Portway Steakhouse & Cafe
Menu with Prices in the UK

Two rashers of smoked back bacon, two butcher Cumberland sausages, two fried eggs, Heinz baked beans, grilled tomato, field mushroom, hash browns, and thick farm toast.

Three smoked back bacon rashers, three Cumberland sausages, three fried eggs, black pudding, Heinz beans, hash browns, griddled mushrooms, tomato, and two slices of buttered sourdough.

Masala scrambled eggs with green chillies and fresh coriander, spiced lamb seekh kebab, masala baked beans, toasted paratha bread, and griddled potato patty.

Two poached Clarence Court free-range eggs and thick-carved honey-roast ham on toasted artisan sourdough, crowned with velvety hollandaise sauce.

Delicate ribbons of Scottish smoked salmon topped with two soft poached eggs and rich lemon hollandaise on toasted buttered sourdough.

Crushed Hass avocado with lime and sea salt, topped with two runny poached eggs, chilli flakes, and microgreens on toasted seeded sourdough.

Two grilled butcher Cumberland sausages and a runny fried egg tucked inside a soft, warm floured white morning bap.

Three thick rashers of crisp smoked British back bacon packed into a warm buttered bakery roll with choice of brown or red sauce.

Fluffy steamed Asian bao buns stuffed with tender 8-hour braised beef short rib, pickled red onions, spring onions, and sticky BBQ hoisin glaze.

Crispy panko-coated butterflied king prawns tossed in spicy firecracker sriracha glaze, served with lime wedge and cool garlic aioli.

Crisp char-grilled two-joint chicken wings tossed in tangy cayenne pepper buffalo sauce, served with celery batons and blue cheese dip.

Marinated grilled chicken wings coated in a sticky honey, sweet chilli, and roasted garlic glaze with toasted sesame seeds.

Sautéed wild button and chestnut mushrooms cooked in double cream, white wine, garlic, and fresh thyme, served over charred bloomer bread.

Golden hand-cut Cypriot halloumi sticks dusted in za'atar spices, deep-fried until crunchy, served with sweet chilli dip and pomegranate seeds.

Plump cold-water Atlantic prawns bedded on shredded crisp iceberg lettuce, drenched in brandy Marie Rose sauce, served with wholemeal bread and butter.

Prime British beef cut from the short loin, aged on the bone for 28 days for full flavour and tender chew, seared to your preference.

Richly marbled ribeye steak hung for 28 days, seared over volcanic rock griddles, imparting smoky crust and luscious juiciness.

The leanest, most delicate cut of dry-aged beef, extraordinarily tender and mild, cooked delicately to preserve butter-soft texture.

The king of chophouse cuts featuring both sirloin and tender fillet separated by the T-shaped bone, char-broiled to perfection.

Thick-cut prime cured horseshoe gammon steak char-grilled, crowned with two Clarence Court fried eggs and grilled pineapple rings.

Four tender English lamb loin cutlets marinated in rosemary, garlic, and cold-pressed olive oil, flash-grilled over charcoals.

Whole British chicken breast butterflied and marinated in lemon, cracked black pepper, and herbs, char-grilled until juicy and golden.

4oz rump steak, juicy lamb cutlet, butcher Cumberland sausage, grilled gammon, fried egg, black pudding, grilled tomato, and hand-cut chunky chips.

Sumptuous wooden board with sliced sirloin steak, slow-braised BBQ beef short ribs, spiced lamb cutlets, buffalo wings, skin-on fries, onion rings, and slaw.

Two massive beef short ribs smoked low and slow for 8 hours over English oak, basted in house honey-BBQ glaze, with skin-on fries and slaw.

Three char-grilled marinated lamb chops paired with six crispy buffalo chicken wings, served with house salad, garlic aioli, and fries.

Tender chunks of slow-braised British beef cooked with hearty root vegetables in a rich ale gravy, encased in golden buttery shortcrust pastry, with mash and peas.

Tender lamb shank slow-braised for 5 hours on the bone with red wine, rosemary, and root vegetables, served over creamy mash with mint jus.

Fresh fillet of Atlantic haddock enveloped in crisp golden real-ale batter, served with triple-cooked chips, minted mushy peas, and homemade tartare sauce.

Pan-seared Scottish salmon supreme served with buttered new potatoes, steamed tenderstem broccoli, and lemon dill cream sauce.

Rich brown lentils, butternut squash, garden peas, and carrots slow-cooked in savoury tomato gravy, topped with crusted cheddar mash.

6oz dry-aged Aberdeen Angus beef patty, American Monterey Jack cheese, baby gem lettuce, braised sweet onions, tomato, and house burger sauce in brioche.

Two 6oz prime Angus beef patties stacked with double smoked bacon, double Monterey Jack, gherkins, crispy onions, and chipotle mayo.

Slow-smoked pulled beef brisket piled onto a 6oz Angus patty, with melted red Leicester cheese, house slaw, and hickory barbecue sauce.

Tender chicken breast soaked in buttermilk and spices, coated in crunchy batter, with lettuce, pickles, and cool ranch mayo on glazed bun.

6oz Angus beef patty topped with fiery Naga chilli glazed donner kebab strips, melted cheese, shredded lettuce, and garlic yoghurt sauce.

Crispy chickpea falafel patty topped with grilled Cypriot halloumi, roasted red peppers, hummus, rocket, and sweet chilli drizzle.

Thick-cut Maris Piper potatoes blanched and double-fried in pure vegetable oil for an ultra-crispy shell and fluffy interior.

Crispy skin-on shoestring fries tossed in white truffle oil, cracked black pepper, and finely grated aged Italian parmesan cheese.

Giant sweet Spanish onion rings dipped in crisp craft ale batter and fried golden.

Smooth whipped buttery mashed potatoes infused with roasted garlic and fresh chives.

Finely shredded white cabbage, crisp carrots, and red onion bound in rich seasoned mayonnaise.

Tenderstem broccoli, fine green beans, and garden peas tossed in melted salted butter and cracked black pepper.

Rich sauce made with crushed green peppercorns, brandy, shallots, and fresh double cream.

Sautéed wild mushrooms simmered with garlic, white wine, thyme, and double cream.

Silky bone marrow and red wine reduction infused with fresh rosemary and cracked pepper.

Spongy date pudding drenched in hot homemade butterscotch toffee sauce, served with Cornish clotted cream ice cream.

Whole Conference pear poached in vanilla and spiced red wine syrup, drizzled with warm dark Belgian chocolate sauce.

Stewed Bramley apples and wild blackberries topped with golden buttery oat crumble, served with piping hot Madagascan vanilla custard.

Decadent layered dark chocolate sponge smothered in warm chocolate fudge ganache, accompanied by vanilla bean gelato.

Traditional pot of blended loose-leaf English breakfast tea served with fresh milk and biscuits.

Double ristretto shot of espresso topped with velvety steamed whole milk and latte art.

Botanically brewed sparkling British ginger beer with natural herbal extracts and fiery ginger root.

100% pure fresh Valencia oranges pressed to order without added sugar or preservatives.

Original recipe Coca-Cola served chilled in iconic contour glass bottle with fresh lemon slice.

Crisp sugar-free cola served chilled in glass bottle with ice and fresh lemon.

Pure Scottish mineral spring water gently carbonated for crisp refreshment.