'Little Porto' from Graham's Port and The Disappearing Dining Club

This Autumn, Graham’s Port and Disappearing Dining Club will be hosting a series of ‘Little Porto’ dinners that will offer guests a six-course dining experience inspired by Port and Portuguese cuisine.

Following the growing popularity of Port among younger drinkers sparked by the trend for a P&T or White Port and Tonic, leading Port producer Graham’s has teamed up with supper club aficionados Disappearing Dining Club to host a series of exclusive dinners completely inspired by Port, a digestif most commonly associated with the end of a meal.

Graham’s has a history of Port production in the Douro Valley dating back to 1820, and they have combined this expertise with the culinary flair of Disappearing Dining Club, led by Head Chef Fred Bolin, to create a sumptuous journey of the delights of Portuguese cuisine without leaving Zone 1.

Highlights from the menu including Pig’s Head Rillette with Rosemary Bread; Slow Roasted Pork Belly Black Bean Stew; and Pan-Fried Sea Bream with Baked Fennel. Dishes will also be paired with a wine from the Graham’s range and will culminate in a flight of spectacular Tawny Ports – including a wine almost a quarter of a century old.

Beyond the set pairings, diners will be able to choose from a wide range of drinks on the menu showing off the versatility of Port, from White Port Negronis to simple cocktails with a Ruby Port twist.

Hosted at private dining venue Little Quiet, the series of dinners aims to transport guests to the Douro for the evening and demonstrate that Port deserves a place at the table all year-round, not just at Christmas.