Porterhouse’s Executive Chef Mick Bolam’s Presents A New Australian Surf-and-Turf À La Carte Menu

Porterhouse, the skyline steakhouse on the 24th floor of California Tower in Lan Kwai Fong, Executive Chef Mick Bolam has introduced a brand-new à la carte menu this October. Built around Australian surf and turf and sharpened with Asian ingredients, it tributes the produce and cooking techniques of the melting-pot cuisine he grew up with in the Hunter Valley of New South Wales, complemented by his favourite Asian flavours from his now-home region.

The new menu puts Australian finger lime, native saltbush, Kipfler potatoes and premium Wagyu from Queensland and King River on the table alongside New Zealand surf clams and dairy-cow beef, while house-made XO sauce, yuzu ponzu and Shaoxing wine bring a distinctly Asian accent. Like the foundation of Modern Australian cooking, every dish balances savoury, sweet and tart notes, and many are designed to be shared.

Seared Yellowfin Tuna Ceviche (HK$228): Yellowfin tuna is wrapped in seaweed and quickly seared, leaving the centre ruby-red and silky. It is dressed with yuzu ponzu and finished with Australian finger lime, whose caviar-like pearls burst with fragrant acidity, while segments of orange add sweetness and pickled cucumber brings a crisp, clean bite.

Wagyu Rump Tartare (HK$198): Hand-cut Wagyu rump is seasoned with a classic French tartare dressing and served over whipped bone marrow, which is first roasted and then whipped until light, airy and creamy. A truffle emulsion adds earthy depth, and wafer-thin, crisp music paper bread – Sardinia’s traditional pane carasau – provides the crunch.

Strawberry & Watermelon Salad (HK$158): The watermelon is compressed to firm up its texture and concentrate its sweetness, then paired with strawberries marinated in balsamic vinegar. The talking point is Chef Mick’s torched feta “marshmallow”: a classic marshmallow base of sugar and egg white is folded with crumbled feta until smooth, cooled, rolled into shape and torched for a hint of smokiness, giving a sweet, salty and creamy contrast. A pea and mint purée and crushed pistachios add freshness and crunch.

XO Clams Linguine (HK$288): Chef Mick uses Tua Tua wild surf clams, harvested from the low-tide surf zone off Marlborough at the top of New Zealand’s South Island. Plump and juicy, with a flavour somewhere between a clam and a cockle, they are cooked with Chinese Shaoxing wine and Chef Mick’s house-made XO sauce – prepared in the traditional Hong Kong style with dried scallops and enriched with 28-day dry-aged beef for extra umami – then tossed through al dente linguine with scallions. It is a pasta dish with Hong Kong’s favourite seafood flavours at its heart.

Fire, Smoke and Char: A New Grill Section in the Spirit of Down Under

In true Australian fashion, a dedicated Grill section showcases dishes that are smoked, charred and cooked over high heat, several of which can be ordered by the piece so guests can mix and match across the table.

“Roaring Forties” Lamb Rack (Double Cutlet for HK$348): Roaring Forties lamb is selected for its mild, less gamey flavour, which suits Hong Kong palates. The double cutlet is simply seasoned and placed on a fiercely hot grill, where the fat renders and the high heat seals in the juices, then finished with deep-fried Australian saltbush, a native shrub with a naturally savoury, herbal and salty flavour. Larger four-point (HK$688) and six-point (HK$888) racks are available for sharing.

Burnt Eggplant (HK$168): The aubergine is charred until its skin blackens, then peeled and finished on the flat grill to deepen its smoky, silky flesh. It is topped with tahini dressing, pomegranate seeds, toasted pine nuts and harissa, with a spoonful of yoghurt to cool the spice.

Octopus Skewer (HK$268): Octopus is threaded onto skewers with leek, simply marinated, then charred on the grill until tender inside with crisp edges. Served with romesco sauce for sweetness and smokiness, then finished with chilli, coriander, and lime.

