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Brunch with a difference at The Providores and Tapa Room
September 11, 2017
For those who have not heard of Peter Gordon, who is executive chef and co-owner of The Providores and Tapa Room then a quick visit to Amazon or Google would be highly recommended. He is often known as the ‘godfather of fusion’ having introduced this eclectic style of food to London all the way back in 1989 and he has created numerous cookbooks that celebrate his unique style of cooking.
His headline restaurant in Marylebone has been opened since 2001 and judging by our recent brunch-time visit over the weekend, it is still at the top of its game. The Tapa Room is on the ground floor and an all-day restaurant, café and wine bar, whilst upstairs is The Providores, a contemporary restaurant offering cutting-edge modern cuisine. Brunch is served in this room from 10:00 till 14:45 on the weekends and the menu is one of the most exotic you will find in the UK.
For the traditionalist, there are the classic fry-ups and healthy bowls of granola mixed in with Greek yoghurt and Yarnton Oxford honey, but for the adventurous, there is much to discover from their list of brunch dishes.
I opted for a healthy dose of seared tuna flavoured with nori sauce; it was presented with a glorious, fresh pink colour and came with pickled-ginger-miso baby new potatoes and gomasio. It is such a healthy way to start the day, you do wonder why more restaurants haven’t gone down this route.
My guest was less adventurous and opted for smashed avocado on toast, but even then it still had the Peter Gordon touch with the addition of feta cheese and Aleppo chilli, which gave the dish a pleasing kick. The boiled egg that came with the dish was cooked to just the right degree with a gooey yolk centre.
They still have a weekend brunch special offer, which is £20 per person and includes a choice of Bellini, fry-up and coffee. For those more health-conscious, they have a fine selection of smoothies and fresh juices including the ‘green warrior’ containing spinach, kale, apple, ginger, lime and cucumber and their smoothies can be made using soy, almond or coconut milk.
Dessert isn’t something I normally consider for brunches, but their coconut yuzu sago offering is a must-order. It is a symphony of well-conducted flavours with the addition of green mango, basil sorbet, peppered almond praline and strawberries. Alternatively, you can always be indulgent and order some Crosstown doughnuts. Yes, these rings of indulgence were created by the ‘godfather of fusion’ himself, Peter Gordon.
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