In the U.S, during the 18th century, the word

Porterhouse was used to describe a resting

point for travelers. Typically found at railroad

stops, these establishments became a popular

place to share stories and feast with one

another; serving large steaks and ales including

the original Porter beer. Evolving rapidly to be

the convenient place for beer and steaks.

The origin of the Porterhouse steak dated

back to 1814 in downtown Manhattan.

Specifically by the Porterhouse owner

Martin Morrison, who served large T-bone

steaks. While Morrison was known for his first

Porterhouse establishment, the first creator of

the Porterhouse steak was said to be created

by the Porter House hotel in Massachusetts.

Caught in a rivalry between the North and the

South for the claim of the word ‘Porterhouse’.Broadway in the financial District

of downtown Manhattan was a

cross road and trading point in

the 19th century. Some believe

that the first Porterhouse

establishment may have been

discovered at the corner of

Peel St and Broadway.

Meat Packing District in Lower

Manhattan New York during

the 19th century. Known as such

because of its popularity for

trading quality meats, and also

infamously associated with many

mafia organizations at the time.

Nowadays, the Meat Packing

District is New York’s hottest hub

for nightlife and dining.

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GLobster Bisque

Corn Bavarois, Baby Corn, Brioche de Nanterre

Veal & Mushroom Carpaccio

Foie Gras, Porcini, Parsley Mayonnaise,

Parmesan, Mushroom Vinaigrette

Seared Hokkaido Scallops

Salsify Purée, Guanciale,

Pickled Shimeji Mushrooms

Grilled USDA Prime Beef Sirloin

Bone Marrow & Salsa Verde,

Black Garlic Purée, Red Wine Sauce

Chestnut Puff

Hazelnut Sorbet, Pistachio, Fresh Figs, Chocolate

Selbach Zeltinger Himmelreich

Riesling Kabinett 2016

Mosel, Germany

Telmo Rodriguez ‘Basa’ Verdejo 2016

Reuda, Spain

Bouchard Finlayson ‘Missionvale’

Chardonnay 2015

Western Cape, South Africa

Langmeil Steadfast

Syrah Cabernet Sauvignon 2016

Barossa Valley, Australia

Tokaji Furmint Hárslevelű 2016

Tokaj, Hungary

798 Five-Course Tasting Menu | +388 Wine PairingOur tasting menu will be served to an entire table only

Showcase of Prime-Cut Steak & Jet-Fresh Seafood

‘LAND & SEA’ TASTING MENU

Grilled Seafood PlatterCanadian Lobster / Hokkaido Scallops / Alaskan King Crab /

Spanish Octopus Leg / King Prawns

1,198 for Two

SEAFOOD COUNTER

Freshly Shucked Oysters

Gillardeau

Brittany, France

Medium Large, Mild Salinity, Clean & Nutty Flavour

Brittany

Saint Michel, Brittany, France

Large, Meaty, Distinctive Flavour

The Grand Ocean PlatterCanadian Lobster/ Oysters/ Alaskan King Crab /

Clams / Prawns / Other Seafood Delights

Served chilled on ice with signature house condiments

780 for Two | 1,500 for Four

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White Pearl

Charente, Normandy, France

Large, Mild Salinity, Soft , Sweet & Nutty Flavour

Trio of Oysters

Chef’s Selection with Whimsically Dressed

m.p.

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Lobster Bisque

Corn Bavarois, Baby Corn,

Brioche de Nanterre

Scallop Ceviche & Dashi Broth

Salmon Roe, Nori Seaweed, Lobster Oil,

Spring Onion, Red Amaranth

158

158

Chef’s Daily Soup

Ask Your Server for the Daily Selection

98 Porterhouse Caesar Salad

Soft Poached Egg, Pancetta,

Anchovies, Roasted Garlic Dressing

Burrata V

Tomato Consomme, Heirloom Tomato,

Dried Pesto, Basil Oil

Beetroot Salad V

Pomegranate Gel, Goat Cheese,

Pistachio, Carrots, Blueberry Dressing

George Bruck Foie Gras Terrine

Pinot Noir Gel, Truffle Mustard,

Anchovy Salt

36-Month Iberico Bellota Ham

Tomato, Parmesan, Toasted Bread, 30g

198

168

168

198

198

Lobster & Scallop Ceviche

Watermelon, Tobiko, Calamansi,

Cilantro, Tapioca

Veal & Mushroom Carpaccio

Foie Gras, Porcini, Parsley Mayonnaise,

Parmesan, Mushroom Vinaigrette

Seared Hokkaido Scallops

Salsify Purée, Guanciale,

Pickled Shimeji Mushrooms

Roasted Spanish Octopus

Potato, Capers, Celery, Olive Tapenade

218

198

208

188

SALADS & STARTERS

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Essentially two steaks in one, a Porterhouse steak

cut from the short loin of a steer, has a filet on one

side of the T-bone and New York Strip on the other.

Presenting a massive plate of meat and often big

enough for two or more, the Porterhouse has

become a staple of American steak houses.

To be qualified as an official Porterhouse steak,

the USDA requires that the steak to be cut no less

than 1.25 inches thick, which typically at a restaurant

translates to a 16-ounce portion. The ‘steak nation’

has evolved the Porterhouse norm up to

24oz and even more.

CUTS FROM THE GRILL Our dry / wet aged meats come naked from our wood–burning grill.

