Hong Kongers are renowned for their love of seafood, and one of Lan Kwai Fong’s most acclaimed restaurants, Porterhouse Seafood & Steak, knows just what savvy Hong Kong diners need, rolling out an all-new and elevated surf and turf culinary concept for connoisseurs of the finest seafood and meat.
Porterhouse Seafood & Steak’s all-new elevated surf and turf menu heralds a new era of sophisticated, seafood-driven dining in the heart of Lan Kwai Fong. While the restaurant maintains its popular selection of premium steak cuts, the culinary team also caters to new guests by offering a selection of lighter fare and more contemporary dishes, taking advantage of imported sustainable seafood and sterling produce from around the globe.
Located on the seventh floor of California Tower and featuring indoor and alfresco seating, the venue’s atmosphere evokes a timeless elegance aided by floor-to-ceiling windows, allowing natural daylight to set the mood. Porterhouse lends itself to any occasion, from post-work tippling and power luncheons to intimate evening dining and even private parties.
An Elevated and Sophisticated Surf & Turf Menu
The new menu at this seafood-steaks-wine emporium is exciting and varied. The sophisticated touches elevate the classic surf and turf concept, ensuring the new menu has something for every palate.
With a focus on fresh flavours, line-caught seafood, and bountiful vegetables, Porterhouse Seafood & Steak presents elegant cold starters, including Hamachi Carpaccio (HK$198), the fresh and thin-sliced Hamachi is served with a zesty passion fruit dressing and basil oil, topped with Ikura salmon roe; and Lobster Salad (HK$218), lightly poached lobster meat layered with Datterino tomatoes, pickled red onion, parsley, basil, and raspberry and topped with celery sorbet. For a sense of depth, opt for the elegant Crab & Caviar (HK$298), in which the coveted brown crab meat is topped with a layer of caviar and covered with Hokkaido sea urchin.
Highlights of the hot starters including Large Razor Clams Two Ways (HK$238), which sees the popular mollusc served both chilled in the shell with diced green apple, seaweed, caviar, crouton, and an avocado and wasabi mousse, and hot as a creamy razor clam soup with a touch of basil oil; and Pan Seared Galician Octopus (HK$280), the perfectly cooked octopus is served with the crushed potatoes with Nduja spicy sausage, and black ink sauce aioli on the side with the capers dust.
For something more substantial, Porterhouse Seafood & Steak’s Fins Menu (Market Price) features a selection of sustainable line-caught fish and the coveted catch of the day, where guests are able to choose fresh seafood and opt for it to be served grilled or salt-baked.
Adopting and combining the best elements of steakhouse tradition from across the globe, the restaurant’s popular beef range includes Australian Mayura Wagyu Porterhouse (HK$1,880); the US Brandt Prime Black Angus Striploin (HK$198 per 100 gram, min 200 gram); and Japanese Toriyama Wagyu Rib Eye (HK$288 per 100 gram, min 200 gram). These beautiful steak cuts are carefully trimmed and placing on a high-temperature grill to be seared to perfection, forming an instantaneous crust around the meat while trapping in natural juices to enrich the flavour.
The restaurant-quality beef is also presented as Black Angus Beef Tartare (HK$258), topped with cured egg yolk and served with truffled crisp. To provide guests with more meat options, the new menu also offers roasted Whole Boneless Chicken (HK$388), served with potatoes; and Grilled Lamb Rack (HK$488) served with charred eggplant and confit Datterino tomatoes.
Be sure to leave room for palate-pleasing desserts like the Fig Tart with Vanilla Cream, Osmanthus Honey (HK$88); Hazelnut Biscuit with Yuzu Curd and Vanilla Ice Cream (HK$88); and Mango Cheesecake with Mixed Berries (HK$88).
For many, cheese is an essential and indulgent part of the dining experience, and at Porterhouse Seafood & Steak, cheese is serious business. Dedicated to the finest artisanal French cheeses, the restaurant’s selection is handpicked by world-renown cheese refiner Philippe Marchand from Les Frères Marchand – the company holding the Guinness Book of Records entry for the World’s Largest Cheese Platter. The restaurant’s curated new menu is also complemented by an extensive wine selection, with many boutiques wines available by the glass.
