The 40-cover restaurant is based on the classic British steakhouse and will be open seven-days a week. It will join The Compass Group’s other ventures in the Edinburgh area Sygn, Montieths and The WestRoom when it opens on 19 September.
Meat served at the restaurant will be butchered in-house before being hung for 90-days in the restaurant’s dry-aging fridges. The meat will be locally-sourced from small Scottish farms.
Head chef Brian McConnachie will be serving prime cuts of beef such as Fillet, Sirloin and Rump with large sharing cuts such as Chateaubriand and Porterhouse also available. Also on the menu will be nine starters including House-smoked Salmon and Lobster Bisque, and Sundays will see a special menu to compliment roast dinners.
Fraser and Spink are aiming for a ‘back-to-basics’ approach where the ingredients that they use can take centre-stage.
“The Chop House has been an exciting project and we think it’ll bring something really different to the shore. From sourcing the best beef, to dry-aging and butchering it in house and cooking it over open coal, we’re committed to serving the best steak in the city,” Fraser said.
The restaurant will serve a cocktail menu along with its own Pale Ale and an extensive wine list.
Fraser said: “The businesses we run are a real extension of who we are and what we love. In our twenties it was all about late nights and boozing and the bars reflected that. As you get older it’s much more about great food and wine. Chop House will provide that.”
The interior will feature copper, brass, herringbone tiles and leather banquette seating. The ‘Captain’s Table’ will offer secluded dining space for 10-covers.