The Butlers Wharf Chop House | Danny Burns

The Butlers Wharf Chop House has revealed a new look, new menu and new head chef this month.

The new head chef is Danny Burns, who previously worked at Rules and Smiths of Wapping. He has brought with him a new menu which showcases a selection of oysters, seafood, 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. Signature dishes will include Brixham crab on toast, grilled Newlyn Turbot chop, and steaks. In the bar, there are a small selection of bar snacks, as well as a paired back menu of four main dishes including a half grilled native lobster, 65 day old rump steak, aged chuck steak burger, and a half spit roast chicken all priced at £15. The

Not Right Now

Contribute

bar menu has also be revamped, and will serve a range of signature ‘Enliveners’ featuring Earl Grey Tea: Jensen London dry, Earl grey tea, Chase rhubarb, lemon & mint, 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, with favourites from Bordeaux and Burgundy. The Chop House interior is now brighter and includes a natural grass carpet. At the entrance there is now a front kitchen where customers can see a selection of meats spit-roasted. There is also a new feature wall in the restaurant, showcasing vintage magnums and wine bottles. To book a table or browse the menu visit www.chophouse-restaurant.co.uk