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.
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.
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.
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