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Eat

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Spring Menu

Entrée

Freshly shucked oysters. GF ½ Doz  $15 | 1 Doz $30

 Port Arlington mussels, chilli tomato sauce with crusty bread. GFO $16

Chicken liver parfait, port wine jelly and melba toast. GFO $17

Baby calamari, flash fried salad greens and lemon pepper. GF $17

Twice cooked pork belly, grilled scallop, black pudding and prune puree. GF $19

King prawn, avocado and mango salad with a frangelico and lime dressing. V $17

Spring vegetable salad, pea puree, baby veg, roast beets and spring greens. GF V $16

House cured salmon, salsa verde, crème fresh and baby salted capers. GF $17

Mains

Seafood chowder, prawns, mussels, clams, fish, charred corn and fish veloute.  $28

Confit duck, house made boudin and petite veg with a shiraz sauce.  $33

Lamb loin, ratatouille, fondant potatoes, tomato jam and black garlic jus. GF  $34 

Pappardelle mushroom ragout and Parma reggiano crisp.V  $26

Spicy grilled quail, avocado salsa, pomegranate. GF  $33

200g Eye fillet with mushroom with red wine jus. GF $37

250g Wagyu porterhouse 7+ mb with mushroom with red wine jus. GF  $45

Crispy skin barramundi, muscles, cockles and fried gnocchi with lemon beurre blanc. GFO  $33  

Sides

 Chips. GF V $9

Roasted kipfler potatoes. GF V  $10

Chilli greens, chinese broccoli, beans, snow peas, chilli and garlic. GF V  $10   

Rocket, pear and parmesan salad with a roquefort dressing.  GF V $9 

Dessert

Bomb alaska, raspberry sorbet and vanilla ice cream with a mango purée.  $14

Chocolate delice, coconut sorbet with a salted caramel sauce. $14

Lychee and rosewater panna cotta, berry coulis, meringue kisses and raspberry sorbet. GF $14

Cheese board, lavosh, dried fruit and fresh grapes. (3) GFO $22

Affogato with your choice of frangelico, amaretto, baileys or kahlúa. GF $14.50

GF -  Gluten free, GFO – Gluten free option available, V - Vegetarian


Spring Set Menu

(20 people or more)

Starter

 Shared porters charcuterie board, selection of cold meats, terrine, olives and accompaniments.

Entrée

Mediterranean Arancini with truffle aioli.

Chicken liver parfait.

Cavatelli pasta with spanner crab and chilli chimichurri.

Bocconcini with roasted pear, prosciutto, young leaves and hazelnut lime dressing.

Mains

200gram wagu rump (6+ score) with roasted kipfler potatoes, snow pea salad and red wine jus.

250gram porterhouse steak with dauphinoise potato spring greens and red wine jus.

Pan seared market fish with chunky tomato ragout, basil pesto and potato gnocchi.        

Dukkah roasted salmon with baby vegetables and chive beurre blanc.

Roasted aubergine mushroom stack with chickpea puree and red pepper coulis.

House made pappardelle pasta with roasted pumpkin, goats cheese, peas and pesto.

Shared sides

Parmesan and rocket salad.

Kipfler potatoes.

Dessert

Vanilla panna cotta, berry coulis and meringue kisses.

House made ice cream and sorbet with tuile biscuit.

Chocolate delice with pistachio ice cream and almond praline.

Shared cheese board (4 people) $20

Set menu packages

2 Course - $55 per guest.

Two entrées or two desserts.

Two mains.

Side selection shared per table.

3 Course - $65 per guest.

Two entrées.

Two mains.

Two desserts.

Side selection shared per table.

 

4 Course ultimate Porters experience - $75 per guest.

 Shared Porters charcuterie board.

 Two entrées.

 Two mains.

 Two desserts.

 Side selection shared per table.


All dishes served alternate drop.


Bar Menu

Freshly shucked oysters | Natural or Pale ale Batter. GF $2.5each

Chilli Nuts.  $6

House olives. GF V  $8

Triple cheese and jalapeno croquettes. (4) $14

Port Arlington Mussels, with chilli sauce and crusty baguette. GFO $13

Chicken liver parfait, port wine jelly and melba toast. GFO  $12

Salt and pepper calamari fritter with lemon pepper and aioli. GF  $14

Chips and aioli. GF V $9         

Bao buns  - Spicy San chow bau chicken. (1)  | Spanner crab, chilli mayo and snow pea tendrils. (1) $8each

Charcuterie board, a selection of charcuterie. GFO $ 22/38

Porters ultimate grazing platter, charcuterie, cheese, house cured salmon, chicken liver parfait and oysters. GFO $60


Kids Menu

Mains

 Battered fish and chips with salad.  $12

 Spaghetti Bolognese with grated parmesan.  $12

 Mini cheese burger and chips. $12

Dessert

 Vanilla ice cream with chocolate topping. $5


Breakfast

- Served daily through to 11:30am -

House made granola - Honey toasted oats, Almonds, hazelnuts, sunflowers seeds, coconut with labna, berries and Apple. V GF $13.00

 Smashed avocado - On sourdough, crumbled persian feta & poached eggs. $16.00

Toast with spreads - Jam or Vegemite $6.50

 Eggs on toast - Eggs your way on sourdough. V $9

 Buttermilk pancakes- Mixed berry compote, ricotta and maple syrup. $15.00

 Cheese and toast - Toasted brioche, gruyere panna cotta, pickled carrot, fried egg and cheese crisp. $15.00

Duck leg hash - Confit duck, crushed potatoes, seeded mustard, fresh herbs and pan fried duck egg. GF $16.50

Omelette - Spanner crab, peas and chilli. GF $18

Breakfast burger - Milk bun with bacon, fried egg and HP sauce. $13

Mushroom Benedict - Portobello mushrooms, wilted spinach, poached eggs with house made hollandaise on sourdough. V $16.50

Big breakfast - Eggs your way, chipolata, bacon, confit tomatoes, mushrooms, black pudding. $19.00

House cured Salmon - Meredith goats cheese, fresh citrus witloof on dark rye. $16.50

Sides -   Ham, Streaky Bacon, House cured salmon, Black pudding, Chipolatas, Avocado $4.50 each

Sides - Spinach, Mushrooms, Tomatoes, Egg. $3.50 each

 A selection of cakes & pastries available at the counter