EAT: PORTERS, WILLIAMSTOWN
Blink, and it’s as though you’re standing inside some swanky eatery in the CBD or an inner city ‘burb. But no. Porters is one of Williamstown’s gems, and luckily for me, located on this side of town (west side to clarify, in case you were wondering).
First impressions landed almost immediately upon stepping foot into the venue; the interior digs and decor oozed mighty fine all over. They say not to judge a book by its cover, but we couldn’t help but also have high expectations for the food. The Modern Australian menu read beautifully, filled with tasty and exciting combinations of produce - natural oysters with lychee, cucumber, capsicum salsa & jalapeno and chocolate beetroot brownie to name a few. The real deal did not disappoint.
Our selection of seafood entrees - we couldn’t say no to the oysters with lychee, alongside an order of the torched Hiramasa kingfish crudo - were both impeccably fresh, accompanied by summery-light flavours that made for a refreshing start to our meal. Moving onto the mains and what was my favourite dish (high praise given how delicious everything else tasted): the Tasmanian salmon fillet served with pillowy light tortellini filled with prawn, ricotta & pea, a zesty herb crumb and an indulgently rich miso butter sauce. The star of the dish, the salmon fillet, was spot on silky and blushing pink but my taste buds would argue that it was the flavour-jammed crumb and tortellini that stole the show. Thoughts of revisiting Porters for that crumb and tortellini alone already come to mind.
We left our dessert picks in the hands of our more than capable waiter - he told us to trust him before soon returning with the beetroot chocolate brownie and rosewater custard. I’m not usually a fan of beetroot, but happily demolished the brownie, which was chocolaty but also beautifully airy light and cake-like in texture. Not at all rich or dense. The silky custard was also a winner; the fragrant perfume of the rosewater placed nicely with the sweet tang of the rhubarb, and the buttery oat crumble made for a delicious bite. Well played, Mr Waiter!
ENTREE
Natural oysters with lychee, cucumber, capsicum salsa and jalapeno.
Torched Hiramasa kingfish crudo - with citrus nam jim, pickles, puffed wild rice and paprika oil.
MAIN
Tasmanian salmon fillet - with prawn, ricotta & pea tortellini, herb crumbs and miso butter sauce.
200g eye fillet - with Lyonnaise potatoes, seasonal greens, horseradish & herb butter and red wine jus.
DESSERT
Beetroot chocolate brownie - with blood orange ice cream and mascarpone.
Rosewater custard - with rhubarb compote, oat crumble and fairy floss.
Porters
49 Nelson Place,
Williamstown, Victoria, 3016.
+61 3 9397 1251
https://www.porterswilliamstown.com/
Disclosure: I was invited to dine courtesy of Porters. All opinions expressed in this post are based entirely on my experience and observations made during the time of my visit.