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
Smoked Salmon
Gently smoked salmon served with wasabi yoghurt, lemon gel, dill and radish.
£15
Scallops
Pan roasted scallops, served with chorizo emulsion, cherry tomatoes, pickled chillies and basil.
£16
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
FRESH CUTS
All steaks served with cherry vine tomatoes, triple-cooked chips, and your choice of sauce.
Fillet (8oz)
Exceptionally tender steak with a rich buttery texture, perfectly grilled.
£49
Ribeye (12oz)
Richly marbled for deep flavour and exceptional juiciness.
£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
Jumbo Asparagus and Hen of the Woods
Glazed hen of the woods and charred asparagus, served with pickled shimeji, mushroom ketchup, egg yolk puree and garlic crisps.
£12
Honey Glazed Roasted Parsnips
Glazed roasted parsnips with a parsnip purée, pickled pear, toasted hazelnuts & crispy rosemary
£12
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
Crushed Jersey Royals
Seared in butter, served with charred grelots, chive emulsion, pickled shallots salted cucumber and spring herbs.
£11
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
THE CHOP BOARD
All cuts are dry-aged in house and sold by weight. Ageing time varies from 28 to 60 days. All cuts are weighted and priced individually. Please ask your server for today's availability and sizes.
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. All Japanese Waguy is served with a pickled vegetable salad.
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.
DESSERTS
Chocolate Crémeux
Silky set chocolate custard, finished with a mirror glaze, served with a caramel chocolate tuile, filled with whipped chocolate and hazelnut ganache.
£12
Lime Mousse
Light lime mousse paired with gin and tonic gel on a crunchy biscuit crumb.
£10
Rhubarb and Custard Tart
A Buttery pastry, custard filling, finished with poached rhubarb and rhubarb gel.
£12
Selection of Ice Creams
£7
Selection of Sorbets
£7