| Sunday Roast Dinner Menu | |
| A
special 3 course dinner with coffee or tea, is £29.00 per person
including a glass of wine, or £24.50 without. To book – call us on 020 7935 6175. |
|
| At The Providores our menus are constantly changing. We update them every month on this website. The following is indicative of the current Roast menu being served. | |
| A glass of either: | |
| The Providores Sauvignon Blanc - Marlborough 2008 | |
| Tohu Chardonnay (Unoaked) – Marlborough 2006 | |
| Mount Riley Pinot Noir - Marlborough 2007 | |
| Kim Crawford Merlot - Hawkes Bay 2005 | |
| Deep-fried panko crusted goat’s curd on | |
| sweetcorn puree and green beans with cherry | |
| tomato and yellow bean salsa | |
| Pea, ham hock and spring onion risotto with | |
| hazelnut,
feta, pickled garlic and mint salsa |
|
| Salad of hot-smoked salmon, baby gem and | |
| and green beans with mango, nam | |
| phrik num dressing and lotus crisps | |
| Ginger and garlic roast pumpkin with | |
| field mushrooms, bok choy and tarragon crème fraiche | |
| Roast Norwegian cod on grilled English asparagus | |
| and pea shoots with smoked aioli | |
| Roast Argentinian sirloin with buttered | |
| spinach and Yorkshire pudding | |
| All served with | |
| roast potatoes | |
| buttered minted peas | |
| cauliflower cheese | |
| Blueberry financier with fino tamarind Medjool | |
| dates and olive oil-almond ice cream | |
| Coconut and strawberry-jasmine sorbets | |
| with white wine poached apricots | |
| Appleby’s Cheshire, Ragstone and Stichelton cheeses | |
| with oat cakes, fig anise bread and chutney | |
| Coffee or tea | |
| 6pm
– 10pm Sundays from January 25th £29.00 per person for 3 courses plus one glass of wine and coffee or tea £24.50 per person for the above but without the wine Extra beverages, bottled water etc will be charged as such A discretionary service charge of 12.5% will be added to your final 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 Dinner Menu | |
| On
July 9th 2008, The Providores dinner menu format changed - the first major
alteration to our menu in seven years. Instead of offering the usual starter, a larger main course, and then a dessert, we made all our savoury courses starter sized. This enables our guests to experience a greater variety of our dishes during the course of their dinner. Sampling four savoury courses in this new format is, quantity wise, just like having a starter and a main course in the old format – but much more fun. Our desserts remain as wonderful as they’ve always been. Our lunch menu will stay the same as it is. |
|
| Roast butternut, cumin and chilli soup with coriander | |
| yoghurt and pomegranate molasses | |
| |
|
| Tamarind, green peppercorn and coconut laksa with | |
| squid,
chicken and hijiki dumpling, green tea noodles, |
|
| crispy
shallots and coriander |
|
| Deep-fried panko crusted goat’s curd on sweetcorn | |
| puree and English asparagus with cherry tomato | |
| and yellow bean salsa | |
| Plantain coconut fritter with babaganoush, globe artichokes, | |
| pomegranate and pea shoots | |
| Ginger roast pumpkin and creamy smoked mashed potatoes | |
| with wild mushrooms, garlic sautéed Asian greens, maple | |
| glazed pecans, black bean dressing and Parmesan | |
| Sesame battered nori wrapped line-caught Yellowfin | |
| tuna with beetroot dashi jellies, beets | |
| and yuzu horseradish dressing | |
| Roast Norwegian Cod on herby arrocina beans and | |
| samphire
with a saffron-yuzu fennel mussel |
|
| broth
and smoked aioli |
|
| Pan-fried Halibut on fillet on braised salsify, creamy | |
| peas and baby gem with truffle dressing | |
| Grilled Scottish scallops on crispy crab tapioca cake | |
| with green curry coconut milk, mint, coriander, | |
| fried shallots and lotus crisps | |
| Sweet and sour braised Middlewhite pork belly with | |
| crispy turnip cake, mange tout, spring onions, daikon | |
| and sambal bajak | |
| Roast Gressingham duck breast on massaman curry | |
| lentils and wild asparagus with coriander, cucumber, | |
| toasted coconut salad and Sriracha yoghurt | |
| Pan-fried foie gras on a braised oxtail croquette | |
| with ginger-apple puree and green mango | |
| umeboshi salad | |
| Roast Elwy Valley lamb chump on Jersey Royals and | |
| breaded sweetbreads with pickled garlic broad bean | |