Charred Jumbo Prawns (HK$138 per piece; HK$258 for two): Jumbo prawns are grilled for depth of flavour, then dressed with a buttermilk tiger’s milk that is sweet, spicy and tangy against the savoury seafood. A drizzle of ash oil adds vivid colour and a hint of smoke, and the prawns are served with Cantonese ginger and scallion oil (geung yung) on the side.

Three Standout Steaks, Flavourful Sauces and Sides to Mix and Match

Porterhouse’s steak selection features a frequently changing selection of signature and unique steaks sourced from down under as well as the world’s finest producers. Among all, the standout cuts including:

Simmental, Aged Dairy Cow, Spain (HK$1,880 for 1–1.2kg): A rare find on Hong Kong menus, this grass-fed beef comes from Spanish Simmental dairy cows aged eight to ten years, animals traditionally raised for milk rather than meat. Their age and slow, pasture-fed life give the beef a deeper, more pronounced flavour, and the generous 1–1.2kg cut is made for sharing.

Picanha 200g, Queensland, Australia (HK$488): This citrus-fed Wagyu picanha is grain-fed for more than 450 days and reaches a marble score of 8–9. Picanha, the prized rump cap, keeps its signature layer of fat, which crisps on the grill and bastes the meat for a rich, buttery finish.

Wagyu Tri-Tip 200g, King River, Australia (HK$388): A Wagyu cross-cut, grain-fed for more than 400 days, with a marble score of 6–7, offering a well-balanced combination of tenderness, juiciness, and beefy flavour.

Every steak comes with a complimentary sauce of the guest’s choice, with additional sauces at HK$48 each. Alongside classics such as red wine, peppercorn, béarnaise and Diane, Chef Mick introduces three house favourites: Red Chimichurri, Bone Marrow & Confit Garlic Butter, and Whipped Brown Butter with Smoked Maple.

Highlights among the sides include Curly Fries with Dashi Salt (HK$128), served with chipotle or aioli; Steamed Kipflers (HK$98), Australia’s much-loved waxy potatoes with shallot, Lilliput capers, brown butter and citrus zest; Roast Fingerling Potatoes (HK$108) with toffee’d pecans and rosemary salt; Shallot Gratin (HK$128) with 36-month aged Comté, the nutty Alpine cheese from France’s Franche-Comté region, and pear; and Sunny Side Duck Eggs (HK$58 for two) to crown any steak.

Skyline Dining in the Heart of Central

Porterhouse’s dining room accommodates up to 70 guests indoors, with a further 16 seats on the alfresco balcony – a beautiful spot for a post-work drink against the backdrop of the sunset. A private dining room for up to 16 guests makes it an ideal venue for intimate gatherings and celebrations.

The penthouse-inspired space features floor-to-ceiling windows and glass doors that open onto the balcony, filling the interior with natural light. A playful pink neon motif is set against a decorative mirror intertwined with hanging plants, and as the sun goes down the warm, softly lit room becomes a lively setting for social dining. The semi-open kitchen fills the room with the aromas of the grill, adding to the sense of occasion.

Daily Free-Flow Drinks and Live Acoustic Mondays

The daily free-flow drinks package runs from 6 pm until closing. Guests can enjoy one hour of unlimited prosecco, wines, beers and Aperol Spritz for HK$168 per person, or two hours for HK$248 per person – the perfect partner for a few plates from the Grill.

Every Monday from 6:30 pm to 9:30 pm, live acoustic music sets an intimate mood in the dining room, making it an easy way to start the week on a cool autumn evening.

Weekday Power Lunch with a View

Many of the new à la carte favourites also feature on the weekday set lunch, served from Monday to Friday (excluding public holidays), 12 pm to 2:30 pm. Two courses start at HK$298 per person, with three courses at HK$348.

Guests begin with a starter or soup such as the Yellowfin Tuna Ceviche with pineapple salsa, coriander, sesame, and yuzu ponzu; the Strawberry & Watermelon Salad with whipped feta, pistachio, pea, and mint; the Beef Bone Broth; or the Lobster Bisque with brandy, cream, and lobster remoulade.

