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Providoor feast menus

Providoor feast instructions

Providoor Finishing Instructions


Wagyu Brisket: Place a medium sized pot of water onto the stove and bring to boil, once water has boiled place the brisket into the pot and turn off the heat and leave for 10 mins. Open the brisket bag up and with a pair of tongs carefully remove brisket from the bag, then pour the jus from the bag on top of brisket. Warm up pumpkin puree in microwave oven, lid off, for 40 secs, or until warm. Kale to be served at room temperature.

Pistachio Crusted Swordfish: Preheat oven to 180c (fan forced), place tray provided with crusted fish in the oven for 6 mins. Cauliflower puree can be heated in a microwave oven, lid off, for 40 secs, or until warm. Dress salad with provided dressing

400gm Grass Fed Scotch Fillet: Open the bag of potatoes and transfer to a bowl, separate the potatoes from the duck fat and place both aside for later. Cut potatoes in half (recommended) and in a saucepan or skillet melt the duck fat, add potatoes cut side facing down, and cook until crispy (potatoes have already been par cooked).
‍Once potatoes are ready transfer to serving plate - serve at room temp, they shouldn't go cold. Open steak bag and pat dry with paper towel, place steak in the same pan as the potatoes were cooked in over medium heat for 2 mins each side (steak has been precooked to medium-rare). If you like you're steak to be cooked beyond medium rare follow the below times:

Medium 3 mins each side
Well done 5 mins each side

Once your steak has cooked leave it to rest on a chopping board for 3 mins before carving and serving alongside potatoes.

For the gorgonzola sauce heat in a microwave oven, lid off for 40 secs or till warm. Radicchio to be served at room temperature.

Twice Roasted, Whole, Corn Fed Duck: Preheat oven to 180c (fan forced)
Unwrap duck and place it in the provided tray, then place in preheated oven for 15 mins.
After 15 mins has passed turn oven up to oven at 220c and roast for an extra 5 mins or until crispy.
Duck jus and quince puree can be reheated in a microwave oven for 40 seconds each or until warm (depending on microwave settings) Beetroot and Silver beet are suggested to be served at room temperature

House made Green Tagliolini Pasta: Bring a large pot of salted water to the boil, Whilst waiting for the water to boil cut the provided sausage into 6 slices.
In a shallow pan sear the sausage on both sides, remove from pan and set aside for later.
Open mushroom ragu bag and place the ragu into the same saucepan used for the sausage.
Once water has boiled, drop the pasta into the boiling water and cook for 3 - 4 mins.
Once cooked transfer the pasta using tongs into the pan with the mushroom ragu and mixed through until a velvet consistency is reached, add cooking water if needed.
The pasta will heat the ragu.
Turn off the heat and add provided Grated parmesan.
Transfer to a serving plate and garnish with seared sausage and parsley cress.


Focaccia: Pour brine over focaccia and heat in pre-heated oven on an aluminium tray at 180° for 4-5 minutes, remove from oven and coat with herb oil provided. Stracciatella served on the side.

Arancini: Warm in pre-heated oven for 8 mins at 180°, serve with truffle aioli

Ascolana Olives: Re-heat in pre-heated oven for 8 mins at 180°, serve with olive aioli

Eggplant Crochette: Re-heat in pre-heated oven for 8 mins at 180°, serve with basil pesto, eggplant puree & tomato coulis

Mussels: Finish mussels in a pre-heated oven (use the Grill Function if available) for 4 mins at 180°, ensure the mussels are crispy on top

Prawns: Heat prawns in a pre-heated oven at 180 ̊ for 8 mins. Dress radicchio with balsamic vinegar reduction & spread across serving plate. Lay prawns on top of radicchio


Marinated Olives: Ready to serve

Parmigiano Reggiano: Ready to serve

Oyster: with a sharp knife detach the oyster abductor from the shell, garnish with pear and lime dressing provided

Salumi: Peel salumi from plastic film and serve on a plate or board with grissini & lavosh

Buffalo Mozzarella (Aperitivo menu only): open bag of mozzarella & drain off excess brine, break mozzarella in half and dress with extra virgin olive oil, salt & pepper to taste

Jumbo Buffalo Mozzarella (Signature Winter Menu): open bag of mozzarella & drain off the excess brine. Warm beetroot puree and baby beets for 30 seconds in microwave. Spread warmed puree across serving plate and place jumbo mozzarella on top. Garnish with baby beetroot, fried caper & pickled dill. Drizzle with extra virgin olive oil to finish

Smoked Salmon: (serve at room temp): Spread the saffron sauce across the bottom of the plate, garnish with black salsify pieces. Peel salmon from film and place on top of salsify, finish with Jerusalem artichokes chips and parsley cress


Casarecce: Bring a medium to large pot of salted water to the boil, gently add pasta & cook for 8-10 mins. In the meantime, warm up the arrabbiata sauce in a frying pan, add the Moreton Bay Bugs. Once the sauce has boiled remove the bugs and place to the side. Leave the frying pan on low heat, ready to add the pasta when cooked. Once the pasta is cooked, strain from the water and toss through the arrabbiata sauce to obtain a velvet consistency, add rocket and remove from the heat. Fold the pasta until the rocket is fully incorporated and transfer to serving plate or bowl. Place the bugs on top of the pasta

Gnocchi: Bring a large pot of salted water to the boil. In the meantime, warm the sausage ragu in a large frypan, add a touch of  water to the ragu and remember to keep stirring. Once the water has boiled add the gnocchi into the pot, when the gnocchi  have risen to the top of the water (leave them in for an extra minute). Once removed from the water add gnocchi into the frypan with the sausage ragu, stirring gently to coat the gnocchi – Remove from heat once coated &  add grated parmesan. Warm the braised radicchio in microwave for 30 secs, Place at the bottom of the serving plate/bowl, Pour gnocchi on top of radicchio and top with gorgonzola crumble

: Warm up beef & pork ragu in a large frypan over medium heat. Place pappardelle pasta in a medium pot of boiling salted water for around 5 minutes. Once cooked strain the pasta into the frypan with the ragu and gently combine the pasta into the warm ragu. Add a touch of cooking water to the pan, to achieve a smooth velvet consistency, remove from heat and add some parmesan cheese, parsley & olive oil.


Carrots: Spread carrot hummus at room temperature across the serving plate. Empty carrots from bag into a pot of boiling water for 1 minute or heat in a preheated oven at 180 ̊ for 3 mins. Place carrots on top of puree, garnish with feat cheese and shaved almonds.

Seasonal Green Vegetables: Remove plastic lid from packaging. Either - place greens in oven for 6 mins at 170° or heat in microwave for 2 mins on high (Pls note cardboard packaging is both microwave & oven safe)

Mash Potato: Warm the mash in a saucepan at low heat, stir regularly until the mash is warmed through.


Cannoli: Fill the cannoli shell with the ricotta provided from one end to the other.

Chocolate Pudding: Remove Plastic from container, place in pre-heated oven at 185° for 10 – 12 minutes, serve with caramel sauce

Tiramisu: Ready to serve

Hazelnut Chocolate Mousse: Ready to serve