Via Porta
Features
Via Porta serves up the flavours of Southern Italy with a little French influence. Dishes include Scotch egg encased in a sausage and crumb crust, accompanied by shaved brussels sprouts, pancetta and candied walnuts. There’s also fried eggs in a spicy Arrabiata sauce, given a lift with ‘nduja, garlic and peppers.
There’s a full basement baking operation, too, turning out both French- and Italian-influenced baked goods. The bakery supplies carb components for the cafe menu, such as a brioche-croissant hybrid (“briont”) for French toast, served with caramalised apple, speculoos (a spiced biscuit) and vanilla custard.
Lighter is the open sandwich, topped with molasses-cured salmon and sharp, salty pickled celery on house-baked dark rye; a classic cheese omelette; or crumpets by Dr Marty's topped with house-made strawberry and Cointreau jam, or orange marmalade.
To drink, there’s coffee from Five Senses and a rotating cadre of guest roasters, a handful of wines by the glass or carafe to pair with salumi.
Wrap up your visit with a pit stop at the deli fridge, which holds some 50 Australian and Italian cheeses, charcuterie and a rotating menu of prepared meals to take home, such as chicken cacciatore and eggplant parmigiana.
We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.