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 wine, so our team can guide you to the perfect match for your main from our Three Glasses-awarded wine list; or, go against the grain and choose something from our ever-growing whisky collection. Chop chop.

THE PRODUCE

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.

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THE MEAT

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.

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THE DRINKS

Choose a BFF for your steak from our extensive wine list, curated by head sommelier, Rodrigo Duran. 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.

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