%20logo%20white.png)
OUR STORY
THE PORT HOUSE
Opened first in 2006 we realised we had something special in our little cave on South William Street in Dublin 2! Twelve months later, we opened another little cave in Temple Bar and our third in a cottage in Dundrum Town’s Centre’s Pembrook District.
After three successful restaurants and seven years of hard work and saving our pocket money, we decided we were grown up enough to hit London in search of fame and fortune down the West End of Covent Garden, where we hope to get a small bit part alongside Jude Law!
In 2019, we were delighted to announce that we opened our fifth location in Camden Street, Dublin 2. Which is an incredibly diverse area that gives us the opportunity to present our tapas, ports and wines with a focus on Cava that does not receive the attention it deserves.
WINE SOURCING
Since the initial concept of the restaurant, providing our own source of wine was key. This allows us to control quality, to buy from small producers across Spain and Portugal, cutting out the middle man to give value to our customers.
Can you feel the love?
WINE & SHERRIES
Given our name, you would be surprised at the limited availability of Port variety in this country. This is a factor we are trying to change. Our 2013 mission to Porto (actually it was a piss up for Lee's 40th) involved no house untried and no vintage untested! Now, with our new friends that we made in Porto, we bring to you our carefully and well sampled collection! From the smallest Port House, Kopke, to the upstarts of Niepoort and Churchills, to the grandiose grand daddy's of Graham's and Warres.
PROVENANCE
Our food sourcing is something we take very seriously. We have literally met what you are eating! Our acorn fed Iberian pigs grazed in open woodland in Extremadura which contributes to the wonderful flavours you will experience in our jamon Ibericos, chorizo and lomo meats.
From Northern Spain, black pudding and txistorras are handmade in La Rioja and Alavesa regions. Our cheese ranges from manchego to garrotxa, a semi cured goat's cheese to the wonderful warm flavours of our picos de europa blue cheese.