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 menu stars meat from our favourite local suppliers.



Sonoma sourdough, cultured butter  14ea


Sydney Rock oysters, mignonette (d,g,n)  7.5ea

Stuffed zucchini flower, gorgonzola, parmesan (v,n)  12ea 


Grilled scallops, nduja vinaigrette (g,n) 12ea 

Prawn toast, aioli, soft herbs, lemon  16


Roasted beetroot, goats cheese, pomegranate, white balsamic  28


Bone marrow, cornichons, pickled eshallot, sourdough  28 


Cured ocean trout, cucamelon, citrus, horseradish  29


Crispy Loligo squid, confit garlic aioli (d,g,n) 28


Chophouse steak tartare, waffle chips (n,d,g)  29





Served with guindilla pepper 


Black Berkshire Capocollo, 50g (d,g,n)  16 

Pino's Salami 50g (d,g,n)  15


Wagyu bresaola 50g (d,g,n)  17 






Autumn mushrooms, vincotto, soft herb  16


Roasted pumpkin, gremolata, pepitas  16


Mixed leaf salad, house dressing (d,v,ve,g,n)  12


Witlof, pear, walnut, cider vinaigrette  16


Fried onion rings, parmesan (v,n)  15 


Potato mash & gravy (v,g,n)  15


Chips (v,ve,g,n,d )  12


All cuts served with a choice of sauce  


Double Lamb Chop 400g (h) - 100days grain fed, MB 4+, Kinross Station, NSW  52 (h)


Eye-fillet 200g - pasture fed, O'Connor, Gippsland, VIC  59 (h)

Scotch fillet 300g - MB 2+, 120 day grain fed, Riverine Premium, NSW  58


Wagyu rump cap 250g MB 7+, 300 days grain fed, F1 wagyu, Westholme, Brunette Downs, NT 64 (h)


On the bone (Ask your waiter for available sizes)

Dry-aged sirloin (minimum 500g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 17 

Dry-aged T-bone (minimum 600g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 18 

Dry-aged rib on the bone (minimum 600g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 18 


Tomahawk (minimum 1.5kg)
MB 3+, 200 days grain fed, Grainge, signature, Riverina region, NSW 100g | 19


Choice of sauce: chimichurri (d,v,ve,g,n), peppercorn (g,n),  Bearnaise (v,g,n) Bordelaise (d,g,n),  mushroom (v,g,n) | extra sauce 3  


Pan roasted Ora King salmon, capsicum, olive salsa  42

Chophouse cheeseburger, lettuce, tomato, pickled onion (n) 30


Chef's vegetarian option - please ask waitstaff  32






Apple crumble cheesecake, caramelised apple  18

Warm caramel & macadamia nut cookie, vanilla bean ice cream  18


Chophouse chocolate block (g,v)  16


Seasonal fruit sorbet  15

Selection of Australian cheeses, condiments  32

Guests of 8 or more will incur a 10% service charge. 

10% surcharge applies on Sundays and 15% on public holidays. All credit card payments incur a 1% surcharge.


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