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The Josper oven still reigns at Porterhouse and Chef Andy Lim has fired up the menu with more tempting creations.
You don’t need us to tell you about the magic of the Josper grill. Last year, we saw these mean machines rearing their fiery furnaces at the swankiest restaurants in town, but it was really Porterhouse that was way ahead of the curve. They fired up the Josper to cook their meats, seafood, and vegetables way back in 2011— and they still do, though they’ve refreshed half the menu with more tempting creations.
Head Chef Andy Lim was formerly cheffing at Morton’s Steakhouse and the crab cakes here — pregnant with generous hunks of sweet crab meat — remind us of those served at the veritable institution. A bed of wilted porcini mushrooms melds beautifully with caramelised Spanish onions, accompanied by a heap of baby spinach studded with bacon bits and cherry vine tomatoes. The best part? Mixing it all up through the warm blanket of a slow-cooked egg.
While it’s tempting to fill up on the hearty appetisers, it’s really the dishes emerging from the Josper grill that take centrestage. The ribeye lip-on — a more densely marbled cut than the ribeye — is grilled to perfection, as is the Colorado rack of lamb. Lim also pops the whole chook into the oven, taming the chicken till the meat turns tender.
111/113 Killiney Road. Tel: 6732 5113