| salsa, atari goma and crispy buckwheat | |
| Seared New Zealand Firstlight Wagyu sirloin with grilled | |
| aubergine and Aunty Mary’s chow chow - min 70g (£6 supplement) | |
| Green leaf salad 3.50 | |
| Buttered green beans and samphire 4.00 | |
| Sweet potato and miso mash 4.00 | |
| Two courses £29 | |
| Three courses £42 | |
| Four courses £52 | |
| Five courses £60 | |
| Prices are based on courses per person, not courses per table | |
| Desserts can make up one or more of your courses | |
| Appleby’s Cheshire, Ragstone, Picos de Europa | |
| and Stichelton cheeses with | |
| oatcakes, fig-anise bread and fruit chutney | |
| The Providores plate of biscuits and chocolates | |
| Mango and pear sorbets with Hokey Pokey | |
| ice cream, poached apricots and nut biscotti | |
| Malted white and dark Valrhona chocolate | |
| mousse cake with malted ice cream, | |
| banana caramel and a chocolate ‘hanky’ | |
| Blueberry financier with fino tamarind Medjool | |
| dates and olive oil almond ice cream | |
| Toasted coconut panna cotta with Kalamansi | |
| tapioca jelly, pistachio ‘shortbread’, ginger | |
| cinnamon syrup, sesame brittle and Dragon Eye lychee | |
| Poached rhubarb with vanilla bavarois, Cointreau | |
| satsuma jelly and a ginger doughnut | |
| Dessert plate for two: | |
| Mini toasted-coconut panna cotta, malted white and | |
| dark Valrhona chocolate mousse cake and | |
| a wee rhubarb bavarois | |
| 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. |
 |
 |
 |
 |
 |
| Lunch 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 butternut, cumin and chilli soup with | |
| coriander yoghurt and pomegranate molasses | 7.80 |
| Tamarind, green peppercorn and coconut laksa with | |
| squid,
chicken and hijiki dumpling, green tea noodles, |
|
| crispy
shallots and coriander |
11.80 |
| Deep-fried panko crusted goat’s curd on sweetcorn | |
| puree and English asparagus with cherry tomato | |
| and yellow bean salsa | 11.00 |
| Plantain coconut fritter with babaganoush, globe | |
| artichoke, pomegranate and pea shoots | 12.00 |
| Sesame battered nori wrapped line-caught Yellowfin | |
| tuna with beetroot dashi jellies, beets | |
| and yuzu horseradish dressing | 14.20 |
| Grilled Scottish scallops on a crispy crab tapioca cake | |
| with green curry coconut milk, mint, coriander, | |
| fried shallots and lotus crisps | 15.00 |
| Pan-fried foie gras on a braised oxtail croquette | |
| with ginger-apple puree and green mango | |
| umeboshi salad | 14.80 |
| Ginger roast pumpkin and creamy smoked mashed | |
| potatoes with wild mushrooms, garlic sautéed Asian | |
| greens, maple glazed pecans, black bean dressing | |
| and Parmesan | 18.00 |
| Roast Norwegian Cod on herby arrocina beans and | |
| samphire
with a saffron-yuzu and fennel mussel |
|
| broth
and smoked aioli |
23.50 |
| Pan-fried Halibut fillet on braised salsify, creamy | |
| peas
and baby gem with truffle dressing |
25.50 |
| Sweet and sour braised Middlewhite pork belly with | |
| crispy turnip cake, mange tout, spring onions, | |
| daikon and sambal bajak | 24.00 |
| Roast Gressingham duck breast on massaman curry lentils | |
| and wild asparagus with coriander, cucumber, | |
| toasted coconut salad and Sriracha yoghurt | 24.50 |
| Roast Elwy Valley lamb chump on Jersey Royals | |
| and breaded sweetbreads with pickled garlic-broad | |
| bean salsa, atari goma and crispy buckwheat | 25.00 |
| Green leaf salad | 3.50 |
| Buttered green beans and samphire | 4.00 |
| Sweet potato and miso mash | 4.00 |
| Desserts | |
| Appleby’s Cheshire, Ragstone, 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 | |
| Mango and strawberry jasmine sorbets with Hokey Pokey | |
| ice cream, white wine poached apricots and nut biscotti | |
| Malted white and dark Valrhona chocolate | |
| mousse cake with malted ice cream, banana | |
| caramel and a chocolate ‘hanky’ | |
| Blueberry financier with fino tamarind Medjool | |
| dates and olive oil-almond ice cream | |
| Toasted coconut panna cotta with Kalamansi | |
| tapioca jelly, pistachio ‘shortbread’, ginger | |
| cinnamon syrup, sesame brittle and Dragon Eye lychee | |
| Poached rhubarb with vanilla bavarois, Cointreau | |
| satsuma jelly and a ginger doughnut | |
| 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. |
|