Food Menu

 

Chophouse champions produce and ingredients. We put our beef foot forward: starting with quality means we don't mess with it much.  Our Aussie menu stars meat from our favourite local suppliers. 

APPETIZERS

 

Chophouse milk buns, confit garlic, rosemary (v,n)  8

 

Puffed beef tendon, romesco, smoked salt (g,d)  12

 

Sydney Rock oysters, mignonette (d,g,n)  6ea

 

Prawn toast, soft herbs, aioli, lemon (n,d)  15ea

 

Baked Hervey Bay scallops, herb butter (2 pieces) (g,n)  18

 

Baked halloumi, beetroot, sourdough crisp (2 pieces) (n)  24

 

Confit ocean trout, horseradish cream, pickles (g,n)  28

 

Grilled Loligo squid, preserved lemon, chimichurri (d,g,n)  26

 

Chophouse steak tartare, cured hens yolk (d,g,n)  28

 

 

CHARCUTERIE

By Pino, served with guindilla pepper 


Salami 50g (d,g,n)  14


Calabrese 50g (d,g,n)  15


Wagyu bresaola 50g (d,g,n)  16


 

 

GRILL 

Steaks served with a choice of sauce  

 

Flat iron 250g (h) - MBS 3+ , 200 days grain fed, Grandchester, Darling Downs, QLD 48

 

Eye-fillet 200g - pasture fed, Great Southern prime, SA 58


Scotch fillet 300g (h) - MBS 2+, 120 day grain fed, Jack's Creek, Tamworth, NSW 58

 

Wagyu rump cap 250g (h) MBS 5+, 300 days grain fed, F1 wagyu, Westholme, Brunette Downs, NT 62

 

On the bone (Ask your waiter for available sizes)

Sirloin (minimum 500g)
Pasture fed, Pinnacle, MB2+, MSA graded, SA, 100g | 17

T-bone (minimum 600g)
Pasture fed, Pinnacle, MB2+, MSA graded, SA 100g | 18

Rib on the bone (minimum 600g)
Pasture fed, Pinnacle, MB2+, MSA graded, SA 100g | 18 

 

Tomahawk (minimum 1.5kg)
MBS3+, 200 days grain fed, Grainge, signature, Riverina region, NSW 100g | 19

 

Choice of sauce: anchovy butter (n), peppercorn (g,n),  bearnaise (v,g,n) bordelaise (d,g,n), salsa verde (v,ve,v,g,n), mushroom (v,g,n) | extra sauce 3  

 


Grilled salmon, braised fennel (d,g,n)  34

Chophouse cheese burger, pickles, tomato chutney, mustard (n) 29

 

Chef's vegetarian option - please ask waitstaff 32

 

 

SIDES

 

Brussels sprouts, pancetta, vinaigrette (d,g,n)  16

 

Sautéed field mushrooms, chimichurri (d,v,ve,g,n)  15

Mixed leaf salad, house dressing (d,v,ve,g,n)  10


Cauliflower florets, eschallot, capers  (d,v,ve,g,n)  12 

 

Roasted pumpkin, pepitas, sage, burnt butter (v,g,n)  15


Crushed roast potatoes, chilli, rosemary (d,v,ve,g,n)  12

Chips, thyme salt (d,v,ve,n )  10

 

 

DESSERT

 

Chophouse chocolate block  12


Apple and rhubarb crumble, vanilla ice-cream (v,n)  18


Chocolate mousse, cherries, Chantilly cream (v,g,n)  18

 

Cucumber and lime sorbet, gin (d,v,ve,g,n)  16

Selection of Australian cheeses, condiments 32

 

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.

 

d = dairy free | v = vegetarian | ve = vegan | g = gluten free | n = nut free | h = halal

 

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