| Breakfast and Brunch in the Tapa Room | |
| 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. | |
| A large dollop of Greek yoghurt | 1.60 |
| Kikones - crunchy salted maize kernels | 2.40 |
| Muffins and scones | 3.50 |
| Spiced
mixed nuts |
3.80 |
| Mixed marinated olives | 3.80 |
| A slice of freshly baked tart with crème fraiche | 4.50 |
| Toasted
sourdough or seeded granary bread with either jam, vegemite, marmalade or New Zealand Manuka honey |
2.80 |
| Watermelon
and feta salad with toasted pumpkin seeds and basil oil |
4.80 |
| Two soft boiled eggs with vegemite soldiers | 5.80 |
| Brown rice, apple, maple syrup and miso porridge with tamarillo compote | 6.00 |
| Granola with Greek yoghurt and NZ Rata honey | 6.20 |
| Turkish eggs from changa restaurant in Istanbul - two poached eggs with whipped yoghurt and hot chilli butter | 6.50 |
| Grilled sardines on roasted tomato bruschetta | 6.80 |
| Pineapple,
strawberry, stone fruit, pink grapefruit, |
6.80 |
| Sweet
potato, rocket, feta and herb tortilla with yoghurt, basil pesto dressing, pinenuts and greens |
8.00 |
| French
toast stuffed with banana and pecans with grilled smoked streaky bacon and vanilla verjus syrup |
8.80 |
| Sweetcorn
and blueberry fritters with avocado, tomato and rocket salad |
9.00 |
| Grilled
chorizo with sautéed Ratte potatoes, spring onions, a soft boiled egg, herb mascarpone and za’atar |
9.50 |
| Hot-smoked
salmon, two poached eggs and spinach on walnut toast with yuzu hollandaise |
11.00 |
| The
Tapa Room Fry-Ups Comes with 2 eggs of your choice and buttered sourdough or seeded granary toast. All our eggs are sourced from Barrington Park Estate organic free-range farm. |
|
| The
Veggie – sautéed buttered field mushrooms and slow roasted tomatoes |
8.00 |
| Grilled
smoked streaky bacon, sautéed buttered field mushrooms and slow roasted tomatoes |
8.80 |
| Roast
Stornoway black-pudding with roast apple and slow roasted tomatoes |
9.30 |
| Sides | |
| Slow roasted tomatoes | 2.00 |
| Sautéed buttered field mushrooms | 2.40 |
| Grilled smoked streaky bacon | 2.80 |
| Smoky molasses Boston baked beans | 3.00 |
| Two eggs – any style | 4.20 |
| Roast Stornoway black-pudding | 4.20 |
| Grilled chorizo | 5.80 |
| Breakfast drinks | |
| Mixed berry or banana smoothie | 4.70 |
| Banana and orange smoothie | 4.70 |
| Tamarillo and kiwifruit smoothie | 5.50 |
| Spirulina or Feijoa smoothie | 5.50 |
| Bloody
Mary – 42 Below vodka, seasoned tomato juice, Tabasco and wasabi with coriander and a dash of lemon |
8.00 |
| Bellini – Peach puree topped up with Deutz NV Brut | 8.50 |
| Pashillini
– Passionfruit puree topped up with Deutz NV Brut |
8.50 |
| Mangollini
– Alphonso mango puree topped up with Deutz NV Brut |
8.50 |
| Innocent
Bystander, Sparkling pink moscato, Victoria, Australia (375ml) |
13.00 |
| Moor’s
Organic Apple juice: Discovery, 250ml |
3.50 |
| A daily selection of juices: | |
| Orange juice | 4.50 |
| Freshly
squeezed: carrot, apple, beetroot, ginger and celery |
4.50 |
| Peter Gordon's Fusion - a culinary journey (signed HB) | 25.00 |
| Peter Gordon's Vegetables – new food heroes (signed HB) | 9.00 |
| Peter Gordon's A World In My Kitchen (signed soft cover) | 14.00 |
| Peter Gordon's Salads - the new main course (signed HB) | 14.00 |
| Breakfast
is served from 9.00 to 11:30 weekdays 10:00 to 3:00 weekends |
|
| A discretionary service charge of 12.5% will be added to your bill. | |
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 |
| A
fusion of Wine Bar, Tapas and Breakfast Bar, the Tapa Room derives its
name from a wood-fibre ceremonial cloth used throughout the Pacific
for celebratory feasts. Located on the ground floor, the Tapa Room offers
a diverse menu available throughout the day. |
|
“New Zealand powerhouse Peter Gordon whips up a global storm at this W1 staple” - Evening Standard magazine” – 27 August 2009 |
“The
ground floor Tapa Room…offers probably the most innovative breakfast
brunch menu in the whole of London. …you’ve got to
admire the procurement and knowledge of ingredients and combinations
of flavours demonstrated by this kitchen.”-
Peter Prescott and Terence Conran, Eat London, April 2007
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|
Facts |
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|
Location:
109 Marylebone High Street, London,
U.K. W1U 4RX |
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|
Telephone: (+44)
020 7935 6175 |
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Fax: (+44)
020 7935 6877 |
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Nearest
Tubes: Baker
Street, Bond Street, Regents Park |
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|
Bookings: no
bookings are taken |
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|
Covers: 48 |
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|
Hours |
|
| Monday - Friday | |
| Breakfast | 9:00am - 11:30am |
| Tapa Menu | midday - 10:30pm |
| Saturday | |
| Brunch | 10:00am - 3:00pm |
| Dinner | 4:00pm - 10:30pm |
| Sunday | |
| Brunch | 10:00pm - 3:00pm |
| Dinner | 4:00pm - 10:00pm |
