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Grab a fork and tuck into the summer menu in Chophouse Restaurant
If you’re a foodie, then you need to check out the Summer Menu in Chophouse Restaurant in Future Inn Bristol. 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. All of the mouth-watering dishes are made on-site using local, fresh ingredients.
The elegant restaurant is a cosy but bright space filled with comfortable booths and stylish furniture. It has gained an excellent reputation as a perfect setting for a family celebration, a catch up with friends, client meeting or an intimate dinner for two.
Put some colour and flavour on your plate
The brand-new brunch menu has traditional breakfast items, as well as healthy options, including the signature poached eggs and avocado, served on white or brown toast (v). One of the lighter bites on the lunch menu is the vibrant the superfood salad (v) (vg) (gf) which comes with broad beans, pomegranate, seeds, kale, avocado, julienne carrot, roast butternut squash, toasted pumpkin seeds and lemon dressing. If you’re after something heartier choose fish and chips. It is a sustainable pollock battered in Butcombe beer and served with thick-cut chips, mushy peas and tartar sauce.
After a more relaxed daytime menu, things move up a notch in the evenings. Some of the notable new dishes include Piri Piri char-grilled half a chicken with southern slaw, chunky chips and chipotle mayonnaise. A whole roasted seabass (gf) with garlic, rosemary and olive crushed new potatoes. Or vegan linguine (v) (vg) (gf) with cherry tomato, avocado, chilli, lime and courgette ribbons.
All of this is alongside the 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 a minted jus.
Make sure you save room for dessert
Sweet treats include a homemade chocolate brownie sundae with toffee and chocolate sauce and honeycomb (v), or strawberries, cream and handmade shortbread pot (v). A homemade sticky toffee pudding with salted caramel ice cream (v). Of course, no menu is complete without a baked vanilla cheesecake with berry compote and ice cream (v). Savoury fans can indulge on a cheese board of Somerset Brie, Bath blue cheese, Cornish yang, cave-aged cheddar served with grapes, chutney and crackers (v).
Special offer – 3 courses for £18
The table d'hôte menu is available Monday – Sunday between 6pm-9.30pm. You can choose a starter, main and dessert from the special offer menu for £18 per person. The menu does change on a regular basis. Dishes have included; Brie, sun-dried tomato and basil crostini with onion marmalade and a rocket salad (v) or Piri Piri chicken wings with red onion salsa (gf) to start. Main meals could be a char-grilled chicken breast with a wild mushroom sauce served with kale and dauphinoise potato (gf) or a grilled salmon fillet with sweet chilli sauce, fresh coriander and couscous. To finish, indulge on grilled pineapple with gin and tonic sorbet (v) (vg) (gf) or homemade Prosseco and blackcurrant cheesecake (v).
Make a reservation
Chophouse Restaurant is found at Future Inns in Cabot Circus, Bristol and is open Monday – Friday between 6.30am-10.00pm, Saturday between 7.30am-10.00pm and on Sunday between 7.30am-9.30pm on.
Bookings can be made by calling 0117 304 1020, by emailing firstname.lastname@example.org or online: https://www.futureinns.co.uk/bristol/chophouse-restaurant/