portico's signature beef on the wagon soups & starters kids' menu ...
PORTICO’S SIGNATURE
BEEF ON THE WAGON
COLLECTION OF HEIRLOOM TOMATOES
Check with our service staff for Chef’s choice
Jamon serrano slices, organic quinoa, marinated Hijiki seaweed, frozen honey melon dressing (Textures may vary according to season)
TOCHIGI PREFECTURE WAGYU RIBEYE A4
$58/100G
UK BRITISH NATIVE BREED BEEF STRIPLOIN
$28/100G
BLACK ONYX BY RANGERS VALLEY ANGUS TENDERLOIN STRAP ON BMS 3
$32/100G
(Exclusive to Portico Prime) Minimum weight 200g
&
CARAMELISED LEEK AND POTATO SOUP
Minimum weight 200g
Lightly-charred smoked eel, brown butter toasted bricohe
&
PAN-SEARED BARRAMUNDI
Roasted Ratte potatoes with semi-dried tomato, carrot ginger puree, trout roe buerre blanc sauce
Minimum weight 200g
or
SIDES
LOCALLY-FARMED CHICKEN - DONE 2 WAYS Confit of chicken, roulade with foie gras, maple-scented sweet potato puree, braised purple cabbage, spiced chicken jus
POMMERY MUSTARD MASH POTATOES WITH MOREL BEEF SAUCE
or
SIGNATURE TRUFFLE FRIES, SHAVED GRUYERE CHEESE
RANGERS VALLEY ANGUS TENDERLOIN (150G)
Roasted Ratte potatoes, vine cherry tomatoes, signature morel beef sauce
FRENCH FRIES
&
14
15
12
ROASTED NEW POTATOES WITH HERBS AND SEMI-DRIED TOMATO PESTO
DECONSTRUCTED BLACKFOREST
Max Felchlin 70% dark chocolate mousse, edible hazelnut soil, cherry coulis, caramel ice cream
13
SAUTEED MUSHROOMS WITH GARLIC AND GARDEN HERBS 15
$68++ per guest
SAUTEED SEASONAL MARKET VEGETABLES
12
MESCLUN SALAD WITH AGED BALSAMIC DRESSING 12
SOUPS & STARTERS COLLECTION OF HEIRLOOM TOMATOES
FISH SKIN WITH SPICY PORK FLOSS AND CURRY DUST
Lightly-charred smoked eel, brown butter toasted brioche
Brick pastry tuile, roasted garlic foam (Seasonal black truffle supplement)
UK “DINGLEY DELL” 260G PORK CHOP
42
Smoked apple-vanilla puree, apple fritters, US asparagus, whisky pork jus
CARAMELISED LEEK AND POTATO SOUP 22 WILD MUSHROOM SOUP
MAINS
24
Jamon serrano slices, organic quinoa, marinated Hijiki seaweed, frozen honey melon dressing (Textures may vary according to season)
10
180G WAGYU BEEF, PORTOBELLO AND CHEESE BURGER
PORTICO’S BRAISED WAGYU BEEF CHEEK IN MULLED WINE
PORTICO GARDEN SALAD 22
Pommery mustard mash potatoes, fresh yuzu compressed Nashi pear
Fresh berries, pinenuts, avocado, pomegranate, honey Earl Grey tea dressing
POACHED NORWEGIAN SALMON
TRUFFLE DUO BEEF CARPACCIO AND TARTARE 28
32
MOROCCAN SPICE-BRAISED LAMB SHOULDER
38
Warm couscous salad, pan-roasted root vegetables, fresh orange, purple potato chips, braising sauce
28
Cos lettuce, sous vide 63 degree egg, dehydrated bacon, brown anchovy mayo, freshly shaved Pecorino cheese
PAN-SEARED BARRAMUNDI 30
Roasted Ratte potatoes with semi-dried tomato, carrot ginger puree, trout roe beurre blanc sauce
PASTA CAPELLINI WITH PAN-SEARED HOKKAIDO SCALLOP Grilled tiger prawns, mussels, Spanish chorizo and fresh herbs
CHILLED TRUFFLE-SCENTED ANGEL HAIR PASTA Avruga cavair, kawa ebi shrimps, dehydrated konbu shio
WAGYU BEEF BOLOGNAISE FUSILLI
38
Home recipe tamarind broth, shimeiji mushrooms, steamed white raddish, pearl sago
Soft-boiled quail egg, pickled cipollini shallots, Roma tomato confit, fresh arugula
