Home to the largest collection of Porterhouse steaks in the city, Porterhouse reveals a series of new menus highlighting its prized beef selection.
The new Chef Blind Tasting Menu begins with the chef serving his selection of three mystery cuts of beef – which can either all be different or the same cut from different breeds and countries. Guests can record their speculations on a tasting note sheet, and at the end of the meal, staff will collect feedback and reveal all the information on the mystery steaks. For HK$758+10% per guest, Porterhouse offers a new and experiential way to savour its incredible selection of steak cuts.
Now on the a la carte menu are new creations that use the freshest and highest quality ingredients on the market. Some of Chef Angelo’s new dishes inspired from his southern Italian roots includes the Veal Ossobuco Pappardelle (HK$198), Piedmont Plin Style Ravioli V (HK$198), and Lemon Marinated Spring Chicken (HK$298).
Porterhouse now stocks one of the world’s finest cheeses by celebrated cheesemongers, Bernard & Jean-Francois Antony. Guests can choose to conclude their meal from options of all-you-can-eat Buffet (HK$398), 5-kind (HK$198) and 3-kind (HK$168). An additional wine pairing option is available at +HK$288 per guest.
This Easter, Porterhouse partners up with RMHC, a non-profit organization that provides temporary housing for families with hospitalized children under 21 years old. For every meal purchase made during the Easter period between 19-22 April, 2019, Porterhouse will donate HK$20 to the RMHC. Guests also have the option to take part in a silent bid for a giant chocolate Easter Egg, for which they will write down the highest amount they are willing to pay and drop it into a designated auction box along with their business card. Once the highest amount is determined, the winner will be contacted to receive his or her Easter Egg and to issue a cheque directly to the RMHC.