Opening on Saturday 19th September, Leith Chop House will add another piece of flourish to the Leith dining scene. Operated by The Compass Group who add Leith Chop House to their growing estate that already includes Edinburgh outlets Sygn, Montieths and The WestRoom.
Leith Chop House will open 7 days a week with the meat, provided by Highland Wagu, Shaws Fine Meats and Hardiesmill Farm, being butchered in-house before hanging for up to 90 days in the restaurant’s dry-aging fridges.
Leith Chop House Mark Fraser and Michael Spink
Michael Spink commented: “We wanted to go back to basics and create a classic British steakhouse where the ingredients take center stage, so sourcing the very best beef is crucial for us at the Chop House.”
Premium beef is butchered in-house under the expert guidance of head chef Brian McConnachie. The whole sides of beef are then dry-aged for up to 90 days with Himalayan salt in the Chop House’s dry-aging fridge, which forms a feature of the main room, that’s a great touch – love drooling over the slabs of beef at Porter and Rye.
The core of the menu will be prime cuts of beef such as fillet, sirloin and rump with large sharing cuts such as chateaubriand and porterhouse also available. The menu also features 9 starters, including house-smoked salmon, lobster bisque, steak tartare, ribs and a heritage tomato salad; and 6 main courses including grilled lobster, dumplings and a house burger.
As well as an amazing sounding menu, Leith Chop House will be serving all kids of drinks with Bar manager Michael Lynch incorporating seasonal ingredients and boutique spirits into a fresh and vibrant range of signature cocktail serves.
The team has also brewed a Chop House Pale Ale created to their own recipe at Drygate brewery in Glasgow. This will feature alongside a range of tap and packaged beer with a strong focus on Scottish producers.
