K. W1U 4RX |
|
| Telephone:
(+44) 020 7935 6175 |
|
| Fax:
(+44)
020 7935 6877 |
|
| Nearest
Tubes: Baker Street, Bond Street, Regents Park |
|
| Smoking
not permitted |
|
| Bookings
are taken |
|
| Hours |
|
| Monday
- Friday |
12:00pm - 2:45pm |
|
6:00pm -10:30pm |
|
| Saturday
Brunch |
12:00pm - 2:45pm |
| Dinner |
6:00pm
- 10:30pm |
| Sunday
Brunch |
12:00pm
- 2:45pm |
| Dinner |
6:00pm
- 10:00pm |
| Located
in the heart of the 'Marylebone Village' The
Providores opened on August 20, 2001, to rave reviews. The first floor
restaurant provides an innovative and inspired dining experience in
a comfortable and relaxed environment. |
| Sweet Wines | bottle | 100ml |
| 1996
Monbazlliac, Domaine De L’Ancienne Cure,
Bordeaux, France Honeysuckle, apricots and almonds |
11.50 | 4.00 |
| NV
San Emilio, Pedro Ximenez, Jerez, Spain Dark toffee pudding with rich Christmas cake flavours. |
16.00 | 5.00 |
| 2000
Brachetto d’Aqui, Contero, Piedmonte, Italy Gently sparkling strawberry fruit, cleansing and quaffable. |
23.00 | |
| 1997
Noble One Botrytis Semillon, De Bortoli, Australia A deep golden treasure of super ripe orange fruit: pure indulgence. |
35.00 |
The Cateys 2003 Award Newcomer of the year |
 |
“Upstairs
is The Providores: a dining room so classic it takes a back seat to
the lip-smacking dishes. The menu is frequently adjusted – a new
twist here, a seasonal ingredient there – and though the results
sound complicated, all are a delight.” |
“…brings
Asian and Middle Eastern spices to the mix, creating a rarefied fusion
that usually impresses and often excels.” |
(for full review, go to:
www.timeout.com/london/restaurants/reviews/4672.html) |
 |
 |
 |
 |
| The menus in The Providores dining room and the Tapa Room change a little on a daily basis - the menu displayed here is changed every week. |
| Changes can occur due to a new ingredient being spotted in the market, an inspiration from a chef’s holiday or perhaps a new idea that has been slowly cultivated in the kitchen. |
|
We serve
brunch in The Providores on Saturdays and Sundays, from midday until
2.45pm. To see what’s on the menu please click on Tapa
Room and have a look at the current Breakfast and Brunch menu.
Unlike the Tapa Room, you can make a booking for Brunch, and we also
offer the full Providores dessert menu. There is a £1.50 cover
charge per person. |