SEARED HOKKAIDO SCALLOP
32
“Polo-style” burger bun, portobello mushrooms, sunny side up, Emmental and Cheddar cheese, sweet potato fries
22
LOCALLY-FARMED CHICKEN - DONE 2 WAYS 35
Confit of chicken, roulade with foie gras, maple-scented sweet potato puree, braised purple cabbage, spiced chicken jus
32
DESSERTS
30
DECONSTRUCTED BLACK FOREST
28
Cherry tomatoes roasted on the vine, Parmesan crisps
AGLIO OLIO CAPELLINI, ROASTED GARLIC, CHILLI OIL, FRESH HERBS With sauteed seasonal mushrooms 26 With grilled prawns 30 With pan-seared barramundi 30
20
WARM CHOCOLATE FONDANT AND BUTTER BEER ICE CREAM
16
Max Felchlin 65% dark chocolate cake, speculoos crumbs, puffed barley, butter beer ice cream
GRANNY SMITH APPLE AND GARDEN BASIL 15
Frozen basil parfait, Myer lemon pound cake, bamboo ash crumbs, green apple sorbet
KIDS’ MENU
POLLENATION’S SEASONAL HONEY AND THYME CREME BRULEE 15 Coconut kisses, fresh grapefruit, cranberry and walnut biscotti
BATTERED EMPEROR SNAPPER FISH AND CHIPS, YUZU TARTARE SAUCE 18 WAGYU BEEF BOLOGNAISE FUSILLI, PECORINO CHEESE 20 OVEN-TOASTED HAM AND CHEESE SANDWICH, SWEET POTATO FIRES
17
Max Felchlin 70% dark chocolate mousse, edible hazelnut soil, cherry coulis, caramel ice cream
STRAWBERRY, LYCHEE AND CREAM
14
Vanilla chantilly cream, elderflower compressed watermelon, strawberry compote, vanilla sugared crisp, lychee sorbet
16
HOMEMADE CARROT CAKE 14
Cream cheese frosting, maple Greek yoghurt, orange ginger marmalade, multigrain crumbs
All prices are subjected to prevailing Government Service Tax and service charge
6474 7427
[email protected]
www.facebook.com/portico.sg
@porticosg
www.portico.sg
BEEF ON THE WAGON
COLLECTION OF HEIRLOOM TOMATOES
Check with our service staff for Chef’s choice
Jamon serrano slices, organic quinoa, marinated Hijiki seaweed, frozen honey melon dressing (Textures may vary according to season)
TOCHIGI PREFECTURE WAGYU RIBEYE A4
$58/100G
UK BRITISH NATIVE BREED BEEF STRIPLOIN
$28/100G
BLACK ONYX BY RANGERS VALLEY ANGUS TENDERLOIN STRAP ON BMS 3
$32/100G
(Exclusive to Portico Prime) Minimum weight 200g
&
CARAMELISED LEEK AND POTATO SOUP
Minimum weight 200g
Lightly-charred smoked eel, brown butter toasted bricohe
&
PAN-SEARED BARRAMUNDI
Roasted Ratte potatoes with semi-dried tomato, carrot ginger puree, trout roe buerre blanc sauce
Minimum weight 200g
or
SIDES
LOCALLY-FARMED CHICKEN - DONE 2 WAYS Confit of chicken, roulade with foie gras, maple-scented sweet potato puree, braised purple cabbage, spiced chicken jus
POMMERY MUSTARD MASH POTATOES WITH MOREL BEEF SAUCE
or
SIGNATURE TRUFFLE FRIES, SHAVED GRUYERE CHEESE
RANGERS VALLEY ANGUS TENDERLOIN (150G)
Roasted Ratte potatoes, vine cherry tomatoes, signature morel beef sauce
FRENCH FRIES
&
14
15
12
ROASTED NEW POTATOES WITH HERBS AND SEMI-DRIED TOMATO PESTO
DECONSTRUCTED BLACKFOREST
Max Felchlin 70% dark chocolate mousse, edible hazelnut soil, cherry coulis, caramel ice cream
13
SAUTEED MUSHROOMS WITH GARLIC AND GARDEN HERBS 15
$68++ per guest
SAUTEED SEASONAL MARKET VEGETABLES
12
MESCLUN SALAD WITH AGED BALSAMIC DRESSING 12
SOUPS & STARTERS COLLECTION OF HEIRLOOM TOMATOES
FISH SKIN WITH SPICY PORK FLOSS AND CURRY DUST
