Quality Chop House is a quirky, 150 year old London restaurant (at time of writing) with its Victorian, booth decor very much in tact. The food is unpretentious just as the feel of the restaurant itself is and is a very good option for value food done well. The chef, Sean Searley has been at the helm since 2012 and his menus will cater for most... More
Quality Chop House is a quirky, 150 year old London restaurant (at time of writing) with its Victorian, booth decor very much in tact. The food is unpretentious just as the feel of the restaurant itself is and is a very good option for value food done well. The chef, Sean Searley has been at the helm since 2012 and his menus will cater for most occasions: a value 2-course set menu for £22 or 3 courses for £26 or the a la carte which, on average will cost £45 for three courses. There are also a number of decent snack options to choose from, and I would certainly not miss the potato croquettes as one and on a miscellaneous note, it would be a crime to not have a side of the confit potatoes (see full review). A very good option for something different, decent and refreshingly unformal.
Our meal started with snacks of cod’s roe with cured egg yolk shavings and a duck liver parfait served on a crumpet with truffle shavings on top. These were pleasant options to have in the beginning, especially the cod’s roe which is made from Monkfish liver and diced eel and mixed with apple gel and produced a luxurious and vibrant flavour. Although the quantity of the crumpet was a little more than I would have preferred for the duck liver in relation to the quantity of liver parfait, the flavour of the latter was smooth and decent. The butter was homemade (and good quality) using milk from Ivy Park Farm.
Our meal started with snacks of cod’s roe with cured egg yolk shavings and a duck liver parfait served on a crumpet with truffle shavings on top. These were pleasant options to have in the beginning, especially the cod’s roe which is made from Monkfish liver and diced eel and mixed with apple gel and produced a luxurious and vibrant flavour. Although the quantity of the crumpet was a little more than I would have preferred for the duck liver in relation to the quantity of liver parfait, the flavour of the latter was smooth and decent. The butter was homemade (and good quality) using milk from Ivy Park Farm.
We opted for the set menu and after the snacks actually only needed 2 courses each opting first for both versions of the Belted Galloway beef – one as a mince on taost made with beef dripping which was every bit as good as it sounds and the other being an onglet which was equally simple and pleasant on its own having good flavour. The side of confit potatoes are worth a mention in themselves as these are slices of potato, sealed together using duck fat and then served with a drizzle of mustard to cut through the fat of the deep fried potato. Not only is the texture of these potato gems superb owing to the mutliple thing slices that fall apart as you eat, they are delicate enough to feel sauteed and fall apart as you bite in to them whilst having the perfect tang of the mustard to make more interesting. I would commend anyone getting this side irespective of what main course was had, but for our it was the perfect companion.
Boozy prune ice cream was a pleasurable change and nicely done – again, simple and pleasing when done well. Fudge made with white chocolate were the finishing touches via a petit four and this settled the meal well. All in, with wine for my dining companion, this meal came to £171 for two but this is with a degree of indulgence. You could easily get away with having a three course lunch here for under £30 including service charge (with water only) and I can think of a hundred things immediately that would more expensive that and be worse as an option. This is great option to try which I recommend.
https://major-foodie.com/quality-chop-house-farringdon/
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