* Click here for rating key
No. VI Chophouse Restaurant Review: No. VI Chophouse is a plush emporium of Prime beef and seafood. We like the house specialty steak au poivre, a 14-ounce New York cut, rubbed with Tellicherry pepper and roasted with Cognac and porcini mushrooms. Others to try include char-grilled Tasmanian salmon, and sashimi-grade ahi with ponzu sauce and grilled pineapple. Accompaniments include lyonnaise potatoes and house-made onion rings. A platter of chilled lobster, fresh oysters and jumbo prawns is a popular combination to be shared by two. Meanwhile, the bar is stocked with single malt Scotch, Cognac, grappa and port as well as a notable selection of wines listed from lightest to most full-bodied. Master sommelier Madeline Triffon chooses the wines.