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36 FOOD RESTO OF THE WEEK jar takes a look Rachel Zammit Cuta brings a recipe, wine d at a restaurant an e week. and delicacy of th ur comments on Write to us with yo it your own recipes m restaurants or sub mediatoday.com.mt to rzammitcutajar@ Satisfying a carnivorous craving… with a view The Chophouse Now that winter has finally settled in there is no better way to spend an afternoon than sitting around the table enjoying the finer foods that the summer heat simply does not allow – the fact that you can hide away the extra tyres under big sweaters is a bonus and allows for that extra glass of wine and dessert and after dinner liquers and so goes the winter. During the summer I tend to go off red meat a little – and red wine come to think of it. However once the temperature drops a bit, I get a carnivorous craving that is near insatiable. That and a need to spend some quality time with a friend leaving for Tennessee in a few weeks, was the perfect excuse to head down to Chophouse. Though its been open for a while I haven't had the opportunity to go and having heard great things about this steak house, I was quite excited to give it a try. Because it is run by Julian Sammut along with his other Kitchen Concepts projects – Gululu, Café Cuba, Vecchia Napoli and La Cucina del Sole, our expectations were high, as his name is synonymous with great dining experiences on the island. Parking around Sliema is a nightmare at the best of times, however when dining at Chophouse you can make use of the parking facilities at Tigne Point free of charge. If its cold and rainy outside you simply follow the signs through the car park un- til you're inside the restaurant, no need to go outside and get wet! The location is absolutely stunning. Just a stone's throw from the water, the views are of the magnificent skyline of Valletta across the bay. Malta's relatively mild winters mean that sitting outside is possible through most of the year and with great big outdoor heaters and blankets provided by the friendly staff, why not make the most of our sunny days and enjoy your meal outside? The starters menu contained a selection of carpaccios, salads, and soups and more exciting calamari served with preserved orange and pistachio crumble, The Chophouse's own fish cakes with tartar sauce, pork brain fritters with golden raisin and caper dressing or fresh local mushrooms simmered in garlic among others. If you're really hungry go for a pasta starters. There are few ordinary dishes here. Go for the papardelle with basil pesto and almonds, served with oyster mushrooms or the paniciotti – pasta parcels – stuffed with scallops and prawns and served with white wine, cherry tomatoes and a garlic and herb sauce. This is, after all, primarily a steak house so the mains are dominated mostly by meats. The breed of cattle changes the texture and flavours of the meats so these are listed on the menu. A number of meats are from Scottona cows – females that has never been pregnant and is no more than 15 – 16 months old. This ensures exactly the right muscle development and marbling. When cooking the fat melts into the meat for the most intense flavours as well as the most tender meat. In the end we shared a duck liver pâté with caramelised onions and carob syrup and prawn tempura with a pineapple chimichurri for starters and a veal rib-eye served on purple potato mash and the beef churrasco – a flat cut of Argentinean beef, marinated in garlic and seared on the grill. The wine list is extensive with a great selection from the new world and old. To ensure these wines are served in the very best condition, they are kept in a temperature and humidity controlled room at the back of the restaurant. If you are interested in wine and want to learn a little more, why not try the Chophouse wine school. Fun classes run by wine-buff Hubert that will give you the confidence to talk about wine with authority and make the right choices. Whatever you do be sure to leave room for dessert. The selection of homemade desserts are sure to make you forget just how much you've eaten and go for the whole shebang – white chocolate cheese- cake, chocolate fondant with orange crème anglaise, jasmine tea crème brulée… the list goes on. Wind down your dinner with a glass of port and maybe even a cheese board – good thing the car isn't that far away because walking any long distance will be impossible after all that food. All in all the experience was great. Good food, coupled by warm and friendly service, reasonable prices and outstanding views. If you're organising a Christmas get together, whether with friends, family or colleagues, The Chophouse should definitely be a contender. The Chophouse is open Monday to Saturday from 19:00 to 23:00 and on Sunday from 12:00 to 15:00. For more information contact The Chophouse Tel: 2060 3355 Email: info@chophouse.com.mt Web: www.chophouse.com.mt WINE OF THE WEEK Reserve Mouton Cadet Saint-Emilion 2009, Rothschild, Bordeaux Dense red with purple highlights. Very intense, on powerful aromas of strawberry and plum jam. From a smooth, creamy attack on the fruit, the wine develops a close-knit mid-palate, building to a very round, spicy finish. Super ripe, jammy fruit prevails on the palate of this attractively long and harmonious wine. The varietal mix is consistent with the characteristics of the appellation. Merlot (80%) brings supple- ness and fruit, Cabernet Franc (10%) adds a touch of elegance to the blend, while Cabernet Sauvignon (10%) gives the wine character and ageing potential. Matches well with grilled aubergine, veal sweetbreads, grilled lamb, pepper steak. Exclusively imported by Charles Grech & CO. Ltd, Valley Road, Birkikara T: 2144-4400 Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400