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.
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.
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.