Modern European

Chef Nixon believes in using as much local and sustainably farmed quality produce as possible. Here, the fish has been cooked to perfect enhancement of its natural sweetness, complemented by a trout roe buerre blanc sauce that really lifts its flavor.

Roasted ratte potatoes and vine cherry tomatoes sit alongside a carrot ginger purée that tastes of a health kind of sweet – which isn't necessarily a bad thing.

Served medium well and complemented with a truffle beef jus – it's pure perfection, indeed.

Two-week-old Portico Prime is now open at Dempsey. Chef at helm, and man to thank for this mouthwatering dish: Chef Nixon Low.

Jamon serrano, organic quinoa, marinated Hijiki seaweed, frozen honey melon dressing – unexpected flavors that refresh the palate!

There's nothing on this table of appetizers that we don't love!
Our favorites include the seared tuna with green papaya and jicama salad, and unique coal baked omelet with smoked haddock, tarragon and grain mustard mornay.
We'll definitely be back all too soon!

Think and chunky, this juicy silky-textured scallop is lightly pan-seared with no additional seasonings, allowing its natural briny sweetness to shine. The melange of savory, salty, chewy textures in this well-assembled creation of tomatoes, wild mushrooms and light pumpkin purée is excellent.

Oh-so-good we're already planning our next visit! 😋