The rustic bar and restaurant draws inspiration from the traditional cervejarias and tascas of Lisbon and Porto, serving up a contemporary take on Portuguese cuisine alongside expertly sourced regional wines.
The mastermind behind Bar Douro is Max Graham, who spent his childhood in Porto and the past few years running sold-out Portuguese pop-ups in the UK. His family’s business, Churchill’s Port, has been producing wine in the Douro Valley for over two centuries. Max went on to create an 8-month pop-up Churchill’s Port House in Soho, followed by a series of sold-out supper clubs including Pop Brixton, Carousel and Soho Farmhouse.
Bar Douro’s menus are inspired by Max’s travels around Portugal, and the dishes include local culinary secrets and the finest Portuguese produce. The small-plates menu runs from Petiscos (snacks) including Croquetes de Alheira (croquettes with smoked sausage) and Pataniscas de Bacalhau (salt cod fritters) to small plates such as Piri Piri Chicken Wings, Octopus with Sweet Potato and Iberico Port Ribs with a Ruby Port glaze, through to a Whole Suckling Pig. Puddings include everyone’s favourite custard tarts, Pastel de Nata, served with cinnamon ice cream.
The carefully curated Portuguese wine list is as important as the small plates served alongside it. Exploring key wine growing regions and highlighting the huge range of native grape varieties that Portugal has to offer, Max is working closely with independent winemakers importing a selection of wines not currently available in the UK. A neat house selection, available by the 125ml glass or 500ml carafe, are complemented by a ‘cellar list’ of fine wines, plus daily blackboard specials and regular tastings held in a 12-seater private dining room on the mezzanine.