Spread the love

A simple neighbourhood eatery is offering Sydneysiders a true taste of the Mediterranean, with The Provincial in Rozelle announcing the launch of their brand-new menu, coinciding with the appointment of Executive Chef Tony Cui, formerly of Aria Restaurant.

“This menu is part of the evolution of The Provincial and our offering to customers and the community. 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,” says John Paul Hawach, Venue Manager at The Provincial

With 15 years of hospitality industry experience, and one of the original team members at The Provincial, Hawach and his team have worked tirelessly in collaboration with Chef Cui on building a menu to suit locals and mid-week diners that also translates to occasion-based dining.

“Taking its influence from the countries surrounding the Mediterranean Sea, our new menu blends the tastes, flavours, cooking styles and ingredients from countries including Italy, Spain, France, Greece and Lebanon. We are aiming to serve our customers affordable classic Mediterranean fare focusing on taste and enjoyment. We very much have a farm-to-table mentality at The Provincial. Each of our ingredients are locally sourced from Australian suppliers, with each dish made fresh in-house,” commented Hawach.

Chef Tony Cui, with credentials including Aria Restaurant and Quay has brought his fine-dining techniques and training to The Provincial kitchen, with keen eyed diners able to spot inspiration from some of Australia’s most renowned Chefs that Cui has worked under, offering an exciting twist and a new and unexpected interpretation of traditional dishes.

Smaller plates see a Moreton Bay Squid Ink Spaghetti coupled with the traditional Italian flavours of garlic and chilli mixed with pistachio, while the Garlic King Prawns with chilli and cherry tomatoes is served to your table in a sizzling hot-pot; the perfect antidote to a cold winters’ day. Cui’s Pan Fried Octopus, is beautifully tender and includes interesting and exciting elements to a traditional Italian dish such as crispy prosciutto, oven-roasted capsicum, a tomato burre-blanc and bonito.

The Provincial has revamped some of the old favourite dishes, adding Chef Tony’s signature flair to the existing menu along with new additions including the melt-in-your-mouth Slow-Cooked Lamb Shoulder. Braised for eight hours, the succulent lamb shoulder pulls straight off the bone with a fork, and is served with a stunning combination of pine-nuts, raisins, basil and mint.

The Hand-Rolled Potato Gnocchi is made fresh on-site and includes the rich wintery flavours of mushroom, zucchini, tomatoes and a light dusting of candied walnuts. Fruity and earthy flavours of a beetroot and apple puree perfectly complements the Roasted Duck Breast which is served with a light orange and fennel salad and a duck croquette.

Beef Cheek Bourguignon is a new addition to the menu and is slow braised to ensure the beef cheek is served soft and beautifully tender. Arriving on a bed of soft and creamy mustard mashed potato, crispy eshallots and puffed quinoa, this is a new take on the French comfort food classic.

The unique Spanish Parilla grill also offers an assortment of char-grilled meats including the Kobe Marbling 7+ Rump Cap served with roasted vegetables and a house made jus and Marinated Butterflied Chicken served with a bright corn salsa and chipotle aioli.

For those with a sweet tooth, the range of signature desserts available at The Provincial includes classic dishes and crowd pleasers such as the Sticky Date Pudding and a light Poached Pear Mille-Feuille. For those interested in a more intricate dessert offering, the Deconstructed Lemon Tart features pieces of light lemon sponge cake coupled with a tangy lemon curd, dusted with a sweet and crunchy almond crumble and is topped with a crispy poached and dried meringue. The Chocolate Tart has a gooey rich chocolate ganache base, and is topped with a sticky caramelised hazelnut, delicate rose petals, a light rose gel and a creamy and cool hazelnut ice cream to balance the dish.

“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. We encourage our guests to order a combination of smaller and larger dishes to have in the centre of the table to create the lively atmosphere, conversation and food sharing favoured in countries across the Mediterranean,” concluded Hawach.

THE PROVINCIAL is located at 124 Terry St, Rozelle NSW 2039 and is open Tuesday to Sunday for Lunch and Dinner and Friday to Sunday for Brunch.