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L'avis de Gault&Millau
Head Chef (and meat enthusiast) Scott Kim leads the kitchen team at Solotel’s Chophouse.
There’s no mistaking this is a restaurant dedicated to all things meat, with decor that includes cowhide feature walls, a cow-skull light feature and rib-like struts on the ceiling! The open kitchen allows you to view the happy chefs as they prepare your cut very simply to emphasise the quality of flavour and texture.
Chophouse is a befitting name for an establishment that has a focus on meats. Even their salads are large and meaty, such as the crisp pork belly and sea scallop option. This noodle salad dish is packed with seafood and meat, and dressed in typical Asian flavours. Sides and accompaniments are recommended to accompany your meal – perhaps a lashing of fresh truffle may take your fancy? Or try the dry-aged beef burger: a winning combination of varying cuts and served with double cheese, onion, pickles, tomato chutney and shoestring fries.
PSST! Check out the interesting flavours of ice-cream, such as yuzu and sake or lemon and elderflower.
Reviewed for the 2019 Guide