Portuguese restaurant Bar Douro offers a contemporary take on Portuguese cuisine alongside expertly sourced regional wines.
Max Graham is the mastermind behind the 35 cover Bar Douro, as well as the 2013 pop-up Churchill’s Port House, which he followed with a series of supper clubs including Pop Brixton (January 2016) and Carousel (February 2016). In spring 2016 he hosted a three-month residency in Porto with head chef Tiago Santos. Graham and Santos also spent the past year travelling around Portugal discovering local recipes and sourcing Portuguese produce.
Bar Douro’s small-plate focused menu includes croquettes de alheira (Portuguese smoked sausage), Leitão suckling pig, octopus with sweet potato, Cataplana fish stew and Bísaro pork ribs with ruby port glaze. Traditional desserts with a twist include ‘baba de camelo’, Abade de priscos pudding and Pastel de nata (custard tart) with cinnamon ice cream, as well as Portuguese cheeses like Serra da Estrela with tomato jam.
The Portuguese wine list explores key wine growing regions and highlight the huge range of native grape varieties that Portugal has to offer. Regular wine tastings will also be held in the first floor private dining and events space.
The decor is a contemporary take on classic Portuguese influences, with themes developed alongside architectural designer Steph Gallia and branding agency Studio 9.
Bar DouroBar Douro
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