Complimented with signature sauces and sides to enhance your steak

experience. Tomahawk & Porterhouse steaks may require 45 minutes grill

time depending on the level of doneness, so please allow us time to prepare

your perfect steak and enjoy a glass of wine. Served 34 oz / 1000 g

Selection of Porterhouse Steaks

Spainish ‘Los Norteños’ Prime

Breed: Rubia Gallega | Age: Over 48 Months

Feed: Grass | 60-90 Days Dry–Aged

Italian ‘HQF’

Breed: Manzafassona | Age: Over 36 Months

Feed: Grass / Cereal | 15 Days Wet–Aged

Porterhouse is the first restaurant in Hong Kong to present this steak exclusively.

Scottish ‘2 Sisters Red Meat’Black Angus Choice

Breed: Aberdeen Angus | Age: 25-30 Months

Feed: Grass / Cereal

Australian ‘Mayura’

Breed: 100% Full-Blood Wagyu | Age: 30-36 Months

Feed: Grass / Chocolate | Omega3

One of the few places in Hong Kong serves this multi-award winning wagyu beef. Limited quantity available.

US ‘Linz Heritage’ Prime

Breed: Black Angus

Feed: Grass / Grain | 30 Days Wet–Aged

Colorado Lamb ’Shepherd’s Pride’

Age: 20-30 Months | Feed: Milk, Cereal

12 oz | 350 g

Dutch Superior Veal ‘Peter’s Farm’

Age: 20-30 Months | Feed: Milk, Cereal

24 oz | 700 g

1,588

1,788

1,398

1,498

1,398

438

888

Special Porterhouse Steaks

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Australian “Ranger Valley” Tomahawk

Grade: Wagyu MB5+ | 400-day Grain–fed

60 oz | 1800 g Approximately

Spanish ‘Casina Asturiana’ Rib Eye

World Steak Challenge 2017 - Gold Medal

Age: 12 Years | 30 Days Dry–Aged

16 oz | 450 g

US ‘Linz Heritage’ Rib Eye

Breed: Black Angus

14 oz | 400 g

Australian ‘Ranger Valley’ Rib Eye

Breed: Pure Black Angus

Grade: MB3+

14 oz | 400 g

US ‘Brandt’ Tenderloin

Grade: Prime | Age: 400 Days

Feed: Grain

10 oz | 280 g

98 / 100 g

698

508

548

488

Sauces

Red Wine, Green Peppercorn, Horseradish Cream, BBQ

Butters

Truffle, Black Garlic, Smoked Paprika, Café de Paris

World Excellence & Other Cuts

US ‘Linz Heritage’ Rib Eye

Grade: Prime

30 oz | 900 g

US ‘Durham’ Sirloin

Breed: Bison | Feed: Grass

Served Medium Rare

16 oz | 450 g

US ‘Linz Heritage’ Sirloin

Breed: Black Angus

14 oz | 400 g

Australian ‘Ranger Valley’ Sirloin

Breed: Pure Black Angus

Grade: MB3+

14 oz | 400 g

US ‘Brandt’ Lady’s Cut Tenderloin

Grade: Prime | Age: 400 Days

Feed: Grain

6 oz | 180 g

888

628

498

508

298

On The Bone

Off The Bone

Seared Foie Gras

Honey-Glazed Smoked Bacon

Truffle-Roasted Bone Marrow

Canadian Lobster Tail

Grilled King Prawns

+188

+108

+138

+258

+108

Steak Enhancements

10%

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Triple–Cooked Fries

Beer Vinegar, Sea Salt

Cajun Dusted Fries

Truffle Mash

Truffle Gratin

Baked Ratte

Iberico Ham, Sour Cream

The Potatoes

Accompaniments98 each

The Sides

Roasted Asparagus & Parmesan

Smoked Cheddar Mac N’ Cheese

Brussels Sprout & Bacon

Creamed Corns

Sautéed Mushrooms

Sautéed Baby Vegetables

Creamed Spinach Gratin

Tomato & Avocado Salad

Mixed Green Salad

Lobster Linguine

Fresh Tomato Sauce, Fennel Pollen,

Poached Lobster

Carbonara Spaghettini

Guanciale, Grana Padano Cheese,

Crispy Sage, Organic Egg Yolk

Risotto Carnaroli V

Porcini Mushrooms, Burrata, Truffle Oil

Pappardelle Bolognese

White Wagyu Beef Ragout,

Parmesan Foam

Guinea Fowl Supreme

Corn, Brussels Sprout,

Truffle & Salsify Purée

298

198

238

198

278

Alaskan King Crab Legs

Baked in the Wood-fired Grill,

Roasted Garlic Butter

Whole Canadian Lobster

Baked in the Wood-fired Grill,

Roasted Garlic Butter

Pan-Fried Black Cod

Roasted Asparagus, Dill Butter, Lemon

Pan–Seared Tasmanian Salmon

Coriander Beurre Blanc, Lemon

Porterhouse Prime Beef Burger

Smoked Cheddar, Bacon, Lettuce, Tomato,

Fried Onion, Sour Cream

“Beyond” Vegan Burger V

Smoked Beetroot, Avocado,

Dairy Free Cheese, Lettuce, Brioche Bun

100% plant-based products backed by

Bill Gates that’s cholesterol-free, antibiotic-free,

hormone-free and GMO-free

438

558

358

268

188

168

OTHER MAINS

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