As the season leans into brisker weather, seafood also gets plumper and more delicious. This means there is no time like the present to enjoy Porterhouse Seafood & Steak’s new a la carte dishes by executive chef Robert Zorzoli, which bring a sophisticated spin to the classic surf and turf concept this autumn.
The a la carte menu offers dishes that will equally impress at business meetings or intimate dinners with bright and elegant starters such as smoked swordfish carpaccio, served with fresh fennel, orange, wild arugula and pine nuts; the made-to-order ceviche—guests can choose from Hokkaido scallop, langoustine, and hamachi—which Zorzoli torches for added smokiness; and the Grand Seafood Tower (for two) filled with Boston lobster, oysters, caviar and more.
Complement the meal with some of Porterhouse’s signature cuts of beef which include chocolate-fed Australian Mayura full-blood Wagyu; Italian Marango-Angus, which has a natural sweetness; and the 35-day dry-aged and grass-fed Spain Los Norteños Rubia Gallega, which is known to embrace a longer rearing time and depth of flavour. Guests can also pair this with a slice of decadence with items such as truffle-roasted bone marrow or seared foie gras.
Wash the feast down with a drink from the new dedicated martini menu, featuring the James Bond-inspired Bond's, made with Belvedere Lake Bartezek vodka and gin—shaken, not stirred, of course.
