Booking for Special Events
For all bookings please call 02 6584 1171
6/124 Horton st , Port Macquarie, NSW 2444
(we do not take bookings online)
Dinner - Tues to Sat from 6pm
About Porto Bistro
6/124 Horton St Port Macquarie
Thanks to the enthusiasm of chef Kristian Winter and his team, the dream of Porto Bistro has been realised. Winters approach to fusion dining is surprising local customers with his amazing menu. His 25 years in the industry shows on the plate and is a must try for Port Macquarie locals and holiday makers.
Porto Bistro is a dining experience supporting local growers, producers and suppliers. we endeavor to use as much locally grown and producedvegetables, meat, dairy, seafood, beer and wine.we would like to thank our suppliers for their time, effort and commitment to providing our region with top quality produce. Port fresh seafood, Munster st meats, Lorne valley macadamia farm, Ken little fruit and veg growers market, Doppio or nothing coffee, The little brewing company (wicked elf beer)Black duck brewery, Mount seaview spring water, Hastings valley dairy, Yarras olive oilConstable screen printing, Mooral creek mushrooms, Near river produce australian pasture fresh - Cam's eggs
Our Executive Team
Owner/Head Chef Porto Bistro
Kristin has a reputation as an international five star star chef with experience
that spans some of the worlds best know restaurants.
A few of the brands he has worked for include: Sheraton on the park, Fire stables (Wimbledon London), Odin’s D’Or, Smiths on Smithfield (working with John Toroads) chef now on master chef UK), Embassy Restaurant, Piccadilly London. Head Cheff of Lemoni Restaurant Sweden, Cherry Jam Double Bay, Terrace Restaurant, Denman Hotel Thredbo, Pruniers Restaurant Sydney.
Kristian has cooked exclusively for the English Football Team, David and Victoria Beckham.
Kristin commenced his trade in Sydney but quickly moved onto the world stage. He is now back in Port Macquarie bringing his extensive fine dining experience to the mid north coast.
Chris and Kristian have a long history of working together. While Kristian headed
to fine dining, Chris’ direction led to 5 star hotels. Among them Altitude at the Shangri la.
Chris has cooked for many A list celebrities including: Bono, Gene Symonds, Sophia Loren,
Prince Frederick of Denmark, Dick Chaney, James Packer and Alister Murdoch.
We'd love to feed you.
mixed alto olives $7
Steamed and salted edamame steamed and salted baby soba beans in the pod $7
Spicyedamame steamed in the pod baby soba beans tossed in siracha $7
Fattoush salad, candied fetta, rocket, cherry tomatoes, cucumber black sesame, lavosh, hazelnut vinagrette $10
Buttered beans, lemon chilli,toasted almonds mint $10
Kiphler potatoes, caponata, rosemary salt, aioli $10
zucchini flowers -
three cheese pistachio, pear gel, honey truffle soil $18
smoked slippery lobster -
leek braised in leek oil, ,sous vide charred cucumber, citrus vinaigrette $26
toasted pumpkin seeds, corn custard ,burnt cucumber, black ink garlic
Crispy deep fried soft shell crabgreen papaya, green mango salad
frangelico & watelseed crème brulee - Tahitian melting moment $16
cherrie ripe delice - chocolate deilce , coconut macaroon , raspberry sorbet $16
porto bistro magnum -
mango and passionfruit icecream pistachio cream , lychee gel $16
affogato - doppio or nothing coffee, vanilla bean ice-cream,salted caramel popcorn $16
dehydrated cherry tomatoes -
syrup goats yogurt, extra virgin olive ,oil balsamic $16
byron bay cheese co - Tinterbar triple cream brie hoiuse made lavosh mediooldates, nuts
sri lankan chickpea curry -
date chutney ,lime coconut yoghurt $32
crispy skinned barramundi -
five spiced pumpkin, gai lum, dashi, oyster mushroom lemongrass chili jam. $34
crispy skinned silver dory -
port glazed radish, gai lan ,truffle foam ,vanilla & port jus. $38
grain feed tenderloin-
celeriac, pickled onion, cavelo nero pencil leek porto bistro butter, jus $38
crisp pork belly -
glazed fruit, smoked sweet potato, zucchini kimchi heirloom carrots, caramelised apple jus $36
From the Chef's Table
Kind words from our lovely guests
"The atmosphere , food , wine and service are World class. Wait staff are all attentive, knowledgeable and so friendly. Highly recommended!"
"Excellent nosh and wine." Had an outstanding dining experience - Thanks Kristian!
"My wife and I were gifted a dinner here on our honeymoon, so it will always be special to us. The service was incredible. The tasting menu with wines was one of the most memorable dinners of my life. "
"What a surprise to find such world class dining in Port Macquarie"
"Enjoyed every mouthful from starters to desert. "
Aioli– mayonnaise flavoured with garlic, from south of France and Italy.
Cassava– a root vegetable grown in tropical climates, A staple in South American and the South Pacific cuisine. Also known as yucca.
Chorizo– spicy pork sausage from Spain made with smoked paprika, can be made for cooking or cured.
Daikon– also known as mooli or white radish. Used mainly in Japanese and chinese food.
Edamame– fresh soybeans, steamed in the pod and served with salt.
Feijoa– native S American fruit with guava like texture and pineapplely aroma.
Gremolata– a mix of chopped parsley, lemon zest, garlic and red onion. Can also use preserved lemon, shallots.
Laksa– SE Asian soup varying from country to country. Commonly made with coconut milk, rice noodles, and plenty of garnishes ie seafood, chicken, quails eggs.
Membrillo– a thick quince paste made from slowly cooking down quince with sugar. Great served with cheese.
Miso– a fermented paste made from rice and soy beans. There are many varieties from brown to red to yellow
Pandan– a leaf from south east asia that imparts a distinctive flavour and pale green colour. Used in desserts and some savoury dishes.
Plantain– looks like a banana, is always cooked, served with main meals in South America. Can be cooked green or ripe.
Pomegranate molasses– thick syrup made from boiling down pomegranate juice. Very sweet and sour tasting.
Quinoa– a grain grown at high altitude, a member of the corn family. Small with nutty flavour, very high in protein and iron. Also known as the super grain!
Smoked Paprika– mild to hot red chillies, smoke-dried over wood, crushed to a powder. Has a distinct flavour and aroma
Tahini– paste made from grounding sesame seeds and a little oil. Common in the middle east.
Tamarillo– often called tree tomatoes, tart tasting fruit originally from S America. Cooked with sugar, roasted or poached.
Tamarind– sour paste from the pods of a tree in asia. Paste is removed, cooked with water and seeds removed to leave a paste.
Tapioca– small balls made from the cassava plant.
Umeboshi– salted, dried ‘plums’ from Japan. Actually an apricot but taste is similar to plum! Ume is name of the fruit, boshi means dried.
Verjus– unfermented, concentrated grape juice. Dates back to Roman times, commonly used like lemons are today.
Hi and Welcome to our blog !
Copyright © 2017