Portland has been long in the planning and built from scratch on the site of a long-forgotten clothing showroom. It has 45 covers and a private room for 16. We take reservations for all services but we might need your table back two hours later, if that’s ok, as we’re quite a small place.
Our food is based on the very best produce we can find cooked as simply as possible but with imagination and plenty of care. Our wine list changes every month – it starts at £21 a bottle and goes up to our ‘Special’ bottles which are all available by the glass.
The restaurant is open for lunch and dinner from Monday to Saturday.
We very much hope to meet you at Portland soon.
OPENING HOURS & ADDRESS
Lunch: Monday to Saturday 12.00pm – 2.30pm,
Dinner: Monday to Saturday 6.00pm – 11.00pm
Christmas Opening Hours: Closed 23rd December to 3rd January
You can find us at 113 Great Portland Street (half way up, opposite the Horse & Groom pub and next to the BBC).
We take reservations. You may find booking online below the quickest way to secure a table, or please call us on 0207 436 3261
To book the private room, please click here
Our private room seats parties of anything from 8 to 16 people. Because it’s designed for larger groups, we offer a set menu (£55 per person) for the whole table. The room is all yours for the afternoon or the evening and you will have a dedicated member of our team looking after you.
How the menu works…
On arrival, there will be warm homemade sourdough and charcuterie for the table to enjoy while you wait for the party to gather. This will be followed by:
4 Shared First Courses
These come down from the kitchen once you’ve sat down (not too quickly that you’re overwhelmed but fast enough to keep pace with your hunger). They are 4 things from the upstairs menu that day which we’re very proud of and want you to taste – but will change on a daily basis, however if you would rather we emphasised or avoided certain things (e.g shellfish or vegetables) just say in the text box when you book the room.
Your main course options:
Rare breed pig
Denham Estate venison
We ask that you choose one of the above for the table to share. This is usually grilled and served on a platter, surrounded by seasonal vegetables and a sauce, for the whole party to take what they wish.
All main courses are served with seasonal vegetables
And then a dessert to finish things off…
Our pastry chef has worked on 3 different options for the whole table which satisfy all tastes from the sweetest of sweet teeth to something light and reviving to lift you up at the end of the meal:
Chocolate mousse, Chantilly cream
Muscovado sugar tart with Neal’s Yard cream
Lime curd, sable and Italian meringue
Workshop French Press coffee and petits fours
We will of course cater to all dietary requirements and there is a text box in the booking page below to enter these.
If you would prefer some extra courses to turn your event here with us into a true feast (either an extra fish course before the main or an additional cheese course for £10pp) please detail this below. If you would like to pre-order wine for your event our wine list is available under our ‘Menu’ page, and we also have a special list of reserve wines for our private room.
To check availability and book the room, please click the link below.
Reservations for the private room are taken here online only.
If you find the room is already booked, please do email email@example.com to register an interest for the date in question as we often have cancellations.
Many thanks for your Private Dining Room reservation here at Portland Restaurant. We will be in touch shortly on the phone number you have given us to confirm the details and take credit card details to secure the booking. Should you have any queries, please don't hesitate to be in touch on 0207 436 3261. Here is a summary of your booking:
We are currently hiring waiters and chefs at all levels. To find out more about working here at Portland see the below short film we made.
Please email your CV to firstname.lastname@example.org and we will be straight back in touch.
We are always on the look out for stagiares, young, hungry cooks who might want to spend from 1 day to 1 year working with us here at Portland. You will be fully involved in the day-to-day running of the kitchen and you will not be hidden anyway peeling vegetables all of the time!
Our stagiare programme is run by our sous-chef Eddie Pellicano and he would love to hear from you – email@example.com