BEEF UP THE GOOD TIMES
Quality, Australian sourced beef is the thing we do best. Using butchery, cheffing and farming know-how, Aussie produce-champion, Matt Moran, calls the cuts.
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.
Steak loves red, so match a bold shiraz with your main or go with the grain and choose something from our ever-growing whisky collection. Chop chop.
Chophouse champions the very best Australian product and ingredients. We put our beef foot forward: starting with quality means we don't mess with it much. Our predominantly Aussie menu stars meat from our favourite local suppliers.
State your steak; we cut our sirloin, rib-eye and t-bone to order. Many of our meats are dry-aged on the bone for depth of flavour, and our diverse cuts are always perfectly cooked. Hungry doesn't live here; we've got mighty starters, sides and freshly made tarts for a sweet finale.
Choose a BFF for your steak from our extensive wine list, curated by sommelier, Paul Sadler. Our list is 300 strong, with a bias towards big, bold reds featuring the classics, the contemporaries, and the cults. Cocktails are classic with a twist, and there's also our whisky collection to work through and a cart dedicated to the delicious nectar.