Porta is a dining enclave serving up modern European dishes that combine fresh produce and seasonal flavours. Be greeted by a resort-like charm that evoked memories of lounging around the Mediterranean. Feel more like an intimate meal at someone's house with the arched alcove booths, in the heart of town.
Turn on the full charm with Porta’s 4-course Cupid Menu.
Sizzle up the night with nourishing Sweet Potato & Carrot Soup infused with Thai spices and smoky Chorizo. Proceed to relish Executive Chef Alex Phan’s take on a classic Foie Gras with balsamic reduction, complete with strawberries that enhance the sweetness and fragrance of the overall creation. Read More “4-Course Cupid Menu”
The season’s celebrants are in for a gastronomic cruise at Porta with its 4-course Sea Jewels. These signatures can be optionally paired with 3 select labels of Cattier Champagne that are produced by this boutique, family-owned champagne house that runs for 13 generations since 1625 in Chigny Les Roses, a Premier Cru village of Montagne de Reims, part of Champagne, France. Read More “Festive Favourites”
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. Read More “Back to Roots”
Local born and bred talent Executive Chef Alex Phan proudly curates a 3-Course Uniquely Singapore Menu for diners to celebrate SG54 at Porta. This menu pays homage to Singapore’s stellar culinary favourites infused with a creative modern European twist.
Start with Truffle Rojak Salad, combining an aromatic sprinkling of peanut crumbles with fresh jicama in tangy tamarind shrimp paste. Or opt for Chef’s interpretation of the popular Peking Duck, served salad-style. Here, the duck breast is sous-vide to a tender bite before being home-smoked. Its flavor depth is enhanced with a combination of herbs, spices and sauces; from 5-spice caramel to Sichuan peppercorn and fish sauce. Read More “3-COURSE UNIQUELY SINGAPORE MENU”
Hit the halfway mark with an adventure. A 3‐course whisky dinner, where Porta specially pairs Executive Chef Alex Phan’s creative signatures with a range of Glaswegian Scotch expressions – uniquely, completely triple distilled helmed by Auchentoshan’s brand ambassador Jamey Merkel.