The Provincial’s new Mediterranean menu offers the perfect solution to Sydneysiders’ love for long, European summers. The Provincial’s new menu will temporarily transport you to the colourful Italian coast or that Greek island that you have always dreamt of visiting. With a blend of influence from Italy, Spain, France, Greece and Lebanon, think garlic-sprinkled seafood, salsa-dipped meats and richly flavoured pastas. This gastronomical delight is the work of The Provincial’s newly appointed executive chef Tony Cui. After all, it wouldn’t be a makeover without introducing a fresh, but by no means unknown, face. With prior experience working under some of Australia’s most renowned chefs at Aria Restaurant and Quay, Cui is no amateur when it comes to creating the quintessential Sydney fine-dining experience.
A collaboration between venue manager Paul Hawach, his team and chef Cui, Hawach is itching to share The Provincial’s new menu with loyal and first-time customers.
“Over the past 18-months since opening our doors, our regular diners and locals have come to know The Provincial not only for our cosy décor but also for our quality ingredients and tasty dishes served in an approachable way. More than six months in the making, our new menu has been specifically designed to excite and delight their tastebuds,” Hawach says.
The menu’s array of carefully crafted dishes will certainly leave customers salivating. Smaller plate dishes showcase local seafood like the Moreton Bay squid ink spaghetti, adorned in a classic Italian combination of garlic, chilli and pistachio. If it is exemplary Italian which you seek, the freshly-made hand-rolled potato gnocchi will be the ideal main to compliment The Provincial’s array of Mediterranean seafood.
Chef Cui has taken traditional European dishes and given them an exciting twist. Cui’s bold adaptation of the beef bourguignon inventively combines creamy mustard mashed potato, crispy eshallots and puffed quinoa with the classic French dish. Experimentation prevails as the cuisine heads south, with the marinated butterflied chicken – cooked over a Spanish parilla grill – tastefully served alongside a bright corn salsa and chipotle aioli.
Of course, a Mediterranean feast is never complete without an assortment of treats to satisfy that sweet tooth. Catering to both traditionalists and experimenters at heart, The Provincial’s menu offers timeless classics such as the sticky date pudding, and inventively prepared desserts such as the deconstructed lemon tart. No matter your preference, the menu’s dessert range will leave you wondering why you ever thought of leaving Sydney for the Italian Riviera.
If there’s one thing both Europeans and Australians value, that’s a delicious meal shared with family and friends. As Hawach says, “Food brings people together, and we’ve designed this new menu with family and friends in-mind. Whether it be a long and lazy weekend brunch, a mid-week dinner with friends, an after-work drink, a family celebration or formal event, our menu is best enjoyed shared.” No doubt The Provincial’s enticing new menu will be the answer to those countless cravings for fresh pasta by the Italian coast and vibrant tapas shared on balmy Spanish evenings.