| 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: | |
| Manawa Chardonnay – Marlborough 2009 | |
| Goldwater Chardonnay - Marlborough 2008 | |
| Providores Merlot Malbec – Hawkes Bay 2006 | |
| Brookfields Syrah – - Hawkes Bay 2007 | |
| +++ | |
| Leek, potato and Puy lentil soup with aubergine |
|
| relish and Greek yoghurt |
|
| Sweetcorn and courgette bhaji with grilled Haloumi, tomato, | |
| yuzu jam, sumac yoghurt and pickled carrot curry leaf salad | |
| Crispy Squid, papaya, green peppercorn, | |
| pickled carrot and pomello salad with tamarind | |
| caramel and coriander cress | |
| Roast
Label Anglais Chicken breast with |
|
| Som Tam and peanut salad | |
| +++ | |
Tempura
spicy dahl stuffed inari pocket on char-grilled |
|
| aubergine with atari goma tofu dressing, basil, | |
| za‘atar, Medjool dates and preserved lemon | |
| Roast Norwegian Cod on umeboshi-lime buttered runner bean, | |
| roast beets and samphire with chermoula | |
| Roast Middlewhite Pork belly on buttered spinach | |
| and spiced apple compote | |
| All served with | |
| roast potatoes | |
| stem ginger glazed carrots | |
| minted peas | |
+++
|
|
| Warm sweet roast-tomato cake with caramelised |
|
| apples and passionfruit custard | |
| Chocolate and passionfruit delice with | |
| berries and a Manuka honey crisp | |
| Two scoops of Providores sorbet with | |
| pear and basil tapioca and nut biscotti | |
| Hawes Wensleydale, Monte Enebro and Crozier | |
| cheeses with oat cakes, fig anise bread and chutney | |
| Coffee or tea | |
Sundays 6pm – 10pm £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. |
|
| The Providores Dinner Menu | |
| In
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. |
|
| Tomato, cumin and Nora chilli soup with | |
| aubergine relish and Greek yoghurt | |
| Smoked coconut, tamarind and liquorice laksa | |
| with
a chicken-lime leaf dumpling, |
|
| green
tea noodles, a soft boiled Quail’s egg, |
|
| crispy
shallots and coriander |
|
| Sweetcorn and courgette bhaji with grilled Haloumi, | |
| tomato yuzu jam, sumac yoghurt and | |
| pickled carrot curry leaf salad | |
| Roast baby beetroot, marinated girolles, lemon | |
| braised spinach and goat’s curd salad with kikones | |
| and
pomegranate |
|
| Tempura spicy dahl stuffed inari pocket on char-grilled | |
| aubergine with atari goma tofu dressing, basil, za‘atar, | |
| palm heart, Medjool dates and preserved lemon | |
| Crispy Cornish Squid, papaya, green peppercorn, | |
| pickled carrot, watermelon and pomello salad with | |
|
tamarind caramel and coriander |
|
| Grilled Scottish scallops with a quinoa and crab dumpling, | |
| Jerusalem artichoke puree, tomato sambal and lotus crisps | |
| Pan-fried Norwegian Cod on cucumber, samphire, mange tout | |
| and
tea-smoked salmon salad with chermoula |
|
| and
miso butter sauce |
|
| Roast Gilt Head Bream on rovidores slaw with a coconut, | |
| green bean and cashew nut stir fry | |
| and apple ginger dressing | |
| Maple and teriyaki glazed smoked Dutch eel, | |
| soba noodles, tofu and edamame in a turmeric | |
| and lemongrass broth with daikon, radish | |
| and wasabi tobikko salad | |
| Roast Label Anglais chicken breast with a chorizo | |
| and leek croquette, green bean salad, Ratte potatoes, | |
| gooseberry compote and mojo sauce | |
| Crispy Middle White pork belly on Stornoway black pudding | |
| panizza, Oloroso soaked raisin and parsley salad | |
| and garlic sautéed wild mushrooms | |
| Roast New Zealand lamb chop on haricot bean, | |
| slow-cooked lamb and fig stew, with bok choy, rosemary | |
| and Marcona almond dressing | |
| and a feta poppy seed crisp | |
| Roast New Zealand Firstlight Wagyu sirloin on Som Tam |
|
| salad with toasted peanuts, dried shrimps | |
| and a tapioca crisp – min 70g (£7 supplement) |
|
| Green leaf salad 3.50 | |
| Sweet potato and miso mash 4.20 | |
| Buttered samphire and Runner beans 4.50 | |
| Fig and Buffalo mozzarella salad with Marcona almonds and basil oil 5.80 |
|
| Two courses £30 | |
| Three courses £43 | |
| Four courses £53 | |
| Five courses £60 | |
| Prices are based on courses per person, not courses per table | |
| Desserts can make up one or more of your courses | |
| Wensleydale, Monte Enebro, Cashel Blue and Crozier | |
| cheeses with oatcakes, fig-anise bread | |
