Quick, Sydney – New Restaurants and Dishes Have Been Added to Providoor

Founded during last year’s extended lockdown in Melbourne, Providoor was ready-made to cater to Sydney in 2021.

The pioneering takeaway platform teams up with Australia’s top dining destinations to deliver restaurant-prepped, finish-at-home dishes right to your door – often with a bespoke cocktail to match. As far as the offering in Sydney goes, here are some beloved restaurants that have just been added to the club.

One that might be of particular interest to Sydneysiders is Golden Century, which, after 32 years sadly went into voluntary administration. While there's talk it may reopen in Parramatta, until then you are still able to get its signature dishes through Providoor, pippies in XO sauce, plus more.

Golden Century
Golden Century has been a haven for spicy Chinese seafood dishes for more than three decades.

Lankan Filling Station
O Tama Carey’s Sri Lankan restaurant is a rare chance to eat good quality Sri Lankan food in inner Sydney

DOC Pizza
In 2020 this renowned Melbourne delicatessen, cafe and pizza purveyor opened a cheese-laden Sydney outpost.

Fratelli Paradiso
The beloved and definitive modern-Italian in Potts Point.

Restaurant Hubert
Expect updated French classics such as terrine, parfait, cassoulet and creme caramel.

Alberto's Lounge
The Alberto’s approach is fun but fastidious, and more Australian-Italian than straight-laced Italian.

Shady Pines
Move the party to home with classic cocktails and fresh favourites.

The Baxter Inn
Renowned for unusual spirits and cocktails, and large beer and wine lists.

Bistro 916
A neo-French bistro by three of Sydney’s most exciting young hospitality players.

Otto
Japanese-inspired dishes – think avo toast with white miso and wasabi peas.

Cho Cho San
Potts Point’s izakaya-inspired Cho Cho San pairs share plates with sake, Japanese beer, and perfectly curated Australian wine.

XOPP
Inspired by the world-famous XO pippies at Golden Century, this new sibling eatery in Haymarket contemporises Cantonese comfort food while using the same top quality fresh seafood.

Spice Temple
Banquets are the way to go at Spice Temple, Neil Perry’s loving tribute to regional Chinese cuisine.

Neil Perry at Home
In addition to hosting a popular online cooking class through Providoor, Sydney dining icon Neil Perry has his own menu of dishes and Australian-specific cocktails to savour at home.

Saké
Nigiri and sashimi are only the beginning of the many tantalising options from Saké, this Japanese bar and diner in The Rocks.

Three Blue Ducks
The sustainably-minded Bronte and Rosebery (and now Byron and Melbourne) mainstay is famous for its fresh homegrown produce and commitment to top notch locally sourced goods. While its Providoor menu is still being designed, take home a selection of its in-house wine.

Chiswick
Matt Moran and Peter Sullivan's Woollahra hybrid of old and new draws extensively from an on-premise country garden.

Chophouse
The New York-esque steak house in the CBD boasts a meaty menu extensive enough to satisfy every steak lover.

Chat Thai
A trailblazer in the local scene, this long-running Thai mainstay offers classic, authentic Thai cuisine using organic vegetables, herbs and fruit grown on its own Boon Luck Farm in Byron Bay.

Yellow

Vegetables are the main event at Yellow in Potts Point, a restaurant in the Bentley Group stable that was one of the first Sydney venues to make the switch to a plant-based menu in 2016.

Bastardo x Porteño

Porteño is Elvis Abrahanowicz, Ben Milgate and Joe Valore’s cult South American-inspired restaurant, while its sibling venue Bastardo features a comforting menu drawn from Valore and Abrahanowicz’s respective Sicilian and Argentinian backgrounds.

Carbón Mexican

Carbón specialises in woodfired Mexican dishes and takes its inspiration from the haciendas dotted throughout the Mexican Caribbean.

CicciaBella

At CicciaBella, restaurateur Maurice Terzini’s Italian osteria in Bondi Beach, chef Nic Wong cooks authentic Southern Italian food with a rebellious streak.

Cirrus

Cirrus, a waterfront bistro by Brent Savage and Nick Hildebrandt, serves up spectacular seafood-focused fare.

Ho Jiak

At Ho Jiak, head chef and owner Junda Khoo serves up Penang street food and family-style Nyonya feasts inspired by his Malaysian grandmother’s recipes.

Long Chim

David Thompson’s Long Chim serves Thai street food made with fine-dining techniques and fastidious attention to detail.

Lotus

Since Michael Jiang opened the first Lotus restaurant in Walsh Bay in 2012, Lotus has become famous for its traditional Chinese cuisine with a modern Australian twist.

Monopole

Chef Brent Savage’s deft manipulation of classic French flavours crafted with seasonal ingredients is front and centre at Monopole.

Nomad

Nomad chef Jacqui Challinor calls on fire and smoke – courtesy of the woodfired oven and charcoal grill – in a menu inspired by Spanish, Moroccan and Middle Eastern cuisine.

Nour

Nour serves the city’s most creative take on Levantine food (a region that takes in Jordan, Lebanon, Turkey, Syria, Israel, Greece, Egypt, Iraq and the Palestinian territories), and has been doing it since 2016.

Bentley Restaurant & Bar

Established in 2006, Bentley Restaurant & Bar has become one of the city’s most celebrated eateries thanks to chef Brent Savage’s innovative and sophisticated menu.

Bentley Wine Vault

At Bentley Restaurant & Bar, sommelier Nick Hildebrandt has created one the country’s most acclaimed wine offerings.

See Providoor’s Sydney offerings here.