Balls & Company will aim to shake up the meat-heavy ‘dude food’ trend by offering five varieties of ball served in copper pans, including Wagyu Beef; Confit Salmon; and Quinoa, Beetroot and Feta, with a selection of sauces.
The menu will also feature sliders served in a trio of mini brioche buns, including Chicken with Sugo, Ricotta Bechamel and Aubergine, alongside seasonal sides and a small dessert menu.
The restaurant will seat 30 covers on its ground floor, with a more intimate bar and dining space for up to 20 guests situated downstairs.
Porter reached the final of the Australian Masterchef competition in 2013, after which she moved to the UK and worked in the kitchen at The Arts Club in Mayfair and Village East in Bermondsey.
Balls & Company will open for lunch and dinner Monday to Saturday at 58 Greek Street in Soho in June.