Introducing a New British Menu at Butlers Wharf Chop House

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D&D restaurant The Butlers Wharf Chop House this month introduces a fresh look, a new, simple, British menu and a head chef appointment.

The new head chef in the Chop House kitchen is Danny Burns (Rules, Smiths of Wapping). Danny shares the restaurant’s long-standing commitment to great British produce, local suppliers (including Cannon & Cannon British Charcuterie of Borough Market), and superb grills. He has refined and modernised the menu, which now showcases a great selection of oysters, seafood and potted items; a range of grilled chops and fish, steaks aged up to 65 days and larger steaks to share; this selection is complimented by roast ribs of beef and spit roast chickens. All beef is grass reared Aberdeen Angus X, dry aged for between 28 and 65 days depending on cut.


Signature dishes will include: Brixham crab on toast; grilled Newlyn Turbot chop, and of course steaks. In the bar, there are a small selection of bar snacks, as well as a paired back menu of four main dishes including; 1⁄2 grilled native lobster, 65 day old rump steak, aged chuck steak burger, and 1⁄2 spit roast chicken all priced at £15.


Continuing the theme of traditional ingredients being given a fresh, modern execution, the bar will serve a range of signature ‘Enliveners’ featuring; Earl Grey Tea: Jensen London dry, Earl grey tea, Chase rhubarb, lemon & mint; second on the list Nyetimber 75 – Nettle cordial, lemon, Jensen Old Tom, Nyetimber Brut; and Royal Martini served with Portobello Gin or Absolut Vodka, Lillet & Rosemary. There will also be a traditional French-focused wine list, carefully built with favourites from Bordeaux and Burgundy. And as with the kitchen, the bar will work alongside ocal suppliers, including Brixton Beer and Bermondsey Gin.

The Chop House’s interior has been brightened and natural grass carpet has been installed. At the restaurant entrance, a front kitchen is in operation and in full view, spit-roasting a selection of meats. There will also be a new feature wall in the restaurant, showcasing vintage magnums and wine bottles.

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