At Chophouse we’re more than a contemporary Aussie steak restaurant. For a start, we’ve got 10 years under our belt. That’s a lot of scotch fillet, tomahawk and fillet steak on our Montague broiler. All washed down with plenty of Shiraz. We love the farmers who take care of our produce, they work the land, love the cattle and nurture our dairy.
When you eat with us, you dig in. You feast, drink wine and you can share if you like. Just one thing, Chop says… make sure your guests never wear white to dinner.