Review on South Place Chophouse
South Place is the first venture into hotels from the well regarded restaurant group D & D, located a short stroll from Liverpool Street Station. The hotel features two restaurants the South Place Chop House, an all day dining venue open from early morning until late at night and a rooftop seafood restaurant, called The Angler. Interiors have been designed by acclaimed architects Conran & Partners with communal bench tables in the casual ground floor restaurant, and floor to ceiling windows to take in the hustle and bustle of Liverpool Street.
The menu showcases the finest seasonal British ingredients, their honey comes from a beekeeper in Shropshire, smoked salmon from a family business in Enfield and specially selected cuts of meat from George Blackwell at Herons Farm. Choosing from the a la carte menu you might start with roast king scallop in the shell samphire and black bacon followed by a main course of 'Kashmiri' curry, 36-hour braised Welsh lamb shoulder, vintage basmati rice and condiments. To finish there are traditional desserts in the shape of sticky toffee pudding, vanilla ice cream and toffee sauce or plum Bakewell slice, paired with clotted cream ice cream.
There is a concise wine list to complement the food, with options available by the glass, carafe and bottle, together with beers brewed locally in Bethnal Green and Greenwich. South Place Bar offers a well crafted cocktail menu and a late night DJ.
Cuisine
British
Chef
Guy Betteridge
Restaurant Opening Times
Breakfast: 6.30 - 11.00am (7.00 - 11.00am Sat-Sun)
Lunch: 12.00 - 3.00pm Mon-Fri (12.00 - 5.00pm Sat Brunch & Sun Roast)
Dinner: 6.00 - 10.00pm
Accepted credit cards
Visa, Master Card, American Express
