Portland opened in January 2015 with the aim of cooking the best produce, simply but with imagination and plenty of care. Our menus have changed a great deal since then, but that overarching idea has not.
In September 2015 Portland won a Michelin star and in 2016 its sister restaurant Clipstone opened just around the corner.
Our wine list is given just as much attention as our menu and changes almost as frequently. Alongside a selection of ‘textbook’ examples, we aim for it to deliver value by focusing on some lesser known varietals and regions. We also have a ‘Single Bottle List’ of rare and esoteric finds.
We very much hope to meet you at Portland soon.
OPENING HOURS & ADDRESS
Lunch: Wednesday to Saturday 12.00pm – 2.30pm
Dinner: Monday to Saturday 6.00pm – 10.00pm
Sundays: Closed (except for Private Hire,
please email [email protected] to enquire)
You can find us at 113 Great Portland Street (half way up, opposite the Horse & Groom pub and next to the BBC).
Wine, food and service have equal importance to us – our wine list has always played as big a role as our menu and the way we look after guests.
Our wine buying team scour old cellars, auctions and off the beaten-path wine merchants to create what we hope to be one of London’s finest wine lists. Our 120-bin strong list aims, like all our restaurants, to celebrate wine in all its manifest diversity. In our cellar you will find natural skin-contact wines mingling with textbook red-trousered claret and everything in between.
Should you wish to reserve anything for your booking just email [email protected]
We take reservations. You may find booking online below the quickest way to secure a table, or please call us on 0207 436 3261. For parties of 5 or more in the main restaurant we request credit card details and a cancellation fee of £40 per person will be charged in the event of a cancellation less than 48 hours before the reservation.
To book the private room, please click here
Our private room seats parties from 6 to 16 people. The room is all yours for the afternoon or the evening and you will have a dedicated member of our team looking after you.
At lunch we offer an A La Carte Menu at £39 per person for 3 courses – please click here for more details.
(Please note: at lunch time, as well as the above, we can also offer the below Tasting menu option at £59 per person)
In the evenings, we offer two menus for groups in the private room. Our A La Carte Menu at £62 a head for 3 courses, and our Tasting Menu at £69 a head. The Tasting menu is available for parties of up to 12 guests only.
Please click here for more information about the dinner A La Carte Menu
Please click here for more information about the Tasting Menu
How to book
To check availability and book the room, please click the link below.
Reservations for the private room are taken here online only.
We require a valid credit card number in order to secure your reservation. This data is held using a fully encrypted 3rd party service.
Our cancellation policy requires 2 weeks notice, with a £40 per person charge in the event of less notice. If a booking is cancelled on the day, we will regrettably request the full menu cost per person. The minimum size party in the PDR is 6 guests and so in the instance that less are in attendance, we will charge a minimum of 6 full menu prices.
If you find the room is already booked, please do email [email protected]
Please note that our corkage-free Monday offer is not available in the private room.
Thank you for booking the private dining room here with us at Portland. Your booking is confirmed, and we are very much looking forward to welcoming you and your guests. 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 [email protected] 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 head-chef Zach Elliott-Crenn and he would love to hear from you – [email protected]