Backstage at the production that is Sundays at The Quality Chop House…
Hereford rump & smoked brisket are served with roast potatoes, Yorkshire pudding, roasted onions, Savoy cabbage, carrots with honey and black pepper as well as dollop of horseradish cream.
A new wine list offers plenty of recent discoveries but before all that there’s a glimpse of another couple of Sunday staples - our Bloody Mary and rhubarb bellini.
It’s a delightful challenge to put together this menu for just one service a week and we love having so many regulars enjoy it over the last 14 years here (and many more further back, no doubt, in QCH’s storied 150+ year-old past)
A fine summer-y British luncheon is proposed for next fortnight’s £29 set - chilled soup, sole meuniere and a perfect slice of tart, evocative of al fresco luncheons under changeable skies.
To start, a soup which celebrates the beautiful celery-like flavour of lovage, sweetened with some peak season grapes and given a rich salty kick with some blobs of gorgonzola. And then lemon sole served in its classic brown-butter-y form and to finish our much-missed cherry bakewell tart making its return to the menu. In addition, should you wish, an array of snacks or side dishes to embellish are available as ever and also look out for new arrivals to our wine list’s by the glass offering. We have found some truly stunning new bottles for warmer temperatures and Spring/Summer palates - we look forward to hearing what you think!
Hope to see you soon.
Weekday set lunch, 12-22 May
Chilled lovage soup, gorgonzola, grapes
Lemon sole meuniere
Cherry Bakewell tart
Blowtorched and bubbling, our brown crab rarebit makes a triumphant return to our weekday set lunch. But hurry, this first course is around until Friday only! Brown crab meat from @hendersonseafood is folded into a classic rarebit mix (courtesy of the mighty trio from @thekernelbrewery , @montgomerys_cheddar , @tracklements mustard), spread on our house sourdouch and baked in the oven. Creme fraiche and black pepper on the side.
Regular readers will know our love of the Mangalitza pig knows no bounds. Nor does our devotion to making the most of every last piece of this wonderful beast. This Sunday, returning to the menu is an old favourite - Mangalitza ham glazed in honey and dijon mustard and roasted in the oven until a shimmering shade of dusky brown.
Pappardelle ripiene, chicken brodo, ricotta, peas
Handmade pasta stuffed with Fosse Meadow chicken legs, thyme, garlic, tarragon, lemon and ricotta in a pool of chicken consomme (the result of a 3 day process from a double chicken stock rich in fennel seeds, madeira and brandy). The broth is dotted with a few touches of spring; podded peas, chives and parsley.
This upcoming fortnight sees three QCH classics make their way onto our set lunch. To start, a crab rarebit whose absence from the menu is often lamented by lunch regulars, perhaps because this crab-y staple of London club-land fayre so suits our house-style and not to mention our house sourdough which sits underneath it.
For the main course, the tomato butter sauce we have perfected over the years and comes into its own this time of year makes a welcome return and works perfectly with slices of pink lamb rump.
To finish, a slice of custard tart and (we hope) the satisfying feeling that your £29 and lunch hour could not have been better spent.
We hope to see you soon.
Weekday set lunch, 28th April-8th May
Brown crab rarebit
Lamb rump, tomato butter sauce, samphire
Custard tart
Chefs Nathan and Brandon walk you through our Gala pie, from hot water crust pastry, to filling of diced Middle White and belly and Lardo di Colonnata and the all important jammy egg, which elevates this classic of British pastry-making from the humble pork pie.
70% CHOCOLATE TART, COFFEE CREAM, SESAME ICE CREAM
The intense and bitter notes of this deeply dark Madagascan chocolate from @pumpstreetchocolate work perfectly in a delice which we then fill into a sweet pastry case. We serve a slice alongside a collection of other intense and not-overly-sweet flavours; a cardamom caramel, a coffee chantilly, sesame crumb and ice cream. To finish, more of this wonderful chocolate grated on top.
A new set lunch built around an old favourite of the butcher’s block - the bavette steak. Full of rich, gamey flavour this highly prized cut is a devil to cook and is thus a wonderful option to have prepared by a chef rather than wrestling with a quixotic search for the perfect cuisson yourself. To the side a caesar gem salad and some fine breadcrumbs of QCH house sourdough.
Before all that a salad bringing notes of Spring with British asparagus, fromage blanc and some saline smoked trout. And a delightfully-sweet honey cake to finish served with some lip-puckering rhubarb. Yours for £29, Tuesday to Friday lunch for the next two weeks.
Weekday set lunch, 14-24 April
Smoked trout salad, asparagus, fromage blanc
Hereford Bavette, caesar gem, herb breadcrumbs
Honey cake, rhubarb
CHALK STREAM TROUT, ASPARAGUS, SALTY FINGERS, TROUT ROE
A new trout starter with a touch of the Troisgros’ Saumon à l’oseille about it dare we say…
Confit Chalk stream trout is paired with an equally delicate scallop cream made by infusing the scallop skirts with shallots, garlic and white wine. The sauce is split with a wild garlic oil and the dish finished with some early season asparagus.
