In celebration of the most joyous season, PORTA at Park Hotel Clarke Quay has launched a Four-Course Festive Menu($66++) that's inspired by winter favourites. I believe that the menu, which is only available from 23-25 December, and on 30 and 31 December, is unbeatable in terms of value, especially during the Christmas period when Christmas feasts cost a bomb. PORTA is the place to bring your loved ones if you're looking to impress them, without burning a big hole in your pocket.
If you're in the mood for some bubbly, simply top up $50++ for a Cattier Champagne flight which comprises 3 labels specially selected to complement the dishes. Cattier Champagne is a boutique vineyard that has been operating for 13 generations since 1625. Impressive? I know.
The meal started off with a classic leek and potato soup with pan-seared Hokkaido scallops. The hearty and comforting soup is topped with parmesan croutons, basil oil, chopped chives, and Avruga caviar. The Hokkaido Scallops were fresh, firm, and sweet, and I couldn't get enough of them! Dip some warm bread into the soup if you like. The soup was so tasty, I finished every last drop of it!
The soup tasted even better in between sips of Cattier Champagne Brut Icône.
While it is not a whole lobster or a huge one, the succulent lobster, which is cooked in two ways, was perfectly executed. The classic thermidor is covered with a generous spread of cream cheese sauce and finished off in the oven, and the meaty claw is lightly poached, and basted with brown butter for a lovely nuttiness. The lobster claw sits on a bed of pommes mousseline and micro greens. Doesn't it just look so enticing? I promise you that you'll relish every bite.
The lobster thermidor is best paired with a glass of Cattier Champagne Dry Rosé.
For the main course, diners can choose between the Black Cod or Beef Tenderloin. I know it's a difficult choice and I always go for beef but the fish was really outstanding and I highly recommend it! The Atlantic Black Cod doesn't require much preparation or seasoning. The natural flavours and freshness of the firm and sweet fish were evident and captivating. I wolfed the fish down in no time! I liked that the tangy house-made tomato sauce with chick peas and chorizo was subtle enough to not steal the limelight from the fish, allowing the fish to truly shine.
The Australian Angus Tenderloin is slow-cooked till medium rare and served with king oyster mushrooms. celeriac puree and red wine reduction. You know how you don't always get medium rare steak even when you specifically ask for it? At PORTA, Chef Alex makes sure that your beef is the perfect medium rare. I was delighted to find a pink centre, and even happier to find that the tenderloin was juicy, rich, and just delicious. I really like the beef! Now that I'm writing this, I feel like I would pick this over the black cod.. Both are as good so maybe you guys can all get something different and share!
Both mains go well with a glass of bubbly Cattier Champagne Brut Premier Cru.
Of course, a Christmas feast wouldn't be complete without a Christmas Cake! Those who enjoy a good slice of red velvet cake will love the slice of moist red velvet cake that's crowned with a handsome dollop of cream cheese, and completed with cinnamon and gold glitter. Make sure to get some chocolate shavings in every mouthful!
I'm very confident that you'll find the Christmas set menu extremely value for money, and I have no doubt that you and your companions will enjoy your time here!
All the dishes and glasses of champagne are available for a la carte order.
Dine here on 31 December 2019 and attend Park Hotel Clarke Quay New Year’s Eve Countdown Party that's brimming with free flow of wines, for FREE! Diners with HSBC, Citibank, OCBC, DBS, and Maybank cards can enjoy a 15% discount(book by 14 Dec) off the 4-Course Set Menu and 10% off wine by the glass/bottle, and a 10% discount off 4-Course Set Menu(bookings after 14 Dec).
Park Hotel Clarke Quay
1 Unity Street, Singapore 237983
Daily : 11am - 1030pm
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