À la carte Menu
Served Tuesdays - Saturdays
STARTERS
Porters Canapés
A refined assortment of the chef’ s favourites, curated daily. Please ask your server for today ’ s selection
£16
Hand-Cut Beef Fillet Tartare
Capers, shallots & seasoning, served on a crisp potato rösti with pickled walnut ketchup and silky egg yolk purée.
£16
Slow-Cooked Short Rib
Succulent short rib, glazed in BBQ sauce, served with pickled fennel, charred corn, and red pepper.
£16
Torched Mackerel, Dill and Apples
Pickled and torched mackerel served with compressed apples, charred cucumber, mooli, dill emulsion, finished with crème fraîche and apple dressing.
£12
Halibut, Mussels and Onions
Grilled Halibut served with charred grelots, chive emulsion, mussels, garlic crisps finished with mussel and butter sauce.
£18
Charcoal Arancini
Three crispy charcoal cheddar arancini served with charred leek dusting and black garlic mayo.
£9
Mushroom Croquettes
Crispy croquettes served with smoked garlic aioli, mushroom ketchup finished with grated Old Winchester Cheese and chives.
£10
MAINS
A5 Japanese Wagyu BMS10 | 7oz
Wagyu steak served with roasted courgette, pickled peppers, cherry tomatoes and romesco dressing finished with Porters green salsa.
£85
Australian Stone Axe Wagyu (7oz)
Stone axe Wagyu steak served with Pomme Anna potatoes, charred grelots, pickled shallots and chive emulsion finished with steak sauce.
£75
Fillet (8oz)
Exceptionally tender steak with a rich buttery texture, perfectly grilled. Served with cherry vine tomatoes, triple-cooked chips, and your choice of sauce.
£49
Ribeye (12oz)
Richly marbled for deep flavour and exceptional juiciness. Served with cherry vine tomatoes, triple-cooked chips, and your choice of sauce.
£46
SIDES
Glazed Carrots
Cooked in beef fat, served with carrot purée, seasoned with Ras el Hanout spice, and finished with a beef-fat crumb.
£10
Charred Hispi Cabbage
Hispi cabbage served with miso dressing, smoked garlic mayo, finished with bacon, chip and hazelnut crumb.
£10
Porters Mediterranean vegetables
Roasted courgette served with pickled peppers, cherry tomatoes and romesco dressing finished with green salsa.
£11
Porters Mac & Cheese
Made with perfectly cooked macaroni pasta, smothered in a velvety sauce loaded with a blend of Dorset Red, mature Cheddar, and Mozzarella. Finished with a golden bacon and breadcrumb crust.
£12
Salt Baked Beetroot
Three beetroot toped with a beetroot and cranberry chutney, pickled blackberries, pickled golden beetroot and walnuts.
£10
Pomme Anna Potatoes
Layered and baked potatoes served with pickled shallots and chive emulsion finished with Old Winchester Cheese.
£10
Porters Cesar Salad
Baby gem lettuce, anchovies, egg yolk purée, old Winchester - Porters Cesar dressing.
£5
Porters Mixed Salad
Mixed leaf salad with a white wine vinegar honey and olive oil dressing.
£4
Triple-Cooked Chips
Perfectly crisp outside, fluffy inside.
£7
DESSERTS
Chocolate, Cherries and Yoghurt
Chocolate Crémeux served with yoghurt and cherry ice cream, poached cherries, cherry gel and almond granola.
£12
Lime Mousse
Light lime mousse paired with gin and tonic gel on a crunchy biscuit crumb.
£12
Apricot & Goat Cheese Tart
A buttery pastry, apricot jam, goat cheese filling finished with poached apricots.
£12
Selection of Ice Creams
£7
Selection of Sorbets
£7
THE CHOP BOARD
All cuts are dry-aged in house and sold by weight. Ageing time varies up to 35 days. All cuts are weighted and priced individually.
Tomahawk
A dramatic bone-in rib steak, aged for depth of flavour. Tender, juicy, and perfect for sharing
Hereford Côte de Boeuf
Classic rib cut from the Hereford breed, 60-day dry-aged. Rich, buttery flavour with melt-in-the-mouth texture.
Retired Dairy Côte de Boeuf
From older, grass-fed cows. Intense marbling, deep beefiness, and unrivalled character.
Hereford Sirloin on the Bone
Full-flavoured sirloin with bone left in for added juiciness. Aged for tenderness and distinctive depth.
Retired Dairy Sirloin on the Bone
Beautifully marbled, complex in flavour, with a nutty finish. The perfect balance of texture and intensity.
Stone Axe Wagyu Striploin
Australian WX Wagyu, marble score 8–9. Luxuriously tender, silky mouthfeel, with rich Wagyu sweetness.
Rosendale Wagyu A3 Côte de Boeuf
Rare Irish Wagyu, A3 grade. Perfect balance of marbling and bold beef flavour an exceptional, premium cut.
Rosendale Wagyu A3 Sirloin
Delicately marbled with a refined flavour profile. Aged to perfection, offering elegance and depth.
Chateaubriand
The prized centre-cut of the fillet. Exquisitely tender, lean yet buttery, ideal for two to share.
JAPANESE A5 WAGYU
All cuts are subject to availability. Please refer to to the chop board for today's weights and pricing.
A5 BMS 10 Sirloin
Premium Japanese Wagyu sirloin with buttery texture and deep umami.
A5 BMS 10 Ribeye
Exceptionally marbled ribeye, rich and succulent, a true indulgence.
A5 BMS10 Fillet
Rich and succulent cut of wagyu with intense flavour and marbling.
A5 BMS 10 Picanha
An exceptional cut prized in Japanese cuisine, this A5-grade Wagyu picanha boasts a BMS 10 marbling score for extraordinary richness. Incredibly tender with a luscious, buttery texture.
A5 BMS 10 Chateaubriand
The pinnacle of tenderness and elegance, this centre-cut from the A5-grade Wagyu fillet boasts a BMS 10 marbling score. Silky soft with a delicate, buttery mouthfeel and refined umami depth, an ultra-luxurious cut reserved for the most discerning palates.