Food & Drink

The Provincial launches in Union Place Precinct – Rozelle

interior or the provincial in rozlelle with plush brown leather couch and tables

A passion project between brothers Jean Paul and Joe Hawach, The Provincial combines their family dining values and cooking philosophies with an Argentinian and Spanish flair.

As sons of a greengrocer, using fresh, quality produce has been the foundation for their families’ home cooking, and the brothers see The Provincial as an extension of this; a restaurant that celebrates good produce and bringing people together. Through their collective travels, the brothers found that the parilla was the best grilling device, adding a subtle flavour to produce, reflecting the simplicity in which they grill their meat for friends and family at home.

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The menu, designed by Executive Chef Patrick Dang marries Dang’s French training with the charcoal touch of the custom made parilla grill and local produce. Over half of the dishes are cooked on the smokeless grill, with the iron bark and fruit tree charcoal providing a distinct flavour, enhancing  the natural characteristics of the ingredients, something that is familiar with Dang’s style of approaching food.

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Entrees to try include the scallops with sunchoke puree, watermelon radish with chicken crackling and a hazelnut vinaigrette ($17) and the Yamba king prawns with spicy avocado, fresh lime and roasted corn salsa ($17). Mains see a range of seafood with Clarence River octopus with chorizo, fingerling potato, piquillo and parsley ($29), steamed John Dory fillet with baby bok choy, fennel, clams, mussels and caper lemon jam ($32).

john dory main dish with glass of wine

Though we wouldn’t blame you for heading straight to the woodfire charcoal section which includes 300g Ranger Valley rump cap served with a caramelised onion and blue cheese cream ($34), 250g Jack’s Creek Wagyu short rub with smoky barbecue sauce and grilled watermelon ($48), the 1kg T-bone with café de Paris butter and spiced salt rub ($89) plus more.

To finish, the seared pineapple with blonde chocolate, popcorn glass, yogurt sorbet and black pepper ($13) is a must try, but if that doesn’t take your fancy the Valhorna chocolate dessert with passionfruit curd, black sesame and crisp puffed rice definitely should ($13).

The wine list features a lot of European selections, while the cocktail lists takes you from something light and bright such as the Botanic Garden (Distillery Botanica Gin, elderflower, mint, lemon – $17), through to some post-dinner punchy concoctions including the Smoke’Em Out (chilli, tequila, Charteuse, Ardburg 10, pineapple, cucumber and agave – $18).

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The interior  is more French countryside than fine dining, with features that unite rustic French chic with classic Australian elements and provide a welcome retreat from the urban jungle surrounds. Statement recycled Tallowwood timber beams are unmissable and complement the more vintage items such as the collection of restored French antiques as well as the beautiful recycled window frame from the Commonwealth Bank in Martin Place, repurposed as a wall fixture. Solid oak tables and chairs fill the space with plush leather sofas in front of the Blackbutt bar serving as the perfect spot to enjoy a pre or post dinner drink.

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The Provincial
(02) 9818 4411
Union Place, 124 Terry Street, Rozelle
Tue-Thur 6pm-10pm, Fri 12pm-3pm, 6pm-10pm, Sat-Sun 11:30am-3pm, 6pm-10pm
www.theprovincial.co

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