With the change of seasons, Porterhouse Seafood & Steak proudly presents its latest menu creations, meticulously curated by esteemed Head Chef Michael Bolam, affectionately known as Chef Mick. With over two decades of experience, Chef Mick brings his exceptional skills and passion to Porterhouse, elevating LKF Concedpts' renowned "surf & turf" establishment. Renowned for his ability to seamlessly blend local ingredients with international cuisine, Chef Mick's innovative seasonal dishes are guaranteed to captivate diners with their fusion of flavours and culinary artisanry.

Global Influences Meet Local Ingredients

Chef Mick's new menu is a testament to his vast culinary knowledge, highlighting a harmonious blend of techniques and characteristics from various regions such as Hong Kong, Australia, Spain, and Italy. By incorporating locally sourced ingredients like preserved sausages, ginger scallion sauce, and homemade chili oil, he creates a unique dining experience that reflects the rich diversity of the culinary landscape.

Three Must-Try Signature Dishes 

Within the extensive menu of 20 tantalizing dishes, three standout creations take centre stage, each offering a distinct gastronomic experience:

Yellowtail Kingfish Ceviche (HK$168)

Indulge in a refreshing delight that combines the tangy sweetness of orange and grapefruit with the delicate white flesh of raw Yellowtail Kingfish. This harmonious blend of flavours creates a symphony on the palate, leaving an impression.

Venison Carpaccio (HK$218)

Prepare to be amazed by the visual and flavourful spectacle that is the Venison Carpaccio. Finely sliced raw venison is accompanied by marinated mushrooms, crispy peas, black truffle sauce, Marsala wine jelly, and crunchy hazelnuts. This culinary masterpiece brings together layers of textures and flavours, creating an unforgettable dining experience.

Wagyu Beef Tartare (HK$298)

Experience a unique twist on the classic "Surf & Turf" dish with the Wagyu Beef Tartare. Flavourful Wagyu beef is paired with homemade oyster mayonnaise and a customizable mix of seafood ingredients and condiments. This dish embodies the essence of Porterhouse's culinary innovation and creativity.

Additional Highlights

While the dishes shine as the stars of the menu, other delectable offerings should not be overlooked. The Seared Scallops (HK$268) tantalize taste buds with their perfect sear and are complemented by homemade yuzu mayonnaise sauce and a sauce made from spicy bean paste and dried shrimp. The Lightly Charred Jumbo Prawns (HK$438), inspired by authentic Hong Kong seafood cuisine, are enhanced with 'Nduja butter and ginger scallion sauce, creating a harmonious marriage of flavours.

Hong Kong's First-ever Customized Dry-Beef Aging Service

Porterhouse takes pride in its commitment to delivering a world-class steak experience. In line with this ethos, the restaurant now introduces Hong Kong's first-ever customized dry-beef aging service. Featuring high-quality beef sourced from around the globe, this addition allows guests to have their beef aged according to their preferences. Steak enthusiasts can now savour the exact flavour and tenderness they desire, ensuring an exceptional dining experience. To learn more about this unique offering, guests can inquire with staff at the restaurant or call 2522 6366.

For One Night Only: Porterhouse one-night exclusive 4-hands dinner (Nov. 21)

 Porterhouse proudly presents a 4-hands dinner event on Tuesday, November 21, 2023, with the talented Chef Tammie Tsang and Porterhouse very own Executive Chef Mick combining their culinary ability to create an unforgettable dining experience. Chef Tammie, a certified Functional Nutrition Consultant and professionally trained chef, brings a passion for health-supportive ingredient selection and sustainable choices in the kitchen. Meanwhile, Executive Chef Mick boasts over 20 years of culinary experience, specializing in international cuisine. Together, they combine flavors of locally sourced ingredients, highlighting best of Hong Kong's culinary scene.

Menu highlights include the Mushroom Dumplings with Fermented Beurre Blanc, crafted with locally sourced organic mushrooms. Main course feature Zero-Chemical Crayfish, ensuring a sustainable seafood experience. Take delight in the Zero-Pesticide Autumn Salad, elevated using local HK honey, pumpkin, and a tantalizing Red Miso Vinaigrette. And no visit to Porterhouse would be complete without savouring our renowned Dry-Aged Beef, specifically the Australian Grass Fed, Dry-Aged, Sirloin M3.

Menu Price for this family-style inspired tasting menu is at $1,288 + 10% s.c. per guest with a wine pairing available to add on at $588 + 10% s.c. per guest.

Take advantage of the 15% early bird discount available for reservations made on or before November 16. Book via LKF Concepts website, or call 2522 6366.

Porterhouse: 7/F California Tower 30-32 D’Aguilar St Lan Kwai Fong, Central