A cut above: Porterhouse raises the steaks
Whether dining with business associates or friends, the tasty meat and seafood dishes served in this stylish restaurant will leave you wanting more
FARE Steak and seafood. AMBIENCE The high ceilings and large windows that overlook the city create a sense of space in this stylish restaurant. The furnishing is in gold and black, as are the bevelled geometric mirrors on the ceiling. COST The five-course tasting menu is HK$778 or HK$998 per person with wine pairing. WHO TO BRING Business clients and friends. TURN-ONS We started with a delicious lobster bisque with tarragon crème fraiche and fennel pollen. The soup was poured over tender pieces of lobster. Next we had wagyu beef carpaccio with a frisée salad, truffle caviar, goats cheese, green beans and quail eggs - a light, tasty dish, with an excellent balance of flavours. The seared scallop was cooked perfectly with parsnip puree, honey glazed prosciutto and toasted hazelnut gremolata, leaving a creamy, nutty aftertaste. The mains of grilled USDA prime beef sirloin came with a generous portion of bone marrow and red wine sauce with truffle mash. The steak was tender and offset the fattiness of the marrow. We ended with green tea tiramisu with coffee ice cream. It was a light sponge and the tea flavour balanced well with the strong coffee ice cream. TURN-OFFS Although every dish was exceptional on this tasting menu, there is no choice for each course.
DRINKS We recommend wine pairing. The New Zealand Mahi Sauvignon blanc paired well with the lobster bisque, and the Longview 2014 shiraz cabernet sauvignon from the Adelaide Hills paired well with the steak. We were not fans of the Frangelico sweet liqueur until we tried it with the tiramisu which, again, was an excellent match.