The Provincial, a joint collaboration between brothers Jean Paul and Joe Hawach (Jean Louis Joseph, Drummoyne) and Johan Khoury, has launched in Rozelle’s Union Place precinct.

Traditionally used in Argentina and Spain, the parilla is a charcoal grill that adds subtle flavour to produce. As sons of a greengrocer, using fresh, quality produce, The Provincial is a more formal extension of the Hawach brother’s home cooking.

The menu is influenced by executive chef Patrick Dang's French training, the custom made parilla grill and local produce. Eighty percent of the dishes are cooked on the smokeless grill, with the iron bark and fruit tree wood charcoal providing a distinctive flavour.

The menu features entres including scallops with sunchoke puree, watermelon radish, chicken crackling and hazelnut vinaigrette; barbecue quail accompanied by a salad of grapes, sumac, pistachio, cauliflower and puffed barley; and Yamba king prawns with spicy avocado, fresh lime and roasted corn salsa.

The mains list features John Dory fillet with baby bok choy, fennel, clams, mussels and caper lemon jam; Clarence River octopus with chorizo, fingerling potato, piquillo and parsley; and semolina pasta with peas, zucchini flowers, cherry tomato and pecorino romano.

On offer from the woodfire grill are dishes such as the 300g Ranger Valley rump cap served with caramelised onion and blue cheese cream; 250g Jack’s Creek Wagyu short rib with smoky barbecue sauce and grilled watermelon; roasted spatchcock with romaine lettuce, peas and bacon; Berkshire pork chop with grilled peach and burnt spring onion vinaigrette; and the 250g New England lamb short loin with lentil de puy, tomato salad, eggplant caviar and mustard jus, as well as a selection of dishes designed to share.






The predominantly European wine list features a selection of wines by the glass and bottle, while the cocktail list includes a Peach Bellini; the Botanic Garden with Distillery Botanica Gin, elderflower, mint, lemon; the Smoke’Em Out with chili tequila, Chartreuse, Ardburg 10, pineapple, cucumber and agave; and the Provincial Martini with Ketel One vodka, cacao, Mr Black espresso, vanilla.

Designed by Zanazan in conjunction with the owners, the interiors unite rustic French countryside with classic Australian elements. Recycled Tallowwood timber beams complement more vintage items such as the collection of restored, French antiques hand-picked from markets around NSW and a recycled window frame from the Commonwealth Bank in Martin Place, repurposed as a wall fixture. Solid oak tables and chairs fill the space with leather sofas in front of the Blackbutt bar.

The Provincial can accommodate up to 100 guests across indoor and al fresco seating, and is open from Tuesday to Thursday 6pm–10pm, Friday 12pm–3pm and 6pm–10pm, and Saturday and Sunday 11.30am–3pm and 6pm–10pm. 






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