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WHERE: Chop House, 102 Constitution Street, Leith EH6 6AW
PRICE RANGE: around £40 for dinner for two, excluding drinks
Meat takes pride of place at Leith’s new Chop House
‘Bar & Butchery’, which prides itself on serving only the best. On the menu is award-winning Highland Wagyu from Burnside of Balhaldie, and Aberdeen Angus from Haridesmill Farm and Shaws Fine Meats, who source from several small Scottish farms. Part of The Compass Group, which already has Sygn, Monteiths and the West Room, the
executive chef Brian McConnachie butchers the meat himself in-house. Whole sides of beef are dry-aged for up to 90 days with Himalayan salt in the Chop House’s own fridges. The beef is cooked over an open flame charcoal grill which has been custom designed and locally crafted.
We visited mid-week and the restaurant and bar were buzzing. Shrubs and daisies are the mainstays of the cocktail menu, while price-conscious diners can BYOB on Monday and Tuesday.
Seating options include leather banquettes or heated white tile benches and there’s also private dining at the Captain’s Table with a handcrafted table for 10 made from local elm.
My lobster bisque was full of flavour and beautifully presented with spiced mayo, croutes and caviar, while the steak tartare was heralded a triumph. We went on to share sirlon and wagyu steaks cooked medium rare as the chef advised, and both were wonderfully tender and bursting with flavour. There are lots of sides to choose from served in lovely copper pots. We opted for Kimchi coleslaw, which had a real chilli bite to it but great balance, beef- dripping chips and wonderfully oozing, delicious mac’n’cheese. Classic sauces include brown- butter hollandaise, peppercorn and bearnaise, but the bone marrow gravy is a must.
By Sue Hitchen
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