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.
Saturday: 6.00pm – 10.30pm (last booking at 10pm)
Sunday: 6.00pm – 10.00pm (last booking at 9.45)
Pistou soup, courgette, ham hock, borlotti and cannellini beans, Edam cheese 11
Baked mackerel, black garlic, lime yoghurt, roast tomato, coriander, crispy buckwheat, curry leaves 14
Laksa of smoked Dutch eel, coconut and tamarind, green tea noodles, soft boiled quail’s egg, Scottish girolles 15
*Miso-baked aubergine, pinenuts, dates, feta, crispy buckwheat and tahini yoghurt 15
Roast potimarron squash, nashi pear, radish, chestnuts, Blackwood’s curd, black garlic and olive tapenade 15
Grilled Presa Ibérica 5J pork, butter bean, vanilla and miso puree, salsa verde 16
Pan-fried Scottish scallops, morcilla de Burgos, turnip, marcona almonds, granny smith gremolata 17
Crispy polenta, romesco sauce, roasted pumpkin, cauliflower, courgette, goats curd, breakfast radish 18
Crispy Dingley Dell pork belly, onion and apple puree, chai spiced parsnips, kohlrabi kimchi 21
Pan-fried sea bream, yellow split peas, dashi braised vegetables, mustard leeks 24
Roast Creedy Carver duck breast, spinach, bok choy, mange tout, confit duck leg croquette, plum sauce 24
Beef pesto – The Sugar Club classic marinated beef fillet, warm chard, courgette and beetroot salad, garlic dressing, pesto, kalamata olives 27
Mixed leaf salad 5
Creamy mustard mash 6
Tender stem broccoli, moromi miso and sesame dressing, crispy shallots 7
* Dishes from Peter Gordon’s new cookbook Savour – Salads for all Seasons
Signed copies available 25
Please inform your waiter if you are allergic to any food items.
We cannot guarantee that any items are completely allergen-free due to being produced in a kitchen that contains ingredients with allergens.
At The Providores and Tapa Room our menus are constantly changing. We update them every month on this website. The above is indicative of the current menu being served.