Porta, Park Hotel Clarke Quay – 5-Course Plant-based Menu with Organic Wine Pairing

Porta restaurant at Park Hotel Clarke Quay is introducing a five-course plant-based menu $52++ with organic wine pairing on the 5 October 2019. With a focus on root vegetables, let these exquisitely plated dishes amaze you at how they can work to prime your palate. As if this can’t get any more extraordinary, make it a pairing with organic wines from Paul Jaboulet Aine’s collection at an additional $17++.

The first course highlights the Lotus Root crisps atop soft kombu-braised daikon while accompanied with a squeeze of black vinegar, sesame oil and spiced Romesco puree to seal the deal. You will get varying layers of flavours out of this dish.

The Purple Potato Soup is beyond expectation.

Looking innocent in a shade of pastel purple, it surprises in texture, intensity and volume, from the addictive crispy wanton skin and creamy crème fraiche to a relatively hearty and smooth blend of purple potato. The portion seems heavy (the bowl is really deep) but it is not overwhelming cloying. I would love it to be on the a la carte menu too.

Wine pairing: Cotes du Rhone Parallele 45 Blanc 2017

The third course showcases in a mixture of baked and seared Baby Beetroot lovingly arranged on a plate.

The tangy beetroots are drizzled in savoury soy caramel, olive oil and a dash of lemon. At the same time, there are green apple slices, lime gel and crunchy cacao nibs that further add to the taste profile.

Wine pairing: Cotes du Rhone Parallele 45 Rouge 2016 

The subsequent course presents the Celeriac which closely resembles a steak (but in a vegetarian form).

Sliced celeriac is made into a block and topped with the highly prized Maitake or Hen of the Woods mushroom richly seasoned in garlic, banana shallots and hints of lemon jus. The roasted onion sauce at the base gives it a sweet, earthy taste.

The taste and texture of the celeriac are rather unique, reminding me of a cross between mash potato/polenta and soft cabbage.

Wine pairing: Crozes-Hermitage Les Jalets 2016

The last course is a fruit-based Sapodilla dessert or Chiku Butter Cake.

On one side, there is the stewed quarter of persimmon on a sweet block of butter cake. Beside it, the dollop of roselle jam, poached jujubes and gooseberries take on a refreshing turn by cutting through the sweetness of the cake with the acerbity.

Wine pairing: Muscat de Beaumes de Venise Le Chant des Griolles 2014.

 

Porta

Tel: +65 6593 8855

Website: https://www.parkhotelgroup.com/en/clarkequay/promotions/whiskydinner

Recommended Dishes: All five courses

Drinks and Wine: Yes

Price: Reasonable

Reservations: Accepted

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