This Is The Perfect Restaurant For The Most Refined Meat Lovers In Malta

The new winter menu is really something to behold

Chef And Food

If you're a big meat lover and you like eating posh, then Chophouse really is the place to visit right now. A new winter menu created by South African chef Marc Coetzee takes the meat love to a whole new level and positions the Sliema establishment as the forward-thinking restaurant it was always destined to be.

With its glorious view of Valletta's skyline and the surroundings of Tigné Point, Chophouse was always a winner in terms of both food and location. But its new menu - which includes different takes on bone marrow, pork belly and aged steaks - gives patrons many new reasons to visit. 

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For starters there's a no-bullshit steak tartare, a crunchy deep-fried beef short rib, the most delicious sticky pork belly. If you'd rather start on a lighter note, there's the flavourful seabass ceviche with a divine grape and coriander puree or a soft shell crab that's served with the best-looking charred tomatoes on a bed of rock samphire puree, which the chefs forage for themselves. Starters will set you back anything between €8 and €17.

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When it comes to mains, there's even more choice. The guys at Chophouse take lots of pride in selecting, butchering and ageing their own prime cuts of beef - and it shows. We tried the 120-day aged rib-eye sous vide, a style of cooking where food is vacuum-packed in a plastic pouch and cooked slowly in a water bath. The result? Texture to die for and flavour that is almost too much to handle. 

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Chophouse offers all standard cuts like fillet, ribeye, sirloin, flank and chateaubriand - which the highly-trained staff will be happy to advise you about.

On the menu as well is Japanese Wagyu Kobe A5, which is basically the best quality meat available, and will set you back a cool €53 per 100g. There's also veal rib-eye, pork belly, deboned quail, local rabbit and ox tongue, as well as fresh fish of the day. 

The sides are equally exciting, with a wonderful potato gratin, roasted root vegetables and delicious steakhouse fries. The winner though is the dish of sweet potato fries which really is a sticky surprise to behold. 

All dishes can be paired with the best wines available with the expert advice of Chophouse's sommelier Jamie Christie.

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And when it comes to dessert, diners are spoiled for choice all over again with a perfectly-moist polenta and lemon cake, an impeccable chocolate fondant and other homemade specials like yogurt ice-cream and pistachio cheesecakes that really deserve their place on this special menu

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Tag your favourite food date and make a plan!

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Written By

Chris Peregin

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