Multi-concept store PORTA Fine Food & Import Company serves up delicious additions to its modern European menu, thanks to new executive chef Alex Phan.

Begin with  appetisers to share like the feta cheese and watermelon ($16), which comes with a side of mesclun greens in balsamic dressing. Or for something with punch, consider their padron peppers ($14). The dish comprises fiery Spanish small peppers first grilled, then topped with emmental cheese, cilantro and lemon.

Braised beef short ribs, one of the new dishes at PORTA

Braised beef short ribs, one of the new dishes at PORTA

For something more substantial, check out options like spring chicken ($24), served with taro purée and roasted vegetables; and Angus beef tenderloin ($42), accompanied by confit tomatoes, chips and a zippy chimichurri sauce.

PORTA's wild mushroom orecchiette dish topped with parmesan shavings and parsley

PORTA’s wild mushroom orecchiette dish topped with parmesan shavings and parsley

Other new additions on the menu include duck ragout pappardelle pasta ($24) topped with herbs, parmesan cheese and a tangy tomato sauce; and wild mushroom orecchiette ($22), creamy pasta paired with wild mushroom and finished with parmesan cheese shavings and parsley.

Five-spiced apple crumble with creme anglaise at PORTA

Five-spiced apple crumble with creme anglaise at PORTA

To finish the meal, PORTA offers two new desserts—the strawberry and basil panna cotta ($12), and the five-spiced apple crumble ($14) flavoured with cinnamon, cloves, fennel, star anise and Szechuan peppercorns, then drizzled with crème anglaise.

From March 2018, PORTA is also introducing a set lunch option for weekdays only. Available from 12pm to 2.30pm, diners can select from two ($18) or three ($22) courses. New menu additions are only available a la carte.

Park Hotel Clarke Quay, 1 Unity Street. Tel: 6593 8855

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