Our Story
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.
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