London, United Kingdom
From Michelin Guide
The cooking at Portland respects the principles of sourcing and seasonality; in fact, the menu is often reprinted after lunch as ingredients are used up and replaced by different ones. The kitchen believes in doing as little as possible to the raw ingredients to allow their natural flavours to come through, and dishes are never over-crowded, with every component there to enhance another – like bone marrow sauce used to add depth and richness to a venison Wellington. The pared-down look of the room matches the understated food.
From Visitor Experiences
Unique Features at Portland Restaurant
From Visitor Experiences
["Stichelton","Merlot","celery scone","Parmesan","mushroom macaron","Devon crab","preserved lemon","seaweed","chicken wing","tarragon mayonnaise","Exmoor caviar"]
Current Offerings & Prices
Note: Prices may vary depending on the season and availability of ingredients.