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Porters Restaurant & Bar [TEST]

Porters Restaurant & Bar - Singapore - Raffles Place
Porters Restaurant & Bar - Singapore - Raffles Place Sea Bass with Potato Fondant and Fresh Lemon from Porters Restaurant & Bar @ The Sail in Marina Bay, Singapore. Pan Seared Salmon with Baby Spinach from Porters Restaurant & Bar @ The Sail in Marina Bay, Singapore. Truffle Mushroom Risotto from Porters Restaurant & Bar @ The Sail in Marina Bay, Singapore. Entrance of Porters Restaurant & Bar @ The Sail in Marina Bay, Singapore. Private Room of Porters Restaurant & Bar @ The Sail in Marina Bay, Singapore.
  • Dishes
  • About
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  • Menus

    Food Menu

    Bar Bites Menu

    Wine List

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    Menu Highlights

    Portobello Mushroom With Truffle Chantilly Cream, Pan Seared Foie Gras, Porters Crab Meat Croquette, Papilotte Sea Bass, Char Grilled Kurobuta Pork Chop, Wagyu Cheese Burger, Grilled Prawn Aglio Olio

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  • About

    Location

    Raffles Place, Telok Ayer

    4 Marina Boulevard
    #01-31
    The Sail @ Marina Bay
    Singapore (018986)

    View Map

    Cuisine

    Bar, Modern European, Modern Asian

    Good For

    Al Fresco, Business Meetings, Casual Dining, Kid Friendly, Drinks, Private Functions, Quiet Dinner, Romantic Dates, Large Parties (16+)

    Contact

    Phone Number: 123456789

    Opening Hours

    Mon-Fri: 11am-11:30pm
    Closed Saturday & Sunday

    About

    This snazzy restaurant at the Sail offers a delightful feast for the senses. With a sleek, sweeping wood-panelled interior and minimalist decor, this place is versatile enough for business lunches by day and dinner dates at night.

    Diners get to customise their own three-course meal here, and can even choose to pair their selections with a wine from the extensive list available. The Portobello Mushroom With Truffle Chantilly Cream is an excellent soup to start with. Light, earthy, and simple, this dish whets the appetite and prepares the palate for the dishes to come. Another popular starter here is the Porters Crab Meat Croquette. Served with homemade chilli sauce, this dish is crunchy, meaty, and not greasy in the slightest.

    The Pan Seared Foie Gras is an excellent main, and a crowd favourite. The duck liver is seared to tender perfection and served with brioche and mixed berry compote, making for a dish that is sweet, buttery, and melts in your mouth. The Papillote Sea Bass is a generous serving of fish with potato fondant and lemon on the side, making for a dish that is tangy with a hint of earthiness tempered by the umami flavour of the fish. (Jul 2018)
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