November’s Four-Hands Menu You Don’t Want to Miss

Porterhouse is hosting a one-night only Italian x Spanish feast this November

Grab your crew and your stretchy trousers, because Porterhouse is hosting an incredible four-hands dinner that you don’t want to miss. On 7 November, Executive Chef Angelo Vecchio welcomes Olé Spanish Restaurant’s Executive Chef Jesus Pascual behind the pass for an Italian – Spanish dinner that is guaranteed to delight.

Clear the whole evening, because you’re not going to want to rush this five-course meal. The chefs have worked hard to create a menu bursting with bold and contrasting flavours from both regions, complete with an expertly-paired wine selection.

It begins early in the evening with a complimentary free-flow cocktail reception. Bring your appetite, because the canapes, Moët & Chandon and Hennessy Sunset Cocktails will be flowing until the meal begins, giving you an hour-and-a-half of delicious bites and even better drinks. Take a wander around the beautiful venue, there will be specially decorated areas to snap a few photos to remember the night.

Read more: Indulge Your Sweet Tooth This Autumn

The meal itself begins with a bright Carabineros prawn tartare, served with Oscietra caviar, plankton oil, and a bubbly glass of Moët & Chandon Imperial Brut N.V. Then, a slow cooked duck egg, with 24-month smoked beef silverside, truffle and truffle soy sauce – each bite is smoky, rich and decadent. This dish is paired with a elegant and fresh Terrazas Reserva Chardonnay 2018 which offsets the richness of the food and creates a playful balance.

You can’t have a meal at Porterhouse without steak, and Chef Angelo has outdone himself with a grilled Australian striploin “ROSSININ”, served with ruby port-braised shallots, ginger bread and goose liver. A Black Angus filet mignon is pan-fried in butter and served with a generous amount of foie gras pate to complete the dish. A Terrazas Single Vineyard Malbec 2015 shines alongside this dish. It’s silky mouthfeel and notes of black fruits come to life alongside the grilled steak.

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Save room for dessert, a decadent Guanaja chocolate lava cake, with Hennessy Cognac ice cream and almond tuiles (and presented alongside a glass of Hennessy V.S.O.P) it’s the perfect ending to a beautiful meal. Pay attention to each bite to appreciate the complex notes of fruit, coffee, molasses and even flowers found in the grand cru cocoa.

The Four-Hands Dinner at Porterhouse is 7 November, 2019. Cocktail reception starts from 18:30, with dinner to follow at 20:00. Seats are HK$880 + 10% per person and reservations are essential. Book your seat here. Find out more about the event here.

Porterhouse
7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong; +852 2522 6366
www.porterhousehk.com/en/

All photos are the rights of their respective owners

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