At Porterhouse, it’s all about the meat.
Choose from our menus, watch our chefs at work, buy some more to take home.
To showcase what cooking with meat is all about, we’ve brought together a butcher’s counter, a steakhouse and a team of talented chefs.
We make no apology for saying we aim to work only with the best products, from Himalayan salt-aged beef to organic Wagyu.
Porterhouse* is very much open house. Watch our chefs cook on our charcoal-fired Josper grill. Quiz them on best cuts and techniques. Then decide whether to eat or buy - or, heck, why not do both?
Of course, it’s fine by us if you skip to the main event and just sit back, tuck in and lick your fingers.
*Why Porterhouse? Because a Porterhouse steak is the ultimate steak. The first cut from a T-bone - and with the biggest proportion of fillet to sirloin - it’s the largest steak in any side of beef. So, all in all, pretty special.