Back to Roots
An extraordinary 5-Course plant-based nosh with a focus on root vegetables is available at Porta. If this is not rare enough, pair it with organic wines from Paul Jaboulet Aine’s collection. These wines are produced by one of France’s most distinguished winemakers, the Frey family, who has carved a name in being certified with Sustainable Farming practices. They’re now progressively adopting biodynamic farming where each plot of land is manually ploughed by horses, in a dedicated quest to commit to a spiritual-ethical-ecological approach in producing wines.
Porta is proud to introduce gourmands such a unique wine collection that undergoes stringent and meticulous production techniques. Each of Paul Jaboulet Aine’s label possesses relish and precision, with a sweetness of the fruit and a caressing texture that is at its most compelling and alluring.
Your evening begins with Lotus Root crisps and kombu-braised daikon. A dash of black vinegar, sesame oil and spiced Romesco puree whets the appetite for the next dish.
The Purple Potato Soup tempts with multi-dimensions of intensity, textures and contrast; from decadent crème fraiche to light crispy wonton skin, and the complex flavor profile of harissa oil. This dish is best paired with an easy wine that comes with a deceptive complexity, Cotes du Rhone Parallele 45 Blanc 2017. Intense, fruity yet floral, with round, generous and elegant notes of a balanced finish on the palate.
The 3rd course showcases baked and seared Baby Beetroot with citrus-infused rose apple. This treat is dressed in an uncommon savoury finish of soy caramel, olive oil and lemon, alongside slices of fresh green apple, lime gel and crunchy cacao nibs. To enhance the intense depth and character of this dish, we recommend Cotes du Rhone Parallele 45 Rouge 2016 that blends 55% Grenache, 35% Syrah and 10% Mourvedre grape varietals. Red fruits and spice aromas, with fresh, balanced and silky tannins. Palate is delicate with hints of raspberries, redcurrants and licorice.
Curious on celeriac and the highly-prized Maitake Hen of the Woods mushroom? In the 4th course, sliced Celeriac is prepared in roasted onion sauce over medium heat to give it a bite, while Maitake mushroom is sautéed with garlic, banana shallots and a touch of lemon jus. A sprinkling of shio kombu produces an intense umami flavour profile to the entire experience. Crozes-Hermitage Les Jalets 2016 is recommended for this creation. Nose opens up to notes of small red fruits, redcurrant and floral scents of violet and a touch of licorice. It is generous on the palate, with a finish of full finesse.
A refreshing fruit-based dessert experience follows. Sapodilla or chiku butter cake is served with tenderly-stewed persimmon, roselle jam, poached jujubes and gooseberries. We highly recommend a wine of great flavours, the Muscat de Beaumes de Venise Le Chant des Griolles 2014. Orange, marmalade, apricot liqueur explode on the nose, where the palate is dense and rich – enhanced for a beautiful finish.
|Date:||5 October, Saturday|
|Time:||6.30pm – 10.30pm|
|Price:||$52++ per adult (without wine pairing)
$69++ per adult (wine pairing with 4 labels)