PRESENTING THE DEFINITIVE FESTIVE EXPERIENCE PORTERHOUSE BY LARIS

IT’S ALL ABOUT THE EXPERIENCE… [November 2015, Hong Kong] Since flinging open its doors in June 2015 within acclaimed California Tower, LKF, Porterhouse by Laris has struck fond recognition on Hong Kong’s restaurant circuit. Upscale, raw yet refined, with an eclectic wine line up over 30+ wines by the glass and a top-notch interior by KokaiStudios, Porterhouse by Laris is the central choice for upscale dining with edge. The devil is in the detail with dark and provocative angular panels, accents of subtle mineral tones and soft copper and blue highlights throughout. 76 seats welcome guests in the main dining space together with an open terrace overlooking Lan Kwai Fong where guests can share in the experience and devour a light dish of succulent lobster, a seafood tower or simply indulge in the house’s signature Dirty Martini. Created in partnership with Eclipse Hospitality Group, the steakhouse concept has been redefined and goes beyond expectations, with a bespoke Meat Locker with a line up of the best grass-fed beef from the United States and Australia and Wagyu cuts from Japan. Make your way to the Seafood Bar to select and then excite your tastebuds with the sensual seafood in abundance. Devoted to creating definitive dining experiences and enthused by re-inventing the steak & seafood restaurant of yesteryear, Laris now proudly presents the definitive festive experience. With Christmas and New Year around the corner, refined festive menus are revealed accentuating the holiday season with unforgettable adventures for the palate and a feast for the eyes. With new additions and exciting twists, in keeping with the houses signature style of seasonal menus, will be synonym to a definitive festive experience with the raw and refined dishes by Chef David Laris. “Christmas for me is gorging on great company and food. Goose and stuffing and lashing of gravy and an abundance of sides together with rather too much champagne and my favourite Porterhouse dirty martini.” David Laris

Gently Flamed King Fish from the Pacific

Semi-private upscale dining, seats 27

A TASTE OF EXCELLENCE David Laris is proud to bring an explosion of flavours to this holiday season’s menus with la crème de la crème of meat cuts, premium fish and sensational seafood. Several menus are proposed according to the holiday celebration and each of them looks as appetizing as the other. Start the festivities with a flute of Veuve Clicquot and embark on a grandiose Christmas Eve 5-course menu. First up, a trio of rich favourites and delicacies await; a smoked trout mousse spiced pumpkin soup and seared foie gras. Move on to the mouth-watering mains, a prime rib roast or pan-seared black cod. To top it off, the sticky plum pudding brings the sweet touch; pair perfectly with a characterful sherry like the East India Solera by Lustau, it smells like Christmas in a glass! In-keeping with the Porterhouse Philosophy of sharing, Laris invented a special menu for groups of six people or more. Guests will have the pleasure to taste three delicious starters including a curry-devilled eggs topped with Philippine tiger prawns before devouring the mains. Select from a prime roast rib roast, a roast turkey roast, a roast honey glazed pork belly and a baked salmon with herb crust. Not to mention the famed Porterhouse sides of sautéed brussel sprouts and cauliflower gratin amongst others. Wine pairing is encouraged with the Christmas Eve menu. In-house wine curator Nellie Lee eagerly awaits to line up some characterful wine pairings for the curious and the connoisseur. Feeling tempted for a daytime feast, Laris imagined a tasty Christmas Day Brunch menu, offered in a relaxed buffet style with sweet or savoury main courses. Variety is the spice of life and festivities. Choose from stacked pancakes, a light sesame-crusted filet of Sea Bass, for a meat fix the house gourmet burger, an 8 oz rib eye steak, NY striploin or a char-grilled beef skirt steak are available. It is truly a meat lover’s brunch and we can’t help but want to try all the options! What’s even better? Free-flow Champagne by Veuve Clicquot and house wine on request.

Porterhouse with sides of cauliflower gratin & maple-glazed cardamom carrots

Roasted Goose

The Goose is served

PORTERHOUSE SIPS

Nellie Lee, CS, The Court of Master Sommeliers and wine curator at Porterhouse by Lairs, which was recently awarded Wine by the Glass by Wine Luxe, at Hong Kong’s Restaurant and Bar show, shares her festive wine line up. An impressive 21 wines by the glass and 7 dessert wines await you this season. “I enjoy red wines that have a bit of bottle age to them and think that these two give two different and definitive aspects of a very good vintage. For a traditional pairing with the succulent roast goose comes a great burgundy, the 2012 Moillard Cote de Beaune Villages. For the more adventurous by the glass, an amarone by Alpha Zeta ‘A’ Amarone della Valpolicella 2012 - it’s a bigger wine with bolder flavours.”

