Dear friends of Chophouse,
Due to COVID precautions and subsequent staff shortages, Chophouse will be closed for lunches until the end of January. Dinners will continue as per usual from Wednesday to Saturday.
The safety of our guests and staff is our number one priority.
For those of you with bookings, a member of our team will be in touch to discuss rescheduling your visit with us.
Australian, quality sourced beef is the thing we do best.
With years of grill skill behind each wagyu, t-bone, sirloin and eye fillet, steak perfection is an art.
Cut, cure, carve, chop: it’s rare to find meat this well done.
FINISH-AT HOME MEALS WITH PROVIDOOR
Please note we have temporarily paused Providoor. We apologise for any inconvenience caused.
THE MEAT IS ON
It's time to get your Chophouse fix. With menu-mastermind Matt Moran at the helm, we have stripped it back, with locally sourced produce and premium Australian meat taking centre stage, most of which come from the Moran family farm in NSW Central Tablelands.
Quality, Australian sourced beef is the thing we do best. With years of grill skill behind each wagyu, sirloin and eye fillet, steak perfection is an art. Our signature Montague broiler is made for meat mastery; we know when to get out of flavour's way.