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The Providores & Tapa Room Restaurant Review: New Zealander Peter Gordon opened this restaurant after making his name at the Sugar Club. During that time, fashions have come and gone, and “fusion” cooking was one of the most complex and most difficult to do right. But Gordon has never put a foot wrong. He practices his considerable craft in a delightful venue in Marylebone where locals gather for breakfast in the pleasantly casual ground floor Tapa Room and the discerning make their way upstairs for lunch and dinner. Southeast Asian flavors combined with familiar and unusual ingredients produce dishes like sweet potato, chilli and coconut soup with labne and crispy curry leaves, while mains might involve black cardamom braised Shrewsbury ox cheek with farro, freekeh, shallots, violina squash and cavolo nero. The menu changes regularly and irregularly according to what the chef finds in the market and what inspires him. Service is fine. The New Zealand wine list is as good as it gets, and the quality of wines from down under is impressive.