Friday, August 09, 2013 - The menu presented ‘fried fish, aioli’. Nothing more needed to be said. Loose lips sink ships. It managed to hide moist, succulent fish inside a crispy batter devoid of any oilyness. Precision engineering...The main event was one of the Chop House’s signatures, Longhorn mince on dripping toast. It arrived without fanfare, or expectations, but it was certainly the star of the meal. It reminded me of eating home-cooked bolognese from a hot pan, and not wanting to share.