Main courses include the Australian Wagyu Tri-Tip (MBS 6–7, 200g) with Café de Paris butter, “Roaring Forties” Lamb Cutlets, the Charred Jumbo Prawn with buttermilk, ash oil and scallions, the citrus-fed Australian Wagyu Rump Cap (MBS 8–9, 200g) with chimichurri, and the Porterhouse Wagyu Burger.

Lunch is rounded off with dessert, such as Vanilla Poached Strawberries with cheesecake mousse and malt crumble; Tahini Ice-cream drizzled with olive oil and toasted pepitas, or Milk Tea Ice-Cream with brown sugar boba, alongside tea or coffee.

Porterhouse is located on the 24th floor of California Tower, 30–32 D’Aguilar Street, Lan Kwai Fong, Central. For reservations, please visit https://lkfconcepts.com/pages/porterhouse or call +852 2522 6366. Follow Porterhouse on Instagram @porterhouse_lkf for the latest updates. All prices are subject to a 10% service charge.

About LKF Concepts

LKF Concepts has a proud history of restaurant ownership and management, having developed and operated some of Hong Kong’s most iconic entertainment venues. The group’s current restaurants include skyline steakhouse Porterhouse; award-winning Italian restaurant BACI Trattoria & Bar; long-standing Hong Kong Japanese icon Tokio Joe; and skyline dining FUMI Izakaya.

LKF Concepts strives to bring guests entertainment excellence and a unique dining experience, guided by the vision of its Chairman and founder, Dr Allan Zeman: “We’re in the business of making people happy. To us, that means rethinking outdated boundaries between work and play, rest and exploration.”

About Executive Chef Mick Bolam

Hailing from the town of Rutherford in the Hunter Valley region of New South Wales, Australia, Chef Michael Bolam – affectionately known as Mick – began his career as a dishwasher at his local bowling club before completing a rigorous four-year chef apprenticeship, honing his craft in restaurants, wineries and luxury resorts across Australia. He then joined Sydney’s vibrant dining scene as a Commis Chef before moving to London, where he worked at the Michelin-starred The Ledbury in Notting Hill.

Seeking new adventures, Chef Mick cooked aboard a luxury yacht in Monaco, gathering an eclectic mix of culinary influences along the way. Back in Australia, he took his first Executive Chef role, overseeing five venues under the Peppers brand, now part of the Accor Group. At Melbourne’s Epocha, his philosophy shifted. “The focus there was on seasonality and simplicity,” he says. “Creating dishes that are unpretentious, with deep respect for nature, has become my guiding principle.”

His career then brought him to Hong Kong, where he has spent more than a decade, including over four years with the Feather & Bone group, opening six restaurants. Chef Mick has led the kitchen at Porterhouse since 2023, turning it into a much-loved destination for large group dinners, weekend brunch and special celebrations.

Porterhouse Facts at a Glance

New À La Carte Menu

• Australian surf and turf with Asian ingredients, available from October 2026 onwards for lunch and dinner 

Daily Free-Flow Drinks Package

• Every day from 6 pm until closing: one hour of unlimited Prosecco, wines, beers and Aperol Spritz for HK$168 per person, or two hours for HK$248 per person

Live Acoustic Music

• Live music performance is available every Monday, 6:30 pm to 9:30 pm

Weekday Power Lunch

• Monday to Friday (excluding public holidays), 12 pm to 2:30 pm; two courses HK$298, three courses HK$348, four courses HK$398 per person; includes tea, espresso or Americano

Address

24/F, California Tower, 30–32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong

Reservations

+852 2522 6366 | https://lkfconcepts.com/pages/porterhouse

Instagram

@porterhouse_lkf

Opening Hours

Monday to Saturday, 12 pm– Last Order 2:30 pm and 6 pm - Last Order 10:30 pm

Sunday, 12 pm – Last Order 2:30 pm and 6 pm– Last Order 9:00 pm

Seating

Indoor dining room for up to 70 guests, including a private dining room for up to 16; alfresco balcony for up to 16