Accompany the gently flamed King Fish with a classic Chablis, or a La Chablisienne Petit Chablis Pas si Petit by

the glass.

With 7 dessert wines by the glass to entice you this season a delicious pairing is; Baked Apple Tart Tatin with the

Maxwell Honey Mead from McLaren Vale, Australia, an unusual wine as it is made from honey not grapes.

Bold reds marry well with the fine meats at Porterhouse. Nellie chooses; 2007 Les Remparts de Ferrierre, a 2nd

wine of Chateau Ferriere which is a 3rd growth in Margaux, 2007 La Goulee by Cos d’Estournel and 2nd wine of

Chateau Cos d’Estournel in St Estephe)

Plenty of champagne is a must for the celebrations a particular Porterhouse favourite being the 2006 Louis

Roederer Brut Nature by Philippe Stark and the new release of the 2006 Dom Perignon.

Madagascar Chocolate Fondant

Baked Apple Tart Tatin

#MeatMeAtPorterhouse For A Martini Feeling like a classy cocktail before dinner at the Lounge bar or after dinner on the splendid open terrace? The house signature drink is a must-try: the dirty martini. It has been perfected with the best gins and vodka one can find. Everyone can feel like James Bond… See the video below! Porterhouse Productions Presents: The Dirty Martini https://www.youtube.com/watch?v=kLYw29eRKHE

PORTERHOUSE BY LARIS’S UNIQUENESS Besides welcoming you with a warm and impeccable service in a modern and chic interior, the restaurant has even thought of a special touch to make feel their guests very well looked after. Valet parking can be solicited on demand. No need to worry about parking in Central’s busy area, customers can leave their car for the whole evening on simple request. Interested in hiring the venue for a party or a corporate event? Porterhouse by Laris team will be glad to assist its guests with any special request they may have and will gladly cater their needs with the 3-course Choice menu, the 3-course Sharing menu or the 4-course Sharing menu for a wider choice of sumptuous savoury and sweet offerings all year round. Porterhouse by Laris is ready to welcome you for an exquisite experience… on all fronts. Book your table with the contact information below.

The house’s very own Dirty Martini

Porterhouse by Laris 7/F California Tower 30-36 D’Aguilar Street Lan Kwai Fong, Hong Kong +852 2522 6366 dine@porterhousebylaris.com.hk www.porterhousebylaris.com.hk Facebook PorterhouseByLaris Instagram PorterhouseByLaris Twitter PorterhouseLKF YouTube http://bit.ly/1M2loMA

#DefinitiveFestiveExperience

#MeatMeAtPorterhouse

Bookings can be made online through the website, the Facebook page or on www.chope.co

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This press release is distributed by Genavieve.Co on behalf of Porterhouse by Laris.

For media enquiries or interview requests please contact:

Genavieve Alexander (ENG MEDIA) genavieve@genavieve.co

+852 5416 7115

Wing Cheng (CHINESE MEDIA) wing@genavieve.co

+852 6071 9700

CHINA’S MOST ACCLAIMED WESTERN CHEF DAVID LARIS Of Australian-Greek heritage, David Laris is synonymous with shaping and redefining the dining scene in Asia with his restaurants achieving international acclaim in The Hong Kong Michelin Guide 2015; #1 Restaurant in China and #8 Restaurant in Asia, The Miele Guide 2009/2010; Restaurant of the Year, That’s SH 2004, 2005, 2006, 2008 and Top 80 Hot Tables, Condé Nast Traveler 2005, to name a few. A charismatic influencer and media personality, Laris has famously led BAFTA and Emmy-winning food and lifestyle shows on the BBC and CCTV and boasts an international fan base including over 400,000 followers on Weibo. He is now in command of the Porterhouse by Laris restaurant and is very excited to bring Hong Kong his take on steak and seafood.

David Laris

Opening hours Lunch: Mon – Fri | 12pm – 2:30pm Dinner: Mon – Sat | 6pm – 10:30pm Sun | 6pm – 10pm Brunch: Sat & Sun Bar: Sun – Thu | 5pm – 11:30pm Fri – Sat | 5pm – 1:30am

DEFINITE FESTIVE EXPERIENCE – CHRISTMAS & NEW YEAR’S MENUS Click HERE to view more