News and Offers

A taste of Northern Italy @ The Chophouse Restaurant Tuesday 28th February 2012      Antipasto Spiedino di Pesce Spada alle spezie e aceto balsamico – Spiced swordfish skewer with balsamic vinegar Prosecco ~ Carpene Malvolti N.V       Starter       Funghi …

Dear Euan, It was PERFECT!!!!!!!!!!   Everyone had a wonderful time and everyone praised the food which was absolutely scrumptous. I want to take the opportunity to wish you and ALL the staff at Chophouse not only for giving us …

Due to popular demand, this Sunday,28th January, we’ll be running our full ala- carte menu for lunch. Open from 12 noon – 3pm. Call 20603355 or e-mail us , info@chophouse.com.mt to reserve your table. Don’t forget, we pay your parking …

Welcome to our fourth encounter with wine. For this cold and wet wintry month we have selected some full bodied, soul warming wines. Drinking Down Under @ The Chophouse Thursday 26th January 2012 @ 8pm For our first encounter with …

Sunday 15th January Starters  Carpaccio di Salmone Slivers of fresh Scottish Salmon marinated with dill, marjoram and lemon zest. Cauliflower and rosemary pulpetti Breaded little patties of cauliflower flavoured with rosemary and deep fried. Chicken Liver Pate Wrapped in Bacon …

Dear Euan, I must say that our Christmas Party held on the 9th December was very successfull. All those who attended have complimented the food, the place and most of all the service. Having to feed 80 people at the …

Canapé Breaded Quail Egg on Pumpkin Puree and a Chive dressing First Course Crispy Asparagus wrapped in Parma Ham and Filo Pastry Served with Polenta coated Goat’s Cheese and Nut Butter dressing Risotto with Duck Confit, Tomatoes and Basil Duo …

Tonights “off the menu” dishes. Oysters for those romantics out there… World famous Chianina T-bone perfect to share. One of the oldest breeds of cattle in existence. Noted for its tender and full flavour, the name Chianina comes from the …

Starters Lamb Pulpetti Braised with White Wine, Rosemary and Garlic Seared Calamari Stuffed with Sultanas, Basil, Parmesan Cheese and Bread Crumbs, and simmered in Red Wine Grilled Portobello Mushroom With an Avocado, Cherry Tomato and Chilli salad Penne with Spinach, …

Canapé Breaded Quail Egg on Pumpkin Puree and a Chive dressing First Course Crispy Asparagus wrapped in Parma Ham and Filo Pastry Served with Polenta coated Goat’s Cheese and Nut Butter dressing Risotto with Duck Confit, Tomatoes and Basil Duo …