Lightly-charred smoked eel, brown butter toasted brioche
Brick pastry tuile, roasted garlic foam (Seasonal black truffle supplement)
UK “DINGLEY DELL” 260G PORK CHOP
42
Smoked apple-vanilla puree, apple fritters, US asparagus, whisky pork jus
CARAMELISED LEEK AND POTATO SOUP 22 WILD MUSHROOM SOUP
MAINS
24
Jamon serrano slices, organic quinoa, marinated Hijiki seaweed, frozen honey melon dressing (Textures may vary according to season)
10
180G WAGYU BEEF, PORTOBELLO AND CHEESE BURGER
PORTICO’S BRAISED WAGYU BEEF CHEEK IN MULLED WINE
PORTICO GARDEN SALAD 22
Pommery mustard mash potatoes, fresh yuzu compressed Nashi pear
Fresh berries, pinenuts, avocado, pomegranate, honey Earl Grey tea dressing
POACHED NORWEGIAN SALMON
TRUFFLE DUO BEEF CARPACCIO AND TARTARE 28
32
MOROCCAN SPICE-BRAISED LAMB SHOULDER
38
Warm couscous salad, pan-roasted root vegetables, fresh orange, purple potato chips, braising sauce
28
Cos lettuce, sous vide 63 degree egg, dehydrated bacon, brown anchovy mayo, freshly shaved Pecorino cheese
PAN-SEARED BARRAMUNDI 30
Roasted Ratte potatoes with semi-dried tomato, carrot ginger puree, trout roe beurre blanc sauce
PASTA CAPELLINI WITH PAN-SEARED HOKKAIDO SCALLOP Grilled tiger prawns, mussels, Spanish chorizo and fresh herbs
CHILLED TRUFFLE-SCENTED ANGEL HAIR PASTA Avruga cavair, kawa ebi shrimps, dehydrated konbu shio
WAGYU BEEF BOLOGNAISE FUSILLI
38
Home recipe tamarind broth, shimeiji mushrooms, steamed white raddish, pearl sago
Soft-boiled quail egg, pickled cipollini shallots, Roma tomato confit, fresh arugula
SEARED HOKKAIDO SCALLOP
32
“Polo-style” burger bun, portobello mushrooms, sunny side up, Emmental and Cheddar cheese, sweet potato fries
22
LOCALLY-FARMED CHICKEN - DONE 2 WAYS 35
Confit of chicken, roulade with foie gras, maple-scented sweet potato puree, braised purple cabbage, spiced chicken jus
32
DESSERTS
30
DECONSTRUCTED BLACK FOREST
28
Cherry tomatoes roasted on the vine, Parmesan crisps
AGLIO OLIO CAPELLINI, ROASTED GARLIC, CHILLI OIL, FRESH HERBS With sauteed seasonal mushrooms 26 With grilled prawns 30 With pan-seared barramundi 30
20
WARM CHOCOLATE FONDANT AND BUTTER BEER ICE CREAM
16
Max Felchlin 65% dark chocolate cake, speculoos crumbs, puffed barley, butter beer ice cream
GRANNY SMITH APPLE AND GARDEN BASIL 15
Frozen basil parfait, Myer lemon pound cake, bamboo ash crumbs, green apple sorbet
KIDS’ MENU
POLLENATION’S SEASONAL HONEY AND THYME CREME BRULEE 15 Coconut kisses, fresh grapefruit, cranberry and walnut biscotti
BATTERED EMPEROR SNAPPER FISH AND CHIPS, YUZU TARTARE SAUCE 18 WAGYU BEEF BOLOGNAISE FUSILLI, PECORINO CHEESE 20 OVEN-TOASTED HAM AND CHEESE SANDWICH, SWEET POTATO FIRES
17
Max Felchlin 70% dark chocolate mousse, edible hazelnut soil, cherry coulis, caramel ice cream
STRAWBERRY, LYCHEE AND CREAM
14
Vanilla chantilly cream, elderflower compressed watermelon, strawberry compote, vanilla sugared crisp, lychee sorbet
16
HOMEMADE CARROT CAKE 14
Cream cheese frosting, maple Greek yoghurt, orange ginger marmalade, multigrain crumbs
All prices are subjected to prevailing Government Service Tax and service charge
6474 7427
[email protected]
www.facebook.com/portico.sg
@porticosg
www.portico.sg