| and fruit chutney | |
| The Providores plate of biscuits and chocolates | |
| Mango and blackberry-elderflower sorbets | |
| with Hokey Pokey ice cream, | |
| pear-basil tapioca and nut biscotti | |
| Chocolate, English cherry, Kirsch and cream cheese profiteroles | |
| with black cherry sorbet and almond praline | |
| Caramelised pineapple and passionfruit mascarpone stuffed sourdough-wafer |
|
| cannelloni with Seven Tiki rum and raisin ice cream, |
|
| summer berries and spiced syrup | |
| Apple and cinnamon pie with crème fraiche pastry, | |
| miso
caramel and palm sugar ice cream |
|
| Warm coconut rice pudding with pomegranate figs | |
| and a coconut wafer | |
| Goat’s yoghurt panna cotta with hibiscus jelly, | |
| raspberries and vanilla shortbread | |
| Peter Gordon's new food & travel book released March 2010 | |
| Fusion - a culinary journey (signed hardback) s (signed Hardback) |
25.00 |
| Peter Gordon's Vegetables – new food heroes (signed Hardback) |
9.00 |
| Peter Gordon's Salads - the new main course (signed Hardback) | 14.00 |
| Peter Gordon's A World In My Kitchen (signed soft cover) | 14.00 |
| 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. |
|
| 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
|
|
Lunch |
12:00pm - 2:45pm |
Dinner |
6:00pm -10:30pm (last booking is at 10pm) |
Saturday |
|
|
Brunch |
12:00pm - 2:45pm |
| Dinner |
6:00pm
-10:30pm (last
booking is at 10pm) |
Sunday |
|
Brunch |
12:00pm - 2:45pm |
| Roast
Dinner |
6:00pm -10:00pm (last booking is at 10pm) |
| 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 |
 |
| 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. | |
| Peter
Gordon’s new food and travel cook-book is now on sale here for £25.00 |
|
| Tomato, cumin and Nora chilli soup with | |
| aubergine relish and Greek yoghurt | 7.80 |
| Smoked coconut, tamarind and liquorice laksa with | |
| a
Chicken lime leaf dumpling, green tea noodles, a |
|
| soft-boiled
Quail’s egg, crispy shallots and coriander |
11.80 |
| Sweetcorn and courgette bhaji with grilled Halloumi, | |
| tomato yuzu jam, sumac yoghurt and pickled carrot | |
| curry leaf salad | 10.60 |
| Roast baby beetroot, marinated girolles, lemon | |
| braised spinach and goat’s curd salad with | |
| kikones
and pomegranate |
12.00 |
| Crispy Cornish Squid, papaya, green peppercorn, | |
| pickled carrot, watermelon and pomello salad | |
|
with tamarind caramel and coriander cress |
13.20 |
| Maple and teriyaki glazed smoked Dutch eel, soba | |
| noodles, tofu and edamame in a turmeric and lemongrass | |
| broth with radish and wasabi tobikko salad | 14.40 |
| Grilled Scottish scallops with a quinoa and | |
| Crab dumpling, Jerusalem artichoke puree | |
|
tomato sambal and lotus crisps |
15.00 |
| Roast New Zealand Firstlight Wagyu sirloin on |
|
| Som Tam salad with toasted peanuts, dried | |
| shrimp and a tapioca crisp - min 70g | 22.00 |
| Tempura spicy dahl stuffed inari pocket on | |
| char-grilled aubergine with atari goma tofu | |
| dressing, basil, za‘atar, Medjool | |
| dates and preserved lemon | 18.00 |
| Roast
Gilt Head Bream on rovidores slaw with a |
|
| coconut, green bean and cashew nut stir fry |
|
| and
apple ginger dressing |
22.50 |
| Pan-fried Norwegian Cod on tea-smoked salmon, samphire, | |
| cucumber
and mange tout salad with |
|
| chermoula
and miso butter sauce |
22.50 |
| Crispy Middle White Pork belly on Stornoway black pudding | |
| panizza, Oloroso soaked raisin and parsley salad | |
| and garlic sautéed wild mushrooms | 24.00 |
| Roast Label Anglais Chicken breast with a chorizo | |
| and leek croquette, green bean salad, Ratte potatoes, | |
| gooseberry compote and mojo sauce | 24.50 |
| Roast New Zealand Lamb chop on haricot bean, | |
| slow-cooked lamb and fig stew, with bok choy, | |
| rosemary and Marcona almond dressing | |
| and a feta poppy seed crisp | 25.00 |
| Green leaf salad | 3.50 |
| Sweet potato and miso mash | 4.20 |
| Buttered Runner beans and samphire | 4.50 |
| Fig and Buffalo mozzarella salad with Marcona almonds and basil oil |
5.80 |
| Desserts | |
| Wensleydale, Monte Enebro, Cashel Blue | |
| and Crozier cheeses with oatcakes, | |
| fig-anise bread and fruit chutney - 9.80 | |
| All desserts 9.20 | |
| The Providores plate of biscuits and chocolates | |
