Outstanding omakase, tasting menus majoring on excess, and a machine that crushes ducks.
Over the course of his tenure as head chef there, Shaun Searley has steadily and stealthily transformed The Quality Chop House into one of London’s most unabashedly hedonistic dining experiences.
Of course, it’s still possible to pursue a more straightforwardly British meat-n-two-veg approach, but why bother when the alternative is so much more fun, comprising the likes of luxuriant chicken liver parfait draped in shaved black truffle, or confit potatoes propping up steak tartare flavoured in the style of a Big Mac? The by-the-glass Coravin blackboard packs a punch for anyone looking to really splash out; the olive oil ice cream drowning in about ten quid’s worth of Le Coste or...
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