Sydney’s latest mega food venue opens its doors on Castlereagh Street next week, with Porter House sliding into a sprawling Victorian building that has sat unused for decades.
Former Fish Butchery head chef Emrys Jones will oversee Porter House as executive chef, including Dixson & Sons. The restaurant is named after the merchant family who worked from the building. Henry’s Bread and Wine will open on the ground floor.
Despite his Welsh name, Jones says there will be “no Welsh rarebit on the menu”. But there will be plenty of local NSW produce.
While Dixson & Sons will be grounded in French technique, there will also be a few Asian touches. The chef will dress steak tartare with a smoked soy dressing and cured yolk, while beef fillet will be brushed with wasabi before being enveloped in duxelles, nori and a sour cream pastry, served with creamy Paris mash and eggplant miso puree, their spin on beef Wellington.
Dixson & Sons, which features a six-metre veined marble bar, brass details and tan leather upholstered furnishings, will also supply much of Henry’s all-day menu.
“We’ll make all the sandwiches upstairs,” the chef says of the Henry’s menu, which will also include a milk bun stuffed with poached prawns, fennel and cocktail sauce.
Sustainability…
