The Provincial celebrates the simpler things in life: good food, good wine and good company. Tucked away off the main street of Rozelle, it welcomes one and all for weekend brunches, Friday lunches and dinner, most days of the week.
The venue is the passion project of the Hawach brothers, Jean Paul and Joe, and friend, Johan Khoury. The concept stems from their food experiences growing up – dinners around the table, with dishes that were cooked beautifully, but incredibly simply. Growing up on quality produce from their father’s greengrocer, the boys knew what how important fresh ingredients are in a kitchen, and have brought this culinary philosophy to The Provincial.
To bring these ingredients to life, the trio turned to the Parilla grill. Traditionally used in Argentina and Spain, the Parilla is a charcoal grill that adds a unique flavour to the produce, without generating smoke.
Executive Chef Patrick Dang will be the hands manning the Parilla. Classically trained in French cooking, he has designed a menu that unites his knowledge of refined techniques with the flavours of the grill, working to hero the local produce. Up to 80 per cent of dishes are cooked using the smokeless grill, which u iron bark and fruit tree wood, the grill generates a distinctive flavour which enhances the natural characteristics of the ingredients.
As a result, flavours jump off the menu, making the decision of just what to eat difficult.
Start with a barbecue quail served with a salad of grapes, sumac, pistachio, cauliflower and puffed barley, before diving into the steak options: will it be the 300g Ranger Valley rump cap with caramelised onion and blue cheese cream, or the 250g Jack’s Creek Wagyu short rib with smoky barbecue sauce and grilled watermelon?
Don’t stop there! The dessert menu is equally as mouth watering. Seared pineapple with blonde chocolate, popcorn glass, yoghurt sorbet and black pepper gets the imagination going, while the Valhorna chocolate dessert with passionfruit curd, black sesame and crispy puffed rice is bound to please chocolate lovers.
The wine list is a predominantly European affair, while the cocktail list aims for light and bright flavours. The restaurant is BYO on Tuesday, Wednesday, Thursday and Sunday, allowing guests to bring along their drop of choice.
The Provincial is the latest addition to the growing culinary landscape of Rozelle. Located in the recently developed Union Place, the space transports you to the French countryside. Designed by Zanazan in conjunction with the owners, the interiors offer a rustic French chic ambiance with classic Australian elements, including recycled Tallowwood timber beams.
The Provincial is open for brunch and lunch from Friday to Sunday and dinner Tuesday to Sunday. Gather with family and friends for a feast – it’s the perfect way to spend a day.