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Porta

A unifying experience that combines dining and retail of epicurean food and wine.

Cuisine Type: Modern European
Seating Capacity: 134 Pax - 78 (Indoor) 56 (Alfresco)
Location: Level 1, Park Hotel Clarke Quay
 

Porta offers a unifying experience that combines dining and retail of epicurean food and wine. Serving modern European cuisine, with a brunch menu on the weekends, the restaurant is complemented by indoor and alfresco dining. In the interiors, colonial influences can be seen in the unique tiled flooring and arch ceiling as the restaurant is inspired to bring back the honesty and beauty of the charming old Clarke Quay. Porta is passionate about connecting ingredients and food products from around the world, to the curious people who want to eat delectable beautiful meals.

Porta Experience

Porta aims to bring to you a fresh experience every season, the focused a la carte menu will be updated every season. Each item on the menu is made from scratch and combines the use of seasonal flavours and premium ingredients.

Food Philosophy

Helming PORTA’s kitchen is Executive Chef Michael Suyanto who believes that it is important to keep up with the times, evolving together with the increasingly refined consumer palate. He brings to the table delectable dishes featuring premium ingredients such as the Iberian pork shoulders, Spanish octopus from Ria de Arousa, Ravioles from France and Momotaro tomatoes, prized for its sweetness in Japan.

Opening Hours

Breakfast: 6:00am to 10:30AM
Lunch: 11:am to 3:00pm
Dinner: 6:30pm to 10:30pm

Website: www.porta.com.sg
Phone: 6593 8855
Email: hello@porta.com.sg

Porta Signatures

PORTA's signature items from the a la carte menu includes appetisers such as the Spanish Octopus with Patatas Bravas, generous Foie Gras with Toasted Rich Brioche and Burratina with Momotaro Tomatoes. Mains includes the comforting Ravioles de Royans, highly-marbled Iberian Pork Secreto and the Porta Burger made with Angus beef patty. For desserts, the Coconut Blancmange, Valrhona Chocolate Fondant and Frozen Soufflé - Chef Michael’s twist on a classic soufflé are items not to be missed.

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check-in 9 september monday
BE8B12D1-5999-42BD-A2A7-36156766FB29
check-out 10 September Friday
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