MR PORTER London
Menu with Prices in the UK

Freshly baked artisan rosemary and sea salt focaccia served warm with whipped salted cultured butter and garlic confit oil.

Josper-roasted whole baby leek charred in charcoal embers, napped with toasted Piedmont hazelnut vinaigrette and creamy crumbled goat's cheese.

Smoky wood-roasted baby aubergine layered with slow-cooked tahini dressing, freshly grated organic egg, chili oil, and micro herbs.

Crispy golden house-made potato gaufrette topped with chilled Isigny crème fraîche, chives, and Imperial Beluga caviar.

Blistered Galician Padrón peppers tossed over open embers with Maldon sea salt flakes and smoked extra virgin olive oil.

Seared Scottish king scallops served over velvety brown-butter cauliflower purée, crispy shallots, and golden raisin caper dressing.

Paper-thin ribbons of ripe Hass avocado arranged intricately, dressed with chilled yuzu-shallot dressing and a generous mound of Beluga caviar.

Finely sliced rare prime roast beef, shaved summer black truffles, pickled mustard seeds, aged parmesan crisps, and black garlic emulsion.

Mandoline-shaved courgette marinated in Amalfi lemon and white balsamic, finished with cracked Tellicherry pepper and shaved Swiss Belper Knolle pepper cheese.

Delicate slices of line-caught wild Mediterranean sea bass, citrus pearls of Australian finger lime, Maldon sea salt, and cold-pressed Arbequina olive oil.

Sashimi-grade Hamachi yellowtail dressed in spicy ponzu reduction, serrano chili rounds, and golden crispy garlic chips.

Hand-diced sashimi tuna tossed in toasted sesame oil, tamari, and chives, served over creamy crushed avocado with sesame wonton crisps.

Half-dozen shucked Colchester rock oysters served over crushed ice with shallot red wine mignonette, fresh lemon wedges, and Tabasco.

Flame-seared wild tiger prawns tossed with Josper-grilled sweetcorn, ripe avocado chunks, mixed baby greens, and smoky ancho chili dressing.

Our 35-day dry-aged native British bone-in rib eye, flame-licked in the charcoal oven, served with roasted marrow bone and herb butter.

Centre-cut prime fillet mignon grilled over holm oak embers, carved at the table and served with béarnaise and red wine bone marrow jus.

Grain-fed succulent beef fillet, flash-seared at 400 degrees to produce a caramelized exterior and butter-soft texture.

Magnificent dual-cut dry-aged steak featuring both tender fillet and robust sirloin on the bone, seasoned with sea salt and rosemary smoke.

Massive long-bone dry-aged rib steak charred over glowing charcoal embers, offering decadent marbling and deep oak-smoked flavor.

Authentic Japanese A5 black cattle sirloin from Kagoshima Prefecture with extraordinary BMS 11 marbling, sliced and seared rare.

Cast-iron seared skirt steak marinated in garlic, cumin, lime juice, and smoked paprika, served with fresh chimichurri sauce.

Whole wild British native lobster split and roasted in the wood oven with tarragon, chive, and garlic confit herb butter.

Thick fillet of MSC-certified Chilean sea bass caramelised with sweet mirin and white miso, served with pickled ginger shoot.

Freshly landed Cornish Dover sole pan-roasted golden with caper-infused lemon brown butter and parsley.

Whole roasted baby chicken marinated in preserved lemon, fresh oregano, and smoked sea salt, finished with roasting pan jus.

Tender king crab legs brushed with garlic-chili butter and flash-broiled over hot embers, served with clarified dipping butter.

Thick-cut Maris Piper chips triple cooked in pure beef dripping until intensely golden and crunchy, finished with sea salt flakes.

Ultra-creamy Robuchon-style buttery mashed potatoes infused with black Périgord truffle butter and shaved truffles.

Wok-charred Tenderstem broccoli stems tossed with fermented black garlic purée, toasted almonds, and mild red chili flakes.

Toasted Israeli couscous pearls simmered with rich chicken bone broth, sweet braised thyme onions, and aged Gruyère.

Tender English green asparagus spears charred over embers and served with warm house-whipped tarragon béarnaise.

Seasonal chanterelles, king oysters, and girolles sautéed in French butter, garlic, and flat-leaf parsley.

Silky emulsified egg yolk and clarified butter sauce infused with fresh tarragon and shallot white wine reduction.

Velvety roasted veal bone glace flambéed with Courvoisier VSOP cognac, green peppercorns, and heavy cream.

Vibrant raw sauce made from flat parsley, oregano, garlic, red wine vinegar, crushed chili, and extra virgin olive oil.

Intense 72-hour slow-simmered beef reduction enriched with roasted bone marrow and Bordeaux red wine.

Traditional composite butter flavoured with shallots, anchovies, Dijon mustard, capers, curry spices, and herbs.

Velvety mascarpone foam layered over espresso-soaked ladyfingers, dark cocoa dusting, and a scoop of artisanal coffee ice cream.

Silky sweetcorn custard with brittle caramelized sugar crust, topped with buttered popcorn and candied jalapeño syrup.

Molten 70% dark Valrhona chocolate cake with flowing molten core, paired with Madagascan vanilla bean gelato.

Refreshing dairy-free coconut sorbet topped with spiced rum-roasted pineapple and lime-infused Tom Yum tapioca pearls.

Choux pastry buns bursting with diplomat vanilla bean cream, drenched tableside in hot dark chocolate ganache.

Tanqueray No. TEN Gin, Noilly Prat dry vermouth, house-pickled cocktail onion brine, stirred ice-cold in silver service.

Ojo de Tigre Mezcal, fresh blood orange juice, lime, agave nectar, smoked black lava salt rim, and flamed rosemary sprig.

Woodford Reserve Bourbon, smoked maple reduction, aromatic Angostura and chocolate bitters, served over hand-cut ice diamond.

Fresh passion fruit puree, crushed Japanese shiso leaves, cloudy apple juice, yuzu juice, and sparkling soda.

Everleaf Marine non-alcoholic aperitif, fresh pressed ginger juice, yuzu tonic water, and candied ginger spear.

Naturally carbonated French mineral water served chilled with lemon or lime.

Pure natural French Alpine still mineral water.

Cold-pressed ripe Spanish Valencia oranges, 100% pure juice with natural citrus sweetness.

Craft brewed British mixer with natural botanicals and spring water.

Direct-trade Brazilian Arabica beans expertly extracted with creamy steamed microfoam.