The Wine and Cheese Providore

LOCATION
Ideally located in the heart of Manuka.

PROFILED BY DE GROOTS MEDIA
Enter a gourmet-food lover’s treasure-trove known as the Wine and Cheese Providore. The walls of the bottom floor are lined in glossy black bottles of rare finds, quirky makes or Canberra favourites, while upstairs in the eatery, arrangements of artisan cheeses and freshly baked bread whet the palate.

The Wine and Cheese Providore in Manuka sells hard-to-find delicatessen products and serves these ingredients in their à la carte menu to be enjoyed in the slick, modern setting. This afternoon, guests wander in to enjoy a superb and rare bottle of wine with their meal, or choose from the boutique cheeses to nibble on while catching up. Mother and daughter pairs drop by for a bite to eat in between shopping, while a gentleman sits casually reading the newspaper with a glass of red wine. Two fathers lounge in the afternoon sunlight enjoying a platter that showcases slabs of artisan cheese, rippling layers of cold meats and plump glossy olives. It is not uncommon for diners to come for lunch and end up purchasing some of the gourmet ingredients.

The breakfast menu features the traditional favourites done with style including sunny eggs and crispy pink bacon atop thick, crusty sourdough. Market-fresh produce of the season’s best goods dictate the lunch menu. Try their house-baked breads with the generous sandwiches that are popular with corporates on the run. Order the smoked chicken salad sprinkled with walnuts and blueberries for a wonderfully light lunch, and add an extra enjoyment with a well-matched glass of wine. Choose two slices of the decadent cakes and a pot of the specialty tea to share with your friend as a weekend treat.

Luxurious products and tasty, boutique ingredients are combined to create each dish making this eatery a step above other Manuka restaurants. The Wine and Cheese Providore is a stylish and refined eatery where you can enjoy some of the finer things in life, and take home some of the best ingredients of the experience.

Elizabeth Hall, October 2010