The Chophouse will be open for lunch and dinner on Tuesday the 31st of March (Public Holiday) Steve Mamo, head chef at The Chophouse and his kitchen brigade have launched their Spring menu, just in time for Easter. Since Steve’s arrival at The Chophouse, a new standard has been set by blending the traditional fare with adventurous creativity. Steve, who worked for Marco Pierre White at Les Escargots, says “I found a good team here at The Chophouse and continued to build by enthusing them with the free spirit of the modern age chef. Whilst we cater for what we believe to be our patrons’ tastes, we have a no holds barred policy with regards to flair and creativity.” Steve insists on using only the best ingredients. “We visited Italy recently and managed to set up interesting contacts for supplies of speciality products. Visiting our meat suppliers in the Veneto was an incredible experience. We “met” the cows and bulls being reared by our suppliers, Angus and Charolais breeds from Scotland and France, and discussed our specific needs with their master butchers, right down to the thickness and width of the different cuts we offer. Amazing stuff.”
The Chophouse restaurant, situated at Tigne’ Point, high above Marsamxett harbour with magnificent, unrivalled views of Valletta, has established itself as one of Malta’s top restaurants, and not solely for the superb quality of its meat grilled on Malta’s largest charcoal only open grill.
The Chophouse does not only serve good food, The Chophouse bar offers a pretty wide selection of fine whiskies, some 120 on the last count, Matthew will guide you through the Highlands and Lowlands, Speyside and the Isles. The baristi mix great pre-prandial cocktails for sipping on the verandah as the sun sinks behind Fort Manoel, an pretty unique experience..
A pretty unique feature at The Chophouse is the glass fronted wine cave which holds upwards of 400 wines. Sommelier Jamie is to delighted to recommend at table or show you around the cave and help you choose a wine.
