Food Menu

 

A CUT ABOVE. CELEBRATE WINTER AT CHOPHOUSE.

 

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.

APPETIZERS

 

Sydney Rock oysters

Natural, mignonette  7.5ea

Kilpatrick, pancetta pangrattato  8ea

 

Sonoma sourdough, beef tallow butter, rosemary  14ea

 

Prawn toast, aioli, soft herbs, lemon  16ea

 

Grilled scallops, ginger, chilli  12ea

 

Crispy Loligo squid, confit garlic aioli  28

 

Confit ora king salmon, horseradish, nasturtium  29

 

Roasted beetroots, goats cheese, white balsamic  28

 

Bone marrow, cornichons, pickled eshallot, sourdough  28

 

Chophouse steak tartare, waffle chips  29

 

 

 

CHARCUTERIE

 

Selection of two cured meats, served with house pickles, crostini  30

 

 

 

SIDES

 

Roasted pumpkin, gremolata, pepitas 16

 

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

 

Grilled cabbage, seeded mustard, parmesan 15

 

Winter steamed greens, preserved lemon 15

 

Fried onion rings, parmesan (v,n)  15

 

Potato mash, gravy 16

 

Roasted Jerusalem artichoke, garlic, sage 16

 

Chips (v,ve,g,n,d )  12

GRILL 

All cuts served with a choice of sauce  

 

Double Lamb Chop 400g - 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  59

 

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 | 18

 

Dry-aged T-bone (minimum 600g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 19

 

Dry-aged rib on the bone (minimum 600g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 19

 

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 4

 

Pan roasted snapper, frisee, pickled shallot, lemon butter  42

 

Chophouse cheeseburger, bacon, caramelised onion jam  28

add chops 5

add lettuce & tomato 2

 

Baked eggplant, feta, quinoa salad, Neapolitan sauce  32

 

 

 

DESSERT

 

Apple crumble cheesecake, caramelised apple  18

 

Warm chocolate & hazelnut 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

 

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