Chophouse Restaurant – New Menu Review
A few weeks ago, we invited Bristol Blogger, Ami Rose, to try our brand-new winter menu in Chophouse Bar & Restaurant. Read her full and honest review, and see her food photographs!
You may know Ami Rose from Instagram as @crunchesforpizza. Her and partner Sam, tucked in to some of the delicious new dishes on the Chophouse Bar & Restaurant menu at Future Inn Bristol.
Looking for something warming this winter? Even for those counting calories or on specialist diets, there are lots of delicious choices in Chophouse Bar & Restaurant here at Future Inn Bristol.
“Chophouse Restaurant is right next to Cabot Circus Car Park making getting there and access so simple, they will even validate your parking ticket giving you 50% off parking if eating in the restaurant.”
Starters: Our popular nacho bowls are still on the menu, with new toppings. All come with tortilla chips, cheese, salsa, guacamole, sour cream and jalapenos (v). You can add on black bean chilli (v) or chorizo and chicken. Other new dishes included moules mariniére mussels in garlic and white wine with crusty bread or pulled pork bruschetta with caramelized onions and mozzarella.
“I started with the Mezze Platter. A vegetarian platter of olives, garlic, roasted vegetables, salsa, pitta bread and houmous... This would be an ideal dish to have along with a drink if you didn’t feel up to a whole meal.”
Mains: Some of the notable new dishes include a 6oz lamb burger with a beef tomato, salad, pickles and mint yoghurt, or whole grilled plaice and prawns, with lemon and samphire served with buttered new potatoes (gf). Vegetarians and vegans love our mixed bean stew with sweet potato served with lemon couscous (v) (vg) and the wild mushroom and pumpkin pasta, a penne pasta dish with a pumpkin pasta sauce, wild mushrooms, garlic and cashew nuts (v) (vg) (gf).
All of this is alongside our grills menu which includes some of the nation’s favourite steak cuts including Rib Eye, New York Strip, Rump and a Fillet. All steaks are served with a grilled mushroom, roast tomato, watercress, onion rings and thick-cut chips and your choice of sauce; blue cheese, peppercorn, BBQ, mushroom or minted jus.
“For the main course, I went with fish and chips. As I always do. It’s one of my favourite things to eat out, so I always treat myself when I see it on the menu. It was delicious, and the chips were lovely and crispy.”
Desserts: A sweet treat is a perfect end to a good meal. You could enjoy a chocolate and cherry Cheesecake with cherry compote (v) (vg), white and dark chocolate mousse with pistachio biscotti (v) or a selection of ice creams (v) (gf).
“Sam went for the Apple Pie with Ice Cream and as great as it was, I would choose the Sticky Toffee Pudding every. single. time. I would go back to Chophouse Restaurant again and again and again just for this dessert.”
Our welcoming Chophouse Restaurant is located in Future Inn Bristol and is opposite the entrance to Cabot Circus. It is open to the public as well as hotel residents for breakfast, lunch, and an evening a-la-carte menu. It is an ideal hot spot for drinks and cocktails after work, to get the weekend started or to celebrate.
Even though Chophouse Restaurant is the home of steaks, chops and ribs, a lot of consideration has been taken to cater for all diets including vegan and gluten-free. The elegant restaurant is a cosy but bright space filled with comfortable booths and stylish furniture. We think it is a perfect setting for a family celebration, a catch up with friends, client meeting or an intimate dinner for two.
Immediately below Chophouse Restaurant is the Jazz at Future Inn. The space was purpose-built for live music but is often hired for intimate dinners or networking events. There is a different performer every week, on Thursdays from 8.30pm, from local talent to internally renowned entertainers. Entry is from £10 per person or £5 for students.
Chophouse Restaurant is open Monday – Friday between 6.30am-10.00pm, Saturday between 7.30am-10.00pm and between 7.30am-9.30pm on Sunday. Bookings can be made by calling 0117 304 1020 or by emailing firstname.lastname@example.org.