The Providores

Marylebone

Master of fusion food, New Zealander Peter Gordon heads up this contemporary restaurant where haute cuisine and exotic flavours from the Pacific meet. Confit of duck leg blushes beside cauliflower tabouleh and spicy houmous, which contribute Levantine flair, while sharp pomegranate molasses cuts through the fat. The spicy richness of a well-balanced coconut laksa works in harmony with the gentle flavour of asparagus. Afterwards, a daring dessert menu focuses on more experimental pairings, such as the rather delicious treacle-cured bacon ice cream.