| Mango and blackberry-elderflower sorbets | |
| with Hokey Pokey ice cream, pear-basil | |
| tapioca and nut biscotti | |
| Chocolate, English cherry, Kirsch and cream cheese profiteroles |
|
| with black cherry sorbet and almond praline |
|
| Caramelised pineapple and passionfruit mascarpone stuffed |
|
| sourdough-wafer annelloni with Seven Tiki rum and raisin | |
| Apple and cinnamon pie with crème fraiche pastry, | |
| miso caramel and palm sugar ice cream | |
| Warm
coconut rice pudding with pomegranate figs |
|
| and a coconut wafer | |
| Goat’s yoghurt panna cotta with hibiscus jelly, | |
| raspberries and vanilla shortbread | |
| Peter Gordon's new food & travel book released March 2010 | |
| Fusion - a culinary journey (signed hardback) s (signed Hardback) |
25.00 |
| Peter Gordon's Vegetables – new food heroes (signed Hardback) |
9.00 |
| Peter Gordon's Salads - the new main course (signed Hardback) | 14.00 |
| Peter Gordon's A World In My Kitchen (signed soft cover) | 14.00 |
| 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. |
|
The Providores Sunday Roast Dinners
Please ask your waiter for more information
Parsnip and celeriac soup with spring onion,
coriander and chilli salsa and truffle oil 7.80
Smoked duck, tamarind, liquorice and coconut
laksa with green tea noodles, a soft boiled quail’s
egg, crispy shallots and coriander 11.80
Warm kale and blue cheese polenta cake with
pomegranate, pear and pecan salad 10.60
Parmesan and rosemary coated salsify on
tamarillo, pickled walnut and guindilla chilli salad
with goat’s curd and hazelnut chive dressing 12.00
Gingerbread crusted Norwegian Cod ceviche with
hot hibiscus and lime dressing, crispy squid and
beluga lentil salad 13.20
Smoked Dutch eel on fennel, daikon, blood orange and
pickled plum salad with soubise, balsamic teriyaki
dressing and crispy curry leaves 14.40
Grilled Scottish scallops on a ginger spiced potato
rosti with clam-pomegranate butter sauce and
kohlrabi passionfruit salsa 15.00
Jamon Serrano with pimientos de padron,
Pelotin olives, a deep-fried egg, La Peral
cheese and rocket 13.00
Master-stock poached squab on smoked mash
and buttered wild garlic with four-nut dukkah 13.80
Roast New Zealand Firstlight Wagyu rib-eye
on smoked buckwheat ‘risotto’ with Swiss
chard and porcini butter 21.00
Tempura spicy dahl stuffed inari pocket on
char-grilled aubergine with atari goma tofu
dressing, basil, za‘atar, Medjool dates and
preserved lemon 18.00
Roast Stone Bass on bulgar wheat, walnut salad
with pickled garlic, broad bean and mint salsa
and lemon caper dressing 22.60
Pan-fried Whiting on smoked salmon, Barbe di
Frate, cucumber and wild garlic salad with
chermoula and miso butter sauce 23.50
Crispy Middle White pork belly on black puddi ng
panizza, Oloroso soaked raisin and parsley salad
and garlic sautéed mushrooms 24.00
Roast Gressingham duck breast with compressed
Basmati rice, Barbe di Frate, satay sauce and
sesame pickled cucumber 24.50
Roast Elwy Valley lamb chump on sautéed purple
sprouting broccoli with Pink Fir Apple potatoes
and babaganoush 25.00
Green leaf salad 3.50
Sweet potato and miso mash 4.20
Buttered Barbe di Frate and wild garlic 4.50
A discretionary 12.5% service charge
will be added to your 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.
Montgomery’s Cheddar, Ragstone, Colston Bassett Stilton and La Peral
cheeses with oatcakes, fig-anise bread and fruit chutney
The Providores plate of biscuits and chocolates`
Guava-tamarind and mango-passionfruit sorbets with Hokey Pokey
ice cream, espresso poached quince and nut biscotti
Pistachio, apricot and dried sour cherry kataifi pastry with
umeshu roast plum, spiced syrup and goat’s curd rose petal sorbet
2007 Forrest Collection, Noble Riesling, Marlborough
Warm coconut rice pudding with caramelised apples and a coconut wafer
2004 Vin Alto, Vin Santo, Auckland
Goat’s yoghurt panna cotta with ginger roasted
rhubarb and hibiscus shortbread
2005 Seresin, Late Harvest Riesling, Marlborough
Seven Tiki rum baba with spiced pineapple compote and runny cream
2007, Pegasus Bay, ‘Finale’, Waipara, North Canterbury
Warm chocolate hazelnut fondant with palm sugar ice cream
and a chocolate chilli wafer
Dessert Plate for two: A warm chocolate fondant, cherry kataifi
pastry and a wee rice pudding